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Two jumbo pumpkin spiced muffins on parchment paper with pumpkin seeds scattered

Jumbo Pumpkin Spice Muffins with Cream Cheese


You will love these easy bakery-style muffins. They are lightly spiced and have raisins studded throughout and they are great with a cup of coffee or tall glass of milk.


Muffin Batter

1 and 1/2 cups all purpose flour

1 tsp. baking powder

1 tsp. baking soda

1/4 tsp. salt

1/2 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. ginger

1/2 cup raisins

1 egg

1/4 cup granulated sugar

1/3 cup cooking oil

1 cup pumpkin purée (not pie filling)

Cream Cheese Filling

4 oz. cream cheese, softened (1/2 the package)

1/2 cup powdered sugar


1 tbsp. maple syrup

2 tbsp. pumpkin seeds


Muffin batter

1. In a large mixing bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger together. Stir well. 

2. Stir in raisins. Mix just to combine.

3. In a small mixing bowl, beat egg until frothy.  

4. Mix in sugar, oil and pumpkin. 

5. Add to dry ingredients and stir just to moisten. (Batter will be lumpy)

6. Fill large greased muffin cups with just enough to cover the bottom. 

7. Place 1 and 1/2 to 2 tsp. of cream cheese mixture in the middle of each muffin cup. 

8. Fill remaining muffin tins with batter for top of muffins. Drop the batter by filling the left side first, then the right. This will keep the cream cheese filling in the centre of the muffin and not spilling out of the edges.

9. Bake in 425°F oven for five minutes. Leaving muffins in oven, reduce temperature to 350°F and bake for another 20 minutes. Use a toothpick in the centre to test for doneness.

Cream Cheese Filling

10. In a small mixing bowl, combine cream cheese and icing sugar. Mix well to combine. 


11. Brush tops of muffins with maple syrup

12. Scatter a few pumpkin seeds on top of syrup.



Substitute 1/2 cup of chocolate chips for the raisin for a tasty alternative.

For the topping, try 1 tbsp. of honey with a pinch of cinnamon. Brush on top of muffins.

Cream Cheese Icing

Omit the maple syrup glaze and substitute with Cream Cheese icing from this banana bread recipe. 

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baked
  • Cuisine: American


  • Serving Size: 1 jumbo muffin
  • Calories: 492
  • Sugar: 33.5 g
  • Sodium: 453.4 mg
  • Fat: 23.3 g
  • Saturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 67.1 g
  • Fiber: 3 g
  • Protein: 7.2 g
  • Cholesterol: 52.9 mg

Keywords: dessert, fall