Description
Soft, moist, and full of warm fall flavors, these pumpkin cream cheese muffins are swirled with a sweet cheesecake filling that makes every bite irresistible. Perfect for breakfast, snacks, or dessert, they’re bakery-style muffins you can easily make at home.
Ingredients
muffin batter
- 180 grams granulated sugar
- 240 grams all purpose flour
- 6 grams baking powder
- 2 grams baking soda
- 1 teaspoon cinnamon
- 3 eggs
- 95 grams sunflower oil
- 50 grams milk
- 70 grams pumpkin puree
Cheesecake Filling
- 280 grams cream cheese
- 8 tablespoons powdered sugar
Cinnamon Butter
- 4 tablespoons butter
- 2 tablespoons powdered sugar
- 1/2 teaspoon cinnamon
- 1 tablespoon honey
Instructions
Pumpkin Muffin Batter
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In a large mixing bowl whisk together sugar, all purpose flour, baking powder, and baking soda until evenly combined.
- Add the eggs, sunflower oil, milk, pumpkin purée, and cinnamon. Mix gently just until everything is incorporated. Do not overmix so the muffins stay soft and moist.
Cream Cheese Filling
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In a clean bowl beat softened cream cheese with powdered sugar until completely smooth and creamy. Room temperature cream cheese prevents lumps.
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Transfer the filling to a piping bag. No tip is needed.
Assembling the Muffins
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Line a large muffin pan with 6 muffin papers.
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Fill each paper to the top with the pumpkin batter.
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Insert the piping bag into the center of each muffin, squeeze, and slowly lift upward so the filling rises through the middle. Keep adding until you create a visible circle of cream cheese on top. If you have extra, go around once more for a generous swirl.
Bake
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Preheat the oven to 410°F 210°C.
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Bake the muffins for 13 minutes at 410°F 210°C.
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Without opening the door reduce the oven to 340°F 170°C and bake for 13 more minutes, or until done.
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Check doneness with a toothpick near the edge. A little cream cheese on the toothpick is normal. There should be no wet pumpkin batter.
Optional Cinnamon Butter
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In a small bowl mix softened butter, powdered sugar, honey, and cinnamon until smooth and fluffy.
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Serve with warm muffins for an extra cozy finish.
Notes
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For the creamiest cheesecake center, always use room temperature cream cheese. Cold cream cheese won’t blend smoothly and makes piping difficult.
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Avoid overmixing your muffin batter. Stir just until the pumpkin purée, eggs, oil, and dry ingredients are combined. This ensures your pumpkin cream cheese muffins stay moist and fluffy.
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The two–temperature baking trick is key to bakery-style muffins. Start baking at a high heat to help them rise tall, then lower the oven to finish baking evenly.
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Pipe the cheesecake filling directly into the center and swirl slightly on top for that signature cream cheese surprise. No piping tip is needed.
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If you don’t have a piping bag, use a simple zip-top bag and snip the corner to fill your muffins.
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These pumpkin muffins with cream cheese filling are best the day they are baked, but you can store leftovers in the fridge for up to 4 days. Warm slightly before serving for that fresh-from-the-oven taste.
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Muffins can also be frozen for up to 2 months. Thaw overnight in the fridge and enjoy the next day.
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Don’t skip the cinnamon butter—it’s an optional topping, but it pairs beautifully with the spiced pumpkin muffins and makes them taste like a bakery treat.