Description
Moist, spiced pumpkin muffins with a luscious cream cheese center and a sprinkle of crunchy pumpkin seeds—these taste just like your coffee shop favorite but fresher and made right at home. They’re perfect for cozy mornings, fall gatherings, or pairing with your favorite latte. One bite and you’ll wonder why you ever waited in line.
Ingredients
Muffins:
1 3/4 cups all-purpose flour
1 tsp baking soda
2 tsp pumpkin pie spice
1/2 tsp ground cinnamon
1/2 tsp salt
1 cup pumpkin puree (not pie filling)
1 cup granulated sugar
1/2 cup brown sugar, packed
1/2 cup vegetable oil
2 large eggs
1 tsp vanilla extract
Cream Cheese Filling:
8 oz cream cheese, softened
1/4 cup granulated sugar
1 tsp vanilla extract
Topping:
1/4 cup raw pumpkin seeds (pepitas)
Instructions
Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
In a medium bowl, whisk flour, baking soda, pumpkin pie spice, cinnamon, and salt.
In a large bowl, mix pumpkin puree, both sugars, oil, eggs, and vanilla until smooth. Stir in dry ingredients until just combined.
For the filling, beat cream cheese, sugar, and vanilla until creamy.
Fill muffin cups 2/3 full with batter. Drop 1 heaping teaspoon of cream cheese mixture in the center of each and gently press down. Sprinkle with pumpkin seeds.
Bake 18–22 minutes, until muffins spring back when touched. Cool slightly before serving.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: breakfast
Nutrition
- Calories: 310
- Fat: 17g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g