Pumpkin Cream Cheese Muffins
Cook time
Total time
Cream Cheese Filling:
  • 8 oz. cream cheese, softened
  • 1 cup confectioner's sugar
Dry Muffin Ingredients:
  • 3 cups all-purpose flour
  • 1 tsp ground cinnamon
  • 1 tsp ground cloves
  • 1 tsp ground nutmeg
  • 1½ tbsp pumpkin pie spice
  • 1 tsp salt
  • 1 tsp baking soda
Wet Muffin Ingredients:
  • 4 eggs, extra-large
  • 2 cups sugar
  • 15 oz pumpkin puree
  • 1 cup canola oil
For the Topping:
  • 5 tbsp all-purpose flour
  • ½ cup sugar
  • 1½ tsp ground cinnamon
  • 5 tbsp unsalted butter, cold
  1. Add the softened cream cheese and powdered sugar to the bowl of a stand mixer. Using the beater attachment, mix until well combined. Spoon the mixture out onto a sheet of plastic wrap. Shape the cream cheese into a long log and wrap with the plastic wrap. Twists the ends tight and tuck them under. Place the cheese log into a freezer for at least 2 hours (this will help prevent the cream cheese from shrinking while the muffins are baking).
  2. After the cream cheese is frozen, preheat the oven to 350 degrees Fahrenheit. In a medium mixing bowl, combine the dry ingredients. Mix well and then set aside.
  3. In the bowl of a stand mixer, add the wet ingredients and beat with the whisk attachment until well combined. Then add the dry ingredients and gently stir. Set aside.
  4. To make the topping, mix together the flour, sugar and ground cinnamon in a small bowl. Cut in the cold butter with a pastry blender or pair of butter knives.
  5. To assemble the muffins, first place muffin liners into a muffin tin. Spoon about 1 tablespoon of the muffin batter into the bottom of each cup. If you add too much, the cream cheese will be too close to the top and spill out. Using a knife, cut the cream cheese log into slices (about 24). Add a slice of frozen cream cheese into each cup. Top the cream cheese with another tablespoon or two of batter, making sure to cover the cream cheese completely. Top with about 2 teaspoons of the crumbled topping.
  6. Place the muffins into the preheated oven and bake for 22-25 minutes. Allow the muffins to cool on a cooling rack before serving.
Tips: Add the batter to a large ziplock bag and cut off one of the bottom corners. Then, you can accurately squeeze small amounts of the batter into the muffin tin without all the mess!

Adapted From: BakeSpace
Nutrition Information
Serving size: About 2 dozen muffins
Recipe by That Oven Feelin' at http://thatovenfeelin.com/pumpkin-cream-cheese-muffins/