Description
Moist pumpkin muffins filled with a creamy tangy cream cheese center, warmly spiced with cinnamon, nutmeg, cloves, and pumpkin pie spice—perfect for autumn baking.
Ingredients
1 cup all-purpose flour
½ cup cake flour
½ cup sugar
½ cup milk
¼ cup melted butter
1 cup pumpkin puree
1 egg
1 tbsp pumpkin seeds (for topping)
¼ tsp ground cloves
¼ tsp ground nutmeg
1½ tsp pumpkin pie spice
1 tsp vanilla extract
1 tsp ground cinnamon
1 tsp baking powder
1 tsp baking soda
4 oz cream cheese, softened
2 tbsp sugar (for filling)
½ tsp vanilla extract (for filling)
1 tsp milk (for filling)
1 tsp all-purpose flour (for filling)
1 tsp cornstarch (for filling)
Instructions
- Beat cream cheese, sugar, vanilla, flour, cornstarch, and milk until smooth. Place filling in piping bag and set aside.
- Whisk sugar and melted butter. Add vanilla, pumpkin puree, and egg until combined.
- Fold in flours, baking soda, baking powder, spices, and milk. Mix gently until just combined.
- Line muffin tin with liners. Fill cups ¾ full with batter. Pipe ~1 tbsp cream cheese filling into center of each. Sprinkle pumpkin seeds on top.
- Bake at 350°F (175°C) for 20–25 minutes until tops are golden and cake portion is set.
- Cool 30 minutes before serving to allow filling to set.
Notes
- Add chopped pecans or walnuts to batter or topping.
- Dollop and swirl filling for marbled effect instead of centers.
- Add ginger for extra spice.
- Top with maple glaze or cinnamon sugar after cooling.
- Cover with foil last 5 minutes if browning too quickly.
- Prep Time: 15–20 minutes
- Cook Time: 20–25 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210 kcal
- Sugar: 14 g
- Sodium: 190 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 45 mg
