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Pumpkin Cream Cheese Muffins

Recipe by Archersfood

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.

  • Total Time0 hours
  • Yield6 big muffins

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

  1. In a large mixing bowl whisk together sugar, all purpose flour, baking powder, and baking soda until evenly combined.

  2. 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

  1. In a clean bowl beat softened cream cheese with powdered sugar until completely smooth and creamy. Room temperature cream cheese prevents lumps.

  2. Transfer the filling to a piping bag. No tip is needed.

Assembling the Muffins

  1. Line a large muffin pan with 6 muffin papers.

  2. Fill each paper to the top with the pumpkin batter.

  3. 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

  1. Preheat the oven to 410°F 210°C.

  2. Bake the muffins for 13 minutes at 410°F 210°C.

  3. Without opening the door reduce the oven to 340°F 170°C and bake for 13 more minutes, or until done.

  4. 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

  1. In a small bowl mix softened butter, powdered sugar, honey, and cinnamon until smooth and fluffy.

  2. Serve with warm muffins for an extra cozy finish.

Notes

  • For the creamiest cheesecake center, always use room temperature cream cheese. Cold cream cheese won’t blend smoothly and makes piping difficult.

  • 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.

  • 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.

  • Pipe the cheesecake filling directly into the center and swirl slightly on top for that signature cream cheese surprise. No piping tip is needed.

  • If you don’t have a piping bag, use a simple zip-top bag and snip the corner to fill your muffins.

  • 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.

  • Muffins can also be frozen for up to 2 months. Thaw overnight in the fridge and enjoy the next day.

  • 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.

  • Cook Time: 13 + 13 minutes
  • Category: fall bakes, muffins

Find it online: https://archersfood.com/pumpkin-cream-cheese-muffins/