If you’re looking for the perfect muffin look no further than these pumpkin cream cheese muffins. Spiced pumpkin muffins topped with cream cheese and topped with sunflower seeds. You’ll love these easy and simple pumpkin muffins!
Are you tired of the same old muffin recipe?
Well, I have all the bases covered with this delicious and easy-to-make spiced pumpkin muffin filled with a cream cheese center.
This muffin is packed full of flavor and such a fun little treat that is great for starting your day or ending it with a sweet bite.
I topped my muffins with sunflower seeds but you could use shelled pumpkin seeds if you happen to have them on hand.
This muffin is moist, full of flavor, and a breeze to make!
You’ll love it – I’m sure of it!
What do I need to make pumpkin cream cheese muffins?
While this recipe is super simple to make you’ll still need a few ingredients that you may or may not have on hand in your pantry.
- Cream cheese – This is the base of the cream cheese filling. I like to let mine sit out so it’s room tempertaure before making the cream cheese mixture. This will ensure the mixture is smooth and well combined.
- Egg white – This helps bind together the cream cheese mixture.
- Powdered sugar – This will help sweeten the cream cheese mixture.
- Vanilla extract – If you don’t have vanilla extract (or want more vanilla flavor) feel free to use vanilla paste here.
- Pumpkin puree – You can use homemade if desired but for consistency reasons I prefer canned.
- Eggs – A binder for the muffins.
- Vegetable oil – This will give your muffins the moist textrue you’ll love.
- Milk – I like to use 2 percent or whole milk but you can use non-dairy as well.
- All-purpose flour – I always have unbleached AP flour on hand but you can also use white whole wheat here too.
- Brown sugar – I used light brown sugar for this recipe but dark brown sugar is great too.
- Baking powder – This helps rise the muffins so they are light and fluffy.
- Baking soda – Also another ingredient that helps rise the muffins.
- Kosher salt – Everything is better with a pinch of salt.
- Cinnamon – A classic fall flavor. I really like a strong cinnamon flavor but whatever you have on hand will work.
- Nutmeg – Just a touch will do but boy is it delicious!
- Ginger – A secret ingredient to a lot of fall baking because it adds flavor and just a touch of spice.
- Sunflower seeds – This is for topping but shelled pumpkin seeds would work well too.
What is the best canned pumpkin?
Everyone has an opinion about the “best” canned pumpkin but I typically buy Libby’s or Trader Joe’s.
They are easy to find and the cost isn’t too high.
I have also used the Great Value (Walmart) brand with success.
The biggest thing you want to keep in mind is that you’ll want a product that is consistently the same. So if you buy a brand that always appears different I would stay away from that brand.
Can I use different spices?
If you don’t have all the spices on hand you can even use pumpkin pie spice in place!
You’ll want to do 1 tablespoon of pumpkin pie spice in place of all the other spices.
How do I store leftover muffins?
I store my muffins at room temperature, covered, for up to 3 days.
If you live somewhere where it’s warm I would recommend keeping them in the fridge after 24 hours.
Can I freeze pumpkin cream cheese muffins?
Yes! I store mine in freezer-safe containers or inside freezer-safe bags.
I typically store them for up to 3 months.
To defrost I simply take them out of the freezer and let them defrost on the counter or in the fridge.
Love these pumpkin cream cheese muffins?
Why not try a few of my other delicious pumpkin recipes?
- Pumpkin Yeast Bread
- Spicy Thai Pumpkin Soup
- Butterscotch Pumpkin Bundt Cake
- Pumpkin Spice Whipped Coffee
- Pumpkin Churro Cheesecake Bars
For cream cheese mixture:
- 8 ounces cream cheese, room temperature
- 1 large egg white
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
For pumpkin batter:
- 3/4 cup pumpkin puree
- 2 large eggs
- 1/3 cup vegetable oil
- 1/3 cup milk
- 1-1/2 teaspoons vanilla extract
- 1-1/2 cup all-purpose flour
- 3/4 cup light brown sugar, lightly packed
- 1-1/2 teaspoons cinnamon
- 1-1/4 teaspoons baking powder
- 1/2 teaspoon nutmeg
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ginger
- 1/4 teaspoon allspice
- 4 teaspoons raw, shelled sunflower seeds
Preheat the oven to 350 degrees F and line a muffin tray with 12 paper liners, set aside.
Beat together all ingredients for the cream cheese batter in a medium bowl. Set aside.
In a separate medium bowl, beat together the pumpkin puree, eggs, oil, milk, and vanilla. Set aside.
In a large bowl, whisk together the flour, brown sugar, cinnamon, baking powder, nutmeg, baking soda, kosher salt, ground ginger, and allspice.
Add the pumpkin mixture to the flour mixture and stir to combine, being careful not to over-mix.
Fill each muffin well about 2/3 full with pumpkin batter, reserving about 6 tablespoons of pumpkin batter for the top.
Divide the cream cheese batter on top of the muffins, and then add about 1/2 tablespoon of pumpkin batter on top of each. Sprinkle on the sunflower seeds.
Bake until a toothpick inserted inside comes out clean or with just a couple of crumbs, about 20 to 25 minutes.
Cool completely. Store leftovers covered at room temperature for up to 3 days.