Pumpkin & Cream Cheese Muffins

I really enjoyed these filled muffins. I think next year I will adjust this recipe a little to fit my pumpkin spice taste. This one had more allspice than I usually like. I really enjoyed the filling though. After you bake the cream cheese it tastes almost like cheesecake. And I thought these muffins looked nice enough that you could bring them out to share with others.


Pumpkin Cream Cheese Filled Muffins. Original recipe here.

3 1/3 cups flour
4 tsp cinnamon
2 tsp nutmeg
1 1/2 tsp cloves
1 1/2 tsp allspice
1/2 tsp ginger
1 tsp salt
1 tsp baking soda

4 eggs
15 oz can pumpkin
2 cups sugar
1 1/4 cup oil

8 oz softened cream cheese
1 cup powdered sugar

Whisk together dry ingredients.

In a separate bowl mix together eggs, pumpkin, sugar, oil. Add the wet ingredients to the dry ingredients.

Fill greased or lined muffin tin, about 1/3 cup each. The original recipe makes 24, but I like my muffins a little bigger so I made 21 muffins.

Beat cream cheese and add powdered sugar.

Fill a bag with cream cheese mixture (I used one of my cake decorating bags-- make sure to use a big tip!). Press piping tip halfway down into muffin and fill. You'll see the cream cheese at the top.

Bake at 350 degrees for 20 minutes.

If you have extra filling (which you will if you only make 21 like I did) then you can pipe it on top of these muffins. For an extra sweet and delicious treat.


Enjoy!