Pumpkin Cream Cheese Muffins

Name: Pumpkin Cream Cheese Muffins
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2 dozen
Ingredients: 1 package (8 ounces) cream cheese, softened; 1 large egg, room temperature; 1 tablespoon sugar; MUFFIN:; 2-1/4 cups all-purpose flour; 3 teaspoons pumpkin pie spice; 1 teaspoon baking soda; 1/2 teaspoon salt; 2 large eggs, room temperature, lightly beaten; 2 cups sugar; 1 cup canned pumpkin; 1/2 cup canola oil; 24 pecan halves, optional

Total Time Prep: 20 min. Bake: 20 min.

Yield 2 dozen

Test Kitchen Approved

Sink your teeth into these pumpkin cream cheese muffins. They are filled with warm autumn spices and a rich layer of cream cheese filling.

Ingredients

1 package (8 ounces) cream cheese, softened
1 large egg, room temperature
1 tablespoon sugar
MUFFIN:
2-1/4 cups all-purpose flour
3 teaspoons pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, room temperature, lightly beaten
2 cups sugar
1 cup canned pumpkin
1/2 cup canola oil
24 pecan halves, optional

Directions

For the filling, in a small bowl, beat the cream cheese, egg and sugar until smooth; set aside. In a large bowl, combine the flour, pumpkin pie spice, baking soda and salt. Beat the eggs, sugar, pumpkin and oil; stir into dry ingredients just until moistened.
Divide half the batter among 24 greased or paper-lined muffin cups. Drop filling by teaspoonfuls over batter. Top with remaining batter. Place a pecan on each muffin if desired.
Bake at 350° for 20-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Nutrition Facts

1 muffin: 207 calories, 10g fat (3g saturated fat), 33mg cholesterol, 141mg sodium, 28g carbohydrate (18g sugars, 1g fiber), 3g protein.

I first made this recipe back in 1987 and have since made it many times over the years because it's my children's favorite muffin recipe. —Wendy Stenman

Recipe Creator