Go Back
Print

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 ((toasted))

Instructions 

  • Preheat oven to 350°F (175°C) and line a muffin tin.
  • Whisk dry ingredients in a bowl and set aside.
  • Mix wet ingredients until smooth in a large bowl.
  • Fold dry ingredients into wet until just combined.
  • Prepare cream cheese filling and pipe into muffin batter.
  • Bake for 18-22 minutes and cool before serving.

Notes

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