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Cream Cheese Pumpkin Muffins

Rated as 4.18 out of 5 Stars

"I first made this recipe back in 1987 and have since made it many times over the years because it's my children's favorite muffin recipe. --Wendy Stenman"
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Ingredients

40 m servings
Original recipe yields 24 servings

Directions

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  1. For the filling, in a small mixing bowl, beat the cream cheese, egg and sugar until smooth; set aside. In a large bowl, combine the flour, pumpkin pie spice, baking soda and salt. Beat the eggs, sugar, pumpkin and oil; stir into dry ingredients just until moistened.
  2. Divide half of the batter among 24 greased or paper-lined muffin cups. Drop filling by teaspoonfuls over batter. Top with remaining batter. Place a pecan on each muffin if desired.
  3. Bake at 350 degrees F for 20-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Reviews

Read all reviews 39
  1. 49 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Yum! I am getting a head start on my holiday baking and made these muffins to put in the freezer. I made a couple of changes to the cream cheese mixture and forgot to put the pacans on top, bu...

Most helpful critical review

The muffins were good, but the cream cheese center was slightly salty tasting. It would be better if there was a bit more sugar in the filling, maybe a little vanilla extract.

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The muffins were good, but the cream cheese center was slightly salty tasting. It would be better if there was a bit more sugar in the filling, maybe a little vanilla extract.

Yum! I am getting a head start on my holiday baking and made these muffins to put in the freezer. I made a couple of changes to the cream cheese mixture and forgot to put the pacans on top, bu...

This recipe tasted very good. However I think I got confused and only added one teaspoon of filling and I think it needed much more than that.I will definitely make again,but will add much more ...

I had technical difficulty with the filling so I mixed it all together. That was terrific! They were all eaten too fast!

These muffins were consumed at a very fast pace on Christmas morning!! I did not however frost them or use the pecan half. Just layered the pumpkin batter, cream cheese batter, then pumpkin batt...

i used 1/3 less fat cream cheese, otherwise i followed the recipe as written. next time i will use less sugar. i thought they were a little too sweet. the filling stayed in the middle too. ver...

The cream cheese filling is not thick so it doesn't stay put in the middle of the muffin because the muffin mix is so thick. Because of that, there really isn't a surprise in the middle like it...

I followed the directions exactly. I'd originally planned to make muffins using the Pumpkin Date Loaf recipe on this site (DELICIOUS!) and I wish I'd done that. The cream cheese middle wasn't ...

Made this recipe the day after Halloween. I baked my Jack-o-lantern in the oven for about 1 hr at 300. Then just scrapped it off the Orange outer shell, mashed it with a potato masher and used...