Pumpkin Cream Cheese Muffins - The Travel Bite Print

Pumpkin Cream Cheese Muffins

  • Author: Rachelle Lucas
  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Total Time: 50 mins
  • Yield: 12 1x


  • 4 oz cream cheese
  • 1 1/2 Cups flour
  • 1 Cup dark brown sugar
  • 2 Tbsp pumpkin pie spice
  • 1/2 tsp cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp nutmeg
  • 1/2 tsp ground ginger
  • 1/2 tsp cardamom
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 Cup cooked or canned pumpkin (not pie filling)
  • 2/3 Cup vegetable oil
  • 2 large eggs
  • 1 tsp molasses
  • 1/2 tsp vanilla extract
  • 1/3 Cup chopped walnuts


  1. Preheat oven to 350 degrees. Grease or spray with butter-flavored oil spray 12 muffin tins, or line with paper baking cups.
  2. Using a wire whisk, stir together the dry ingredients in a large bowl. Make sure to beak up any clumps from the brown sugar.
  3. Mix together the pumpkin and wet ingredients in a separate bowl. Using a fork or spatula, stir pumpkin mixture into dry ingredients until blended.
  4. Spoon muffin batter into cups or baking tin and fill them only 3/4 of the way full.
  5. Divide cream cheese into 12 equal portions. Put one portion in the middle of the muffin batter for each muffin, pressing down lightly. Add a spoonful more of batter on top of each muffin to cover the cream cheese. Sprinkle top with chopped walnuts.
  6. Bake at 350 for 25-30 minutes or until a toothpick comes out clean from the muffin part. Let cool for a bit then serve!


Take note that is is only 1 cup of pumpkin, not the whole can. If you accidentally use the whole can, that is okay. It will just be a bit more moist and dense and might need an additional five minutes of cooking time.

We’ve also tried these with chopped pecans on top and they tasted amazing!

I know it seems like a lot of spices, but trust me, it delivers that perfect fall “pumpkin spice” flavor.

  • Category: Breakfast
  • Cuisine: American