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Bourbon Vanilla Pumpkin Cream Cheese Muffins

Bourbon Vanilla Pumpkin Cream Cheese Muffins - featured image
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These bakery-style pumpkin muffins feature a creamy, tangy cream cheese swirl and a hint of bourbon vanilla for a grown-up twist. Moist, warmly spiced, and easy to make, they’re the ultimate fall treat for breakfast, brunch, or snacking.

Ingredients

Scale
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 1 3/4 cups all-purpose flour
  • 2/3 cup granulated sugar
  • 1/3 cup brown sugar (light or dark)
  • 2 large eggs
  • 1/2 cup vegetable oil (or melted coconut oil)
  • 2 teaspoons bourbon vanilla extract (or regular vanilla + 1/2 teaspoon bourbon)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • For the Cream Cheese Swirl:
  • 8 oz cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • Optional Topping:
  • Raw sugar, for sprinkling
  • Chopped pecans or walnuts, for topping

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly spray with nonstick spray.
  2. In a small bowl, beat together cream cheese, 1/4 cup granulated sugar, egg yolk, and 1/2 teaspoon vanilla extract until smooth and creamy.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
  4. In a large bowl, whisk together pumpkin puree, 2/3 cup granulated sugar, brown sugar, eggs, oil, and bourbon vanilla extract until smooth.
  5. Add dry ingredients to wet ingredients and stir gently with a spatula until just combined. Do not overmix.
  6. Spoon about 2 tablespoons of batter into each muffin liner (about 1/2 full). Add a heaping teaspoon of cream cheese filling to the center of each cup. Top with remaining batter until cups are about 3/4 full.
  7. Use a toothpick or skewer to gently swirl the cream cheese into the batter.
  8. Sprinkle each muffin with raw sugar and/or chopped pecans or walnuts if desired.
  9. Bake for 20–22 minutes, or until a toothpick inserted into the muffin (not the cream cheese) comes out clean or with a few moist crumbs.
  10. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, use room temperature cream cheese and eggs. Do not overmix the batter for tender muffins. Libby’s pumpkin puree is recommended for consistent texture. Muffins can be made gluten-free or dairy-free with suggested swaps. Store in the fridge due to the cream cheese filling, and muffins freeze well for up to 2 months.

Nutrition

Keywords: pumpkin muffins, cream cheese swirl, bourbon vanilla, fall baking, easy muffins, bakery style, autumn, breakfast, brunch, pumpkin spice

Find it online: https://atomicbite.com/bourbon-vanilla-pumpkin-cream-cheese-muffins-easy-fall-treat-recipe/