pumpkin fall baking cupcakes muffin

Pumpkin Muffins Stuffed with Cream Cheese

Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings 24
Author Jenn Powell


  • for the muffins-
  • 2 sticks unsalted butter
  • 1 cup sugar
  • 1 cup brown sugar
  • 3/4 c applesauce
  • 3 eggs
  • 1 tsp baking soda
  • 1 tdp baking powder
  • 1 tsp salt
  • 1/4 tsp all spice
  • 1 tsp nutmeg
  • 1 TBSP cinnamon
  • 2 cups pumpkin puree
  • for the cream cheese filling/icing-
  • 1 8 oz pkg cream cheese softened
  • 1 stick unsalted butter
  • 1 cup confectioner's sugar
  • 1 tsp vanilla extract


  • Preheat oven to 350 and line 24 muffin tins with paper liners.
  • In an electric mixer with a paddle attachment cream the butter and the 2 sugars for about 5 minutes, scraping down the side mid-way.
  • Add the eggs one at a time and mix until combined.
  • Add the applesauce and vanilla and incorporate.
  • Add all of the dry ingredients.
  • Finally add the pumpkin puree.
  • Your batter should be light and fluffy.
  • Add the muffin batter to each of the muffin tins and bake for about 25 minutes until done.
  • Let them cool completely.
  • Make the cream cheese icing -
  • Combine all the ingredients into an electric mixer for 6-7 minutes. Scrape down the sides every so often. You want to make sure that all the components are thoroughly combined.
  • Assemble the muffins-
  • Take one muffin and using a spoon scoop out the center, not completely to the bottom. Place your icing in a zip top bag and cut off a corner. Squeeze the frosting into the muffin and swirl a bit on top.
  • Everyone knows the icing is the best part- so don't be stingy!
  • Continue with the rest of the muffins.