Pumpkin Cream Cheese Muffins
Yield: 12 muffins
Calories: 233kcal
Make fall-inspired pumpkin cream cheese muffins for an easy grab-and-go breakfast. Each handheld treat contains fresh pumpkin, bold spices, a creamy filling, and crunchy seeds.
Ingredients
Praline Pumpkin Seeds
- 2 teaspoons (10 g) unsalted butter
- ¼ cup (35 g) pumpkin seeds, or pepitas
- 1 tablespoon (13 g) granulated sugar
- ⅛ teaspoon pumpkin pie spice, optional
Pumpkin Muffins
- 1 ⅔ cups (235 g) all-purpose flour
- 1 teaspoon (6 g) baking soda
- ½ teaspoon (2 g) baking powder
- 3 ¼ teaspoons (6 g) pumpkin pie spice
- ½ teaspoon (2 g) kosher salt
- 2 large eggs, room temperature
- 1 cup (198 g) granulated sugar
- ¼ cup (49 g) dark brown sugar, firmly packed
- ½ cup (120 ml) vegetable oil
- 1 cup (229 g) canned pumpkin
- ¼ cup (60 ml) whole milk
- ¼ cup (52 g) sour cream
- 1 teaspoon (5 ml) pure vanilla extract
Cream Cheese Filling
- 4 ounces (213 g) cream cheese, softened
- 2 tablespoons (29 g) granulated sugar
- ½ teaspoon (2 g) cornstarch
- 1 teaspoon (5 ml) whole milk
- ½ teaspoon (2.5 ml) vanilla extract
Instructions
- Heat Oven - Set the oven rack to the center position. Preheat to 350ºF (177ºC).
- Make Praline Topping - In a small skillet, melt butter over medium heat. Immediately add the pumpkin seeds and granulated sugar. Cook, constantly stirring, until the sugar is lightly caramelized and glossy, about 2 to 3 minutes. Reduce the heat if browning too quickly. Turn off the heat and stir in the pumpkin pie spice (if using).Transfer to a parchment paper-lined sheet pan and spread into a single layer. Cool entirely until hardened, about 10 minutes. If desired, roughly chop for the topping.
- Prepare Muffin Tin - In a 12-cup muffin pan, add paper liners or grease with cooking spray or vegetable oil. Set aside.
- Combine Dry Ingredients - In a large bowl, sift together the flour, baking soda, baking powder, salt, and pumpkin pie spice. Whisk until combined.
- Combine Wet Ingredients - In a medium bowl, whisk together eggs, granulated sugar, and brown sugar until smooth and pale yellow in color, 1 minute. Slowly whisk in the vegetable oil into the egg mixture until completely mixed, about 30 seconds. Whisk in pumpkin, whole milk, sour cream, and vanilla extract into the egg mixture until smooth, about 30 seconds.
- Make the Batter - Add the egg mixture to the flour mixture. Gently fold the flour mixture until just moistened, making sure to scrape the bottom with some lumps and flour spots remaining. Do not over-mix the batter.
- Make Cream Cheese Filling - In a medium bowl, whisk together the softened cream cheese, sugar, cornstarch, milk, and vanilla extract. Transfer to a piping bag.
- Assemble the Muffins - Evenly divide the muffin batter amongst the cups, about ⅓ cup per muffin. Add 2 teaspoons of filling in the center of each muffin. Alternatively, use a spoon to add the filling. Sprinkle the praline pumpkin seeds on top of the muffin batter, leaving space along the edges.
- Bake - Bake until a toothpick inserted on the edges comes out clean or the internal temperature reaches 200 to 205°F (93 to 96ºC), about 20 to 22 minutes. Cool the pumpkin muffins in a pan for 5 minutes. Transfer to a wire rack to cool down.
Notes
- Pumpkin Pie Spice Substitute: Combine 2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, 1/4 teaspoon ground allspice for muffin batter.
- More Filling: Double the cream cheese filling recipe, adding 4 teaspoons to the center of the muffin instead of 2 teaspoons.
- Cornstarch Substitute: Use 1 teaspoon all-purpose flour.
- Pumpkin Seed Substitute: Plain chopped pumpkin seeds (or pepitas) can be added to the muffins instead of cooking them in sugar. Sunflower seeds, almond, walnuts, and pecans are delicious swaps, or candied nuts.
- Storing: Store in the refrigerator for up to 7 days. Reheat in the microwave on high in 5 to 10-second intervals until warm.
- Freezing: Individually wrap each muffin in plastic wrap. Store in a resealable bag in the freezer for up to 1 month. To warm, wrap the muffin in a paper towel and reheat it in the microwave on medium heat for about 60 to 90 seconds.
Nutrition
Calories: 233kcal | Carbohydrates: 41g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 42mg | Sodium: 247mg | Potassium: 131mg | Fiber: 1g | Sugar: 26g | Vitamin A: 3405IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 1mg
Recipe Link
Recipe Video