Am I the only one who goes a little crazy for all things PUMPKIN this time of year? These Pumpkin Coconut Cream Cheese Muffins combine some of my favorite flavors into one super moist, flavor-packed package.
They are a breeze to whip up and soooo yummy! If you’re not into coconut or chocolate, you could easily omit one or both and have them taste just as good.
Here is what you need:
1 cup sugar 1 1/4 cup flour 1 tbsp. cinnamon 1 1/2 tsp. baking soda 1 tsp. salt 2 eggs 1/2 of a 15oz. can of pumpkin 1/2 cup coconut flakes 1/2 cup chocolate chips Cream Cheese Filling 8 oz cream cheese 1/4 cup sugar 1 eggStep 1: Pre-heat oven to 350 degrees; then in large bowl, mix together flour, 1 c. sugar, cinnamon, baking soda, salt, 2 eggs, pumpkin, coconut, & chocolate chips. Stir just until blended; do not over mix.
Step 2: In separate bowl, beat cream cheese, 1/4 c. sugar, & 1 egg on high until fluffy and smooth, about 1 minute.
Step 3: Fill muffin cups approximately 2/3 full with pumpkin batter. Carefully place a spoonful of cream cheese mixture in the center of pumpkin batter.
Step 4: Bake at 350 degrees for 25-27 minutes until cream cheese is set and lightly golden, and knife inserted into muffin comes out clean.
Recipe note: I added a drizzle of melted chocolate and some shredded coconut to the muffins once they cooled.
Yum! What are your favorite canned pumpkin recipes?

Pumpkin, Coconut Cream Cheese Muffins
These muffins just scream fall! They are super moist and just full of a ton of flavor!
Ingredients
- 1 cup sugar
- 1 1/4 cup flour
- 1 tbsp. cinnamon
- 1 1/2 tsp. baking soda
- 1 tsp. salt
- 2 eggs
- 1/2 of a 15oz. can of pumpkin
- 1/2 cup coconut flakes
- 1/2 cup chocolate chips
Cream Cheese Filling
- 8 oz cream cheese
- 1/4 cup sugar
- 1 eggs
Instructions
- Preheat oven to 350 degrees; then in large bowl, mix together flour, 1 c. sugar, cinnamon, baking soda, salt, 2 eggs, pumpkin, coconut, & chocolate chips. Stir just until blended; do not over mix.
- In separate bowl, beat cream cheese, 1/4 c. sugar, & 1 egg on high until fluffy and smooth, about 1 minute.
- Fill muffin cups approximately 2/3 full with pumpkin batter. Carefully place a spoonful of cream cheese mixture in the center of pumpkin batter.
- Bake at 350 degrees for 25-27 minutes until cream cheese is set and lightly golden, and knife inserted into muffin comes out clean.
- Recipe note: I added a drizzle of melted chocolate and some shredded coconut to the muffins once they cooled.
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Wow! That looks really great. I often bake chocolate chip pumpkin muffins but the addition of cream cheese will kick them up a notch!
Yum! These look SO good!