Cake Mix Pumpkin Cream Cheese Muffins Recipe

You Will Love These Muffins Because…

The warm, spiced pumpkin flavor pairs perfectly with the rich, cream cheese filling, making each taste something to be savored. These pumpkin muffins with cake mix are a must-make for any fall baking list! They bring the best of autumn’s flavors right to your kitchen. They are big and a tiny bit crooked, which gives them a down-to-earth and rustic look.

The Simple Directions

• Place tulip liners in a muffin tin with 12 vessels.
• Make the filling by mixing the softened cream cheese, brown sugar, and vanilla until fluffy.
• Set aside.
• Preheat oven to 425 degrees F.
• In the bowl of a stand mixer, or a large bowl with a hand mixer, combine the cake mix, water, oil, eggs, cinnamon, pumpkin pie spice, and vanilla.
• Once the ingredients are incorporated, beat for 2 minutes.
• Place one large scoop of the muffin batter in each tulip liner.
• Carefully add one small scoop of cream cheese mixture on top of the pumpkin batter.
• Top the cream cheese with more batter. (About half of a large scoop.)
• Bake at 425 degrees F for 5 minutes. Without opening the oven door, reduce heat to 350 degrees F. Bake for another 15 minutes.
• Cool for 10 minutes in the pan. Remove from pan and cool completely.

Tips + Tricks

• Use a large scoop to portion out the batter, and a small scoop to add the cream cheese mixture. (My favorite scoop set.)
• I recommend using tulip liners to make these pumpkin muffins because it allows you to fill the vessels extra full, without any batter running over.
• Starting the oven temperature at 425 degrees F allows the leavening in the cake mix to react more quickly, so the muffins rise in the middle.
• This is the pumpkin cake mix I used for this muffin recipe. Good substitutions are spice cake mix, carrot cake mix, or Betty Crocker makes a butter pecan cake mix that is delicious.
• The spices listed in the recipe card are optional, but they do add extra flavor. You can also nutmeg, ground cloves, or allspice. Any combination of spices will work!

Substituting Butter for the Oil

Some recipes work fine when butter is substituted for canola or vegetable oil. However, this is not one of them. I tested making these muffins with butter, and the texture was too dense. Even though the muffins were done, they looked and tasted like they weren’t. Using oil gives these muffins the light and airy texture you want!

Store + Freeze

• To store: store in an airtight container at room temperature for the first day. After that, place them in the refrigerator.
• To freeze: let the muffins cool completely. Place them in an airtight freezer-safe container, and make sure to mark the date. Freeze for up to 3 months.
• To thaw: let them sit out for a few hours at room temperature, or thaw overnight in the refrigerator.