Pumpkin Pecan Cream Cheese Muffins Recipe

Name: Pumpkin Pecan Cream Cheese Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups unbleached white flour; 2 cups wheat flour; 1 ½ cups sugar (I often use half brown and half white); 2 tablespoons baking powder; 1 teaspoon ginger; 1 teaspoon allspice; 1 teaspoon nutmeg; 14-½ teaspoon cinnamon; 1 teaspoon salt; 3 eggs, beaten; 1 (15 ounce) can pumpkin puree; ½ cup butter, melted; ½ cup canola oil; ½ cup light sour cream; 1 ½ cups pecans, chopped; 8 ounces cream cheese; 24 pecan halves, for garnish

Servings: persons

2 cups unbleached white flour
2 cups wheat flour
1 ½ cups sugar (I often use half brown and half white)
2 tablespoons baking powder
1 teaspoon ginger
1 teaspoon allspice
1 teaspoon nutmeg
14-½ teaspoon cinnamon
1 teaspoon salt
3 eggs, beaten
1 (15 ounce) can pumpkin puree
½ cup butter, melted
½ cup canola oil
½ cup light sour cream
1 ½ cups pecans, chopped
8 ounces cream cheese
24 pecan halves, for garnish

1
Preheat oven to 400 degrees.
2
Mix dry ingredients in large bowl (you can mix the pecans in here if you wish, or fold them in at the end).
3
Mix wet ingredients (except for cream cheese) in a smaller bowl.
4
Add wet ingredients to dry and stir gently until just mixed.
5
Coat your muffin pan with non-stick cooking spray.
6
Using half the batter, divide it among the 12 cups (they will be fairly full).
7
Cut your cube of cream cheese into 24 pieces and press one piece into each muffin cup.
8
(If you want, you can roll it in your hands to make it a cylinder or ball rather than a square.
9
).
10
Top each with a pecan half (or if you have pecan pieces, you can arrange them on top in a cute pattern).
11
Bake for 15-20 minutes.
12
Remove to wire rack and bake the next batch.
13
Try not to eat them all yourself!
14
:).

6856

kcal

Calories

552

Fat

548

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 2 cups unbleached white flour, 2 cups wheat flour, 1 ½ cups sugar (I often use half brown and half white), 2 tablespoons baking powder, and more.

Yes, Pumpkin Pecan 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.

That's it — enjoy your meal!

Pumpkin Pecan Cream Cheese Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions