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Bakery-style pumpkin muffins split open to show a cream cheese filling in the center

Pumpkin Cream Cheese Muffins

Soft, moist pumpkin muffins with a sweet cream cheese center and a bakery-style finish.
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Prep Time 15 minutes
Cook Time 24 minutes
Servings: 12 Muffins
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 cup pumpkin puree
  • 1/2 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 8 oz cream cheese softened
  • 1/4 cup powdered sugar
  • 2 tablespoons pepitas for topping

Equipment

  • 12-cup muffin tin (for baking)
  • Paper muffin liners
  • Large mixing bowl (for the batter)
  • Wire cooling rack

Method
 

  1. Preheat oven to 375°F and line a muffin tin.
  2. Beat the cream cheese and powdered sugar until smooth.
  3. Whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice.
  4. Whisk the pumpkin, sugars, oil, eggs, and vanilla in a second bowl.
  5. Combine wet and dry ingredients and stir just until mixed.
  6. Overmixing makes muffins dense.
  7. Fill liners halfway, add a teaspoon of cream cheese filling, then top with more batter.
  8. Top with pepitas and bake 22-25 minutes until a toothpick comes out clean.

Notes

Store in the refrigerator due to the cream cheese filling.
Muffins freeze well for up to 3 months.