Cream Cheese Filled Pumpkin Muffins Recipe -
Cream Cheese Filled Pumpkin Muffins Recipe
  • READY IN 1 hr

Cream Cheese Filled Pumpkin Muffins

Recipe by  

"There's nothing I like better than a certain coffee chain's 'Pumpkin Spice Latte' and one of their 'Pumpkin Cream Cheese Muffins.' I don't like paying the price, so I cloned them to the best of my ability at home."

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Ingredients Edit and Save

Original recipe makes 12 muffins Change Servings
  • PREP

    15 mins
  • COOK

    25 mins

    1 hr


  1. Preheat an oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
  2. Stir the flour, cinnamon, nutmeg, allspice, cloves, pumpkin pie spice, cardamom, ginger, salt, and baking soda together in a bowl.
  3. Beat the brown sugar and the eggs together with an electric mixer in a large bowl until smooth. Add all the vegetable oil and the pumpkin; continue beating until integrated. Pour the flour mixture into the egg mixture and beat until just incorporated.
  4. Fill the prepared muffin cups about half-full with the batter. Spoon about 1 teaspoon cream cheese into the center of each muffin cup and poke it down into the middle of the batter with a finger. Sprinkle the sunflower seeds over each muffin.
  5. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes. Let cool in pan 5 minutes and remove to a rack to cool completely. Be extra careful; the cream cheese stays hot for a while!
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Reviews More Reviews

Most Helpful Positive Review
Sep 16, 2011

If I could give this recipe more than 5 stars, I would, they are absolutely DELICIOUS! I made these exactly as written, except I topped mine with a walnut streusel topping before baking instead of just plain nuts. I loved how quick and easy these were to make too...just used a bowl and a whisk and they came together in a snap! I got 20 regular sized muffins out of the recipe and I baked them @ 325 for only 14 minutes (HOT oven). Laurrie, this recipe is PERFECT...Thanks for sharing. :)

Most Helpful Critical Review
Oct 04, 2011

My husband loved these, but I feel that mine turned out a big gooey. And the cream cheese just sat right atop the muffin versus being concealed inside it. I'd like to mix the cream cheese with some spices or flavorings to give it more kick... it's a nice surprise as is, but could pack even more punch.

Nov 11, 2011

I wrote the recipe and then, after reading everyone's reviews, promptly remade it. This time I used about 3 tablespoons of powdered sugar and a teaspoon of rum extract in the cream cheese and I made an almond struesel for the top. I agree with you all, it's way better with the cream cheese sweetened and flavored. Thanks for the feedback.

Oct 08, 2011

These were really good muffins. I added a little powdered sugar to the cream cheese. I found that it was easier to fill the muffin cups part way, add the cream cheese, and then put another spoon of the batter on top. This keeps your cream cheese at the center instead of at the top of your muffins. Next time I will double the cream cheese mixture so that I have more of it in the middle. Thanks for a great recipe!

Sep 21, 2011

THESE. ARE. FABULOUS. Didn't have cardamom, but they turned out decadently wonderful! Loved Christine's suggestion for walnut streusel topping - yummy. Thanks for a terrific recipe!

Oct 21, 2011

the batter for this recipe is nice and simple, but the cream cheese did need something, so i found another recipe just like this one that called for 8oz of cheese and 1 cup of powdered sugar mixed well and frozen for about two hours prior to use in a log form in plastic wrap and aluminum foil. I also omitted the sunflower seeds. I suppose if you wanted, you could add some flavoring to the cheese or use a fruit flavored cream cheese.

Sep 26, 2011

These were good - I followed the recipe except for using pecans instead of sunflower seeds. I also replaced 1/2 of the oil with applesauce. These came out moist - my kids liked them but they were not overly excited about the cream cheese - I think I would have liked it better had I added a little sugar to the cream cheese.

Oct 04, 2014

I made these muffins because of the dark brown sugar and spice combination. The spices were great and the muffins super moist. However, I was confused by the use of baking soda and no baking powder. Baking soda requires an acid in the recipe to work properly and I didn't see an acid listed in these ingredients-so I used 3/4 teaspoon of baking powder (more is required because the leavening power of baking soda is much greater than baking powder)and added 1/4 teaspoon baking soda. I increased the cream cheese to about 6 tablespoons, adding 3 tablespoons powdered sugar and 1/2 teaspoon vanilla. I then put a very thin layer of batter into my muffin cups, added a dollop of the cream cheese, and covered with the rest of the batter-the filling stayed in the middle of the muffins this way. Finally, I added a streusel topping as others have suggested made with 1/3 cup brown sugar, 2 tablespoons flour, 1/4 teaspoon cinnamon, and 1 tablespoon butter because I wanted to add some more sweetness. I left off the sunflower seeds. The topping MADE the muffins and was definitely my favorite part. This produced 15, not 12, beautiful muffins, and, as I have found with all pumpkin bread recipes, the flavor improves the next day.


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  • Calories
  • 295 kcal
  • 15%
  • Carbohydrates
  • 33.8 g
  • 11%
  • Cholesterol
  • 41 mg
  • 14%
  • Fat
  • 16.6 g
  • 26%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 4.1 g
  • 8%
  • Sodium
  • 280 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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