Cream Cheese Filled Pumpkin Muffins Recipe

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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. :)

—Christina

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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.

—ErinLynnYoung

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47 Ratings

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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!

—*girl*

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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.

—witchywoman

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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!

—AFWife88

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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.

—Webigail

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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.

—gina w

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Sep 28, 2011

these are so good..taste like pumpkin bread with cream cheese spread. I sprinkled brown sugar on the top also as suggested. I also used brown sugar Splenda in the mix.

—dorry

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Nutrition

Calories
286 kcal
14%

Carbohydrates
33.5 g
11%

Cholesterol
46 mg
15%

Fat
15.8 g
24%

Fiber
1.6 g
7%

Protein
3.8 g
8%

Sodium
280 mg
11%

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

Nutritional Information

Cream Cheese Filled Pumpkin Muffins

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 286
** Calories from Fat: 142

% Daily Value *
** Total Fat 15.8g 24 %
** Saturated Fat 4.2g 21 %
** Cholesterol 46mg 15 %
** Sodium 280mg 11 %
** Potassium 141mg 4 %
** Total Carbohydrates 33.5g 11 %
** Dietary Fiber 1.6g 7 %
** Protein 3.8g 8 %
** Sugars 19.1g
** Vitamin A 114 %
** Vitamin C 3 %
** Calcium 5 %
** Iron 17 %
** Thiamin 14 %
** Niacin 14 %
** Vitamin B6 3 %
** Magnesium 6 %
** Folate 21 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.