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fall pumpkin cream cheese muffins - featured image

Fall Pumpkin Cream Cheese Muffins

  • Author: Liliana
  • Total Time: 45 minutes
  • Yield: 12 muffins 1x

Description

Bakery-style pumpkin muffins with a moist crumb, tall domed tops, and a tangy cream cheese swirl center. These seasonal treats are perfect for autumn breakfasts or snacks.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp cloves
  • 1/2 cup (113g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) packed brown sugar
  • 2 large eggs, room temperature
  • 1/2 cup (120g) plain yogurt (full-fat Greek or regular)
  • 1 cup (240g) pure pumpkin puree
  • 1 tsp vanilla extract
  • 4 oz (113g) block cream cheese, softened
  • 2 tbsp granulated sugar (for filling)
  • 1 tsp vanilla extract (for filling)

Instructions

  1. Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
  3. In a large bowl, beat softened butter, 3/4 cup granulated sugar, and brown sugar on medium-high speed for 3 minutes until pale and fluffy.
  4. Add eggs one at a time, beating well after each addition. Mix in yogurt and 1 tsp vanilla extract.
  5. Add pumpkin puree to the wet mixture and mix until just incorporated.
  6. Add dry ingredients in three batches, mixing on low speed after each addition until just combined. Do not overmix.
  7. In a small bowl, beat cream cheese, 2 tbsp sugar, and 1 tsp vanilla until smooth.
  8. Fill each liner 1/3 full with pumpkin batter. Top with a teaspoon of cream cheese mixture, then cover with more batter to fill 2/3 full. Gently swirl with a spatula.
  9. Bake at 400°F for 5 minutes, then reduce heat to 350°F (175°C) and bake for another 13-15 minutes, or until a toothpick inserted in the center comes out clean.
  10. Cool in the pan for 15 minutes before transferring to a wire rack.

Notes

Use 100% pure pumpkin puree, not pie filling. If using fresh pumpkin, roast, blend, and drain thoroughly to remove excess moisture. Ensure all ingredients are at room temperature for best texture. The muffins taste better on day two as flavors meld. Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 280
  • Sugar: 24
  • Sodium: 220
  • Fat: 12
  • Saturated Fat: 7
  • Carbohydrates: 38
  • Fiber: 2
  • Protein: 5

Keywords: pumpkin muffins, cream cheese muffins, fall baking, autumn recipes, bakery style muffins, pumpkin spice, seasonal baking

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Find it online: https://dinnerecipeshub.com/fall-pumpkin-cream-cheese-muffins-make-them-while-pumpkin-is-at-its-best/