Oh So Moist ~ Pumpkin Cream Cheese Muffins

Cassie *


These muffins are the BOMB! My family and friends just love them...although there is the use of a cake mix, nobody would know it...I always use cider in mine as well...I hope you try these delicious muffin at least once...

I always took these to Church around Thanksgiving and they all asked for the recipe...they would fight over the last one...LOL!


My photos


★★★★★ 2 votes

15 Min
20 Min


  • 1 box
    duncan heinz spice cake mix
  • 3
  • 1/3 c
  • 1 - 14/15 oz
    can pumpkin - not mix
  • 1/2 c
    each - water & apple cider (if you don't have cider, just use 1 cup water)
  • 1 - 3.4
    instant vanilla pudding

  • 1 - 8 oz
    softened cream cheese
  • 1/4 c
  • 1
  • sprinkles
    cinnamon - optional

How to Make Oh So Moist ~ Pumpkin Cream Cheese Muffins


  1. Preheat oven to 350 degree F.

    Line muffin tins with cupcake papers or spray with bakers secret. I also used my mini loaf pan, to make mini bread shaped cakes.
  2. In a large mixing bowl add cake mix, oil, eggs, cider and water. Mix on low until all dry is wet.

    Turn mixer to medium and mix for another 2 minutes.
  3. Add the pumpkin and pudding mix, continue mixing until thoroughly blended.
  4. Place cream cheese in another bowl, and mix until creamy - add in the egg and sugar and mix until well incorporated.
  5. Using my 1/4 measuring cup I scooped the pumpkin batter and filled each cupcake liner.

    Place a tablespoon dollop of cream cheese mixture atop each cupcake. You can swirl with a toothpick if you wish, I usually don't. I then sprinkle each with cinnamon. Up to you.
  6. Bake for 18 - 20 minutes or until pic inserted in the middle comes out clean.

    Place on cooling rack then remove to serving plate or once cool, keep in covered container.

Printable Recipe Card

About Oh So Moist ~ Pumpkin Cream Cheese Muffins

Course/Dish: Other Desserts, Muffins
Main Ingredient: Vegetable
Regional Style: American

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