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Bakery-style Pumpkin Cream Cheese Muffins with creamy cheesecake swirls

Pumpkin Cream Cheese Muffins (Bakery Style)

These fluffy pumpkin muffins with a creamy cheese center are the perfect cozy treat for fall mornings, delivering a bakery-style experience at home.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American, Bakery
Calories: 210
Ingredients Method Notes

Ingredients
  

Muffin Batter
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice or substitute with cinnamon, nutmeg, and ginger
  • 2 eggs
  • 1 cup pumpkin puree use pure pumpkin puree, not pie filling
  • 1/2 cup neutral oil like vegetable oil or melted butter
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
Cream Cheese Filling
  • 8 oz cream cheese room temperature
  • 1/2 cup powdered sugar for the filling

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C) and line a muffin tin with paper liners.
  2. In a small bowl, combine softened cream cheese with powdered sugar and a splash of vanilla, stirring until smooth. Set aside.
Mixing Batter
  1. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.
  2. In a larger bowl, whisk together eggs, pumpkin puree, oil, brown sugar, granulated sugar, and vanilla until smooth.
  3. Gently add the dry ingredients into the wet ingredients and stir just until combined. The batter will be thick.
Assembly
  1. Spoon batter into each muffin liner about halfway full.
  2. Add about 1 tablespoon of cream cheese filling to the center of each muffin and cover with more batter until the liners are about 3/4 full.
  3. For decorative swirls, add a small dollop of filling on top and gently swirl with a toothpick, if desired.
Baking
  1. Bake at 425°F for 5 minutes, then reduce the temperature to 350°F (175°C) without opening the oven door.
  2. Continue baking for an additional 14 to 18 minutes, until the muffin tops are set and a toothpick inserted comes out clean (avoiding the cream cheese center).
Cooling
  1. Allow muffins to cool in the pan for about 10 minutes before transferring to a wire rack.
  2. Let cool slightly as the cream cheese filling will firm up.

Notes

For storage, keep muffins in an airtight container in the fridge for up to 4 days. They can also be frozen for up to 2 months. Thaw prior to reheating, and warm in the microwave for a quick 10-15 seconds.