Pumpkin Cream Cheese Muffins

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And now ladies and gentlemen, we’ve entered the time of year where my trunk is full of butter and my pictures are dark because things get baked at strange times.  That’s right folks, it’s go time, the big show, the superbowl of hostessness: holiday baking.  I apologize if things get a little nutty around here.

Before we descend into the madness, I’ve got a little fall hug for you.  I’m a bit of a pumpkin late bloomer.  And, to be honest, I usually like my gourds leaning in the savory persuasion.  But, these looked too good to resist.  The recipe comes from the fantastic blog, Two Tarts.  Not too sweet, and perfectly spiced, these muffins are autumn in a cute little wrapper.

I made a couple of little tweaks to the original…but really, just tiny ones.

If you like this, you might like these

Pumpkin Saffron Macarons

Pumpkin Spice Cream Cheese Frosting/Filling


The second presidential debate.  How about them binders?

Pumpkin Cream Cheese Muffins

adapted ever-so-slightly from Two Tarts


  • 1/2 C toasted pepitas
  • 3/4 cup sugar
  • 1/2 cup vegetable oil
  • 1 cup pumpkin puree
  • 2 eggs
  • 1 3/4 cup flour
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 1 1/2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp nutmeg
  • 1/4 tsp cloves

For the filling

  • 4 oz cream cheese
  • 1/4 cup sugar


  1. If your pepitas aren’t toasted, drop 1/2 C into a pan over medium heat.  Shape pan occasionally and cook until nuts become fragrant.
  2. Whip together cream cheese and powdered sugar using a hand-mixer.  Set aside bowl in the fridge to firm-up.
  3. Mix the sugar, oil, pumpkin, and eggs together very well in a large mixing bowl.  Then plop the flour, baking soda, salt and pumpkin pie spices on top of this blended wet mixture.  Stir well to incorporate and fully mix everything together.
  4. Line muffin tins with paper cups, or lightly oil them. Spoon about 1-2 Tablespoons of batter into the bottom of each muffin.  We used a regular dinner spoon – heaping – to do this.  Make sure this batter is spread thinly and evenly across the bottom of each muffin tin. Whacking the pan flat on the counter a few times to is effective.
  5. Distribute a spoonful (approx 1 Tablespoon) of the cream cheese filling in each.
  6. Finally, evenly distribute the remainder of the batter over the top of the cream cheese.
  7. Sprinkle pepitas on top pressing them in slightly.
  8. Bake at 350 for 20-25 minutes.  Let cool before you eat them, unless you are ready to deal with molten cream cheese!


One thought on “Pumpkin Cream Cheese Muffins”

  1. Wow, a cream cheese filling? I’m not a muffin fan, but that might convince me. I also like the pumpkin seed topping — very meta. Happy baking!

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