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Pumpkin Cream Cheese Muffin Recipe

Enjoy these moist pumpkin muffins filled with creamy cheese and topped with roasted pumpkin seeds for a delightful fall treat.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry ingredients
  • 1 ½ cups all-purpose flour
  • ¾ cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • ¼ teaspoon salt
Wet ingredients
  • 1 ½ cups canned pumpkin puree
  • 1 egg egg
  • ¼ cup melted butter
  • 1 teaspoon vanilla extract
Filling
  • 4 ounces cream cheese (softened)
  • 2 tablespoons granulated sugar
  • 1 teaspoon all-purpose flour
  • 1 teaspoon milk
  • ½ teaspoon vanilla extract
Toppings
  • as needed roasted pumpkin seeds (pepitas) for sprinkling

Method
 

  1. Preheat oven to 350°F (175°C). Line muffin tin with liners or spray with nonstick spray.
  2. Mix dry ingredients in a bowl. Combine pumpkin, egg, butter, and vanilla in another bowl.
  3. Combine wet and dry ingredients gently. Fill muffin cups halfway with batter.
  4. Mix cream cheese filling ingredients. Pipe a spoonful into each muffin center. Top with pumpkin seeds.
  5. Bake for 15 minutes. Cool slightly and serve.

Notes

For best results, use fresh pumpkin puree and softened cream cheese.