My hope is to inspire you to get in the kitchen and have an adventure. Make something you have never tried before.  Push yourself to make something you have always been intimidated to make but most importantly to have fun and make memories!

Pumpkin Cream Cheese Muffins


Happy Fall!  We just got back from our first vacation as a family and the kids first trip to the beach!  Everyone had a blast! I just couldn’t get into the fall mood while I had visions of the beach on my mind!   Now that I am back I am ready for all things fall!  What better way to start off the season than with pumpkin!  I can’t believe I have not made these before now.  They are so delicious!  I lightened the recipe up a bit, I thought the original recipe had a lot of sugar.  I hope you enjoy this lighter version, I thought they were amazing!  The recipe makes 2 dozen muffins and they freeze beautifully!


For the filling
8oz. cream cheese, softened
1/2 cups confectioners’ sugar
1 tbsp. honey
1 tsp. vanilla
For the muffins
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tbsp. plus 1 tsp. pumpkin pie spice
1/2 tsp. ground cloves
1 tsp. salt
1 tsp. baking soda
4 large eggs, at room temperature
3/4 cups canola oil
1 1/2 cups granulated sugar
1/2 cups unsweetened applesauce
2 cups pumpkin puree
In a medium mixing bowl with an electric mixer.  Combine the cream cheese, confectioners’ sugar, honey and vanilla.  Mix until light and fluffy.  Transfer mixture to a piping bag.  Pipe 24 equal amounts onto a baking sheet lined with parchment paper.  Freeze for at least 2 hours.
Preheat your oven to 350 degrees.  Line a muffin pan with cupcake liners.
In a large mixing bowl.  Whisk together all-purpose flour, whole wheat flour, cinnamon, nutmeg, pumpkin pie spice, cloves, salt and baking soda.  Set aside.
In the bowl of a stand mixer with the paddle attachment add the eggs, sugar, canola oil, applesauce and pumpkin puree.  Mix on medium-low speed until well combined.  About 4 minutes.  Lower the speed to low and slowly add the dry ingredients.  Mix until just combined.
Place 1 1/2 tsp. of the muffin mixture into each muffin cup.  Add one of the frozen/hardened cream cheeses to the center of the muffin.  Add more muffin mixture to cover the cream cheese making sure the muffin cup is 3/4 full.  Bake for 20-22 minutes rotating 1/2 through.  Cool completely before storing.
Recipe Adapted from:

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