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Cream Cheese Filled Pumpkin Muffins

Marly Schuman

October 30 2013 - 9:00 AM

I know it’s beyond overdone every season, yet I just can’t ever seem to get enough pumpkin every fall. I’m not sure if it’s because it’s such a hot commodity only one season out of the year or because I actually enjoy pumpkin that much…most likely a combination of the two. Or possibly because pumpkin sweets often equal cream cheese topping.

Cream cheese frosting is like my kryptonite. Put it on top of anything I hate – eggs, jello, flan (you get the picture – and I would probably eat it anyways. I would even consider slathering it on my waffles. And I did one time.

A slightly more appropriate pairing is cream cheese frosting and cupcakes. The only problem is that cupcakes aren’t the easiest things to transport. Mine tend to end up crushed in a tupperware container or licked off of tin foil.And then I found the solution. Just fill your cupcakes with the frosting. Bonus: since there isn’t frosting on top you can call if a muffin. Then, there is more room for other fun things on top, like streusel.

This pumpkin cream cheese filled muffin recipe is one I will be making year after year. I actually made the recipe twice in one week, one as muffins and once as a loaf. It’s delicious either way, and it’s so fun to bite into a cream cheese frosting filled treat. I would recommend trying this recipe out with your favorite bread – zucchini, banana, carrot cake. Because cream cheese frosting goes with anything…right?!

Get the full pumpkin cream cheese filled muffin recipe here >>

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