Real Recipes From Real Home Cooks ®

pumpkin cream cheese muffins

★★★★★ 3
a recipe by
Sandee Lake
bakersfield, CA

I can't really take credit for this because the base recipe comes from the Libby pumpkin people. I just added the cream cheese filling and the streusel topping. These muffins turned out really great!

Blue Ribbon Recipe

Moist and delicious, these pumpkin cream cheese muffins have just the right amount of pumpkin spice. The muffin and streusel topping are perfectly sweet and have a nice flavor contrast to the slightly savory cream cheese filling. The pumpkin muffin recipe makes 3 dozen cupcakes, so it's a good recipe if you need to serve a crowd.

— The Test Kitchen @kitchencrew
★★★★★ 3
serves 3 dozen muffins
prep time 35 Min
cook time 15 Min
method Bake

Ingredients For pumpkin cream cheese muffins

  • 3 3/4 c
    all-purpose flour
  • 1 c
    granulated sugar
  • 2 tsp
    pumpkin pie spices
  • 2 tsp
    baking powder
  • 1 tsp
    baking soda
  • 1/2 tsp
  • 1 c
    add in (cranberries, dates, currents, raisins, etc)
  • 1 can
    Libby's easy pumpkin pie mix (32 oz)
  • 1/2 c
    vegetable oil
  • 1/2 c
    orange juice, apple juice, or water
  • 2 lg
  • 1 pkg
    cream cheese (8 oz)
  • 1 lg
  • 1 tsp
    vanilla extract
  • 1/4 c
    all-purpose flour
  • 2 Tbsp
    brown sugar
  • 2 Tbsp
    butter, cold
  • 1 tsp
  • 2 Tbsp
    chopped nuts (if you like, I use pecans)

How To Make pumpkin cream cheese muffins

Test Kitchen Tips
We went heavy on the streusel for the first 2 dozen muffins and realized we didn't have enough for the last dozen. Apply the streusel sparingly at first. Also, wait for these to cool completely before removing the wrapper from the muffins or the paper will stick.
  • Four, sugar, pumpkin pie spice, baking powder, baking soda, and salt in a bowl.
    Preheat oven to 400. Combine flour, sugar, pumpkin pie spice, baking powder, baking soda, and salt in a large bowl.
  • Pumpkin pie mix, oil, water, and eggs in a large bowl.
    Combine pumpkin pie mix, oil, orange/apple juice or water, and eggs in another large bowl.
  • Combining wet and dry ingredients.
    Pour pumpkin mixture into flour mixture.
  • Ingredients stirred until combined.
    Stir just until moistened.
  • Fold in add-ins.
    Fold in stir-ins (if desired).
  • Batter poured into muffin tins.
    Spoon batter into muffin papers, filling about halfway.
  • Cream cheese, egg, and vanilla mixed until smooth.
    In another bowl, combine cream cheese, egg, and vanilla for filling. Beat with a mixer until smooth.
  • Filling piped into batter.
    Put into a Ziploc bag and cut one corner to create a piping bag. Insert the open corner of the bag about 1/4 inch into each muffin and squeeze gently. Each one should get about a teaspoon (more/less if you'd like). Move along until each is filled.
  • Streusel ingredients combined until crumbly.
    Combine streusel ingredients together in a bowl and cut with two knives, a pastry mixer, or (my favorite) your hands until combined.
  • Streusel sprinkled over batter and ready to bake muffins.
    Sprinkle topping over muffins. Bake for about 15 minutes or until a toothpick comes out clean.

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