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Cream Cheese Filled Pumpkin Muffins

Total Time

Prep: 25 min. Bake: 20 min.


1 dozen

You'll love these moist muffins. They're studded with cranberries, and the cream cheese filling is a nice surprise. —Jessie Apfel, Berkeley, California


  • 3 ounces cream cheese, softened
  • 1/4 cup sugar
  • 1 tablespoon maple syrup
  • 1-1/2 cups all-purpose flour
  • 1 cup packed brown sugar
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 cup canned pumpkin
  • 1/3 cup canola oil
  • 1/2 cup dried cranberries


  1. Preheat oven to 350°. For filling, beat cream cheese, sugar and syrup until smooth.
  2. In a large bowl, whisk together first seven muffin ingredients. In another bowl, whisk together eggs, pumpkin and oil. Add to dry ingredients, stirring just until moistened. Fold in cranberries.
  3. Fill 12 paper-lined or greased muffin cups one-third full. Drop filling by tablespoonfuls into center of each muffin; cover with remaining batter.
  4. Bake until a toothpick inserted in muffin portion comes out clean, 20-25 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.

Nutrition Facts

1 muffin: 268 calories, 10g fat (2g saturated fat), 38mg cholesterol, 163mg sodium, 43g carbohydrate (29g sugars, 2g fiber), 3g protein.

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