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Best Bakery-Style Pumpkin Cream Cheese Muffins: Easy Recipe

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These bakery-style pumpkin cream cheese muffins are tender, spiced, and filled with a creamy surprise. With a domed top and simple ingredients, they come together in about 35 minutes for a perfect fall treat.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed brown sugar
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup (60ml) milk
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 8 oz (226g) cream cheese, softened
  • 1/4 cup (50g) granulated sugar (for filling)
  • 1 tablespoon all-purpose flour (for filling)
  • 1/2 teaspoon vanilla extract (for filling)
  • 2 tablespoons coarse sugar (for topping, optional)
  • 2 tablespoons pepitas (for topping, optional)

Instructions

  1. Preheat oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners.
  2. In a small bowl, combine 8 oz (226g) softened cream cheese, 1/4 cup (50g) granulated sugar, 1 tablespoon all-purpose flour, and 1/2 teaspoon vanilla extract. Mix with a fork until smooth. Set aside.
  3. In a large bowl, whisk together 2 cups (240g) all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt, 2 teaspoons cinnamon, 1 teaspoon ginger, 1/2 teaspoon nutmeg, and 1/4 teaspoon cloves.
  4. In a separate medium bowl, whisk together 1 cup (240g) pumpkin puree, 1 cup (200g) granulated sugar, 1/2 cup (100g) packed brown sugar, 1/2 cup (120ml) vegetable oil, 2 large eggs, 1 teaspoon vanilla extract, and 1/4 cup (60ml) milk until smooth.
  5. Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined (a few lumps are fine). Do not overmix.
  6. Divide batter evenly among 12 muffin cups, filling each about three-quarters full.
  7. Divide cream cheese mixture into 12 equal portions. Drop a small spoonful into the center of each muffin cup. Gently press down slightly. Do not stir.
  8. Sprinkle each muffin with coarse sugar and pepitas if using.
  9. Bake at 425°F (220°C) for 5 minutes. Without opening the oven, reduce temperature to 350°F (175°C) and bake for another 15-18 minutes, until a toothpick inserted into the muffin part (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. Allow at least 10-15 minutes before serving.

Notes

Do not skip the flour in the cream cheese filling—it prevents sinking. Room temperature ingredients (cream cheese, eggs) ensure smooth texture. Use a cookie scoop for even muffins. Start checking doneness at 15 minutes after reducing temperature. Let muffins cool before eating to avoid burning mouth on molten cream cheese.

Nutrition

Keywords: pumpkin muffins, cream cheese muffins, bakery-style muffins, fall muffins, pumpkin cream cheese muffins, easy muffin recipe

Find it online: https://evabakery.com/best-bakery-style-pumpkin-cream-cheese-muffins-easy-recipe/