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Pumpkin Cream Cheese Muffin Copycat

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Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Course Dessert

Ingredients
  

  • Cream Cheese Filling:
  • 8 oz of cream cheese softened
  • 1/2 cup of sugar
  • 1 tsp of vanilla extract
  • Candied Pumpkin Seeds:
  • 1/2 cup of pumpkin seeds
  • 3 tablespoons of sugar
  • 1/4 tsp of cinnamon
  • Muffin:
  • 2 cups of flour divided
  • 1 tsp of baking soda
  • 1/4 tsp of salt
  • 1/2 cup of sugar
  • 1/2 cup of brown sugar
  • 1/3 cup of vegetable oil
  • 1 cup of pumpkin puree
  • 2 eggs
  • 1/4 cup of milk
  • 1 1/2 teaspoons of cinnamon
  • 1 tsp of ground ginger
  • 1/2 tsp of ground cloves
  • 1/2 tsp of ground allspice

Instructions
 

  • In a bowl, combine cream cheese, sugar and vanilla extract until smooth. Cover and chill until firm.
  • Line a cookie sheet with parchment paper.
  • Put the pumpkin seeds, sugar and cinnamon in a medium saucepan, over medium heat, stirring constantly until sugar begins to caramelize.
  • Spread seeds on prepared cookie sheet and allow to cool. Break apart the seeds that are stuck together.
  • Preheat oven to 350 degrees Fahrenheit and place paper liners in muffin tin(s).
  • Stir pumpkin puree, oil, brown sugar and sugar together in a large bowl just until mixed.
  • Add in eggs, spices, salt, baking soda and half of the flour, then mix until combined.
  • Add milk and remaining flour and mix until well combined.
  • Fill each liner with batter about 2/3 full.
  • Spoon one tablespoon of cream cheese mixture into the middle of each muffin.
  • Sprinkle with 4-5 pumpkin seeds.
  • Bake for about 15 minutes or until a toothpick inserted in the muffin portion comes out mostly clean.
  • Cool before serving.