Cranberry Pumpkin Cream Cheese Muffins

Remember a while back I alluded to these muffins? I planned on posting them, but my boys had other plans. Like eating the muffins under the dining room table and getting crumbs all over before I could photograph the muffins! They can be sneaky little guys, especially with food.
Well I finally got around to baking them again this past weekend. My oven is still broken, but luckily I had the chance to bake while we were in the mountains! I actually packed two bags full of baking things to take up, my muffin pans, rolling pin, muffin liners, cooling racks, ingredients etc. There is a double oven at the house there and I took advantage of it! I also made cookies for the boys party this weekend, hopefully the kids won’t find them in the freezer!

These muffins are based on a family classic. For as long as I can remember we had pumpkin muffins all fall growing up. The original recipe uses golden raisins instead of cranberries which is also tasty, but I felt like changing things up. I also added a cream cheese layer. I hope you enjoy them as much as we do, just please use a plate to catch the crumbs if you eat under the table!

Cranberry Pumpkin Cream Cheese Muffins
1 c. dried cranberries
1/2 c. hot water
1 3/4 c. flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. cloves
1 c. pumpkin purée
2 eggs
1 1/4 c. sugar
1/3 c. oil
For the Filling
8 oz. cream cheese, softened
1/2 c. sugar
1 egg
1/2 tsp. cinnamon

Preheat oven to 375 degrees and grease or line muffin pans. In a small bowl pour the hot water over the cranberries, set aside.

In a large bowl sift together the flour, baking powder, baking soda, salt, cinnamon, ginger and cloves. In another bowl whisk together the pumpkin, eggs, sugar and oil. Once combined stir in the cranberries and the water they are soaking in. Gently fold this wet mixture into the dry ingredients. Stir to combine, being careful not to over mix the batter.

In a medium sized bowl cream together the filling ingredients. Pour about half the muffin batter into the muffin cups. Place a large spoon full of the cream cheese filling over the batter and top with the remaining muffin batter. Bake for 25-30 minutes.

Yields 15 muffins

6 thoughts on “Cranberry Pumpkin Cream Cheese Muffins

  1. trixpin

    Yummy! I love the proliferation of pumpkin in all the recipes around at the moment – seasonality is so wonderful 🙂 I’ve been living off pumpkin soup, and pumpkin ginger cake is on the cards for the weekend, yipee! Your cream cheese filling sounds really interesting and looks great.

  2. ChgoJohn

    These do sound good and and the addition of the cream cheese make them drool-worthy. One can hardly blame the boys for trying to swipe a couple. Plates for an under-the-table picnic? That’s unheard of! 🙂

    1. MamaD1xx4xy Post author

      Normally I wouldn’t mind so much since I am used to their crumby messes, but this particular time they got crumbs all over the floor I mopped 30 minutes earlier!

  3. Liz

    Sorry about your oven, hope you’ll finally get it fixed. Thanks for sharing the muffins recipe. I love the addition of cream cheese filling in the middle. Sounds like a great idea and it must make them extra special and tasty. I would love to try these on a lazy weekend. Thanks so much for sharing. Wish you a fab week!

  4. Pingback: Coconut Curry Pumpkin Soup | Feeding My 3 Sons

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