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6. Pumpkin Cream Cheese Muffins
PUMPKIN CREAM CHEESE MUFFINS
Rating: 4.5 stars 4.3
888 Ratings
* 5 star values: 509
* 4 star values: 240
* 3 star values: 88
* 2 star values: 28
* 1 star values: 23
* Read Reviews
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* 888 Ratings
* 693 Reviews
* 111 Photos
You'll be glad you made this recipe for pumpkin muffins with a cream cheese
filling and a streusel topping.
Recipe by Barb
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Pumpkin Cream Cheese Muffins
Everyone will love these pumpkin-powered muffins, with their creamy middles and
tempting streusel topping. Fill muffin cups with a batter of flour, sugar,
baking powder, salt, eggs, pumpkin puree, olive oil and vanilla, then dollop in
a sweet mixture of cream cheese, egg, vanilla and brown sugar. Finally, top with
a fragrant crumble of flour, sugar, cinnamon and pecans. Whether for a holiday
breakfast or for delicious snacking during the colder months, you can expect
these muffins to be very popular!
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RECIPE SUMMARY
Servings:
18
Yield:
18 muffins
Nutrition Info
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INGREDIENTS
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Ingredient Checklist
* 1 (8 ounce) package cream cheese
* 1 egg
* 1 teaspoon vanilla extract
* 3 tablespoons brown sugar
* 4 ½ tablespoons all-purpose flour
* 5 tablespoons white sugar
* ¾ teaspoon ground cinnamon
* 3 tablespoons butter
* 3 tablespoons chopped pecans
* 2 ½ cups all-purpose flour
* 2 cups white sugar
* 2 teaspoons baking powder
* 2 teaspoons ground cinnamon
* ½ teaspoon salt
* 2 eggs
* 1 ⅓ cups canned pumpkin
* ⅓ cup olive oil
* 2 teaspoons vanilla extract
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DIRECTIONS
Instructions Checklist
* Step 1
Preheat oven to 375 degrees F (190 degrees C). Grease and flour 18 muffin
cups, or use paper liners.
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* Step 2
To make the filling: In a medium bowl, beat cream cheese until soft. Add egg,
vanilla and brown sugar. Beat until smooth, then set aside.
* Step 3
For the streusel topping: In a medium bowl, mix flour, sugar, cinnamon and
pecans. Add butter and cut it in with a fork until crumbly. Set aside.
* Step 4
For the muffin batter: In a large bowl, sift together flour, sugar, baking
powder, cinnamon and salt. Make a well in the center of flour mixture and add
eggs, pumpkin, olive oil and vanilla. Beat together until smooth.
* Step 5
Place pumpkin mixture in muffin cups about 1/2 full. Then add one tablespoon
of the cream cheese mixture right in the middle of the batter. Try to keep
cream cheese from touching the paper cup. Sprinkle on the streusel topping.
* Step 6
Bake at 375 degrees F (195 degrees C) for 20 to 25 minutes.
I Made It Print
NUTRITION FACTS
Per Serving:
304 calories; protein 4.3g; carbohydrates 45.2g; fat 12.2g; cholesterol 49.8mg;
sodium 225.8mg. Full Nutrition
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REVIEWS (693)
Check out our Community Guidelines about photos and reviews.
What did you think of this recipe? Share your experience to help others.
Add Your Rating & Review
MOST HELPFUL POSITIVE REVIEW
SUSU71
Rating: 5 stars
09/28/2003
Yummy! I made a few changes. I substituted 2 tbsp. of brown sugar for the 5
tbsp. called for in the stuesel topping, and I didn't use pecans, because my
husband doesn't like them. I added 1 tsp. of ground cloves and 1 tsp. of nutmeg
to the muffin batter. I had enough muffin batter for 24 regular size muffins --
I did not have enough cream cheese topping for all 24 -- but that was okay, the
muffins were divine without it. Also, I used vegetable oil, instead of olive
oil. Great recipe! Muffins are "to die for". Will make perfect gifs this fall.
Thanks a bunch for posting this recipe. It is a new family favorite!
Read More
Helpful (246)
MOST HELPFUL CRITICAL REVIEW
naples34102
Rating: 3 stars
10/21/2009
Please read the one, two and three star reviews - I found my experience with
these muffins to be the same! While I wouldn't call them a failure, they didn't
deliver the exceptional results I was expecting from them either. To address a
few issues: olive oil is very well-suited for this recipe, so it is not a
mistake or something weird. Extra-virgin olive oil, however, is generally NOT
suitable for baking because its flavor is too strong. "Pure" or "light" olive
oil should be used here. In addition to the cinnamon I also added a teaspoon of
pumpkin pie spice but it did little to give these the flavor boost I had hoped
for. As for the "filling," which really is a topping, I increased the brown
sugar to 1/3 cup and was glad I did. Similar recipes call for 1/3-1/2 cup sugar
as opposed to this recipe's mere 3 T. But the "filling" was a disappointment,
not making the statement I had hoped for or expected. Summing it up, these were
a fairly flavorless muffin with a barely noticeable cream cheese topping. The
recipe made 24 acceptable, but not outstanding muffins.
Read More
Helpful (142)
888 Ratings
* 5 star values: 509
* 4 star values: 240
* 3 star values: 88
* 2 star values: 28
* 1 star values: 23
Sort by: Most Helpful
Most Helpful Most Positive Least Positive Newest
SUSU71
Rating: 5 stars
09/28/2003
Yummy! I made a few changes. I substituted 2 tbsp. of brown sugar for the 5
tbsp. called for in the stuesel topping, and I didn't use pecans, because my
husband doesn't like them. I added 1 tsp. of ground cloves and 1 tsp. of nutmeg
to the muffin batter. I had enough muffin batter for 24 regular size muffins --
I did not have enough cream cheese topping for all 24 -- but that was okay, the
muffins were divine without it. Also, I used vegetable oil, instead of olive
oil. Great recipe! Muffins are "to die for". Will make perfect gifs this fall.
Thanks a bunch for posting this recipe. It is a new family favorite!
Read More
Helpful (246)
DEVINT
Rating: 5 stars
01/08/2002
I'm a 20-yr-old college student home for the holidays, and I just used this
recipe to make a birthday cake for my pumpkin-loving mother (who usually
requests a pumpkin pie on her birthday, when everyone has had their fill of
pie). It worked out great! I skipped the crumb topping, cooked the batter in two
round cake pans and then used the rosting (raw) to frost the cake. There wasn't
enough to completely cover the cake, but I frosted the top of one, than placed
the other on top and frosted the top of that one. It looked like a big sandwich
cookie and after a while, the frosting starts to ooze down the sides, making it
look like an old-fashioned confection (very pretty). I used nonfat cream cheese
and was worried about its ability to stand up to refrigeration, but it made it
great! I also used applesauce instead of any shortening-- no one was the wiser.
Thanks a bunch!
Read More
Helpful (221)
Alyssa Allen
Rating: 5 stars
09/11/2007
My best friend and I used to work together . . . right across from a Starbucks.
We loved getting their Pumpking Cream Cheese Muffins in the fall. When they
stopped serving them, I found this recipe and made it right before my friend
came over one night. We both loved them. She has since moved to another state
and always asks me to make them when she comes to visit! My husband, who
grudgingly tried these because he hates pumkin pie, also loves them. I did make
a few variations. I make double the cream cheese mixture (and I've never had a
problem when the cream cheese touches the paper cup). I leave out the pecans,
and I add some pumpkin pie spice. I also substitute canola oil for the olive
oil.
Read More
Helpful (174)
naples34102
Rating: 3 stars
10/21/2009
Please read the one, two and three star reviews - I found my experience with
these muffins to be the same! While I wouldn't call them a failure, they didn't
deliver the exceptional results I was expecting from them either. To address a
few issues: olive oil is very well-suited for this recipe, so it is not a
mistake or something weird. Extra-virgin olive oil, however, is generally NOT
suitable for baking because its flavor is too strong. "Pure" or "light" olive
oil should be used here. In addition to the cinnamon I also added a teaspoon of
pumpkin pie spice but it did little to give these the flavor boost I had hoped
for. As for the "filling," which really is a topping, I increased the brown
sugar to 1/3 cup and was glad I did. Similar recipes call for 1/3-1/2 cup sugar
as opposed to this recipe's mere 3 T. But the "filling" was a disappointment,
not making the statement I had hoped for or expected. Summing it up, these were
a fairly flavorless muffin with a barely noticeable cream cheese topping. The
recipe made 24 acceptable, but not outstanding muffins.
Read More
Helpful (142)
Cyle
Rating: 5 stars
06/21/2007
This is basically the first thing I've ever baked successfully! Haha. I even got
the cream cheese filling to work for the most part by trying it a different way
for every group of six muffins(it wasn't a very BIG filling, but there was still
a definite area that was just cream cheese). To do this, all I did was add a
little bit of batter to the bottom of a muffin cup, then used a spoon to make a
sort of raised wall around one side. I snuggled the filling against that wall
and then added batter to the other sides of the muffin cup and over the top of
the filling. Most of them came out with no cream cheese on top but with a nice
little section beneath the surface that tasted very good. I didn't use pecans
and I added 1/2 tsp pumpkin pie spice to the streusel topping (which I made a
double dose of so I could pack it on, mmm hahaha). The muffins turned out VERY
good! =D I will definitely make these again, especially come Fall!
Read More
Helpful (87)
COOKINGIRLLJ
Rating: 4 stars
10/29/2001
These were very nice muffins (as my co-workers who just happily gobbled down a
bunch can attest!) I'd make them again, but here's how I'd fine-tune the recipe:
In the streusel, I'd use a little less flour, a bit more butter, and a bit of
brown sugar. Would also kick up the muffin's spiciness by adding some nutmeg to
the batter. And, I didn't like the idea of using olive oil, so I used vegetable
oil and the texture was great - very tender. Finally, these muffins are really
not "cream cheese FILLED." Instead, the thin cheesecake-like topping sits atop
the muffin underneath the streusel. Next time I may try adding a touch of flour
to the cheese mixture and put more than 1 T. of the mixture in each muffin (Got
leftover cheese mixture? Use it to make an individual-sized cheesecake "tart." I
did and it was yummy and very cute!)
Read More
Helpful (71)
Ashley
Rating: 5 stars
09/29/2010
Yummy! The house smelled fantastic while these were cooking! I followed the
recipe closely. I added a little extra vanilla to the batter, and I substituted
pumpkin pie spice for the cinnamon in the topping. It sounds like a lot of
people are having issues with the filling being more of a topping. Put the cream
cheese filling in a sandwich size ziploc bag and cut off the tip. Stick the tip
of the bag about 3/4 of the way into the pumpkin batter (once in the muffin tin)
and squeeze. Your muffins will have perfect cream cheese centers. Thanks for the
recipe!
Read More
Helpful (57)
Bonnie Spada
Rating: 5 stars
10/10/2003
These muffins are the best! They are moist and very delicious....My husband
thought they could win a prize for not only tasting great but looking so good as
well! As others mentioned, I used veg. oil instead of olive oil. I highly
recommend these muffins!!
Read More
Helpful (47)
Carol Stansberry Margerum
Rating: 5 stars
01/07/2003
These are the prettiest muffins ever. When I openned the oven to check them, I
said, "Wow!" These make a great presentation and would make a wonderful,
heart-warming gift!
Read More
Helpful (40)
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NUTRITIONAL INFORMATION
PUMPKIN CREAM CHEESE MUFFINS
Servings Per Recipe: 18
Calories: 303.9
% Daily Value *
protein: 4.3g 9 %
carbohydrates: 45.2g 15 %
dietary fiber: 1.4g 5 %
sugars: 28.8g
fat: 12.2g 19 %
saturated fat: 4.9g 25 %
cholesterol: 49.8mg 17 %
vitamin a iu: 3093.3IU 62 %
niacin equivalents: 2.1mg 16 %
vitamin c: 0.8mg 1 %
folate: 43.4mcg 11 %
calcium: 59.3mg 6 %
iron: 1.6mg 9 %
magnesium: 12.3mg 4 %
potassium: 95.9mg 3 %
sodium: 225.8mg 9 %
thiamin: 0.2mg 17 %
calories from fat: 109.9
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may
be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on
available nutrient data.
(-)Information is not currently available for this nutrient. If you are
following a medically restrictive diet, please consult your doctor or registered
dietitian before preparing this recipe for personal consumption.
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Pumpkin Cream Cheese Muffins
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