Soft & moist Pumpkin Cream Cheese Muffins are even more delicious than Starbucks! Loaded with rich flavor and warm spices, these muffins have a sweet cream cheese filing that will have you craving them all season long. They're easy to make and great for breakfast, snack or dessert!
Preheat the oven to 350 degrees F. Line muffin pans with paper liners.
To make filling: In a medium bowl beat together the cream cheese, powdered sugar, and vanilla on medium speed until blended and smooth. Set aside.
To make the batter: In a large bowl or stand mixer, add the flour, sugars, spices, baking powder, baking soda, and salt. Whisk until fully incorporated. Next, add the eggs, pumpkin puree, and oil to the same bowl and whisk until the batter is lump-free and fully incorporated; about 2-3 minutes.
Divide batter evenly into each muffin well. Fill a pastry bag or large ziplock bag with the cream cheese mixture and cut the corner off. Pipe cream cheese into each muffin until it begins to pour out of the top of the muffin. Top muffins with pumpkin seeds if desired.
Bake for 15-20 minutes or until cooked through. Transfer to a wire rack and let cool completely before serving.
Notes
It's best to store these pumpkin cream cheese muffins in the fridge because of the cream cheese filling. They should keep fresh for up to about 5 days. If you prefer them heated, pop them in the microwave for about 30 to 45 seconds before enjoying.For longer storage, freeze the muffins for up to 3 months. Thaw overnight in the refrigerator, then heat up in the microwave, if desired.