Pumpkin Cream Cheese Muffins Recipe - Food.com (2024)

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photo by DianaEatingRichly

Reviews

1. See Also

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   This was the second pumpkin cream cheese muffin I have tried off this site and this recipe is definitely the superior one of the two. I scaled the batter down for 12 muffins and made filling for 9 (there was still plenty of cream cheese in each muffin). I also did away with the topping since I see muffin toppings as a useless source of calories. I used 1 cup all-purpose flour and 2/3 cup of whole wheat. I also increased the amount of pumpkin by three tbsps and reduced the amount of olive oil used by that same amount. Also, I used reduced fat cream cheese. Next time I may try cutting down on the sugar as these muffins are very sweet. Even with all these changes, this recipe made the best pumpkin muffins I have ever had. Thanks for the great recipe.

   Canadian_in_the_Bay

2. Wow - are these ever good! I only made a couple of changes -- added 2-3Tbsp of brown sugar to the cream cheese mixture (thought it might be too tangy on its own); added 1/4 c old-fashioned oats to the streusel mixture; reduced the sugar in the muffin batter to 1-1/2 c; and used canola oil (instead of olive oil). Toasting the pecans - in a small dry frying pan over low-to-medium heat - really made the nuts tasty. The recipe made 24 regular sized muffins. They rose beautifully, and made the whole house smell wonderful. I let them cool a little before trying one -- delicious! I will make these again - thanks for posting! -M =)

   Mary Scheffert

3. Oh my gosh, these were incredible! I made these for my parents on Thanksgiving and Mom (who doesn't even bake) asked for the recipe!And I didn't even make the topping! I also cut the sugar in the batter down to about 1.5 cups, I used all white flour, and I used canola oil instead of olive oil because I only had extra virgin and that just seemed wrong. This recipe is fairly easy and no-fuss, and I will definitely be making these again! (PS -- my husband wants me to use more vanilla in the cream cheese filling next time, but I thought it was fine as-is.)

   WriterNat

4. Absolutely delicious!!! Will make this again and again!!

   Kl0521

5. Really good. I want to try them with whole wheat flour next. Be aware that you need to check the muffins with a toothpick because the cream cheese makes the tops really white so they don't look done.

   DianaEatingRichly

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Tweaks

1. LOVED these! I needed to use up some left over pumpkin from the Thanksgiving holiday--these were a hit with my family as well as my friends at work. Very moist. Not crumbly. Even on day 2! Very tasty! I am not a fan of nuts so I substituted granola for the pecans in the topping. It worked out great. This is a keeper!

   runningirl

2. Oh my gosh, these were incredible! I made these for my parents on Thanksgiving and Mom (who doesn't even bake) asked for the recipe!And I didn't even make the topping! I also cut the sugar in the batter down to about 1.5 cups, I used all white flour, and I used canola oil instead of olive oil because I only had extra virgin and that just seemed wrong. This recipe is fairly easy and no-fuss, and I will definitely be making these again! (PS -- my husband wants me to use more vanilla in the cream cheese filling next time, but I thought it was fine as-is.)

   WriterNat

3. I made up a batch and took a couple of warm ones to my DH and he kept repeating "Wow!!" in between bites... :) I used 1/3 reduced fat cream cheese and subbed walnuts for the pecans. It made 24 muffins for us. The kids loved them, too!! Thank you!!

   TnuSami

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