Pumpkin & Spice CreamCheese Muffins

When I go to a large box store, I love getting deals on food and pumpkin pie filling is no exception. The only problem is the cans are usually bigger than normal and they make an odd number of pies. So what do you do with leftover pumpkin pie filling which isn’t enough to make a pie?
There are also so many recipes that ask for only half a package of cream cheese… then what? What do you do with the remaining amount?
Perhaps I have the right solution for you…how about my Pumpkin & Spice Cream Cheese Muffins. Not only are they delicious but they are packed with a surprise inside. When you bite one, you’ll realize what the surprise is all about…a delicious cream cheese filling.
This Thanksgiving dessert/snack takes a little time to make but the results are definitely worth the effort. That should take care of your leftover pumpkin pie filling as well as your cream cheese. Don’t disregard this recipe because everyone will love them.
Bon Appétit!


FOOTNOTE: If you want to freeze your muffins, place them in an airtight container. When it's time to eat, remove from freezer and transfer them to a 350ºF oven for 10 to 15 minutes to thaw.

Prep Time
25 minutes
Cook Time
20 to 25 minutes
Passive Time
Pumpkin & Spice Cream Cheese Muffins
Pumpkin & Spice CreamCheese Muffins
These are the perfect Thanksgiving snack everyone will enjoy! It is also a tasty way to use your leftover pumpkin pie filling and cream cheese...