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Pumpkin Cream Cheese Muffins

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These bakery-style pumpkin cream cheese muffins feature a tender, spiced pumpkin batter with a luscious cream cheese swirl throughout. Perfect for cozy fall mornings, brunches, or anytime you crave a comforting, homemade treat.

Ingredients

Scale
  • 1 3/4 cups (210g) all-purpose flour, plus 1 tbsp for cream cheese swirl
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 3/4 cup (150g) granulated sugar, plus 1/4 cup (50g) for cream cheese swirl
  • 1/2 cup (100g) light brown sugar, packed
  • 1 cup (245g) pure pumpkin puree (not pumpkin pie filling)
  • 1/3 cup (80ml) vegetable oil
  • 2 large eggs, room temperature
  • 2 tsp vanilla extract, plus 1/2 tsp for cream cheese swirl
  • 4 oz (113g) cream cheese, softened

Instructions

  1. Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together 1 3/4 cups flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
  3. In another large bowl, whisk together 3/4 cup granulated sugar, 1/2 cup packed light brown sugar, and 1 cup pumpkin puree. Add eggs, vegetable oil, and 2 tsp vanilla extract. Mix until smooth.
  4. In a small bowl, beat together cream cheese, 1/4 cup granulated sugar, 1 tbsp flour, and 1/2 tsp vanilla extract until creamy and smooth.
  5. Pour the wet mixture into the dry ingredients. Use a rubber spatula to gently fold together until just combined; do not overmix.
  6. Spoon about 2 heaping tablespoons of pumpkin batter into each muffin cup (about halfway full). Place a heaping teaspoon of cream cheese filling on top of each, then cover with more pumpkin batter, filling each cup nearly to the top.
  7. Use a toothpick or skewer to gently swirl the cream cheese through the top layer of batter with a couple of figure-eights.
  8. Bake for 18-22 minutes, or until a toothpick inserted near the edge comes out clean (the center may be creamy from the filling).
  9. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  10. Serve warm or at room temperature. Optionally, dust with cinnamon sugar before serving.

Notes

For best results, use room temperature eggs and cream cheese. Do not overmix the batter to keep muffins tender. Swirl the cream cheese gently for distinct pockets of filling. Muffins can be made gluten-free with a 1:1 GF flour blend or dairy-free with vegan cream cheese. Store in an airtight container at room temperature for 2 days, or refrigerate up to 5 days. Freeze for up to 2 months.

Nutrition

Keywords: pumpkin cream cheese muffins, fall baking, pumpkin muffins, bakery style muffins, cream cheese swirl, easy pumpkin muffins, autumn recipes, brunch, snack, dessert

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