Description
Bakery-style Pumpkin Cream Cheese Muffins with a creamy swirl, perfectly spiced, moist, and easy to make at home. A cozy fall treat you’ll love!
Ingredients
For the Muffins:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon ground ginger
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- ½ cup vegetable oil (or melted butter)
- 1 teaspoon vanilla extract
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- ⅓ cup granulated sugar
- 1 large egg yolk
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a muffin pan with paper liners or grease lightly.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
- In a large bowl, mix pumpkin puree, granulated sugar, brown sugar, eggs, oil, and vanilla until smooth.
- Gradually fold in the dry ingredients until just combined—do not overmix.
- In another bowl, beat cream cheese, sugar, egg yolk, and vanilla until creamy.
- Spoon a little pumpkin batter into each muffin cup, add a dollop of cream cheese filling, then cover with more pumpkin batter. Swirl lightly with a toothpick if desired.
- Bake 18–22 minutes, or until a toothpick inserted into the muffin (not cream cheese center) comes out clean.
- Cool 10 minutes before transferring to a wire rack.
Notes
- Use room temperature cream cheese for a smooth filling.
- Don’t overmix the batter—this keeps muffins tender.
- For extra indulgence, top with a cinnamon-sugar sprinkle or crumb topping before baking.
- Store in the fridge up to 5 days, or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes