4.5
2 ratings

Cream Cheese Stuffed Pumpkin Muffins

Perfect for fall
Courtesy of McCormick

One way to elevate a box of cake mix is by incorporating an extra layer of flavor and canned pumpkin is the perfect way to do so. 

Recipe courtesy of McCormick

Ready in
35 m
15 m
(prepare time)
20 m
(cook time)
16
Servings
222
Calories Per Serving

Ingredients

  • 1 package (2-layer size) yellow cake mix, divided
  • 1/2 Cup canned pumpkin
  • 1/2 Cup vegetable oil
  • 1 Tablespoon McCormick® Pumpkin Pie Spice
  • 3 Tablespoons McCormick® All Natural Pure Vanilla Extract, divided
  • 4 Ounces (1/2 package) cream cheese, softened
  • 1 Tablespoon sugar

Directions

Preheat oven to 350°F. Reserve 2 tablespoons of the dry cake mix for the filling. Set aside. Mix remaining cake mix, pumpkin, oil, pumpkin pie spice and 2 teaspoons of the vanilla in large bowl with wooden spoon until well blended.

Divide batter evenly among 16 paper-lined muffin cups, filling each cup 2/3 full. Mix reserved cake mix, cream cheese, sugar and remaining 1 teaspoon vanilla in medium bowl until well blended and smooth. Place 1 teaspoon cream cheese mixture in center of each muffin.

Bake 18 to 20 minutes or until toothpick inserted near center of muffin comes out clean. Cool in pan 5 minutes. Remove from pan; cool completely on wire rack.