I know pumpkin season is phasing out for the year, but since several of you requested this recipe, I thought I’d go ahead and share it here. (It’s a great way to use up any squash you have leftover in your pantry from Thanksgiving! I found that Delicata squash makes a delicious substitute for the pumpkin.)
I’ve been making this recipe for our celebratory Thanksgiving morning breakfasts for the past 10 years, and they disappear quickly! This recipe makes enough to serve a crowd (sorry, I’ve never been able to count, before they start getting eaten!- maybe a couple dozen?). It’s definitely a finer thing.
I’ve reduced the sugar over the years, and our family still enjoys it. If you prefer a sweeter muffin, you can always add more of the brown sugar back in (up to 1 cup). You can even leave off the sugary topping, if you want. (It could be served with a winter soup, instead of with breakfast!)
These muffins are full of nourishing whole eggs, and full-fat cream cheese & butter. (Much better than the typical grocery-store pastries!)
Cream Cheese Pumpkin Muffins
1 stick unsalted Butter, softened- not melted
8 oz. Cream Cheese, softened- not melted
1 cup Pumpkin Puree
1 tsp. Pumpkin Pie Spice
1/2 tsp. ground Cinnamon
1/3 cup Dark Muscavado Brown Sugar
2 Jumbo or 3 Large Eggs (free range is best)
1 Tbl. Baking Powder
1 tsp. Baking Soda
2 1/3 Cups Flour (I use a mixture of gluten-free flours, or you can use your favorite whole-grain flours.)Topping
2 Tbl. Sucanat (or organic, raw sugar)
1/4 tsp. ground Cinnamon (I like the spicy Saigon Cinnamon!)
1/4 tsp. Pumpkin Pie Spice
Preheat oven to 400 degrees. Paper or grease muffin pans. Cream together cream cheese and butter. Mix in spices and sugar. Add pumpkin and eggs. Slowly mix in flour, baking powder, and baking soda. Put batter into the muffin ins, and sprinkle with topping. Bake 20 min, or until a toothpick inserted comes out clean.
This post is linked to:
Finer Things Friday at Amy’s Finer Things
Foodie Friday at Designs by Gollum
Fight Back Fridays at Food Renegade
The Grocery Cart Challenge Recipe Swap
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Muffins are a favorite for b’fast around here. Thanks for sharing I am going to make this soon!
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I think pumpkin desserts are limited only by its availability in the stores. Your muffins sound really, really good. I hope you have a wonderful day. Blessings…Mary
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I think I need to make these for our Sunday breakfast!
Thanks for sharing this recipe!
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Thanks for sharing your recipe as it will be fun to try a different version of pumpkin muffins. Personally, I don’t think pumpkin is ever out of season, and my family agrees. On Thursday I baked 8 whole pumkins from our garden which have been decorating our porch the past 7 weeks or so. Lots of pumpkin puree in the freezer now, which means a lot of pumpkin recipes to try!
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These muffins look amazing! I’m sure they would quickly be a favorite of mine! Ok, so what is and where do you get Dark Muscavado brown sugar?
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Michele Reply:
December 12th, 2010 at 5:44 pm
It’s unprocessed, unrefined sugar- and it’s delicious!
I get it from our co-op, but you can see an example of it here: http://www.amazon.com/gp/product/B000VA3GLE?ie=UTF8&tag=fruggran-20&creativeASIN=B000VA3GLE
You can usually find muscovado brown sugar in the baking section of natural food stores, too.
Blessings,
Michele
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What mixture of gluten-free flours do you use for this recipe?
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help! how much baking soda?
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Oh no! I’m making these right now, and I don’t know how much baking soda…Can I get some help?
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I skipped the baking soda since it wasn’t listed in the ingredients (and just used the baking powder), and they turned out fine.
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Michele Reply:
October 22nd, 2011 at 4:21 pm
@April, Sorry, I’ve been trying to hunt down my original notes to see about the baking soda, but I haven’t found them yet. I don’t remember if I actually did add baking soda or not. Glad they turned out well!
Blessings,
Michele
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Thank you for sharing this, I am going to try these out!
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Thanks for this recipe!! it is so yummy
Its sure to be a favorite! 
So I tried the recipe once without the baking soda and the muffins didn’t dome much if at all, some even fell a bit. still taste great though. Then i did a recipe with 1 tsp baking soda and they came out great! domed nicely and were even a bit fluffier and still taste the same!
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[...] Cream Cheese Pumpkin Muffins, Homemade Yogurt [...]
So no baking soda needed? I’m in the middle of baking too.
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Michele Reply:
December 2nd, 2011 at 12:32 pm
@Jamie, I’ve updated it with 1 tsp. Baking Soda. Thanks!
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Mmm, we love pumpkin muffins and usually slather them with cream cheese as we eat them, so I will have to try it baked in!
Michelle, do you have a gluten free flour mix that you typically use? I have been cooking/baking mostly grain free, but am starting to use a few grains and am looking for a go-to mix.
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Michele Reply:
January 21st, 2012 at 5:55 pm
@Kathy, Sorry, I don’t have a “go-to” mix, Kathy. We hardly even measure.
It’s usually some combination of Teff, Brown Rice, & Tapioca Flour.
Blessings,
Michele
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