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Pumpkin Cream Cheese Muffins
5 from 12 votes

Pumpkin Cream Cheese Muffins

These Pumpkin Cream Cheese Muffins combine spiced pumpkin batter with a rich cream cheese filling swirled inside each muffin. The texture blends moist, tender crumb with a creamy center and a slight crunch from sprinkled sunflower seeds. They bake up with autumnal flavors from cinnamon, nutmeg, ginger, and allspice, making them a fitting treat or breakfast option during the fall season.

Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings: 12 muffins
Course: Baked Goods
Cuisine: American

Ingredients

For cream cheese mixture:
  • 8 ounces cream cheese room temperature
  • 1 large egg white
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract
For pumpkin batter:
  • 3/4 cup pumpkin puree
  • 2 large egg
  • 1/3 cup vegetable oil
  • 1/3 cup milk
  • 1-1/2 teaspoons vanilla extract
  • 1-1/2 cup all-purpose flour
  • 3/4 cup light brown sugar lightly packed
  • 1-1/2 teaspoons cinnamon
  • 1-1/4 teaspoons baking powder
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ginger
  • 1/4 teaspoon allspice
  • 4 teaspoons raw shelled sunflower seeds

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees F and line a muffin tray with 12 paper liners, set aside.
  2. Beat together all ingredients for the cream cheese batter in a medium bowl. Set aside.
  3. In a separate medium bowl, beat together the pumpkin puree, eggs, oil, milk, and vanilla. Set aside.
  4. In a large bowl, whisk together the flour, brown sugar, cinnamon, baking powder, nutmeg, baking soda, kosher salt, ground ginger, and allspice.
  5. Add the pumpkin mixture to the flour mixture and stir to combine, being careful not to over-mix.
  6. Fill each muffin well about 2/3 full with pumpkin batter, reserving about 6 tablespoons of pumpkin batter for the top.
  7. Divide the cream cheese batter on top of the muffins, and then add about 1/2 tablespoon of pumpkin batter on top of each. Sprinkle on the sunflower seeds.
  8. Bake until a toothpick inserted inside comes out clean or with just a couple of crumbs, about 20 to 25 minutes.
  9. Cool completely. Store leftovers covered at room temperature for up to 3 days.