These Pumpkin Cream Cheese Muffins are the perfect blend of warm autumn spices and creamy sweetness. The moist pumpkin batter, spiced with cinnamon, wraps around a rich cream cheese filling, creating a delightful contrast in every bite. Topped with crunchy pumpkin seeds, these muffins are a delicious way to celebrate fall flavors, making them ideal for breakfast, dessert, or an afternoon snack. Easy to make and packed with flavor, these muffins are sure to be a seasonal favorite!
Why You’ll Love This Recipe:
These muffins offer a delicious combination of flavors and textures—moist, spiced pumpkin muffin with a creamy, sweet cream cheese filling. The pumpkin seeds on top add a nice crunch, while the rich cream cheese filling makes each muffin feel extra indulgent. The recipe is easy to follow, and the muffins are perfect for sharing with friends and family during the fall season.
Perfect Occasion:
These muffins are perfect for fall and holiday gatherings, whether for breakfast, brunch, or as a cozy dessert. Serve them at a family gathering, take them to a potluck, or simply enjoy them with a cup of coffee or tea. Their festive pumpkin flavor makes them an excellent treat for Halloween, Thanksgiving, or any autumn occasion.
Decoration Tips:
Top the muffins with a few pumpkin seeds before baking for a beautiful and rustic look. You can also dust the muffins with a bit of powdered sugar before serving for a sweet touch. If you want to make them even more indulgent, drizzle with a light cream cheese glaze.
Ingredients for the Muffins:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 cup oil
- 1/4 cup melted butter
- 15 oz pumpkin puree
- 1 egg
- 1 teaspoon vanilla extract
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- Splash of milk
- 1/2 cup powdered sugar
- Splash of vanilla extract
Topping:
- Pumpkin seeds
Instructions:
- Prepare the Muffin Batter:
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and cinnamon. In a separate bowl, mix the oil, melted butter, pumpkin puree, egg, and vanilla extract until smooth.Gradually fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix. - Make the Cream Cheese Filling:
In a small bowl, beat the softened cream cheese with a splash of milk, powdered sugar, and vanilla extract until smooth and creamy. - Assemble the Muffins:
Fill each muffin liner halfway with the pumpkin batter. Add a spoonful of the cream cheese filling in the center of each muffin, then cover with the remaining pumpkin batter.Sprinkle the tops with pumpkin seeds. - Bake the Muffins:
Bake in the preheated oven for about 20 minutes, or until a toothpick inserted into the center of the muffins comes out clean (aside from the cream cheese).Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Enjoy your Pumpkin Cream Cheese Muffins, a perfect autumn treat filled with creamy goodness!