Another Recipe Kitchen Tested by the Party Saviors

Pumpkin Muffins with Cream Cheese Filling

CATEGORY: Breakfast
These muffins are the ideal breakfast treat.  Tender and light...Not too sweet, with a rich cream cheese twist.
PREP TIME: 15 minutes
COOK TIME: 25 minutes
  • Cream Cheese Filling:
  • 3 oz cream cheese (softened)
  • 1 TBSP milk
  • 2 TBSP granulated sugar 
  • 1 tsp vanilla
  • .
  • Muffins:
  • 1-1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 3/4 tsp ground nutmeg 
  • 1 1/2 tsp ground cinnamon 
  • 1/2 tsp kosher salt
  • 2 large eggs, slightly beaten
  • 1/2 cup canned pumpkin
  • 1/2 cup milk
  • 1/2 cup dark brown sugar, packed
  • 1/4 cup vegetable oil
Preheat oven to 375 F. Line 12 muffin cups with paper or foil baking liners.

Cream cheese filling: Mix cream cheese, sugar, milk, and vanilla until smooth. Set aside. 

Muffins: In a medium bowl whisk together flour, baking powder, nutmeg, cinnamon and salt. Set aside.

In a large bowl, beat eggs, canned pumpkin, milk, brown sugar, and oil until combined. Stir in flour mixture, stir just until moistened and mixed. Don't over-mix.  Divide batter between 12 muffin cups.

Place 1 teaspoon of cream cheese filling into each muffin and press lightly into the center of the batter- but don't submerge into batter.

Bake about 25 minutes until golden and tester comes out clean. Remove to wire racks to cool.