Pumpkin Cream Cheese Muffins

by Merissa on December 7, 2010

in Recipes

Pumpkin + Cream Cheese = Yum. I love just about anything made with this combo! I was looking for a recipe to make for some breakfasts this week and pumpkin muffins sounded so good. But then I thought I needed to make them even better by adding a little cream cheese! Here's what I came up with in the end.

What you need:

  • 2 c. flour
  • 2/3 c. brown sugar
  • 1/3 c. sucanat or white sugar
  • 1 T. baking powder
  • 1 t. salt
  • 1/2 t. cinnamon
  • 1/4 t. baking soda
  • 1/2 c. melted butter
  • 1/2 c. pumpkin puree
  • 2 eggs
  • 1/3 c. buttermilk
  • 8oz. cream cheese
  • 1/4 c. brown sugar
  • 1 egg
Mix together the flour, 2/3 c. brown sugar, and 1/3 c. sucanat or white sugar.
Add in the baking powder, salt, cinnamon, baking soda, and butter.
Then mix in the eggs and the pumpkin.
Set aside the first mixture. Then mix together one egg, the cream cheese, and the rest of the brown sugar.
Fill a greased muffin cup up halfway with the pumpkin mixture.
Then add a large spoonful of the cream cheese mixture on top.
Add another scoopful of the pumpkin mixture on top of the cream cheese mixture. bake at 350F for 22 minutes or until they are done.
Find the printable version of this recipe HERE.

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{ 11 comments… read them below or add one }

1 Monica V October 24, 2011 at 8:28 pm

I am totally going to make them. They look amazing. My family loves the pumpkin chocolate chip bread, so I know they are going to eat this up. making two of your recipes this weekend. Thanks so much.


2 Tameka Whipple November 22, 2013 at 9:41 am

If you do not have buttermilk, is there a substitution, like 2% milk?


3 Merissa November 22, 2013 at 11:20 am

Yes, you should be able to sub milk in this recipe.


4 Terri December 12, 2015 at 1:21 pm

My daughter and I just made these…FANTASTIC!!!! Does not say how many muffins are made, we came up with 21 of them. Also, it does not say where to add buttermilk in the printout, we just added with the other wet ingredients. Seriously good, going to get another now before my kids eat them all! Thanks for this one, it’s definitely a keeper!


5 Janet Vinyard September 25, 2016 at 12:49 pm

Hi Merissa, These muffins look wonderful! By the way, a tablespoon or 2 of vinegar or lemon juice can be added to regular milk to substitute for buttermilk. Thanks for sharing the recipe. Blessings, Janet


6 Darla September 25, 2016 at 1:27 pm

We just made these and they are really moist and warming! The recipe does leave out when to add the buttermilk but we just added to the very end. I like that they are not too sweet; more of a breakfast muffin. I think next time we will add nutmeg. We will definitely make these again! Thanks for the recipe!


7 PATRICIA V KRUEGER September 26, 2016 at 8:24 am

Pumpkin and Cream Cheese. what could go wrong? Yum.. until I tried one. 🙁 Had company coming and made a couple different types of muffins (thank goodness), as this was not a hit at all. Had such high anticipation of wonderful cream cheese and moistness. Instead, after following the directions, (except the article didn’t mention adding the milk but we did in the moist ingred.). .. they came out dry, cheese melted away, and tasteless. Did not over bake. Very disappointing. I will not be doing these again. Sorry.


8 Tammy September 26, 2016 at 9:13 am

Pumpkin and cream cheese!!! Yes…please!! I have to try these muffins as they sound delicious!!!


9 Linda Primmer September 26, 2016 at 1:02 pm

These look and sounds wonderful.. What’s not to love with cream cheese and pumpkin? Thanks so much for sharing at DI&DI.


10 Kim~madeinaday September 26, 2016 at 7:16 pm

Muffins look great! Thanks for linking up to Merry Monday! Pinned! Have a great week!


11 Danita Carr September 30, 2016 at 12:08 pm

Yum! These sure look delicious! I’ve been enjoying all these pumpkin recipes this fall! 🙂 Thanks for sharing at #SmallVictories linkup!


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