Pumpkin Oreo Muffins With Cream Cheese

12 muffins
40 min

If you like pumpkin, cream cheese, and Oreos, here is something for you! These moist pumpkin muffins have chunks of Oreos throughout and are capped off with a cream cheese topping. With warm spices and aroma of fall, they are perfect paired with a cup of coffee or latte for breakfast or an afternoon snack.

What to expect when you bite into each muffin? Pumpkin pie spice provides that quintessential autumnal flavor. Chunks of Oreos are found within the muffins and some are embedded within the cream cheese topping. The Oreos on top remain crunchy, providing a delicious textural contrast.

Read more about these muffins, plus tips for well risen muffins at In Good Flavor.

Pumpkin Oreo Muffins With Cream Cheese
Recipe details
  • 12  muffins
  • Prep time: 20 Minutes Cook time: 20 Minutes Total time: 40 min
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For the muffins:
  • 1 3/4 cups all-purpose flour
  • 1 tablespoon pumpkin pie spice
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups packed brown sugar
  • 1/4 cup granulated sugar
  • 1/3 cup vegetable or canola oil
  • 2 large eggs
  • 1 1/2 teaspoon vanilla extract
  • 1 1/2 cups (from a 15 ounce can) pure pumpkin (puree)
  • 20 Oreos, broken or cut into large chunks
For the cream cheese topping:
  • 5 tablespoons cream cheese, room temperature
  • 3 rounded tablespoons granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1 beaten egg, room temperature (only 2/3 of this will is needed for the recipe)

Preheat oven to 400° F. Place cupcake liners in a 12-cavity muffin pan.
In a small mixing bowl, beat cream cheese and sugar until smooth and creamy. Add 2/3 of a beaten egg. Beat until smooth and creamy. Chill.
Combine flour, pumpkin pie spice, baking soda, baking powder, and salt. Whisk until well blended.
In a large bowl, beat brown sugar, granulated sugar, oil, and eggs until light and frothy, for 2 minutes.
Add vanilla and pumpkin puree. Beat for one minute.
Add half of the flour mixture. Blend until half of it is incorporated. Add the remaining half. Mix to blend. Do not overmix batter.
Fill the bottom 1/3 of the muffin pans with batter. Add about 3 Oreo chunks.
Fill muffin pans almost to the top with batter. Add about 1 tablespoon cream cheese mixture. Tuck in 3 to 4 Oreo chunks.
Bake for 5 minutes at 400°F. Lower temperature to 350°F. Bake until a toothpick comes out with a few crumbs attached, about 14-16 minutes.
Allow to cool for 5 minutes at room temperature. Remove muffins and place on a wire cooling rack to completely cool.
Store refrigerated in an an airtight container lined lined with paper towel underneath and above the muffins.
  • Store refrigerated in an airtight container for up to a week, or frozen up to 2 months.
  • To freeze, place on and freeze for one or until frozen. Transfer to an airtight storage container. Freeze. Wrap muffins individually in plastic wrap prior to placing in freezer, optional.
  • Defrost muffins in the refrigerator for a few hours to overnight, or leave at room temperature for at least 1 1/2 hours. Microwave a few second prior to eating, optional.
In Good Flavor
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