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baked muffins cooling on a rack

Pumpkin Cream Cheese Muffins

Fluffy and tender spiced pumpkin muffins filled with a sweet cream cheese filling and topped with cinnamon sugar pepitas.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 21 minutes
Total Time 31 minutes
Course Breakfast
Cuisine American
Servings 12 muffins
Calories 309 kcal

Ingredients
 
 

Cream Cheese Filling

  • ½ cup cream cheese, softened
  • 2 tablespoons granulated sugar
  • ½ teaspoon pure vanilla extract

Pumpkin Muffins

  • 1 ¾ cup all purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ¾ cup granulated sugar
  • ½ cup brown sugar, packed
  • 1 ¼ cup pumpkin puree
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • ½ cup canola oil

Pepita Topping

  • 1 tablespoon granulated sugar
  • ½ teaspoon ground cinnamon
  • 2 tablespoons pepitas

Instructions
 

  • Preheat the oven to 350F. Line a 12-cup cupcake pan with paper liners and set aside.
  • In a small bowl, whisk together the cream cheese, sugar and vanilla until smooth.
    ½ cup cream cheese, softened, 2 tablespoons granulated sugar, ½ teaspoon pure vanilla extract
  • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves. 
    1 ¾ cup all purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, ¾ teaspoon fine sea salt, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ⅛ teaspoon ground cloves
  • In a large bowl, whisk together the granulated sugar, brown sugar, pumpkin, vanilla, eggs and oil. 
    ¾ cup granulated sugar, ½ cup brown sugar, packed, 1 ¼ cup pumpkin puree, 1 teaspoon pure vanilla extract, 2 large eggs, ½ cup canola oil
  • Pour the dry ingredients into the wet ingredients and mix to combine. Do not over mix. Only mix until no pockets of the dry ingredients remain. 
  • Divide the batter equally into the lined cupcake pan.
  • Distribute the cream cheese filling into the centers, equally among the muffins.
  • Mix together the 1 tablespoon of sugar and the ½ teaspoon of cinnamon in a small bowl. Sprinkle the pepitas and the cinnamon sugar mixture around the edge of the muffins. 
    1 tablespoon granulated sugar, ½ teaspoon ground cinnamon, 2 tablespoons pepitas
  • Bake the muffins for 18-22 minutes or until a toothpick inserted comes out with a few dry crumbs. Do not check the muffins for doneness by inserting a toothpick through the cream cheese center. Check by inserting a toothpick through the muffin at an angle. 
  • Cool the muffins in the pans for 10 minutes before removing to cool on a cooling rack. Best served slightly warm. 

Nutrition

Calories: 309kcalCarbohydrates: 42gProtein: 4gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.04gCholesterol: 41mgSodium: 290mgPotassium: 125mgFiber: 1gSugar: 26gVitamin A: 4145IUVitamin C: 1mgCalcium: 64mgIron: 2mg
Keyword muffins, pumpkin, Pumpkin Cream Cheese Muffins, pumpkin muffins
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