Pumpkin Cream Cheese Muffins Bakery Style Recipe
- Cook Time: 45 minutes
- Total Time: 45 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 2 large eggs, room temperature
- 1 cup canned pumpkin puree (not pie filling)
- 1/2 cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 egg yolk
- 1/2 teaspoon vanilla extract (for filling)
Instructions
- Preheat your oven to 400°F (200°C). Line a standard 12-cup muffin tin with paper liners or grease them thoroughly with non-stick spray. Starting with a hot oven is key to getting those high bakery-style muffin tops.
- In a medium mixing bowl, beat the softened cream cheese, powdered sugar, egg yolk, and 1/2 teaspoon of vanilla extract until the mixture is smooth and creamy. Set this aside for later assembly.
- In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, salt, and pumpkin pie spice. Ensure there are no large lumps of brown sugar remaining in the mix.
- In a separate bowl, whisk together the pumpkin puree, vegetable oil, eggs, and 1 teaspoon of vanilla extract until well combined and smooth.
- Gently fold the wet ingredients into the dry ingredients using a spatula. Mix only until just combined; overmixing will lead to tough muffins. The batter should be thick and fragrant.
- Place about 1.5 tablespoons of pumpkin batter into the bottom of each muffin cup. Add a generous tablespoon of the cream cheese filling into the center. Top each with the remaining pumpkin batter until the cups are nearly full.
- Place the tin in the oven and immediately reduce the temperature to 375°F (190°C). Bake for 20-25 minutes, or until the tops spring back when lightly touched. Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack.