Print

Pumpkin Cream Cheese Muffins

pumpkin cream cheese muffins - featured image
Print Recipe

These bakery-style pumpkin cream cheese muffins are soft, moist, and packed with pumpkin spice flavor, featuring a luscious cream cheese center and a crackly cinnamon sugar topping. Perfect for cozy fall mornings, bake sales, or a comforting snack, they’re easy to make and stay moist for days.

Ingredients

Scale
  • 1 2/3 cups (200g) all-purpose flour
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling)
  • 1/2 cup (110g) light brown sugar, packed
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) vegetable oil (canola or melted coconut oil also work)
  • 1/4 cup (60ml) whole milk (dairy-free milk works too)
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice (or 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ginger, 1/4 tsp cloves)
  • For the Cream Cheese Filling:
  • 4 oz (115g) cream cheese, softened
  • 2 tablespoons (25g) granulated sugar
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon pure vanilla extract
  • For the Cinnamon Sugar Topping (optional):
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease each cup lightly.
  2. In a medium bowl, beat together cream cheese, 2 tbsp sugar, 1 tbsp flour, and 1/2 tsp vanilla extract until smooth and creamy. Set aside.
  3. In a large bowl, whisk together 1 2/3 cups flour, baking powder, baking soda, salt, and pumpkin pie spice.
  4. In another bowl, whisk together pumpkin puree, brown sugar, granulated sugar, eggs, oil, milk, and 2 tsp vanilla extract until well blended.
  5. Pour the wet ingredients into the dry ingredients. Gently fold with a spatula or wooden spoon just until combined. Do not overmix.
  6. Scoop about 2 tbsp batter into each muffin liner (about 1/3 full). Spoon about 1 tbsp of the cream cheese filling into the center of each cup. Cover with another 1-2 tbsp of pumpkin batter, filling each cup about 3/4 full.
  7. In a small bowl, mix 2 tbsp sugar and 1/2 tsp cinnamon. Sprinkle generously over each muffin.
  8. Bake for 22-25 minutes, or until the tops spring back when pressed and a toothpick inserted near the edge comes out clean (cream cheese may stick to the tester). Rotate the pan halfway through baking.
  9. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For gluten-free muffins, use a 1:1 gluten-free flour blend. For dairy-free, use dairy-free cream cheese and milk. Do not overmix the batter for best texture. Chilling the cream cheese filling before assembling can help keep it centered. Muffins freeze well for up to 2 months. Let muffins cool at least 10 minutes before eating for the cream cheese to set.

Nutrition

Keywords: pumpkin muffins, cream cheese, fall baking, pumpkin spice, bakery style, easy muffins, autumn, breakfast, snack, dessert

Find it online: https://blairrecipes.com/pumpkin-cream-cheese-muffins-recipe-easy-bakery-style-fall-treat/