Of all the produce + cream cheese pairings, carrots and cream cheese are probably the most ubiquitous, thanks to the deliciousness of carrot cake. My personal favorite, though, is probably pumpkin and cream cheese because of my obsession with the former and its exponential tastiness when paired with the latter.
These muffins are the perfect combination of both. The muffin itself is so moist that it’s plenty tasty on its own, but the layer of cream cheese adds a nice creamy tanginess to the whole package. They remind me of those cream-filled Hostess snack cakes but way more delicious.
Cream Cheese Pumpkin Muffins (18 of 750)
From 750 Best Muffin Recipes by Camilla Saulsbury
Makes 24 muffins (58 minis)
- 8 oz cream cheese, softened
- 2 tbsp packed light brown sugar
- 1 egg
- 2 1/4 cups all-purpose flour
- 1 tbsp pumpkin pie spice
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups granulated sugar
- 2 eggs
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- Filling: Mix cream cheese, brown sugar, and egg in food processor or blender until smooth. Set aside.
- Muffins: In a large bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt.
- In a medium bowl, whisk together sugar eggs, pumpkin, and oil until well blended.
- Add the egg mixture to the flour mixture and stir until just blended.
- Fill muffins cups just enough to cover the bottom. Drop filling over batter, then cover with more muffin batter.
- Bake in preheated oven for 20 minutes or until tops are just turning golden. Let cool in pans on a wire rack for 5 minutes, then transfer to the rack to cool. Store in airtight container.