40 Days of Pumpkin Recipes

We will try everything from pumpkin ice cream and pumpkin scones to pumpkin soup and pumpkin lasagna. Have a great recipe? Send it to me so I can try it out!

Monday, November 1, 2010

Day 22 AMAZING Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins

Oh my goodness, these are soooo good! And I meant to use applesauce for half the oil but totally forgot. Next time I will try it that way but for now, these are definitely one of the top 3 recipes I have made so far! YUMM :)

Yield: 12 muffins


For the filling:
4 oz. cream cheese, softened (I used low fat)
1/2 cup confectioners' sugar

For the muffins:

1 1/2 cups all-purpose flour
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
1/2 tbsp. plus 1/2 tsp. pumpkin pie spice
1/2 tsp. salt
1/2 tsp. baking soda
2 eggs
1 cups sugar
1 cups pumpkin puree
1/2 cup plus 1/8 cup vegetable oil

For the topping:
1/4 cup sugar
2 1/2tbsp. flour
3/4 tsp. ground cinnamon
2 tbsp. cold unsalted butter, cut into pieces


To prepare the filling, combine the cream cheese and confectioners' sugar in a medium bowl and mix well until blended and smooth. Set aside.

To make the muffins, preheat the oven to 350˚ F. If using stone muffin pan no need to grease stone. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend. In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.

To make the topping, combine the sugar, flour and cinnamon in a small bowl; whisk to blend. Add in the butter pieces and cut into the dry ingredients with a pastry blender or two knives until the mixture is coarse and crumbly.

To assemble the muffins, fill each muffin well with a scant medium scoop amount of batter, just enough to cover the bottom of the hole. Use the small scoop to scoop the cream cheese mixture on top. Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely. Sprinkle a small amount of the topping mixture over each of the muffin wells.

Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving. (It may be hard to resist immediate consumption, but the cream cheese filling gets very hot!)

Recipe adapted from Annie's Eats


  1. is that stoneware difficult to clean? I am looking for a good cupcake/muffin pan that is not lame. but, kudos on the muffins.. they look amazing. makes me want to bake those little beauties all over again! :)

  2. Hey Michaela, the muffins are soooo good, thank you so much for the recipe!! I had an easier time because I used the scooper, I didn't even freeze the cream cheese mixture and it was easy (see my instructions if you don't understand.) The stoneware is actually really easy to clean although out of all the pieces the muffin pan is the most difficult. But you can just use a scrub brush instead of the scraper it comes with and that makes it easy. Also you can always use the little muffin papers to make it easier. I HIGHLY recommend the stoneware, it cooks everything perfectly and evenly. Once you try it you will NEVER go back! I would love to help you host a catalog show so you can get it free or 50% off! Do you want me to send you some catalogs so you can get that going?