Print

Perfect Pumpkin Cream Cheese Muffins: Easy Bakery Recipe

pumpkin cream cheese muffins - featured image
Print Recipe

These bakery-style pumpkin cream cheese muffins are tall, tender, and packed with flavor. A happy accident turned into a foolproof recipe with a creamy, tangy center that makes every bite irresistible.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar (light or dark)
  • 1 cup (245g) pumpkin puree (100% pure, not pumpkin pie filling)
  • ½ cup (120ml) vegetable oil (or melted coconut oil)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 8 oz (226g) cream cheese, softened (full-fat brick-style)
  • ¼ cup (30g) powdered sugar
  • ½ teaspoon vanilla extract
  • 1 tablespoon all-purpose flour
  • 2 tablespoons turbinado sugar (optional, for topping)
  • 2 tablespoons pepitas (pumpkin seeds, optional, for topping)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a 12-cup muffin pan with paper liners or grease well.
  2. Make the cream cheese filling: In a small bowl, beat softened cream cheese with an electric mixer until smooth. Add powdered sugar, ½ teaspoon vanilla extract, and 1 tablespoon flour. Beat until fully combined and no lumps remain. Set aside (refrigerate for 10 minutes if too soft).
  3. Mix dry ingredients: In a medium bowl, whisk together 2 cups flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Set aside.
  4. Mix wet ingredients: In a large bowl, whisk together granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and 1 teaspoon vanilla extract until smooth and glossy.
  5. Combine wet and dry: Pour dry ingredients into wet ingredients. Fold gently with a rubber spatula until just combined (a few lumps are okay). Do not overmix.
  6. Fill muffin cups: Use a cookie scoop or spoon to divide batter evenly among 12 cups, filling each about halfway (use about half the batter).
  7. Add cream cheese filling: Drop a generous tablespoon of cream cheese mixture into the center of each muffin cup on top of the batter. Do not press down.
  8. Top with remaining batter: Divide remaining batter over the cream cheese filling, covering it completely. Cups should be about ¾ to ⅞ full.
  9. Add topping: If using, sprinkle tops with turbinado sugar and pepitas.
  10. Bake at 425°F (220°C) for 5 minutes. Without opening the oven door, reduce temperature to 350°F (175°C) and bake for an additional 15-18 minutes, until a toothpick inserted into the muffin part (not the cream cheese center) comes out clean or with a few moist crumbs.
  11. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, use room temperature eggs and cream cheese. The hot start trick (425°F for 5 minutes then lowering to 350°F) creates tall, domed tops. Adding 1 tablespoon of flour to the cream cheese filling prevents it from sinking. Do not overmix the batter. Let muffins cool at least 10 minutes before eating to allow the filling to set. Muffins taste even better the next day.

Nutrition

Keywords: pumpkin muffins, cream cheese muffins, bakery style muffins, fall baking, pumpkin cream cheese muffins, easy muffin recipe

Find it online: https://daintydine.com/perfect-pumpkin-cream-cheese-muffins-easy-bakery-recipe/