Autumn is my favorite season and I love all things pumpkin including these delicious cream cheese pumpkin muffins. Even if you aren’t excited for the falling leaves and slowly cooling temperatures, give these muffins a shot, because they will warm your insides right up.

This recipe uses pumpkin pie spice, but you can also make your own by combining, nutmeg, cinnamon, allspice, ginger, and cloves.  There are recipes all over the internet for making it yourself at home. That is what I have done in the past when we don’t have pumpkin pie spice on hand.

I know there are a lot of great basic pumpkin muffins recipes out there, but the cream cheese filling on this one takes it to the next level. If you’re looking for a moist and slightly sweet autumn snack, this is the one, my friends.

Cream Cheese Pumpkin Muffins

Print

Ingredients

• MUFFINS

MUFFINS

• 1 cup flour
• ½ cup brown sugar
• 1 tsp baking powder
• ¼ tsp baking soda
• 1 tsp pumpkin pie spice
• 1/4 cup pumpkin seeds (half in dough, half on top)
• ½ cup pumpkin puree
• 2 tbs vegetable oil
• ½ tsp vanilla
• 2 tbs milk
• FILLING

FILLING

• ½ cup cream cheese
• ¼ cup powdered sugar
• ½ tsp vanilla extract

Instructions

1. Preheat oven to 350℉. Line a muffin tin with 9 liners.

2. In a small bowl beat the cream cheese, vanilla, and powdered sugar. Set aside.

3. In a medium sized bowl whisk together flour, sugar, baking powder, baking soda, pumpkin spice and half the pumpkin seeds.

4. In a separate bowl mix together the pumpkin, oil, vanilla, and milk. Then pour the wet ingredients into the dry and mix just until combined.

5. Spoon half the dough into the prepared muffin tin.  Then transfer the cream cheese mixture into a small ziplock bag, cut off the corner and pipe it into the center of the muffins. Spoon the remaining half of the muffin dough to cover the cream cheese.  Sprinkle extra pumpkin seeds on the tops

6. Bake at 350℉ for 15-18 minutes or until tops are golden and an inserted toothpick comes out clean.

These muffins smelled so good when they were pulled from the oven it was hard to keep my family from eating them before I had a chance to take pictures.  They know the drill with the food I make; I always take pictures first. But sometimes they try to get away with sneaking a bite before I notice. My little sister asked me if I was “done taking pictures already”  about six times before I let her take one.  She then proceeded to eat five.  Needless to say, they didn’t just past the looking pretty test, but also the tasting yummy test.

When you bake these your house will smell heavenly. When you taste them, there will more than likely be a smile on your face.  Embrace this coming season and try these cream cheese pumpkin muffins!

You may also like this PUMPKIN BUNDT CAKE recipe:

I’m Megan. I love to bake! I am a 19-year old student in my second year of Bible college, and after this year I plan on going through a baking and pastries program to learn more about baking. One day I hope to work for a bakery or maybe even own my own bakery! For now, I love baking for friends and family and we’ll see where God takes me in the future. If you want to see more baking check out my Instagram @baking.memories.

You can sign-up to get an email update each day. You can also connect with us on:

• Facebook
• Pinterest
• Instagram
• Twitter
• Google+
• Blog Lovin’

This post contains affiliate links for your shopping convenience.