Pumpkin Cream Cheese Muffins Recipe

Name: Pumpkin Cream Cheese Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups flour; ½ teaspoon cinnamon; ½ teaspoon nutmeg; ½ teaspoon ground cloves; 2 teaspoons pumpkin pie spice; 1 teaspoon vanilla extract; ½ teaspoon salt; 1 teaspoon baking soda; 1 cup sugar; 2 eggs; 1 ½ cups canned pumpkin; ⅔ cup vegetable oil; 4 ounces cream cheese

Servings: persons

1 ½ cups flour
½ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ground cloves
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
½ teaspoon salt
1 teaspoon baking soda
1 cup sugar
2 eggs
1 ½ cups canned pumpkin
⅔ cup vegetable oil
4 ounces cream cheese

1
Preheat oven to 350.
2
Mix all ingredients (except cream cheese).
3
Grease muffin tins.
4
Fill half full with mixuture.
5
Cut up cream cheese into 12 equal sized chunks.
6
Add one to each muffin.
7
Fill up tin with remaining mixture.
8
Bake for 20-25 minutes until toothpick comes out clean.
9
Let cool for 5 minutes.

885

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 ½ cups flour, ½ teaspoon cinnamon, ½ teaspoon nutmeg, ½ teaspoon ground cloves, and more.

Yes, Pumpkin Cream Cheese Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Cream Cheese Muffins

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