Pumpkin Cream Cheese Muffins Recipes

Celebrate Fall with this delicious, light recipe.

These are NOT diet friendly! I made a batch and brought them to work! Everyone at work said they were amazing! Bake with caution if you are trying to eat healthy!

Great dessert or breakfast.

A deliciously moist fall treat! Not the healthiest, but a favorite around my block for the holidays!

This is a modified version of the popular Pumpkin Muffin recipe here on Spark People. I didn't like the spice cake. I use Carrot cake instead. Also, it was too dry, so I add applesauce and water. We also like cream cheese icing and use that on our muffins. We use a half container for a batch of 18 muffins.

My version of the coffee shop's famous Fall / Winter offering - jumbo, spicy pumpkin muffins (with a secret, very Starbucks, ingredient) stuffed with cubes of cream cheese and crowned with pumpkin seeds. The hardest part will be waiting for them to cool!

Recipe adapted from Annie’s Eats and Ezra Pound Cake

A delicious LOW carb snack to satisfy your sweet tooth.

Pumpkin muffins with cream cheese center

Cafe-sized pumpkin spice muffins with extra protein - Adapted from https://thenovicechefblog.com/2015/11/pump
kin-cream-cheese-swirl-muffins/

Save up some calories for this special delicious treat!

Right in time for the holidays---pumpkin spice

https://kaseytrenum.com/pumpkin-cream-chee
se-muffins-keto-friendlylow-carb/

Muffins

WW Pumpkin Spice Muffins

definitely not a low fat muffin but great alternative to pumpkin pie

These are basically a muffin with a bit of cream cheese frosting on top as a bonus. These things are sinful, so be careful. Great for enjoying in the fall as a special treat. Recipe (except for frosting) comes from annies-eats.com.

Similar to Starbucks. Original from Recipezaar.

Healthified from the "standard" recipe on file by replacing white flour with whole wheat flour, oil with pumpkin puree (in addition to the pumpkin already in the recipe), and reducing the sugar by 1/4.

And then Starbucks inspired me to add the cream cheese...

If going 100% whole grain flour isn't your thing, feel free to use white flour (that's what was in the original recipe) or substitute half whole grain and half white flour. The all whole grain recipe does have a very earthy taste, but personally, I think that complements the pumpkin beautifully.

Unless you've used other recipes that replace fats with fruit puree, you may be surprised at how thick the muffin batter is. Don't worry, that's normal. They'll turn out very moist all the same.