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Pumpkin Cream Cheese Muffins

"You'll be glad you made this recipe for pumpkin muffins with a cream cheese filling and a streusel topping."
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Ingredients

servings 304 cals
Original recipe yields 18 servings (18 muffins)

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Directions

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  1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour 18 muffin cups, or use paper liners.
  2. To make the filling: In a medium bowl, beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth, then set aside. Watch Now
  3. For the streusel topping: In a medium bowl, mix flour, sugar, cinnamon and pecans. Add butter and cut it in with a fork until crumbly. Set aside. Watch Now
  4. For the muffin batter: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. Make a well in the center of flour mixture and add eggs, pumpkin, olive oil and vanilla. Beat together until smooth. Watch Now
  5. Place pumpkin mixture in muffin cups about 1/2 full. Then add one tablespoon of the cream cheese mixture right in the middle of the batter. Try to keep cream cheese from touching the paper cup. Sprinkle on the streusel topping. Watch Now
  6. Bake at 375 degrees F (195 degrees C) for 20 to 25 minutes. Watch Now

Nutrition Facts


Per Serving: 304 calories; 12.2 g fat; 45.2 g carbohydrates; 4.3 g protein; 50 mg cholesterol; 226 mg sodium. Full nutrition

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Reviews

Read all reviews 642
  1. 824 Ratings

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Most helpful positive review

Okay Ya'll, I've made these muffins a few times now, and I think I've got my final version. First, when you soften the cream cheese, do not beat until creamy. It should still be fairly stiff w...

Most helpful critical review

Please read the one, two and three star reviews - I found my experience with these muffins to be the same! While I wouldn't call them a failure, they didn't deliver the exceptional results I was...

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Least positive
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Okay Ya'll, I've made these muffins a few times now, and I think I've got my final version. First, when you soften the cream cheese, do not beat until creamy. It should still be fairly stiff w...

Yummy! I made a few changes. I substituted 2 tbsp. of brown sugar for the 5 tbsp. called for in the stuesel topping, and I didn't use pecans, because my husband doesn't like them. I added 1 t...

I'm a 20-yr-old college student home for the holidays, and I just used this recipe to make a birthday cake for my pumpkin-loving mother (who usually requests a pumpkin pie on her birthday, when ...

My best friend and I used to work together . . . right across from a Starbucks. We loved getting their Pumpking Cream Cheese Muffins in the fall. When they stopped serving them, I found this r...

Please read the one, two and three star reviews - I found my experience with these muffins to be the same! While I wouldn't call them a failure, they didn't deliver the exceptional results I was...

This is basically the first thing I've ever baked successfully! Haha. I even got the cream cheese filling to work for the most part by trying it a different way for every group of six muffins(i...

These were very nice muffins (as my co-workers who just happily gobbled down a bunch can attest!) I'd make them again, but here's how I'd fine-tune the recipe: In the streusel, I'd use a little...

These muffins are the best! They are moist and very delicious....My husband thought they could win a prize for not only tasting great but looking so good as well! As others mentioned, I used veg...

Yummy! The house smelled fantastic while these were cooking! I followed the recipe closely. I added a little extra vanilla to the batter, and I substituted pumpkin pie spice for the cinnamon in ...