Yummy Pumpkin and Cream Cheese Muffins

READY IN: 25mins
Recipe by Sharon123

This recipe is a specialty of Second Creek Farm Bed and Breakfast in Owensville, Mo., along the Missouri Wine Trail, via Country Living magazine. This recipe makes about 24 muffins.

Top Review by Annacia

Friends of the DH droped in to discuss a new project at The 50's Club just before these were ready to come out of the oven. Four geriatric gents wiped them out in under 30 mins! I got one though :D so I can honestly say that this is one terrific muffin. I made 12 and now wish I had made the full recipe (don't skimp here, 24 won't last long at all). They aren't difficult but they do take a bit longer than most muffins, fear not because they are so worth it. The cream cheese filling is spectacular with the pumpkin muffin.

Ingredients Nutrition


  1. Heat oven to 375 degrees F. Lightly coat two 12-cup standard muffin tins with oil and set aside.
  2. Mix the cream cheese, 1 egg, and 3 tablespoons sugar in a small bowl and set aside.
  3. Mix 5 tablespoons sugar, 1/2 cup flour, pecans, butter, and 1/2 teaspoon cinnamon together in a medium bowl and set aside.
  4. Combine the remaining sugar, flour, salt, baking powder, baking soda, and remaining cinnamon in a large bowl.
  5. Lightly beat the remaining eggs, pumpkin, oil, and vanilla together in a medium bowl.
  6. Make a well in the center of the flour mixture, pour the pumpkin mixture into the well, and mix with a fork just until moistened.
  7. Divide the batter into two halves. Evenly divide one half of the batter among the muffin cups. Place two teaspoonfuls of cream cheese filling in the center of each cup and fill with the remaining half of batter.
  8. Sprinkle some of the pecan mixture over the top of each muffin and bake until golden and a tester, inserted into the muffin center, comes out clean, 20 to 25 minutes. Cool on wire racks.
  9. Note:.
  10. These are great warm!

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