Pumpkin Cream Cheese Muffins…YES PLEASE!!! These homemade muffins are so stinking delicious and perfect to serve for breakfast on Thanksgiving morning. Make them the day before Thanksgiving and then warm them slightly in the microwave before serving. Or, if you are anything like me, you will eat one straight out of the oven and let me tell you…it’s so hard to stop at just one!
What I love most about these muffins is the pumpkin flavor paired with the delicious sweet cream cheese that is the surprise inside when you take a bite into these mouth watering treats. For me, the more cream cheese, the better.
You’ll get a lot of satisfaction out of making these muffins and I assure you, those that you make them for will LOVE them!
Pumpkin Cream Cheese Muffins
Cream Cheese Filling
- 1 8oz full fat bar of cream cheese, room temperature
- 1 cup of powdered sugar
Pumpkin Muffin Ingredients
- 3 cups of all purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon ground cloves
- 1 tablespoon pumpkin pie spice
- 1 teaspoon salt
- 1 teaspoon baking soda
- 4 large eggs
- 2 cups granulated sugar
- 2 cups of pure pumpkin *not pumpkin pie filling
- 1 1/4 cup of vegetable oil
- 5 tablespoons of all purpose flour
- 1/2 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
- 4 tablespoons of cold butter, cut into small cubes
Preheat oven to 350. Line muffin tins with paper liners and spray a little cooking spray into each paper cup. This recipe will make 24 muffins.
Make the cream cheese filling first by beating together the room temperature cream cheese and the powdered sugar until smooth and creamy. Place mixture into freezer and let set while you make the muffins as this will enable you to easily scoop cream cheese to place inside of each muffin.
Whisk together the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt, and baking soda and then set aside while you mix the wet ingredients.
Next, beat together the eggs, sugar, pumpkin, and oil until well combined. Add the dry ingredients and mix both together until well combined.
Fill each muffin tin with a scoop of pumpkin muffin batter. Top with a tablespoon of cream cheese mixture. Top the cream cheese with another scoop of pumpkin muffin batter…the batter should cover the cream cheese and come pretty much to the top of the paper liner. **if you want more cream cheese in the center of each muffin, you can double the cream cheese filling recipe. The more cream cheese the better!
Make the cinnamon streusel for the top of the muffins. Combine the cold cubed butter, cinnamon, sugar, and flour in a bowl and mix with your hands until the mixture has reached crumbled streusel consistency. Sprinkle on top of each muffin.
Bake for 20-25 minutes (I baked mine for 22 minutes and they were perfect). These are delicious right out of the oven!
Now let’s talk about the perfect floral maxi dress to wear for your holiday gatherings…
This floral maxi dress is gorgeous. I love the bold floral print and the maxi style and it’s under $60 as well, which I think is a great price for such a pretty dress. The waistline has elastic but I’ve added a belt to cinch my was it even more. Add a sparkly pair or earrings to dress this up little bit more.
I’ll be wearing this dress throughout the holiday season! For a size reference, I’m wearing a size small.
Enjoy the pumpkin cream cheese muffin recipe that I shared today and be sure to pin or bookmark this recipe for easy reference…I hope they are a big hit with your friends and family!
As always, thanks so much for stopping by…see you back here real soon!