Pumpkin Cream Cheese Muffins

Products Used
Pumpkin Cream Cheese Muffins Imperial


Pumpkin Muffins

Sweetened Cream Cheese Filling

  • *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 375ºF. Line 18 muffin cups with paper liners or grease very well.
  2. Beat cream cheese and powdered sugar together until nice and smooth. Set aside.
  3. Whisk together flour, baking soda, baking powder, cinnamon, pumpkin pie spice, nutmeg, and salt.
  4. In a separate bowl mix together pumpkin puree, eggs, butter, sugar, brown sugar, and vanilla until smooth and eggs are completely incorporated.
  5. Fold in flour mixture until white streaks just disappear. 
  6. Fill lined muffin cups with about 1 1/2 tablespoons of muffin batter (suggest using a medium-sized cookie scoop). Place 1 tablespoon cream cheese mixture in center (suggest using a small-sized cookie scoop). Cover with 1 1/2 - 2 tablespoons of more batter. 
  7. Bake for 18-22 minutes until a tester comes out clean and when you gently press on top they spring back.
  8. Remove from oven and let cool completely
Imperial Sugar Insight

Recipe developed for Imperial Sugar by Erin Sellin @Dinners, Dishes & Desserts.

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