Pumpkin Cream Cheese Muffins

The days are long, but the years are short. As relieved as I am to have the pledge-like experience of learning the entire human anatomy in eight weeks behind me, I’m also bittersweet about how quickly my first two months of medical school have flown by. I was able to keep up with dance as study breaks, but Pancake Yancake has been neglected for far too long. So in the spirit of October (OCTOBER?!), I whipped up this classic fall comfort: pumpkin cream cheese muffins!

Pumpkin Cream Cheese Muffins

Makes 12 muffins 2016-10-02-17-17-05


For the muffins

  • 1 3/4 cup (210 g) all-purpose flour
  • 1 tbsp pumpkin pie spice
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 cup pumpkin puree
  • 1/2 cup brown sugar
  • 1/3 cup vegetable oil
  • 1/3 cup milk
  • 2 large eggs
  • 1 tsp vanilla extract

For the cream cheese topping

  • 1 8-oz package of cream cheese, room temp
  • 1/4 cup granulated sugar


  1. Preheat the oven to 350°F. Line a muffin tray with paper liners.
  2. In a small bowl, combine the ingredients for the cream cheese topping; beat vigorously until smooth.
  3. In a medium bowl, mix together the dry ingredients (flour, pumpkin pie spice, baking powder, baking soda, and salt). Set aside.
  4. In a large bowl, mix together the wet ingredients (pumpkin puree, brown sugar, oil, milk, eggs, and vanilla extract).
  5. Add the dry mixture to the wet; mix until just combined (use a rubber spatula to ensure the bottom and sides get thoroughly mixed).
  6.  Scoop the batter into the prepared muffin tray, filling each liner about 3/4 way full. Top each with about a tablespoon of the cream cheese topping, using the back of a spoon to flatten it out slightly over the batter. Bake for 18 minutes or until an inserted toothpick comes out clean. Let cool.


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