pumpkin cream cheese muffins

For breakfast on the first day of school, I used this recipe for Pumpkin Cream Cheese Bread to make muffins. Spicy, moist and delicious. Thumbs up from everyone!

pumpkin cream cheese muffins

Pumpkin Cream Cheese Muffins
Makes 20 regular sized muffins.

Mix together:
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ginger
1/4 teaspoon nutmeg (I used freshly grated.)

Whisk together:
1 cup pumpkin puree
1/2 cup canola oil
2 large eggs
1 1/2 cups sugar

pumpkin cream cheese muffins

Pour the flour mixture over the wet ingredients and stir until blended.

Optional: Stir in
1 cup chopped pecans or walnuts (I left out the nuts.)

Cream Cheese Filling:

Stir together: (will be runny)
1 package (8 ounce) cream cheese, softened
1/2 cup sugar
1 Tablespoon all-purpose flour
1 large egg
1/2 teaspoon vanilla extract

Line regular sized muffin tins with cupcake liners.

I used my small scoop to put batter in the liners.

pumpkin cream cheese muffins

Two scoops for the bottom, then poured some cream cheese mixture on top…

pumpkin cream cheese muffins

Then another scoop of batter…

pumpkin cream cheese muffins

At this point, I should have swirled the cream cheese filling into the batter, but I didn’t. The filling will be better incorporated if you take a knife and give the batter a short twirl.

Bake at 325* for 25 minutes.

They smell delicious while baking.

pumpkin cream cheese muffins

When cooled, you can add a glaze, though we didn’t bother.

Glaze / Mix together:
1 cup powdered sugar
2 to 2 1/2 Tablespoons half & half
1/2 to 1 teaspoon cinnamon
Optional / Top with:
1/2 cup chopped pecans or walnuts for garnish

Moist and spicy. Like pumpkin pie in a cake.

pumpkin cream cheese muffins

And they’re off! One to her first year of high school and one beginning her pursuit of a Masters in Business.

off to school

::sigh:: Where have the years gone?? ~~Rhonda


  1. Denise Bird
    Posted August 21, 2012 at 9:23 pm | Permalink

    Lovely girls. Muffins sound yummy!

  2. Genny
    Posted August 21, 2012 at 10:07 pm | Permalink

    I ditto Denise !

  3. Jean Macke
    Posted August 23, 2012 at 11:33 am | Permalink

    I can’t wait to try these muffins, but I don’t have pumpkin puree. Can I use canned pumpkin? My three year old granddaughter started preK today and we watched her get on the bus with excitement. I hope it lasts. Love the picture of your girls.

  4. Posted August 23, 2012 at 8:58 pm | Permalink

    Jean, yes, you can use canned pumpkin. That’s what I used, actually. The muffins were even better the second day. A little denser and a more blended flavor. So good! ~~Rhonda

  5. Posted September 12, 2012 at 1:33 pm | Permalink

    Spicy, moist and delicious. Exactly what I want my muffins to be! Thanks for sharing your recipe. This would be my first time making this muffin. Wish me luck.

  6. Posted September 12, 2012 at 9:44 pm | Permalink

    Rose, I hope you enjoy the recipe! Let me know if you give them a try. Thanks for leaving a comment. 🙂 ~~Rhonda

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