Print

Pumpkin Cream Cheese Muffins

pumpkin cream cheese muffins - featured image
Print Recipe

These bakery-style pumpkin cream cheese muffins feature a moist, spiced pumpkin crumb and a tangy, creamy cheesecake swirl. They’re easy to make, perfect for fall breakfasts or snacks, and guaranteed to fill your kitchen with cozy autumn aromas.

Ingredients

Scale
  • 1 3/4 cups (220g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1/2 cup (110g, packed) brown sugar
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) salt
  • 2 tsp (5g) pumpkin pie spice (or 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, 1/8 tsp cloves)
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • 1/2 cup (120ml) vegetable oil (or melted coconut/canola oil)
  • 2 large eggs, room temperature
  • 1/4 cup (60ml) whole milk (or any milk, dairy or non-dairy)
  • 2 tsp (10ml) pure vanilla extract
  • 8 oz (225g) cream cheese, softened (full-fat or light)
  • 1/4 cup (50g) granulated sugar (for filling)
  • 1 egg yolk
  • 1/2 tsp (2.5ml) pure vanilla extract (for filling)
  • 2 tbsp (25g) granulated sugar (for topping, optional)
  • 1/2 tsp (1g) ground cinnamon (for topping, optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup.
  2. In a medium bowl, beat softened cream cheese with 1/4 cup sugar, 1 egg yolk, and 1/2 tsp vanilla extract using a hand mixer until smooth and creamy. Set aside.
  3. In a large bowl, whisk together flour, 1 cup granulated sugar, brown sugar, baking soda, salt, and pumpkin pie spice.
  4. In another bowl, whisk together pumpkin puree, oil, eggs, milk, and 2 tsp vanilla extract until smooth.
  5. Pour wet ingredients into dry ingredients and gently fold with a spatula until just combined. Do not overmix; some lumps are fine.
  6. Spoon a generous tablespoon of batter into each muffin cup (about 2/3 full).
  7. Drop about 1 heaping teaspoon of cream cheese filling into the center of each muffin. Swirl gently with a toothpick or small knife for a marbled effect.
  8. Mix 2 tbsp sugar and 1/2 tsp cinnamon. Sprinkle a pinch over each muffin (optional).
  9. Bake for 18-22 minutes, or until muffins are set and a toothpick inserted into the pumpkin part comes out mostly clean.
  10. Cool muffins in the pan for 5 minutes, then transfer to a wire rack to finish cooling before serving.

Notes

For best results, use room temperature ingredients. Don’t overmix the batter to keep muffins tender. Muffins can be made gluten-free or dairy-free with appropriate swaps. Store in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days. Freeze for up to 2 months. Optional add-ins: nuts, chocolate chips, or dried cranberries.

Nutrition

Keywords: pumpkin muffins, cream cheese swirl, fall breakfast, bakery style, easy pumpkin recipe, autumn, brunch, pumpkin spice, cozy, muffin recipe

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