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A close up of a cupcake sliced in the middle.
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Pumpkin Muffins with Cream Cheese Filling

These pumpkin muffins are so moist and full of pumpkin flavor. The cream cheese center is the perfect sweet surprise.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 muffins
Calories 223kcal
Author Karly Campbell

Ingredients

For the muffins:

  • 1/3 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 tablespoon pumpkin pie spice
  • 1/4 teaspoon salt

For the cream cheese filling:

  • 4 ounces softened cream cheese
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract

Instructions

  • Pre-heat oven to 350 degrees.
  • Cream together butter and sugars until creamy.
  • Beat in pumpkin, buttermilk, and eggs.
  • Combine the dry ingredients in a small bowl and mix into the batter. Stir just until combined. Set aside.
  • Combine the cream cheese, sugar, and vanilla and mix until smooth and creamy.
  • Grease or line a muffin tin with papers and drop one to two tablespoons of the batter into each muffin cup.
  • Drop one teaspoon of the filling in each muffin cup.
  • Add one more tablespoon of batter to each muffin cup to cover the filling.
  • Bake for 24-27 minutes or until baked through. Cool for 5 minutes before removing to a cooling rack.

Video

Notes

Be sure to use 100% pumpkin and not a can of pumpkin pie filling.
You can use store bought pumpkin pie spice or our homemade pumpkin pie spice. 

Nutrition

Serving: 1muffin | Calories: 223kcal | Carbohydrates: 33g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 52mg | Sodium: 228mg | Potassium: 111mg | Fiber: 1g | Sugar: 16g | Vitamin A: 2425IU | Vitamin C: 0.6mg | Calcium: 46mg | Iron: 1.4mg