Pumpkin Cream Cheese Muffins
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!
Print
Pin
Ingredients
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
Instructions
- 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.
Video
Did you try this recipe?Leave a comment and 5 star review!