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Pumpkin Cream Cheese Muffins

Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings 12 muffins
Calories 200
Deliciously moist pumpkin muffins filled with a creamy cheese center, perfect for fall!

Ingredients

Dry Ingredients

  • 1.75 cups all-purpose flour
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice ((or 1 ½ tsp cinnamon + ½ tsp ginger + ¼ tsp nutmeg + ¼ tsp allspice))
  • 0.5 tsp ground cinnamon
  • 0.5 tsp salt

Wet Ingredients

  • 1 cup pumpkin puree ((100%, not pie filling))
  • 1 cup granulated sugar
  • 0.5 cup packed brown sugar
  • 0.5 cup vegetable oil ((or melted coconut oil))
  • 2 large eggs (room temperature)
  • 1 tsp vanilla extract

Cream Cheese Filling

  • 8 oz cream cheese (softened)
  • 0.33 cup granulated sugar
  • 1 tsp vanilla extract
  • 0.25 cup raw pumpkin seeds ((pepitas), toasted)

Instructions 

  • Preheat oven to 350°F (175°C) and line a muffin tin with liners.
  • Whisk together dry ingredients in a medium bowl and set aside.
  • In a large bowl, whisk wet ingredients until smooth and glossy.
  • Fold dry ingredients into wet until no flour streaks remain.
  • Beat cream cheese filling ingredients until creamy, then pipe into muffin centers.
  • Bake for 18-22 minutes, cool slightly, then transfer to a wire rack.

Notes

For extra flavor, consider adding chocolate chips or nuts to the batter.
Calories: 200kcal
Cost: $10.00
Course: Breakfast
Cuisine: American
Keyword: pumpkin