Giant Cream Cheese Pumpkin Muffins

Giant Cream Cheese Pumpkin Muffins are a great option for an easy grab and go breakfast

Jump to Recipe Print Recipe

Giant Cream Cheese Pumpkin MuffinsGiant Cream Cheese Pumpkin Muffins

It’s that time of year when pumpkin is in the air!  How I love the smell of pumpkin in the oven when there is a little chill in the air.  So I decided to make these Giant Cream Cheese Pumpkin Muffins  but find that the ones that you buy are to small for $4.95. What’s a girl to do except make them herself and double the size. Yes, I don’t believe in super size but I do believe in indulging yourself once in awhile.

The Giant Pumpkin Cream Cheese Muffins

As the holiday season starts singing in the air I usually have my nephew and mother requesting these wonderful moist muffins to be made for the season. Most of all they ask, “don’t make them small.” It must  run in the family.

0 from 0 votes
Giant Cream Cheese Pumpkin Muffins
Prep Time
15 mins
Cook Time
18 mins
Total Time
33 mins

Giant Cream Cheese Pumkin Muffins are a great option for an easy grab and go breakfast

Course: Baked Goods, Breakfast
Cuisine: American
Keyword: pumpkin muffins
Servings: 16 muffins
Calories: 522 kcal
Pumpkin Muffins
  • 15 oz can of pumpkin puree 15 oz
  • 4 eggs
  • 1/2 C. vegetable oil
  • 1/2 C. applesauce
  • 2/3 C. milk
  • 2 tsp. vanilla extract
  • 2 C. sugar
  • 3 1/2 C. flour
  • 2 tsp. baking soda
  • 1 1/2 tsp. salt
  • 2 tsp. nutmeg
  • 1 tsp. cloves
  • 1/2 tsp. ginger
Cream Cheese Filling
  • 16 oz. cream cheese room temperature
  • 1/4 C. sugar
  • 1 egg room temperature
  • 1 Tbsp. milk
  1. Preheat oven to 350 degrees and grease a muffins pan
  2. In a large bowl, combine pumpkin, eggs, vegetable oil, applesauce, milk, vanilla extract and sugar.
  3. In a separate bowl, sift flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger together.
  4. Combine the 1st and 2nd bowl and stir only until combined.
  5. Stir in chocolate chips.
  6. Filling: Beat cream cheese, sugar, egg and milk together until smooth.
  7. For Loaf Pans: Pour a little bit of batter into the loaf pan, spread to cover the bottom and then spoon cream cheese filling and spread it on top. Continue to alternate until your pan is 3/4 full and then bake for 60-80 minutes or until an inserted knife comes out clean.
  8. For muffins: Fill each muffin tin 1/3 full, then spoon your filling in the pan, then top with another spoonful of pumpkin batter. Bake for 14-18 minutes or until an inserted knife comes out clean.
Nutrition Facts
Giant Cream Cheese Pumpkin Muffins
Amount Per Serving
Calories 522 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 12g75%
Cholesterol 83mg28%
Sodium 466mg20%
Potassium 189mg5%
Carbohydrates 78g26%
Fiber 2g8%
Sugar 36g40%
Protein 9g18%
Vitamin A 4605IU92%
Vitamin C 1.2mg1%
Calcium 65mg7%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.


Leave a Comment

Your email address will not be published. Required fields are marked *