Pumpkin Cream Cheese Muffins with Cream Cheese Filling

These Pumpkin Cream Cheese Muffins with cream cheese filling are a perfect choice for your Thanksgiving, Christmas or holiday dinner! This recipe is filled with delicious cream cheese and topped with a sweet homemade frosting. You will love these mini muffins for breakfast OR dessert!

Pumpkin Cream Cheese Muffins

There is nothing I love when the holidays show up is enjoying a bit of pumpkin spice. Now I am not one of those people that enjoy pumpkin in EVERYTHING. I can handle some coffee, bread and muffins, but you won’t catch me making it in like chicken or anything.

That being said even if you are a die hard “I don’t do pumpkin spice” over the season, you would be doing yourself a disservice to not try out this pumpkin cream cheese muffin recipe! Its the perfect blend of holiday flavors and doesn’t take too long to make at all.

Before you get started,  I am a fan of being prepared.

I do not always have the items in my kitchen for all recipes and end up bumbling around. Having a 2 tablespoon scoop and mini muffin pan will make baking super easy.

Cream Cheese Filling Ingredients:

• 4 ounces cream cheese, softened
• 1/4 cup white sugar
• 1 tablespoon flour
• 1 egg
• 1 teaspoon vanilla

Muffin Ingredients:

• 1-2/3 cup flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• 1 cup pumpkin puree
• 1-1/2 cup white sugar
• 1/2 cup vegetable oil
• 2 eggs

Topping Ingredients:

• 1/4 cup heavy whipping cream
• 1/4 cup powdered sugar
• pumpkin pie spice

How to make Pumpkin Cream Cheese Muffins

As with all recipes, you start with the heat! Preheat oven to 325 degrees and grease a mini muffin tin with nonstick cooking spray. Set aside.

In a small mixing bowl, beat cream cheese.

Now add sugar, flour, egg and vanilla and beat well and set your cream cheese mixture aside.

 

In a small mixing bowl, add flour, baking soda, cinnamon, pumpkin pie spice and salt.

Mix well.

Add pumpkin, sugar, oil and eggs to a mixing bowl and mix well.

 

Stir in dry ingredients.

Use a 2 tablespoon portion scoop to add batter to prepared mini muffin tin.

 

Use a 1 tablespoon portion scoop, half full, and add cream cheese mixture in the center of the muffin.

Use a 1 tablespoon portion scoop to add 1 tablespoon of batter onto the top of the cream mixture and use the back of the spoon to cover the cream cheese mixture.

 

Bake for 17-18 minutes or until edges are brown.

Let cool in pan before removing and cooling on a cooling rack.

 

When completely cool, add topping.

Beat heavy whipping cream and powdered sugar in a mixer until stiff peaks form.

Add to a piping bag, fitted with a star tip, and pipe onto each muffin.

Sprinkle with a small amount of pumpkin pie spice.

Keep these refrigerated.

Makes 18-20 muffins.

Print your cream cheese filling muffins below to make it easy to move in the kitchen.

 

More Holiday Dessert Recipes

This season is full of delicious holiday treats, so make sure you try one of these other awesome recipes while building your menu.

Paradise Pie – The best – maybe the only – way to share this pie is to serve it warm with some vanilla ice cream. Drizzle on some toppings, the more the merrier!

Easy Apple Crisp – While I do love making apple crisp with fresh apples sometimes a person just needs their apple crisp to come together a little faster. I’m excited to share this quick hack!

No Bake Cherry Cheesecake Dip – A simple no bake cherry cheesecake dip that pairs perfectly with pretzels, graham crackers or even cookies! Serve up this dish in mere minutes!

Strawberry Pretzel Jars – You can make them with blueberry or cherries of course, but this strawberry pretzel jar recipe is a perfect addition to almost any holiday party