Pumpkin Muffins with Cream Cheese Filling


Oh, hi. I’m back from my impromptu vacation.

I spent the week at the beach. I ate ridiculous food. I had sand in places that one should never have sand. I almost got eaten by a shark. <— True. Ish.

I also missed you all terribly. I felt guilty all week for not having recipes ready to go for y’all. What kind of slacker blogger am I? How can I expect you guys to survive an entire week without meeeeeeeeee?

Okay, so it looks like you did fine on your own. Nice work.

I’m back, though. With a doozy.

These pumpkin muffins are ridic. They are so moist and full of pumpkin flavor. Oh, and there is this creamy, tangy, sweet cream cheese filling hiding out in the center.

A reader (Hi, Rachael!) asked me on Facebook to recreate Starbucks Pumpkin Spice Muffin, but I haven’t had a chance to try one yet. I don’t know how this compares, but I can only imagine my version knocks their version right out of the water. These are seriously just amazing. Some of the yummiest muffins to ever grace my kitchen.

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Pumpkin Muffins with Cream Cheese Filling

Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Keyword: autumn recipes, easy muffin recipes, kid-friendly recipes
Calories: 223 kcal

These pumpkin muffins are ridic. They are so moist and full of pumpkin flavor. Oh, and there is this creamy, tangy, sweet cream cheese filling hiding out in the center.

Ingredients

For the muffins:
  • 1/4 cup butter softened
  • 1/2 cup sugar
  • 1/4 cup packed brown sugar
  • 2/3 cup canned pumpkin
  • 1/2 cup buttermilk
  • 2 large eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/8 teaspoon cloves
  • 1/4 teaspoon salt
For the cream cheese filling:
  • 4 ounces softened cream cheese
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Pre-heat oven to 350 degrees.
  2. Cream together butter and sugars until creamy.
  3. Beat in pumpkin, buttermilk, and eggs.
  4. Combine the dry ingredients in a small bowl and mix into the batter. Stir just until combined. Set aside.
  5. Combine the cream cheese, sugar, and vanilla and mix until smooth and creamy.
  6. Grease or line a muffin tin with papers and drop one to two tablespoons of the batter into each muffin cup.
  7. Drop one teaspoon of the filling in each muffin cup.
  8. Add one more tablespoon of batter to each muffin cup to cover the filling.
  9. Bake for 24-27 minutes or until baked through. Cool for 5 minutes before removing to a cooling rack.
Nutrition Facts
Pumpkin Muffins with Cream Cheese Filling
Amount Per Serving
Calories 223 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 4g 20%
Cholesterol 52mg 17%
Sodium 228mg 10%
Potassium 111mg 3%
Total Carbohydrates 33g 11%
Dietary Fiber 1g 4%
Sugars 16g
Protein 4g 8%
Vitamin A 48.5%
Vitamin C 0.7%
Calcium 4.6%
Iron 7.6%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on bunsinmyoven.com should only be used as a general guideline.

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