Pumpkin Muffin With Cream Cheese

With a rich pumpkin batter and yummy whipped icing, this pumpkin muffin with cream cheese filling recipe is a delicious taste of fall!

I love pumpkin recipes.

The pumpkin flavor and smell instantly conjure memories of brightly colored leaves and hayrides followed by a crackling fire.

I have 3 favorite pumpkin recipes in the whole world, and this is one of them.

The second is this recipe for Pumpkin Oatmeal Creme Pies. Think soft pumpkin oatmeal cookies sandwiching a creamy, light vanilla filling.

The third is my Pumpkin Monkey Bread recipe. Delicious baked pull-apart cinnamon bites drenched in a fabulous spiced sauce with pumpkin.

For an extra treat, you can cover the bread with my whipped vanilla icing.

This pumpkin muffin with cheesecake filling recipe makes approximately 15 large muffins that can be deep-frozen for up to 3 months! 

This recipe will not disappoint and comes out delicious every time.  I promise!

Bon appetit!

For more pumpkin recipes be sure to check out:

Pumpkin Creme Pies

Pumpkin Muffin With Cream Cheese

5 Family Favorite Pumpkin Recipes

How To Make Costco’s Pumpkin Pie

Pumpkin Monkey Bread

Pumpkin Cake With Cream Cheese Filling

Pumpkin Muffin With Cream Cheese

My cooking philosophy is to keep it healthy and easy. Recipes include all-natural ingredients that can often be frozen and have been tested and approved by friends and family!

For more pumpkin recipes be sure to check out:

Pumpkin Creme Pies

Pumpkin Muffin With Cream Cheese

5 Family Favorite Pumpkin Recipes

How To Make Costco’s Pumpkin Pie

Pumpkin Monkey Bread

Pumpkin Cake With Cream Cheese Filling

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Pumpkin Muffin With Cream Cheese

Ahna Fulmer

With a rich pumpkin batter and smooth cream cheese filling, this pumpkin muffin with cheesecake filling recipe is a delicious taste of fall!

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings 15 Muffins

Calories 211 kcal

Ingredients

  

1x2x3x

Pumpkin Muffin

• 1 3/4 cup flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp cinnamon
• 1/4 tsp cloves
• 1/4 tsp nutmeg
• 2/3 cup brown sugar
• 2 eggs
• 1 cup pumpkin puree
• 1/2 cup vegetable oil
• 1/3 cup 1% milk
• 1 tsp vanilla

Cheesecake Filling

• 8 oz light cream cheese softened
• 1 egg yolk
• 1/4 cup sugar
• 1 tsp vanilla

Streusel Topping

• 1/4 cup brown sugar
• 1/4 cup rolled oats
• 1/2 cup flour
• 1/4 cup butter softened
• 1 tsp cinnamon

Instructions

 

• Mix the muffin ingredients, cheesecake filling ingredients, and streusel topping ingredients separately in 3 different bowls.
• Add 1 large spoonful of muffin mix to the bottom of 15 lined muffin tins.
• Add a large dollop of cheesecake filling to each.
• Cover with another spoonful of muffin mix.
• Press the topping mixture evenly onto each muffin.
• Bake 425F for 5 Mins. Turn down to 350F for another 20 mins. Allow to cool completely.

Freezing Instructions

• Prepare as directed above. Can be frozen in an airtight container for up to 3 months. Thaw overnight in Fridge and reheat in microwave as desired.

Notes

Macros Per Muffin: 20g Net Carbs, 14g Fats, 3g Protein

Nutrition

Serving: 1gCalories: 211kcal

Tried this recipe?Let us know how it was!