Pumpkin Cream Cheese-Stuffed Muffins

This is one of those recipes I start babbling about uncontrollably and then boring people to death with my gushing. “It’s SO EASY! Five ingredients! Starts with a boxed mix! Looks like a bakery muffin! Hidden cream cheese surprise inside!”

Sorry for the gushing.

But if you have a “to-keep” file of super-easy recipes that look like a million bucks? Slip this one right on top.

Pumpkin Cream Cheese-Stuffed Muffins

Pumpkin Cream Cheese-Stuffed Muffins


If you wanted to cheat even more, you could use prepackaged cream cheese frosting for the filling.


8-ounces cream cheese, softened

1/4 cup granulated sugar

1/8 teaspoon vanilla


1 package spice cake mix

15-ounces canned pumpkin


Turbinado or confectioners sugar to sprinkle on top


Preheat oven to 350 degrees. Spray a muffin tin, including top, with cooking spray.

Beat filling ingredients together until combined.

Beat muffin ingredients together until combined. (To be clear, you are only using the mix and the pumpkin. Nothing else -- ignore the box instructions.) Batter will be thick.

Drop about 1 tablespoon of the batter into each muffin cup, spreading it to cover the bottom.

Drop in a level tablespoon of filling.

Cover with enough batter to fill the muffin cups full. Yes full.

Bake at 350 degrees for 20-25 minutes.

If you serve the muffins warm, the filling will be molten. If you wait for them to cool, it'll firm up. Either way, they're amazing.

Makes 12 muffins


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