These delicious cream cheese pumpkin muffins are a family favorite. My mother served them to me when I was young, and now I make them for my kids every year. They are great for breakfast or even as dessert, especially during fall weather. You’ll find that this is an easy-to-follow pumpkin muffin that will soon become a favorite of yours too!
The recipe for cream cheese pumpkin muffins is broke into three parts. The first is for the batter, the second for the filling and the last is for the delectable crunchy topping. Assembly and baking instruction to follow:
Ingredients for cream cheese pumpkin muffins batter include:
2 ¼ cup all-purpose flour
1 tsp baking soda
½ tsp salt
1 ½ tsp ground cinnamon
2 eggs (lightly beaten)
2 cups granulated sugar
1 cup Libby’s Solid Packed Pumpkin
½ cup vegetable oil
½ tsp pure vanilla extract
In large bowl, combine flour, baking soda, salt, and cinnamon. Set aside. In small bowl, combine eggs, sugar, pumpkin, oil and vanilla. Mix well. Add liquid ingredients to dry ingredients and stir until moistened.
Ingredients for cream cheese pumpkin muffins filling include:
6 ounces cream cheese (softened)
1 tbsp granulated sugar
In small bowl combine cream cheese, egg and sugar. Set aside.
Ingredients for cream cheese pumpkin muffins topping include:
¾ cup flaked coconut
½ cup pecans (chopped)
¼ cup granulated sugar
½ tsp ground cinnamonIn small bowl combine all ingredients. Set aside.
To assemble these pumpkin muffins, spoon batter into paper-lined muffin cups filling ½ way full. Add a tablespoon of filling to each pumpkin muffin and then spoon on remaining batter. Sprinkle each with some of the topping. Bake for 20 – 25 minutes at 350. Enjoy!
Be sure to check out these other delicious pumpkin desserts:
Pumpkin Cheesecake Bars
Pumpkin Chocolate Chip Cookies
Delicious Pumpkin Roll with Cream Cheese Frosting
And these heavenly non-pumpkin desserts too:
5 Ingredients + 1 Pan = 1 Deliciously Simple Dessert
Blueberry Buckle Cake
Carrot Cake with Cream Cheese Frosting