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healthy pumpkin cream cheese muffins.

Healthy Pumpkin Cream Cheese Muffins

These Healthy Pumpkin Cream Cheese Muffins make a great breakfast or snack during the fall months.
Prep Time 15 mins
Cook Time 25 mins
Cooling Time 20 mins
Total Time 1 hr
Course Breakfast
Cuisine American
Servings 12 muffins
Calories 281 kcal


  • cups all purpose flour
  • tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground allspice
  • ½ tsp ground cloves
  • ½ tsp ground ginger
  • ½ tsp salt
  • ½ tsp baking soda
  • 1 cup light brown sugar
  • 2 eggs
  • ½ cup canola or olive oil
  • 1 can (15 oz) canned pumpkin puree
  • 4 oz cream cheese
  • ¼ cup chopped walnuts


  • First, preheat the oven to 350 degrees F. Line the muffin cups with paper muffin liners or grease with cooking spray.
  • Next, stir the flour, cinnamon, nutmeg, allspice, cloves, ginger, salt, and baking soda in a bowl.
  • Then, beat the brown sugar and eggs with an electric mixer in a large bowl until it is smooth. Add the 1/2 cup of oil and pumpkin, continue beating until mixed. Then pour the flour mixture into the egg mixture and beat until it is just incorporated.
  • Fill the muffin cups about halfway with the batter. Then spoon about 1 teaspoon of cream cheese into the center of the muffin cup, pushing it down into the middle of the batter. Sprinkle muffins with chopped walnuts.
  • Place the muffin pan in the oven and bake for about 22-25 minutes or until the tops spring back when lightly pressed. Or you can use a toothpick on the side of the muffin, it is done when it comes out clean. Allow the pan to cool for 5 minutes and remove to a rack to cool completely. The cream cheese stays hot for a while, so be careful and allow them to cool completely.



  • When putting the cream cheese in the batter, you can use a pastry bag or create your own by placing the cream cheese in a plastic sandwich bag and cutting the corner.
  • Store in an airtight container in the refrigerator for up to 5 – 7 days or up to 3 - 4 days at room temperature in an airtight container or zip-top bag.

Nutritional Information

per muffin: 281 kcals, 15 grams fat, 46 mg cholesterol, 33.5 grams carbohydrates, 1.3 grams fiber, 19.8 grams sugars, 3.8 grams protein
Keyword muffins, pumpkin