Pumpkin Cream Cheese Muffins

Pumpkin cream cheese muffins

If you don't put frosting on it, it's considered a muffin and not a cupcake. Which makes it an acceptable breakfast food.



  • 2 eggs
  • 1½ cups sugar
  • ½ cup oil
  • 1 cupped canned pumpkin
  • 2¼ cups flour
  • 1 tsp cinnamon
  • ½ tsp each ginger, nutmeg, cloves, and allspice*
  • 1 tsp baking soda
  • ½ tsp salt


  • 6 oz cream cheese, softened
  • 1 egg
  • 1 Tbsp sugar

Cook Time: 20 minutes

Yield: 18-24 muffins


* 1 tablespoon pumpkin pie spice can be substituted for these 5 spices listed above


  1. Preheat the oven to 350ºF. Place 18-24 muffin liners in muffin tins (or if you don’t have muffin liners, just grease the pans with shortening.)
  2. Mix the first four ingredients in a large bowl for 1 minute until well mixed. In a separate, medium bowl, combine the remaining batter ingredients. Add this mixture to the large bowl all at once and stir until moistened.
  3. In a small bowl, combine all of the ingredients for the filling. The softer the cream cheese, the better: if it is too hard, the filling will have chunks in it (which will melt in during baking, so it’s not a big deal).
  4. Divide half of the batter equally among the muffin tins. Spoon the filling evenly between the muffins on top of the batter. Top each with the remaining muffin batter.
  5. Bake 18-20 or until the tops or the muffins just begin to darken.