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Pumpkin Cream Cheese Muffins

Yields1 Serving

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

Preheat the oven to 350F.


In 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.


Fill 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.