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Pumpkin Cream Cheese Muffins

Deliciously moist muffins filled with a luscious cream cheese center and topped with crunchy pepitas, these muffins are the perfect fall treat to enjoy anytime.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Pumpkin Muffins
  • 1.75 cups 1 3/4 cups all-purpose flour
  • 1 cups 1 cup granulated sugar
  • 0.5 cups 1/2 cup light brown sugar, packed
  • 1 teaspoon 1 teaspoon baking soda
  • 0.5 teaspoon 1/2 teaspoon baking powder
  • 0.5 teaspoon 1/2 teaspoon fine sea salt
  • 2 teaspoons 2 teaspoons ground cinnamon
  • 0.5 teaspoon 1/2 teaspoon ground nutmeg
  • 0.5 teaspoon 1/2 teaspoon ground ginger
  • 0.25 teaspoon 1/4 teaspoon ground cloves (optional but recommended)
  • 1 cups 1 cup pumpkin puree (100% pumpkin, not pie filling)
  • 2 2 large eggs, room temperature
  • 0.5 cups 1/2 cup neutral oil (canola, vegetable, or light olive oil)
  • 0.25 cups 1/4 cup buttermilk (or 1/4 cup milk + 1 teaspoon vinegar)
  • 2 teaspoons 2 teaspoons pure vanilla extract
For the Cream Cheese Filling
  • 8 oz 8 oz cream cheese, softened
  • 0.25 cups 1/4 cup granulated sugar
  • 1 teaspoon 1 teaspoon pure vanilla extract
  • 1 pinch Pinch of salt
For the Topping
  • 0.5 cups 1/2 cup raw pepitas (pumpkin seeds)
  • 1 tablespoon 1–2 tablespoons turbinado sugar (optional, for sparkle and crunch)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
  2. In a bowl, beat cream cheese, sugar, vanilla, and a pinch of salt until smooth and fluffy. Transfer to a piping bag or zip-top bag and snip a 1/2-inch tip. Chill while you make the batter.
Making the Muffin Batter
  1. In a large bowl, whisk flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until no clumps remain.
  2. To the same bowl, add pumpkin puree, eggs, oil, buttermilk, and vanilla. Whisk just until combined. The batter should be thick and glossy—don’t overmix.
Filling and Topping
  1. Divide batter among the muffin cups, filling each about 2/3 full.
  2. Pipe a heaping tablespoon of cream cheese into the center of each muffin. Gently press it slightly down so it’s nestled but still visible on top.
  3. Sprinkle pepitas generously over each muffin. Add a pinch of turbinado sugar for that coffee-shop sparkle.
Baking
  1. Bake for 18–22 minutes until the muffins spring back lightly and a toothpick inserted into the pumpkin portion comes out with a few moist crumbs.
  2. Let sit in the pan for 5 minutes, then transfer to a wire rack. Cool at least 15 minutes before serving.

Notes

Store covered at room temperature for up to 1 day, in the refrigerator in an airtight container for up to 5 days, or freeze individually wrapped muffins for up to 2 months.