Reposting this delicious recipe as I’m making these this weekend. The boys absolutely love them!

Pumpkin Cream Cheese Muffins
Write a review
  1. 1 (8 ounce) package cream cheese
  2. 1 egg
  3. 1 teaspoon vanilla extract
  4. 3 tablespoons brown sugar
  1. 4 1/2 tablespoons all-purpose flour
  2. 3 tablespoons brown sugar
  3. 3/4 teaspoon ground cinnamon
  4. 3 tablespoons butter (cut into pieces)
  5. 3 tablespoons chopped pecans (optional)
Muffin mix
  1. 2 1/2 cups all-purpose flour
  2. 2 cups white sugar
  3. 2 teaspoons baking powder
  4. 2 teaspoons ground cinnamon
  5. 1/2 teaspoon salt
  6. 2 eggs
  7. 1 15oz can of pumpkin puree (or approx 1 1/2 cups of puree'd pumkin if you make it yourself.
  8. 1/3 cup canola oil
  9. 2 teaspoons vanilla extract
  1. Preheat oven to 375 degrees and line muffin pan with liners (or you can grease/flour instead if you prefer)
  1. In a medium bowl, beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth, then set aside.
  1. In a medium bowl, mix flour, sugar, cinnamon and pecans. Add butter and cut it in with a fork until crumbly. Set aside.
Muffin Mix
  1. 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.
To assemble
  1. 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. Sprinkle on the streusel topping.
  2. Bake at 375 for 20-24 minutes. Makes 18-24

Profile photo of ColoradoMoms


Fueled by coffee and wine. Wife to a doc, mom to three boys (one with Autism), a puppy and a tortoise. I knit, I get crafty, I tweet.
Profile photo of ColoradoMoms