Mennonite Girls Can Cook is a collection of recipes which were posted daily for a period of ten years from 2008 to 2018. We have over 3,000 delicious recipes that we invite you to try. The recipes can be accessed in our recipe file by category or you can use the search engine.

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Pumpkin Cream Cheese Muffins

It seems appropriate to post a pumpkin recipe on this...the last day of October.  This recipe yields 2 dozen muffins...enough for any and all who might want a wee treat today!  If you don't care to have the cream cheese surprise in the center of each muffin, just omit the filling. 

  • 8 oz. / 250 gr cream cheese
  • 1 egg
  • 3 tablespoons sugar

  • 1 cup vegetable oil
  • 1 1/2 cups white sugar
  • 1/2 cup brown sugar, packed
  • 4 eggs
  • 2 cups pumpkin puree
  • 3 cups flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon cloves
  • 1 teaspoon ginger

  • 1/3 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 1/3 cup chopped pecans or walnuts

  1. For filling...combine cream cheese, sugar and egg in small bowl and mix well until smooth.
  2. In large mixing bowl, combine oil and sugars.  
  3. Add eggs, one at a time, beating well after each addition.
  4. Mix in pumpkin puree.
  5. Combine all the dry ingredients; add to batter and mix just until incorporated.
  6. Grease muffin puns.
  7. Put a spoonful of batter in the bottom of each muffin well (less than 1/3 full).
  8. Drop a rounded teaspoon of cream cheese filling in the center of each muffin.
  9. Top with remaining batter, spreading to cover cream cheese completely.
  10. Sprinkle with crumb topping.
  11. Bake at 350°F for 20-25 minutes.
  12. Transfer to wire rack to cool.


    1. oh YUM! definitey going to give these a try!

    2. Those really look yummy. I will definitely try baking them

    3. OUTSTANDING!!! I made these for a pot luck and they were the hit of the feast. Definately worth the extra effort. Just print out the recipe to hand people when you serve them, because you WILL be asked for it.

    4. Am definitely trying these-they remind me of the pumpkin muffins Starbucks sells at this time of year-this way I can make my own and enjoy them with a cup of coffee at home anytime!

    5. i am pretty sure these are going to be a HUGE hit in this house! i was just thinking about what pumpkin recipe i wanted to use our pumpkin for (we don't carve it...just place it, so it's still whole). thanks!

    6. Love pumpkin recipes, but especially pumpkin muffins. I think I'll make these, but only half the recipe. Thanks for this one!

    7. These are amazing! I made them yesterday, & they are the yummiest fall treat I've made all season! And they turn out so beautifully. :)

    8. Just made a batch the day after halloween with all the pumpkins, the smell in the house was perfect for the first day of November and it made a lot of muffins...which have also disappeared!

    9. I try to only comment on the recipes after I have tried them. This one is a keeper. I did modify it to our preferences. I reduced the oil to 2/3 cup, the white sugar to 1 cup, the cloves, ginger and nutmeg to 1/2 tsp. I added an extra 1/2 tsp. of cinnamon! They are fantastic! One dozen for us and the other dozen for my nephew and his wife who just had a baby! Nothings says "love" like the smell of pumpkin baking!

    10. Hello,

      I made these muffins today, using the Namaste GF flour blend (Use equal amount of this flour instead of reg flour recipe calls for.. and no need to add anything with it if you are making GF) It turned out perfect!


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