3 Ingredient Pumpkin Cream Cheese Muffins

Closeup view of a split Pumpkin Cream Cheese Muffin so the cream cheese in the center is visible.

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These 3 Ingredient Pumpkin Cream Cheese Muffins are made with spice cake mix, canned pumpkin puree, and premade no bake cheesecake filling. The cheesecake filling is baked right into the muffins for a creamy center. These easy pumpkin muffins with cream cheese are perfect for fall breakfasts, snacks, or a sweet treat. No eggs, oil, or softened cream cheese needed!

Prep Time15

Cook Time17

Total Time32

Course: Muffins

Cuisine: American

Keyword: 3 ingredient muffins, easy muffin recipe, muffins with box cake mix, shortcut pumpkin muffin

Servings: muffins

Calories: 241kcal

Author: Mindy Boyd

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.

Video

Notes

See the post above for how to make these without paper liners.

Nutrition information is approximate and will vary depending on the ingredients and brands used.

Nutrition