Pumpkin Cream Cheese Muffins

Total Time
Prep 20 mins
Cook 25 mins

Made these for my future in-laws, who will be visiting this weekend. We tried one and they are fabulous. I think toasting the nuts really helped the flavor as well (see my note below).

Ingredients Nutrition


  1. Preheat oven to 375 degrees.
  2. Grease and flour 18 muffin cups.
  3. FILLING: Beat cream cheese until soft.
  4. Add egg, vanilla and brown sugar.
  5. Beat until smooth.
  6. Set aside.
  7. STREUSEL TOPPING: Mix flour, sugar, cinnamon and pecans.
  8. Add butter and cut it in with a fork until crumbly.
  9. Set aside.
  10. MUFFIN BATTER: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt.
  11. Make a well in the center of flour mixture and gradually incorporate eggs, pumpkin, olive oil and vanilla.
  12. Beat together until smooth.
  13. Fill cups with pumpkin mixture until they're about 1/2 full.
  14. Carefully add one tbsp of the cream cheese mixture right in the middle of the batter.
  15. If you're using paper cups, try to keep cream cheese from touching the paper.
  16. Sprinkle on the streusel topping.
  17. Bake at 375 degrees for 20 to 25 minutes.


Most Helpful

This was the second pumpkin cream cheese muffin I have tried off this site and this recipe is definitely the superior one of the two. I scaled the batter down for 12 muffins and made filling for 9 (there was still plenty of cream cheese in each muffin). I also did away with the topping since I see muffin toppings as a useless source of calories. I used 1 cup all-purpose flour and 2/3 cup of whole wheat. I also increased the amount of pumpkin by three tbsps and reduced the amount of olive oil used by that same amount. Also, I used reduced fat cream cheese. Next time I may try cutting down on the sugar as these muffins are very sweet. Even with all these changes, this recipe made the best pumpkin muffins I have ever had. Thanks for the great recipe.

Canadian_in_the_Bay November 16, 2007

Wow - are these ever good! I only made a couple of changes -- added 2-3Tbsp of brown sugar to the cream cheese mixture (thought it might be too tangy on its own); added 1/4 c old-fashioned oats to the streusel mixture; reduced the sugar in the muffin batter to 1-1/2 c; and used canola oil (instead of olive oil). Toasting the pecans - in a small dry frying pan over low-to-medium heat - really made the nuts tasty. The recipe made 24 regular sized muffins. They rose beautifully, and made the whole house smell wonderful. I let them cool a little before trying one -- delicious! I will make these again - thanks for posting! -M =)

Mary Scheffert October 07, 2010

Oh my gosh, these were incredible! I made these for my parents on Thanksgiving and Mom (who doesn't even bake) asked for the recipe!And I didn't even make the topping! I also cut the sugar in the batter down to about 1.5 cups, I used all white flour, and I used canola oil instead of olive oil because I only had extra virgin and that just seemed wrong. This recipe is fairly easy and no-fuss, and I will definitely be making these again! (PS -- my husband wants me to use more vanilla in the cream cheese filling next time, but I thought it was fine as-is.)

WriterNat December 02, 2007

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