Pumpkin Cream Cheese Muffins

When I was little I loved anything with a cream cheese center. I never ate the part that surrounded the yummy goodness, only the cream cheese. Then I would just toss the crumbs for the birds. This scenario is different though. Because it’s moist pumpkin bread that envelopes this lightly sweetened cream cheese center. You can’t help but eat the whole muffin.

Another fact is this – I’ve been on a baking binge lately and something’s gotta give, because my pants can’t give any more…

I think I see a green salad on the horizon.

Always by my side, my little kitchen helper, A.K.A , cabinet re-organizer/destroyer. ;)


Pumpkin Cream Cheese Muffins


For the filling

1 8 ounce package of cream cheese

1 egg

1 teaspoon pure vanilla extract

3 tablespoons brown sugar, or maple sugar

For the muffin batter

2 1/2 cups all-purpose flour

2 cup sugar

2 teaspoons baking powder

2 teaspoons ground cinnamon

1 teaspoon salt

2 eggs

1 1/3 cup pumpkin puree

1/3 cup olive oil

2 teaspoons pure vanilla extract

**Optional - toasted pepitas for topping

Preheat oven to 375 degrees Fahrenheit.

In a standing mixer, beat cream cheese until soft. Add the remainder ingredients for the filling and mix until smooth. Set filling aside.

In a large bowl, sift flour, salt, cinnamon, sugar and baking powder together. Form a well in the middle and add eggs, olive oil, vanilla extract and pumpkin puree. Beat ingredients until smooth.

Line a muffin pan with paper muffin liners and begin to fill with batter, about half full. Spoon about a tablespoon of cream cheese filling in the middle. Then top off with 1 tablespoon of remaining batter. Sprinkle with pepitas, if you're using them and bake for 20-25 minutes, or until a toothpick comes out clean when inserted in the middle.

Let cool.


Recipe moderately adapted from All Recipes


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  • Posted November 5, 2012 at 11:36 AM | Permalink

    Oh my, they looks incredibly good. Love the idea with the cream cheese in the middle. Such a great Fall treat!

  • tami s
    Posted November 11, 2012 at 5:30 AM | Permalink

    I have lots of pumpkin frozen from carving pumpkins so this would be great to have on thanksgiving morning for a quick bite that won’t fill you up too much

  • Posted November 11, 2012 at 6:36 AM | Permalink

    That sounds like a great idea!

  • Kendra
    Posted January 25, 2013 at 1:09 PM | Permalink

    Hi there!

    I have a quick question about your blog. Please email me when you get a chance…thank you!

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