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Pumpkin Cream Cheese Muffins filled with creamy cream cheese and apricot preserves. Bursting with Fall flavors, they're amazing for breakfast or anytime you need a sweet treat!
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5 from 1 vote

Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins are filled with creamy cream cheese and apricot preserves. Bursting with fall flavors, they're amazing for breakfast or anytime you need a sweet treat!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Baked Goods
Cuisine: American
Servings: 12 Pieces
Calories: 204kcal

Ingredients

  • 1-1/2 cups flour
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 cup canned pumpkin
  • 1/2 cup packed brown sugar
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 2 eggs
  • 1/2 cup pecans, chopped
  • 6 tablespoons apricot preserves

For the Cream Cheese Filling

  • 4 ounces cream cheese, softened
  • 2 tablespoons milk
  • 2 tablespoons sugar

Instructions

  • Grease bottoms of a 12-hole muffin pan or line with paper baking cups.
  • In a bowl, combine flour, baking powder, salt, cinnamon, and cloves.
  • In a large bowl, combine pumpkin, brown sugar, milk, oil, and eggs. With a spoon, stir until blended.
  • Add flour mixture and stir until just moistened. Stir in nuts.
  • Scoop batter into prepared muffin cups to 1/3 full. 
  • Spoon 1/2 teaspoon apricot preserves and 1 teaspoon cream cheese filling on the batter. Top with remaining batter. 
  • Bake in a 400 F oven for about 20 minutes or until golden brown. 
  • Remove muffins immediately from pan and transfer to a wire rack to cool.

For the Cream Cheese Filling

  • In a small bowl, whisk together cream cheese, milk, and sugar until smooth and blended.

Nutrition

Serving: 76g | Calories: 204kcal | Carbohydrates: 25g | Protein: 3.6g | Fat: 10.7g | Saturated Fat: 3.6g | Cholesterol: 39mg | Sodium: 149mg | Potassium: 172mg | Fiber: 1g | Sugar: 13.3g | Vitamin A: 1800IU | Vitamin C: 1.7mg | Calcium: 80mg | Iron: 1.1mg