Cream Cheese and Pumpkin Muffins

Cream Cheese and Pumpkin Muffins


787 people made this

These muffins are a delicious combination of pumpkin batter, cream cheese filler and a pecan topping.


Serves: 18 

  • 225g cream cheese
  • 1 egg
  • 1 teaspoon vanilla essence
  • 3 tablespoons brown sugar
  • 4 1/2 tablespoons plain flour
  • 5 tablespoons white sugar
  • 3/4 teaspoon ground cinnamon
  • 3 tablespoons butter
  • 3 tablespoons chopped pecans
  • 2 1/2 cups (310g) plain flour
  • 2 cups (400g) white sugar
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 1/3 cups pureed pumpkin
  • 1/3 cup (80ml) olive oil
  • 2 teaspoons vanilla essence

Preparation:25min  ›  Cook:25min  ›  Ready in:50min 

  1. Preheat oven to 190 degrees C. Grease and flour 18 muffin cups, or use paper liners.
  2. To make the filling: In a medium bowl, beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth, then set aside.
  3. For the topping: In a medium bowl, mix flour, sugar, cinnamon and pecans. Add butter and cut it in with a fork until crumbly. Set aside.
  4. For the muffin batter: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. Make a well in the centre of flour mixture and add eggs, pumpkin, olive oil and vanilla. Beat together until smooth.
  5. Place pumpkin mixture in muffin cups about 1/2 full. Then add one tablespoon of the cream cheese mixture right in the middle of the batter. Try to keep cream cheese from touching the paper cup. Sprinkle on the topping.
  6. Bake for 20 to 25 minutes.

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