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Pumpkin Cream Cheese Muffins

These Pumpkin Cream Cheese Muffins are light, fluffy and filled with creamy cream cheese filling and topped with sweet toasted pumpkin seeds.
Prep Time15 minutes
Cook Time20 minutes
Resting time10 minutes
Servings: 12 muffins
Author: natasha

Equipment

Ingredients

For the Muffins:

  • 1 box Duncan Hines spice cake mix
  • 2 eggs
  • 1 stick melted butter
  • 1 tsp pumpkin pie spice
  • 1 15 oz can pumpkin puree (not pumpkin pie filling!)

For the Cream Cheese Filling:

  • 1 block cream cheese softened
  • 1/3 cup granulated sugar
  • 1 tsp vanilla bean paste or extract
  • 1/2 tsp pumpkin pie spice

For the Pumpkin Seed Topping:

  • 1/4 cup pumpkin seeds
  • 1/4 cup brown sugar

Instructions

  • Preheat your oven to 350°F and line a muffin pan with liners.
  • Mix the muffins: In a big bowl, stir together the cake mix, eggs, melted butter, pumpkin pie spice, and pumpkin puree until it looks smooth.
  • Scoop it in: Use a spoon or ice cream scoop to fill each muffin liner about 3/4 full with the pumpkin batter.
  • Make the filling: In another bowl, mix cream cheese, sugar, vanilla, and pumpkin pie spice until it’s smooth and creamy.
  • Pipe or spoon: Add a dollop of cream cheese filling into the center of each muffin. (Don’t worry if it spreads—it’s supposed to be messy-cute.)
  • Toast the seeds: In a small skillet, cook pumpkin seeds with brown sugar until the sugar melts and sticks to the seeds. Let them cool a bit.
  • Top it off: Sprinkle the candied pumpkin seeds over each muffin.
  • Bake: Pop the pan in the oven for 20 minutes. Check with a toothpick—if it comes out clean, they’re done!
  • Cool + enjoy: Let muffins cool for 10 minutes before digging in. (Trust me, the cream cheese center is lava if you rush it.)