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Pumpkin Cream Cheese Muffins

Great for a New England fall breakfast, these delicous streusel topped pumpkin muffins have a cream cheese surprise in the middle. They are also delicious without the cream cheese filling.
Recipe chef is adapted from Annies Eats in
Recipe courtesy of The Inn at Castle Hill
Prep Time : 1 hour
Cook Time : 25 minutes
Yield : 24 muffins
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  • 3 cups flour
  • 1 t cinnamon
  • 1 t nutmeg
  • 2 T pumpkin pie spice
  • 1 t salt
  • 1 t baking soda
  • 4 eggs
  • 1 1/4 cups vegetable oil
  • 2 cups sugar
  • 2 cups pumpkin puree
  • muffin tray paper liners
  • For the filling:
  • 8 oz. cream cheese softened
  • 1/2 cup confectioner sugar
  • For the streusel topping:
  • 1/2 cup sugar
  • 1/4 cup flour
  • 4 T butter
  • 1 1/2 t cinnamon

To prepare filling, combine cream cheese and powdered sugar in bowl of an electric mixer and whip until smooth. Form into slender log on plastic wrap or foil. Make sure diameter is small enough to fit into well of a muffin pan. Wrap tightly and freeze until slightly hardened 1-2 hours.

To prepare muffins, combine flour, spices, salt and baking soda in a medium bowl. Mix well and set aside. In the bowl of an elextric mixer combine eggs, oil, sugar,and pumpkin puree. Mix until well combined.
add in the dry ingredients and mix on low speed till just combined.

To make streusel topping, combine all ingredients in small bowl. blend with pastry blender or two forks until crumbly.

Preheat oven to 350 degrees. Line two muffin pans with paper liners. To assemble the muffins, fill each muffin well halfway with batter. Remove cream cheese log from freezer. Slice into 24 equal slices. Place a slice in each muffin well. Divide the remaining batter evenly amoung muffin cups, on top of the cream cheese. Sprinkle streusel topping over the top of the batter. Bake for 20-25 minutes. Let cool completely before serving.