Cream Cheese Stuffed Pumpkin Muffins

Our creamy spiced pumpkin cream cheese muffins are the perfect fall muffin to whip up for breakfast.Spiced pumpkin muffins with a sweet cream cheese filling are just magical when the weather starts to cool. Our delicious Pumpkin Cream Cheese Muffins live up to all that is warm and cozy about (in my opinion) the best season of all. Perfectly spiced and creamy in just the right amounts, these muffins will find a permanent place on your breakfast table. For more easy pumpkin recipes, you absolutely must try our Homemade Pumpkin Spice Latte and Pumpkin Delight. PUMPKIN CREAM CHEESE MUFFINS INGREDIENTS You will need: For the Muffins: For the Cream Cheese Filling: PRO TIP Watch out when you are at the grocery store that you buy pure pumpkin puree and not canned pumpkin pie filling. SUBSTITUTIONS AND ADDITIONS CHOCOLATE CHIPS: Add chocolate chips to the muffins to create delicious pumpkin chocolate chip muffins. PUMPKIN SEEDS: I have seen variations of this recipe with pumpkin seeds baked into the batter or a few on top of the cream cheese mixture for decoration. This would add a lovely crunch to an already scrumptious muffin. HOW TO MAKE THIS PUMPKIN CREAM CHEESE MUFFINS INGREDIENTS RECIPE STEP ONE: Preheat the oven to 375°F. Line a 12-cup muffin pan with muffin liners or spray with non-stick cooking spray. STEP TWO: Sift together flour, salt, baking powder, baking soda, and pumpkin spice seasoning in a small bowl and set aside. STEP THREE: In a large mixing bowl, beat with a hand mixer or whisk together 2 eggs, butter, granulated sugar, brown sugar, vanilla extract, milk, and pumpkin puree. STEP FOUR: Dump dry ingredients into the wet mixture and stir gently, just until combined. Do not overmix. STEP FIVE: In a separate medium bowl, beat together softened cream cheese, ½ cup sugar, and sour cream until smooth. Mix in egg until combined. The mixture will be quite runny. PRO TIP Make sure your cream cheese is at room temperature, or you will end up with lumps in your creamy filling. STEP SIX: Divide the pumpkin batter between the 12 muffin cups in the prepared pan, filling each cavity about ¾ of the way full. PRO TIP A small cookie scoop or ice cream scoop works well to fill the muffin tins. STEP SEVEN: Use a small spoon or your finger to create a small dip/indentation in the top of each cup of pumpkin muffin batter. STEP EIGHT: Scoop cream cheese mixture into a piping bag or plastic bag with the corner snipped off. Pipe a small amount of cream cheese mixture into the dip in each muffin, topping off the muffins with some cream cheese. You will not need all of the cream cheese mixture. PRO TIP You can use half the cream cheese filling ingredients, but using a whole egg or no egg may affect the cooking time of the muffins. STEP NINE: Bake for 20 to 25 minutes until a toothpick inserted in the center of the muffins (test the muffin only, not the cream cheese filling) comes out clean. STEP TEN: Cool muffins in the pan for 5 minutes. Remove muffins to a wire rack to finish cooling. HOW TO SERVE These moist pumpkin muffins would be perfect for a quick breakfast. Serve with a warm pumpkin spice latte or cup of tea.  Add these to a basket of muffins along with our peach cobbler muffins and blueberry sour cream muffins and share them with friends.  IN THE FRIDGE: Store the pumpkin cheesecake muffins in an airtight container for 2 to 3 days.  IN THE FREEZER: Freeze these pumpkin muffins with cream cheese filling for up to 1 month sealed in an airtight container. Pumpkin, spices, and sweet cream cheese are the flavors that are synonymous with fall. These pumpkin and cream cheese muffins are the ideal recipe to enjoy that delicious combination of creamy sweetness and spice. FREQUENTLY ASKED QUESTIONS Can I keep these muffins on the counter? Because they have cream cheese in them, we would recommend keeping them in the fridge rather than on the counter. Because they have cream cheese in them, we would recommend keeping them in the fridge rather than on the counter. If I can’t find pumpkin pie spice, what can I use instead? If you can’t find pumpkin pie spice in the store, you could use either cinnamon or a combination of cinnamon and nutmeg. If you can’t find pumpkin pie spice in the store, you could use either cinnamon or a combination of cinnamon and nutmeg. Can you freeze these muffins? You can freeze the muffins for up to a month although the texture of the cream cheese filling may change slightly once thawed. You can freeze the muffins for up to a month although the texture of the cream cheese filling may change slightly once thawed. Subscribe now to receive our FREE Sweet & Treats digital cookbook with 15 amazing desserts inside!5 from 1 voteOur creamy spiced pumpkin cream cheese muffins are the perfect fall muffin to whip up for breakfast. Prep Time 20 minutesMuffinsCream Cheese FillingPreheat the oven to 375°F. Line a 12-cup muffin pan with cupcake liners or spray with non-stick cooking spray.Sift together flour, salt, baking powder, baking soda, and pumpkin spice seasoning in a small bowl and set aside.In a large mixing bowl, beat or whisk together 2 eggs, butter, granulated sugar, brown sugar, vanilla extract, milk, and pumpkin puree.Dump dry ingredients into the wet mixture and stir gently, just until combined. Do not overmix.In a separate bowl, beat together softened cream cheese, ½ cup sugar, and sour cream until smooth. Mix in egg until combined. The mixture will be quite runny.Divide pumpkin muffin batter between the 12 muffin cups in the prepared pan, filling each cavity about ¾ of the way full.Use a small spoon or your finger to create a small dip/indentation in the top of each cup of muffin batter.Scoop cream cheese mixture into a piping bag or plastic bag with the corner snipped off. Pipe a small amount of cream cheese mixture into the dip in each muffin, topping off the muffins with some cream cheese. You will not need all of the cream cheese mixture.Bake for 20 to 25 minutes until a toothpick inserted in the center of the muffins (test the muffin only, not the cream cheese filling) comes out clean.Cool muffins in the pan for 5 minutes. Remove muffins to a cooling rack to finish cooling.Calories: 343kcal | Carbohydrates: 45g | Protein: 5g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 297mg | Potassium: 206mg | Fiber: 1g | Sugar: 28g | Vitamin A: 3757IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 2mg Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb