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Pumpkin Cream Cheese Muffins- the perfect fall treat via www.thirtyhandmadedays.com
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Pumpkin Cream Cheese Muffins

Looking for a yummy fall treat? These Pumpkin Cream Cheese Muffins are just the thing! With a streusel topping and cream cheese? Heaven!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Breakfast
Cuisine: American
Keyword: Pumpkin Cream Cheese Muffins
Servings: 24 muffins
Calories: 221kcal
Author: Mique Provost


  • 8 oz cream cheese
  • 3 eggs
  • 2 ½ c sugar
  • ¼ c pecans roughly chopped
  • 3 tbsp butter melted
  • 2 ½ tsp cinnamon
  • ½ tsp salt
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • 2 ½ c flour
  • 1 ¼ c solid packed pumpkin
  • c oil
  • ½ tsp vanilla


  • Heat oven to 375 degrees.
  • Lightly coat (2) 12 c standard muffins tins with oil and set aside.
  • Mix cream cheese, 1 egg, and 3 tbsp sugar in a small bowl. Set aside.
  • Toss 5 tbsp sugar, ½ c flour, pecans, butter and ½ tsp cinnamon together in a medium
  • bowl and set aside.
  • Combine the remaining sugar, flour, salt, baking powder, baking soda and cinnamon into a
  • large bowl.
  • Lightly beat the remainder of the eggs, pumpkin, oil and vanilla together.
  • Make a well in the middle of the flour mixture, pour the pumpkin mixture into the well and mix
  • with a fork until moistened.
  • Evenly divide half of the batter among the muffin cups.
  • Place 2 tsp of cream cheese filling in the center of each cup and fill with remaining batter.
  • Sprinkle some of the pecan mix over the top of each muffin.
  • Bake until golden and a tester comes out clean, approx 20-25 mins.
  • Cool on wire racks.
  • Makes 24 muffins.


Calories: 221kcal | Carbohydrates: 32g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 34mg | Sodium: 113mg | Potassium: 107mg | Fiber: 0g | Sugar: 21g | Vitamin A: 2185IU | Vitamin C: 0.5mg | Calcium: 40mg | Iron: 1mg