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–+ servings

Pumpkin Cream Cheese Muffins

Super fluffy pumpkin muffins stuffed with a sweet cream cheese filling in the center! They taste like fall in a dessert and it’s unbelieveable how moist they turn out. The creaminess of the filling and the crunch from the pumpkin seeds is just the perfect combination of texture and flavors!
Prep Time1 hour
Cook Time20 minutes
Total Time1 hour 20 minutes
Yields12 muffins
Print Recipe Pin Recipe
Servings12 muffins

Ingredients

CUPCAKE BATTER

  • 1 3/4 cup all purpose flour
  • 2 teaspoons pumpkin spice
  • 1/2 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup white granulated sugar
  • 1/2 cup light brown sugar
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1/4 cup whole milk
  • 1 1/2 cup pumpkin puree
  • 1 teaspoon vanilla extract

CREAM CHEESE FILLING

  • 8 ounces cream cheese
  • 1/2 cup granulated white sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon all purpose flour

OTHER

  • pumkin seeds, chopped

Instructions 

MAKE THE CREAM CHEESE FILLING

  1. Beat together cream cheese, white sugar, vanilla extract, and all purpose flour using the paddle attachment on a stand mixer or use a hand mixer for about 2 minutes until it's smooth. Set aside. Don't beat too much or else it will be too airy and deflate later.

MAKE THE BATTER

  1. Preheat oven to 375°F.
  2. To a large mixing bowl, add all the wet ingredients - white granulated sugar, light brown sugar, eggs, vegetable oil, whole milk, pumpkin puree, and vanilla extract. Whisk until completely smooth.
  3. To the same bowl, add all the dry ingredients - all purpose flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt. Whisk vigorously together until you have a smooth batter with no clumps.
  4. Prepare a cupcake tray with liners.
  5. Fill each cupcake/muffin about 2/3 to 3/4 full. Since these are muffins, you want to almost fill it up so that when they bake, you get a signature muffin top look.
  6. Transfer the cream cheese filling to a piping bag with a tip.
  7. Insert the tip into the center of each cupcake and fill it to the top with the filling. Repeat with the rest.
  8. Sprinkle pumpkin seeds around the corners of the muffin.
  9. Bake in the oven for 20 minutes.
  10. Take out of the oven gently and allow it to cool for half and hour before enjoying!

Notes

  • The flour in the cream cheese helps to stabilize it so it doesn't sink after baking!
  • Store these muffins in the refrigerator in an air-tight container since the cream cheese filling has dairy in it and needs to stay cold.

Did You Make This Recipe?

If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!