I have had a tin of pumpkin puree for a while now, I was getting excited after seeing all the pumpkin recipes available, this made it really confusing for me and I get confused easily!!!. I haven’t really cooked much pumpkin stuff, I remember I made pumpkin pie once and I didn’t think much of it, it lacked flavour and sweetness, it was a bit of a disaster :(. I was willing to try again and it’s all the rage in America but not as much here, although I think there is a craze for it now. I also love using spice in my recipes and knowing I could spice this up is perfect.

I finally decided on making two things, the muffins and pumpkin scones, there was enough to make both items.

The original photo of these were so mouthwatering, I was amazed, obviously my photos don’t do it any justice. I did think there was no need for the cream cheese inside, I felt it lacked flavour. I think that if you do want to add the cream cheese maybe mix it with some  sugar and vanilla extract to give it that flavour it needs. I will not add it next time I make it though. Apart from that the muffins were moist.

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Pumpkin cream cheese muffins
Yields 12
Delicious pumpkin muffins
Prep Time
20 min
Cook Time
25 min
Prep Time
20 min
Cook Time
25 min
  1. 1 1/2 cups - plain flour (190g)
  2. 2 tsp - pumpkin spice
  3. 1/2 tsp - baking soda
  4. 1/2 tsp - baking powder
  5. 1 tsp - salt
  6. 2 - eggs (I used medium)
  7. 1 1/2 cups - light brown sugar (300g)
  8. 1 cup - pumpkin puree (220g)
  9. 1/4 cup - vegetable oil
  10. 1/2 tsp - vanilla extract
  11. Cream cheese (keep in the fridge until step 5) - cut into 12 pieces
For Strudel
  1. 1/3 cup - plain flour
  2. 3 tbsp - dark brown sugar
  3. 2 tbsp - unsalted butter, cold - I cut them into cubes
  4. 1/8 teaspoon - pumpkin spice (I used 1/2)
  1. 1. Preheat the oven to 180°C and line a muffin tin with 12 cases.
  2. Make the topping - combine flour, dark brown sugar, pumpkin spice and then mix. Then add the butter and crumble until it forms crumbs - leave in the fridge.
  3. 2. In a medium sized bowl add the flour, pumpkin spice, baking soda, baking powder, salt and mix.
  4. 3. In another bowl or jug add eggs and lightly whisk then add the light brown sugar, pumpkin puree, vegetable oil, and vanilla extract, mix well.
  5. 4. Pour the wet ingredients into the dry and fold until combined.
  6. 5. Fill the cases until 1/2 full then put a piece of cream cheese in the center of batter, full again until 2/3 full and then sprinkle streusel mixture over muffins.
  7. 6. Bake on the centre shelf for about 25 minutes.
  1. I would omit the cream cheese out but if you want it then feel free.