Pumpkin Muffins with Cream Cheese Filling

Pumpkin muffins with cream cheese filling

Pumpkin cake and cream cheese frosting are one of our all time favourite combinations, but not a great look in the lunch box, but these muffins make a great addition.

Serves: 12 muffins

Time: 45 minutes



8 oz cream cheese softened

2 oz sugar

1 teaspoon vanilla extract


10 oz flour (2 cups spooned and levelled)

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon nutmeg

6 oz (3/4 cup) butter

12 oz (1 1/2 cups) sugar

2 large eggs at room temperature

1 can pumpkin


  1. Preheat oven to 375F and line a muffin tin with liner or grease with butter
  2. Mix softened cream cheese and sugar until combined and set aside
  3. Mix together dry ingredients
  4. In the bowl of stand mixer beat butter and sugar until pale and fluffy.
  5. Beat in eggs one at a time until well combined, scrape down the bowl as needed
  6. Beat in pumpkin
  7. Gently stir dry ingredients into pumpkin butter mixture until just combined
  8. Drop approximately 2-3 tablespoons of batter into each muffin cup, swirling with the back of a spoon to create a well, then divide cream cheese mixture between cups, top with remaining muffin batter
  9. Bake for 30-35 minutes
  10. Cool in pan for 15 minutes them move muffins to a cooling rack

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