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Pumpkin Cream Cheese Muffins

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“Everyone around here raves at the muffins you can get at Starbucks, but if they knew how good they could really be--they'd never buy another one again, guaranteed! The size can be pretty versatile--you can make them from mini-size to jumbo; this recipe makes 36 regular sized muffins. (They freeze well, too.)”
1hr 5mins
36 muffins

Ingredients Nutrition


  1. Muffin: Whisk dry ingredients together in large bowl, then add pumpkin and mix until well blended. Slowly add eggs, mixing until well incorporated. Then, add water and oil and mix again until well incorporated. Batter can be refrigerated for 2-3 days if needed.
  2. Filling: Whip cream cheese in electric mixer on med. to med. high speed until very smooth and no lumps remain. Add sugar and salt and whip for one minute or until smooth again.Add eggs and vanilla, whip for two minutes. Scrape the bowl thoroughly, then whip again for two more minutes or until completely smooth. Refrigerate.
  3. Topping: Combine sugar, cinnamon & butter with a fork until well blended. Refrigerate until ready for use.
  4. Assembly: Fill 1/3 of muffin tin with pumpkin batter. Add scoop of cream cheese filling, then fill rest of tin with muffin batter, until tin is just under 3/4 full. Use finger to seal top layer of batter around cream cheese, if need be. Sprinkle lightly with topping and a few seeds (if desired), and bake at 350 degrees for 15-25 minutes or until set and cake springs back when touched. Let cool completely before serving--best slightly chilled.

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