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Bakery-Style Pumpkin Cream Cheese Muffins

Bakery-Style Pumpkin Cream Cheese Muffins for Cozy Mornings

These Bakery-Style Pumpkin Cream Cheese Muffins are a secret weapon for cozy mornings, featuring a moist pumpkin base and a luscious cream cheese center.
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Prep Time 20 minutes
Cook Time 22 minutes
Cooling Time 10 minutes
Total Time 52 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups All-Purpose Flour spoon and level to prevent excess flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 1 teaspoon Ground Cinnamon
  • 1 teaspoon Ground Ginger
  • 1/2 teaspoon Ground Nutmeg
  • 1/2 teaspoon Ground Cloves
  • 1 teaspoon Salt
  • 1 cup Granulated Sugar
  • 1/2 cup Brown Sugar
  • 2 Large Eggs room temperature
  • 1 cup Pure Pumpkin Puree do not substitute with pumpkin pie filling
  • 1/2 cup Vegetable Oil or melted butter for richer taste
  • 1/2 cup Milk whole or low-fat
  • 1 teaspoon Vanilla Extract
For the Cream Cheese Filling
  • 8 oz Cream Cheese well-softened
  • 1/2 cup Powdered Sugar adjust to desired sweetness
  • 1 large Egg Yolk

Equipment

  • Muffin pan
  • Mixing bowls
  • whisk
  • spatula
  • Measuring Cups and Spoons

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a 12-cup muffin pan with paper liners.
  2. In a large mixing bowl, whisk together flour, baking soda, baking powder, ground spices, and salt for about 30 seconds.
  3. In a separate bowl, mix granulated sugar, brown sugar, eggs, pumpkin puree, oil, milk, and vanilla until smooth.
  4. Pour the wet mixture into the dry ingredients and stir gently to just combine.
  5. In another bowl, beat the cream cheese with powdered sugar, egg yolk, and vanilla until smooth.
  6. Fill each muffin cup two-thirds full with the batter, then spoon about a tablespoon of cream cheese filling into the center.
  7. Bake for 5 minutes at 400°F, then reduce to 350°F (175°C) and continue baking for 15-18 minutes or until a toothpick comes out clean.
  8. Allow muffins to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 210kcalCarbohydrates: 28gProtein: 3gFat: 10gSaturated Fat: 2gCholesterol: 40mgSodium: 180mgPotassium: 180mgFiber: 1gSugar: 12gVitamin A: 450IUVitamin C: 1mgCalcium: 30mgIron: 1mg

Notes

Use room temperature ingredients for best results, and avoid overmixing the batter.

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