Posted in Recipes


PUMPKIN CREAM CHEESE SEMI-HOMEMADE MUFFINS Posted on September 27, 201614 Comments

I love pumpkin anything. If you combine it with cream cheese, I am in heaven. Every once in a while the girls and I treat ourselves to the pumpkin cream cheese muffins at Starbuck’s. Those muffins go so well with a steaming hot latte. However, those muffins are so expensive. So, unfortunately we don’t get to enjoy these amazing treats as often as we would like.


I would love to be able to make a batch of pumpkin cream cheese muffins at home, but who has the time to make anything from scratch these days. I mean between getting ready for Baby Aksel, Becca’s senior year activities, and my more than full time nurse and mom gig, this family is lucky to get a semi-homemade dinner a couple times a week.

There is that word semi-homemade. If I can use part box mix and part fresh ingredients to make a good dinner, couldn’t I do the same to recreate our favorite muffins? If I could find a pumpkin muffin mix, I could combine it with a cream cheese filling to make a great fall treat.


The search is on for the best boxed pumpkin muffin mix. I use Krusteze brand pancake mix and I have also used their other boxed baking mixes with success. That is why I was so excited to find that they made a pumpkin baking mix. We found it at Sam’s Club where you can buy a box with three mixes for a little more than $6. So, here it goes. This is my semi-homemade pumpkin cream cheese muffins.





1 Package Krusteze Pumpkin Baking Mix

2/3 Cup Water

1/2 Cup vegetable Oil

2 Eggs

Cream Cheese Filling and Topping

8 OZ Cream Cheese

1 Egg

2 TB Brown Sugar

1 Tsp Vanilla Extract

2 TB Powdered Sugar


Preheat oven to 350 degrees. Spray large muffin pan with nonstick spray. Combine pumpkin backing mix with vegetable oil, water, and eggs and mix until ingredients are combined. In another bowl combine softened cream cheese, egg, brown sugar, and vanilla extract and mix until ingredients are combined, but the cream cheese is still lumpy. Spoon muffin mix into pan, about a quarter of the way, then put a spoon full of cream cheese on mix and cover with more muffin mix, making sure the cream cheese mix is completely covered. Bake in oven for 25-30 minutes. Remove from pan and place on cooling rack.

Place the remainder of the cream cheese filled in a sauce pan over medium heat. Add the powdered sugar and whisk until mixture is smooth. You may need to add a tsp of milk to mix to obtain a thin consistency.  Top each muffin with cream cheese frosting. Makes 6 muffins.


My family loved these muffins. Becca said they were so close to our Starbuck’s favorites. If I were to make all 3 mixes in the box it would cost about $10 and make 18 large muffins. That is less than a dollar a muffin, to be exact $.55 a muffin. That makes them taste that much better.


  1. I am one of those few people who does not like pumpkin. Maybe it’s the texture of the pie? Not sure. But, I’ve been seeing a lot of different pumpkin recipes that I may have to try and give the taste another try. Thanks for sharing!

  2. I never thought about making them as a muffin! This is one of my moms favorite snacks, but we’ve only made it as a bread. I cannot wait to try this week.

  3. Now, these Cream Cheese pumpkin muffins looks really, really good. I bet they are awesome early in the morning with a hot cup of coffee. I like that they are easy to make so I am going to have to try these out.

  4. Oh, these look really tasty. I love Krusteaz mixes. I always keep some on hand for when I need to bake something fast.

  5. I’ve never tried pumpkin or pumpkin spice anything before. I have been scared, and I think this would be perfect to try! I love me some muffins!

  6. I am the exact opposite, I’m anti anything pumpkin. I do however love a good muffin. Cinnamon is my treat of choice.

    I use this muffin brand for waffles, I need to try them out for muffins.

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