Description
These Pumpkin Cream Cheese Muffins bring the ultimate cozy flavors of fall right to your kitchen. With a perfectly spiced pumpkin base and a creamy, sweet swirl of cream cheese in the center, each bite is soft, moist, and just the right amount of indulgent. The optional pumpkin seed topping adds a delightful crunch, making this muffin a multi-textured treat perfect for autumn mornings. Whether you’re looking to recreate a coffee shop favorite at home or simply want to celebrate pumpkin season, these muffins are an easy and rewarding bake. They pair beautifully with a warm cup of coffee, and their sweet cream cheese filling will surely satisfy any craving for a sweet morning snack or dessert. Ideal for breakfasts, gatherings, or anytime you want to bring a little seasonal spice to your table!
Ingredients
- Muffins:
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 2 large eggs
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- Cream Cheese Filling:
- 4 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 tsp vanilla extract
- Pumpkin Seed Topping (optional):
- 1/4 cup pumpkin seeds
- 1 tbsp brown sugar
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or grease well.
- In a large bowl, whisk together flour, sugars, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- In another bowl, mix the eggs, pumpkin puree, oil, and vanilla extract until smooth. Gradually fold in the dry ingredients, being careful not to overmix.
- In a small bowl, blend softened cream cheese, granulated sugar, and vanilla until creamy.
- Divide half of the muffin batter evenly among the muffin cups. Add a teaspoon of cream cheese filling to each cup, then top with the remaining batter.
- If using, mix pumpkin seeds with brown sugar and sprinkle on top of each muffin for a crunchy topping.
- Bake muffins for 18-20 minutes or until a toothpick inserted into the muffin (not the cream cheese center) comes out clean. Cool for 5 minutes in the pan, then transfer to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes