Pumpkin Cream Cheese Muffins


As the temperature keeps dropping, thoughts of apples and pumpkins overtake my little cooking mind.  I seek out recipe that has either of these two quintessential fall treats.  These little muffins started out as a simple pumpkin muffin, but I have made several versions including this one with a cream cheese layer.  You could also adapt it by adding nuts, dried fruits or a crumb topping for a little variety.

Pumpkin Cream Cheese Muffins – adapted from Cooking Light


Cake layer

2 3/4  cups  all-purpose flour
1  cup  granulated sugar
1  tablespoon  baking powder
1  teaspoon  baking soda
1 1/2  teaspoon  ground cinnamon
1/2 tsp nutmeg
1/2  teaspoon  salt
1  cup  canned pumpkin
3/4  cup  light sour cream
1/3  cup  2% milk
1/4  cup  vegetable oil
1  teaspoon  vanilla extract
1  large egg
1  large egg white

Cream Cheese Layer

1 pkg light cream cheese, softened
1/3 cup light sour cream
2/3 cup powdered sugar
1 tsp vanilla
1/4 tsp cinnamon


Preheat oven to 375°. Coat muffin tin with cooking spray.

1. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through salt) in a medium bowl, stirring with a whisk. Make a well in center of mixture.

2.  Combine pumpkin and next 6 ingredients (pumpkin through egg white); add to flour mixture, stirring just until moist.

3.  In a seperate bowl, combine the ingredients for the cream cheese layer.

4.  Place approximately one spoonful of pumpkin mixture into bottoms of muffin pan.  On top of pumpkin mixture, spread one to two tablespoons of cream cheese mixture.  Top with one spoonful of pumpkin mixture.  The muffins will increase in size quite a bit, so don’t worry about covering the cream cheese mixture completely.

5. Bake at 375° for 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.  Best served at room temperature.

Yield 24 muffins.

What is your favorite pumpkin recipe? 

What do you think?



  1. 3

    My daughter and I are planning on making these together in the morning (Thanksgiving morning!!) We can’t wait, they look so good.

  2. 4

    I just made these and they are AMAZING. Would definitely satifsy a craving for pumpkin cheesecake. Thanks for sharing!

  3. 5

    I was wondering what to do with my leftover 1 cup of pumpkin! Not anymore!Looks delicious!