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Pumpkin Cream Cheese Muffins: Best Easy Bakery-Style

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

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (120ml) vegetable oil or melted coconut oil
  • 2 large eggs, at room temperature
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • ¼ cup (60ml) milk (dairy or non-dairy)
  • 8 ounces (226g) cream cheese, softened to room temperature
  • ¼ cup (50g) granulated sugar (for filling)
  • 1 large egg yolk
  • ½ teaspoon vanilla extract (for filling)
  • 2 tablespoons coarse sugar (like turbinado or demerara) for topping

Instructions

  1. Preheat your oven to 425°F (220°C). Line your muffin pan with paper liners.
  2. In a small bowl, beat the softened cream cheese with ¼ cup sugar, the egg yolk, and vanilla extract until smooth and creamy. Set aside.
  3. In a large bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt.
  4. In a separate large bowl, whisk together the sugar, oil, eggs, pumpkin puree, vanilla extract, and milk until smooth.
  5. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold them together gently until just combined. Do not overmix.
  6. Using a cookie scoop or spoon, fill each muffin cup about one-third full with batter.
  7. Drop a generous spoonful (about 1 tablespoon) of the cream cheese mixture into the center of each muffin cup.
  8. Divide the remaining batter evenly over the cream cheese filling, covering it completely. The cups will be nearly full.
  9. Sprinkle the tops generously with coarse sugar.
  10. Bake at 425°F (220°C) for 5 minutes. Then, without opening the oven door, reduce the temperature to 350°F (175°C) and continue baking for another 15-18 minutes, until a toothpick inserted into the muffin part comes out clean or with a few moist crumbs.
  11. Let the muffins cool in the pan for 5 minutes, then transfer them to a cooling rack to cool completely.

Notes

Room temperature ingredients are important for best results. Do not overmix the batter. The high-heat start (425°F for 5 minutes) is key for tall, domed tops. Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.

Nutrition

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

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