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Pumpkin Cream Cheese Muffins Recipe

User Rating 5 Star Rating (2 Reviews)


pumpkin cream cheese muffins

Pumpkin Bran Muffins

Stephanie Gallagher
These pumpkin cream cheese muffins are wonderfully moist, thanks to a sweetened cream cheese topping. The addition of bran in the batter makes these muffins healthy, too. Serve these muffins for breakfast, brunch, an afternoon snack or a healthy dessert.

Don't Miss: Pumpkin Breads and Muffins

Prep Time: 15 minutes

Cook Time: 22 minutes

Total Time: 37 minutes

Yield: 12 muffins


  • 8 oz. softened cream cheese (low fat is okay)
  • 1 egg, beaten
  • 3/4 cup granulated sugar, divided
  • 1-1/2 cups all-bran cereal
  • 1 cup milk (skim is okay)
  • 1/4 cup vegetable oil
  • 1 large egg, beaten
  • 2 Tbsp. brown sugar
  • 1 cup unsweetened pumpkin
  • 1/4 cup sour cream
  • 1-1/4 cups all-purpose flour
  • 1-1/2 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. cinnamon


  1. Preheat oven to 375 degrees F. Line a muffin tin with paper cups or spray with cooking spray.

  2. In a small bowl, beat cream cheese, egg and 1/4 cup of the granulated sugar together. Set aside.

  3. In a large bowl, stir all-bran cereal and milk together. Let stand 5 minutes.

  4. Add vegetable oil, egg, 1/2 cup of the granulated sugar and the brown sugar to the bran mixture.

  5. Add the pumpkin and sour cream, and stir until well-blended.

  6. Dump the flour into the middle of the batter, but don't mix yet.

  7. Add the baking soda, baking powder and cinnamon on top of the flour.

  8. Now mix until combined, but do not overmix. (See Tips for Baking Muffins for more details on making great muffins.

  9. Spoon muffin batter into prepared tins, filling three-quarters of the way.

  10. Top with one tablespoon of the cream cheese mixture.

  11. Bake 20-22 minutes or until a knife inserted in the center of muffins comes out clean.

  12. Let cool in muffin tins for 15 minutes. (These pumpkin muffins will be too moist to eat if you don't allow proper cooling time.)

Don't Miss: Pumpkin Recipes

User Reviews

Reviews for this section have been closed.

 5 out of 5
Great for Breakfast!, Member csmailes

I made these using Splenda and whole wheat flour. They turned out great. Fits in to my attempt to eat healthy and my husband likes them dispite them being good for him!

4 out of 4 people found this helpful.

See all 2 reviews

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