Pumpkin and pecan muffins

    50 min

    These are incredibly delicious pumpkin muffins filled with a sweet cream cheese filling, then topped with a crumbly pecan and cinnamon topping.

    789 people made this

    Serves: 18 

    • For the filling
    • 225g cream cheese
    • 1 egg
    • 1 teaspoon vanilla extract
    • 40g soft brown sugar
    • For the crumb topping
    • 40g plain flour
    • 60g caster sugar
    • 3/4 teaspoon ground cinnamon
    • 45g butter
    • 3 tablespoons chopped pecans
    • For the muffins
    • 300g plain flour
    • 400g caster sugar
    • 2 teaspoons baking powder
    • 2 teaspoons ground cinnamon
    • 1/2 teaspoon salt
    • 2 eggs
    • 325g pumpkin puree
    • 80ml olive oil
    • 2 teaspoons vanilla extract

    Prep:30min  ›  Cook:20min  ›  Ready in:50min 

    1. Preheat oven to 190 C / Gas 5. Grease and flour an 18 hole muffin tin, or line with paper bun cases.
    2. To make the filling: In a medium bowl, beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth, then set aside.
    3. For the crumb topping: In a medium bowl, mix flour, sugar, cinnamon and pecans. Add butter and rub in with a fork until crumbly. Set aside.
    4. For the muffins: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. Make a well in the centre of flour mixture and add eggs, pumpkin, olive oil and vanilla. Beat together until smooth.
    5. Place pumpkin mixture in muffin tray, filling each paper case about 1/2 full. Then add one tablespoon of the cream cheese mixture right in the middle of the batter. Try to keep cream cheese from touching the paper case. Sprinkle on the crumb topping.
    6. Bake in the preheated oven for 20 to 25 minutes.

    Pumpkin puree...

    You can find tinned 100% pumpkin puree at Waitrose, via Ocado or in specialty shops. You can also make your own with this recipe.

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    Reviews & ratings
    Average global rating:

    Reviews in English (666)


    WOW! These muffins are terrific. I didn't even use the egg (don't usually have them around) and they were still delicious. Thanks!  -  16 Jul 2012


    These are really great muffins! The cream cheese centre and the crumbly top make them unforgettable! Very happy with them!  -  21 Jan 2011


    Okay Ya'll, I've made these muffins a few times now, and I think I've got my final version. First, when you soften the cream cheese, do not beat until creamy. It should still be fairly stiff when you add the remaining ingredients. Also, don't mix it thoroughly. If you still have little "globs" of cream cheese floating around, it's perfect. It should be the consistency of a thick sour cream. The first time I made it, I beat it thoroughly smooth and ended up with soup! On the actual muffins, if you use white sugar, you get a lighter muffin, brown sugar makes a heavier muffin (go with what you like best). I added 1 tsp of pumpkin pie spice in addition to the cinnamon. The batter is thick, but it works if you only fill the muffin cups 2/3 full. I always get at least 24 muffins with this recipe. Last, the cream cheese mixture makes a cheesecake topping on the muffin, not a filling. I liked this recipe alot better once I realized that! (Especially since I really like cheesecake) Make sure you put in indent with a teaspoon on top of muffin batter before you top it with cream cheese mixture. You end up with cheesecake spread evenly over the top! This recipe is very good, the cream cheese mixture was the only thing I had difficulty with. But now, it's all goooooood.  -  13 Nov 2005  (Review from Allrecipes US | Canada)