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–+ servings

Pumpkin Cream Cheese Muffins with Spiced Pepita Crunch

Moist pumpkin muffins with a sweet cream cheese filling and spiced pumpkin seed topping, perfect for fall baking and make-ahead breakfasts.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 1
Course: Baking
Cuisine: American
Calories: 286
Ingredients Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 1/3 cup vegetable oil or other neutral oil
  • 1 cup unsweetened pumpkin puree canned or homemade
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 2 large eggs room temperature
  • 1/4 cup whole milk room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour spooned and leveled
  • 2 teaspoons pumpkin pie spice
  • 1/4 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
For the Cream Cheese Filling
  • 8 ounces cream cheese softened
  • 1 tablespoon all-purpose flour
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon whole milk
  • 1/2 teaspoon kosher salt
For the Topping
  • 1/4 cup pumpkin seeds pepitas
  • 1/2 teaspoon pumpkin pie spice

Method
 

  1. Preheat the oven to 375°F. Line 14 muffin cups with paper liners and mist the liners with nonstick baking spray; set the pan aside.
  2. In a large bowl, whisk the oil and pumpkin puree until smooth. Add the granulated sugar and brown sugar and mix until well combined.
  3. Beat in the eggs, milk, and vanilla extract until incorporated. Gently fold in the flour, pumpkin pie spice, salt, baking soda, and baking powder, mixing just until no dry streaks remain.
  4. Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
  5. Lightly grease the back of a spoon with nonstick spray, then press a shallow well into the center of each muffin.
  6. For the filling, beat the softened cream cheese with the flour, sugar, vanilla, milk, and salt until creamy, about 3 to 4 minutes. Spoon the filling into a zip-top bag, snip off one corner, and pipe the filling into the wells, letting a bit show on top.
  7. In a small bowl, toss the pumpkin seeds with the pumpkin pie spice, then sprinkle a few seeds over each muffin.
  8. Bake for 15 to 20 minutes, until the muffins are puffed and golden around the edges; they may look slightly jiggly in the center and will set as they cool.

Nutrition

Calories: 286kcalCarbohydrates: 38gProtein: 5gFat: 13gSaturated Fat: 4gCholesterol: 44mgSodium: 255mgFiber: 1gSugar: 23g

Notes

Do not overmix the muffin batter; stir just until the flour disappears.
Use a lightly oiled spoon to press the wells so the cream cheese filling has a clear spot to go.
Use full-fat block cream cheese, not whipped or spreadable, for a stable filling.
Refrigerate leftovers in an airtight container for up to 7 days.
Freeze cooled muffins in a zip-top freezer bag for up to 3 months; thaw overnight in the fridge.
For a nut-free version, swap the pepitas for a sprinkle of raw sugar or leave them off.

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