These 3 Ingredient Pumpkin Cream Cheese Muffins could not be easier! Made with just a spice cake mix, a can of pumpkin puree, and premade cheesecake filling, they’re an easy treat everyone will love.
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Proof That Delicious Doesn’t Have to Be Complicated
When I bought the ingredients to make these muffins, I wasn’t really sure it would even work. It just seemed too simple! But it worked!
I’ve seen 2-ingredient muffins before, but I wanted to take them to the next level with a cream cheese filling.
Mixing cream cheese with sugar and vanilla isn’t complicated, but I wanted something I could make on a whim without having to soften cream cheese first.
So I decided premade cheesecake filling was the perfect one-and-done ingredient. Since it’s a no-bake filling, I searched to see if it could be baked. The results were mixed, but I decided to give it a try anyway.
I’m glad I did! It worked great in these muffins. I’m not saying you can bake the filling by itself, but it worked well baked inside the muffin batter.
Ingredient Notes
- Cake Mix: I use spice cake mix, but other flavors should work too.
- Pumpkin: I’ve only tested this recipe with canned pumpkin puree, not pumpkin pie filling.
- Cream Cheese Filling: I’ve only tested these muffins with Philadelphia No Bake Cheesecake Filling, so I’m not sure how other fillings would work.
How to Make 3 Ingredient Pumpkin Cream Cheese Muffins
Here’s a quick look at the main steps. Scroll or jump down to the recipe card for complete detailed instructions.
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Combine the dry cake mix and pumpkin puree in a large bowl.
Smooth the batter with a silicone spatula sprayed with cooking spray.
Make an indentation in the center of each muffin.
Fill with cheesecake filling and bake for 17-19 minutes.
With or Without Paper Liners?
The method for making the indentation in the center of each muffin is a little different depending on whether you use paper liners. I normally make muffins without liners, so I decided to test this recipe both ways.
With paper liners: I use the back of a rounded tablespoon sprayed with nonstick cooking spray, spraying it again for each muffin. Press the spoon into the batter once, then hold the paper liner down while gently rocking the spoon back and forth to remove it.
Without paper liners: I use a rounded silicone spoon, also sprayed with cooking spray for each muffin. Instead of making the indentation in one motion, I work on one side at a time since there’s no paper liner to help hold the batter in place.
Both methods work! Just be aware that warm muffins will stick to the paper liners, but once they’ve been refrigerated, the liners peel off easily. For muffins baked without liners, run a knife around the edges to release them from the pan.
Storage
Store leftover muffins in an airtight container in the refrigerator for up to 4 days. As with most baked goods, they’re best enjoyed within the first few days after making them.
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3 Ingredient Pumpkin Cream Cheese Muffins
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Ingredients
- 1 box spice cake mix
- 1 (15 ounce) can pumpkin puree
- ¾ cup no bake cheesecake filling approximately
Instructions
- Preheat the oven to 375°. Line 12 muffin cups with paper liners and spray them liberally with nonstick cooking spray.
- In a large bowl combine the dry cake mix and pumpkin puree. (I use a silicone spatula).
- Divide the batter between muffin cups and smooth it out using a silicone spatula sprayed with nonstick cooking spray.
- Using the back of a rounded tablespoon sprayed with nonstick cooking spray, make an indentation in the center of each muffin. Gently press the spoon into the batter, then hold the paper liner down while gently rocking the spoon back and forth to remove it. Spray the spoon again before making each indentation.
- Fill each indentation with about 1 tablespoon of no bake cheesecake filling and smooth the top with the back of the spoon.
- Bake for 17–19 minutes, or until the muffin tops spring back when lightly touched.
About Mindy
Mindy has been cooking for over 30 years, starting as a young mother who learned how to create delicious meals on a budget. Today, she shares approachable recipes made with everyday ingredients that are easy, affordable, and family-friendly. Her goal is to show that great food doesn’t need to be complicated or expensive.