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Cream Cheese Filled Pumpkin Muffins

Rated as 4.49 out of 5 Stars

"There's nothing I like better than a certain coffee chain's 'Pumpkin Spice Latte' and one of their 'Pumpkin Cream Cheese Muffins.' I don't like paying the price, so I cloned them to the best of my ability at home."
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Ingredients

1 h servings 295 cals
Original recipe yields 12 servings (12 muffins)

Directions

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  1. Preheat an oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
  2. Stir the flour, cinnamon, nutmeg, allspice, cloves, pumpkin pie spice, cardamom, ginger, salt, and baking soda together in a bowl.
  3. Beat the brown sugar and the eggs together with an electric mixer in a large bowl until smooth. Add 1/2 cup plus 2 tablespoons vegetable oil and pumpkin; continue beating until integrated. Pour the flour mixture into the egg mixture and beat until just incorporated.
  4. Fill the prepared muffin cups about half-full with the batter. Spoon about 1 teaspoon cream cheese into the center of each muffin cup and poke it down into the middle of the batter with a finger. Sprinkle the sunflower seeds over each muffin.
  5. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes. Let cool in pan 5 minutes and remove to a rack to cool completely. Be extra careful; the cream cheese stays hot for a while!

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 295 calories; 16.6 g fat; 33.8 g carbohydrates; 4.1 g protein; 41 mg cholesterol; 280 mg sodium. Full nutrition

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Reviews

Read all reviews 70
  1. 83 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

If I could give this recipe more than 5 stars, I would, they are absolutely DELICIOUS! I made these exactly as written, except I topped mine with a walnut streusel topping before baking instead ...

Most helpful critical review

My husband loved these, but I feel that mine turned out a big gooey. And the cream cheese just sat right atop the muffin versus being concealed inside it. I'd like to mix the cream cheese with...

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If I could give this recipe more than 5 stars, I would, they are absolutely DELICIOUS! I made these exactly as written, except I topped mine with a walnut streusel topping before baking instead ...

I wrote the recipe and then, after reading everyone's reviews, promptly remade it. This time I used about 3 tablespoons of powdered sugar and a teaspoon of rum extract in the cream cheese and I ...

These were really good muffins. I added a little powdered sugar to the cream cheese. I found that it was easier to fill the muffin cups part way, add the cream cheese, and then put another spoon...

I made these muffins because of the dark brown sugar and spice combination. The spices were great and the muffins super moist. However, I was confused by the use of baking soda and no baking pow...

the batter for this recipe is nice and simple, but the cream cheese did need something, so i found another recipe just like this one that called for 8oz of cheese and 1 cup of powdered sugar mix...

My husband loved these, but I feel that mine turned out a big gooey. And the cream cheese just sat right atop the muffin versus being concealed inside it. I'd like to mix the cream cheese with...

THESE. ARE. FABULOUS. Didn't have cardamom, but they turned out decadently wonderful! Loved Christine's suggestion for walnut streusel topping - yummy. Thanks for a terrific recipe!

These were good - I followed the recipe except for using pecans instead of sunflower seeds. I also replaced 1/2 of the oil with applesauce. These came out moist - my kids liked them but they w...

Very good muffins. I added a little powdered sugar to the cream cheese and topped with pecans instead of sunflower seeds. I used pumpkin pie mix instead of all the spices and doubled the recip...