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Amazing Bakery-Style Pumpkin Cream Cheese Muffins

Amazing Bakery-Style Pumpkin Cream Cheese Muffins You'll Crave

These Amazing Bakery-Style Pumpkin Cream Cheese Muffins are a delightful fall treat with a spiced pumpkin outer layer and a rich cream cheese filling.
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups All-Purpose Flour spooned and leveled for accuracy
  • 1 teaspoon Baking Soda vital leavening agent
  • 1 teaspoon Baking Powder works with baking soda for light texture
  • 2 teaspoons Pumpkin Pie Spice enhances the pumpkin flavor
  • 1/2 teaspoon Salt balances sweetness
  • 1 cup Granulated Sugar can substitute with brown sugar
  • 1/2 cup Brown Sugar adds moisture
  • 2 large Large Eggs at room temperature
  • 1 cup Pure Pumpkin Puree not pie filling
  • 1/2 cup Vegetable Oil can substitute with melted butter
  • 1/2 cup Milk whole milk preferred
  • 1 teaspoon Vanilla Extract flavor enhancer
For the Cream Cheese Filling
  • 8 ounces Cream Cheese softened
  • 1/2 cup Powdered Sugar sweetens the filling
  • 1 large Egg Yolk adds richness

Equipment

  • Muffin pan
  • mixing bowls
  • whisk
  • rubber spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a muffin pan with paper liners.
  2. In a large bowl, whisk together all-purpose flour, baking soda, baking powder, pumpkin pie spice, and salt.
  3. In another bowl, whisk together granulated sugar, brown sugar, eggs, pumpkin puree, vegetable oil, milk, and vanilla until smooth.
  4. Fold the wet ingredients into the dry ingredients until just combined.
  5. In a medium bowl, beat cream cheese with powdered sugar, egg yolk, and vanilla until smooth and creamy.
  6. Fill muffin cups two-thirds full with pumpkin batter and add one tablespoon of cream cheese filling in the center.
  7. Bake at 400°F for 5 minutes, then reduce to 350°F (175°C) for an additional 15-18 minutes.
  8. Cool the muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 180mgFiber: 1gSugar: 12gVitamin A: 490IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Store muffins in an airtight container in the fridge for up to 3 days or freeze for 3 months. Reheat in the microwave for 15-20 seconds before serving.

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