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.

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