Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins


November 6, 2012

With thanks to my sister, and her friend!

  • Makes: Makes 1 1/2 dozen muffins.


Cream Cheese

6 oz. cream cheese, softened

1/4 cup sugar

1 large egg

2 Tbsp. flour


1 14 oz. (398 ml) can pumpkin puree

1 cup sugar

1 cup canola oil

1 large egg

2 tsp. vanilla

3 cups flour (all-purpose, whole wheat or a combination)

1 Tbsp. cinnamon or pumpkin pie spice

1/2 tsp. nutmeg (if you're not using pumpkin pie spice)

pinch allspice

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt


1Preheat the oven to 350F.

2In a large bowl, mix the pumpkin, sugar, oil, egg and vanilla. In another bowl, stir together the dry ingredients; add to the pumpkin mixture and stir just until combined.

3Fill paper-lined muffin cups and if you like, sprinkle with coarse sugar. If you're filling them, poke a hole in the top of each with the handle of a wooden spoon and add a small spoonful of the cream cheese mixture. Bake for 25 minutes, or until springy to the touch.


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