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Bakery Style Pumpkin Cream Cheese Muffins Recipe

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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 muffins
Calories: 310
Ingredients Method Nutrition

Ingredients
  

For the Sweet Cream Cheese Swirl
  • 8 oz (1 brick) cream cheese softened to room temperature
  • 1/4 cup granulated sugar
  • 1 tsp pure vanilla extract alcohol-free (halal certified)
For the Spiced Pumpkin Muffin Batter
  • 1.75 cups all-purpose flour spooned and leveled
  • 1 cup light brown sugar packed
  • 1/2 cup granulated sugar
  • 1 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1.5 tbsp pumpkin pie spice or blend of cinnamon, ginger, nutmeg, cloves
  • 1 cup pure pumpkin puree canned 100% pumpkin, not pie mix
  • 1/2 cup neutral vegetable oil (or melted coconut oil)
  • 2 large eggs at room temperature
  • 1/4 cup whole milk (or buttermilk)
For the Crunchy Brown Sugar Oat Streusel
  • 1/2 cup rolled old-fashioned oats
  • 1/4 cup all-purpose flour
  • 1/4 cup brown sugar packed
  • 1/2 tsp ground cinnamon
  • 3 tbsp unsalted European butter melted

Method
 

Preheat & Mix Cream Cheese Filling
  1. Preheat your oven to 425°F (220°C). Line a standard 12-cup muffin tin with paper or parchment tulip liners.
  2. In a medium bowl, beat softened cream cheese, granulated sugar, and pure vanilla extract with a hand mixer for 2 minutes until completely smooth, silky, and lump-free. Transfer filling into a piping bag or zip-top plastic bag with the corner snipped. Set aside.
Whisk Batter & Prepare Streusel
  1. In a small bowl, prepare the streusel by stirring rolled oats, flour, brown sugar, and cinnamon with melted butter using a fork until fragrant, crumbly clusters form.
  2. In a large mixing bowl, whisk together the dry ingredients: flour, brown sugar, granulated sugar, baking soda, salt, and pumpkin pie spice.
  3. In a separate bowl, whisk pumpkin puree, oil, eggs, and milk until smooth. Pour wet ingredients into dry ingredients, folding gently with a spatula just until flour streaks disappear. Do not overmix!
Fill, Swirl & The Bakery Rise Secret
  1. Divide the pumpkin batter evenly among the 12 muffin cups (they will be roughly 3/4 full). Insert the piping tip into the center of each cup and pipe roughly 1 to 1.5 tablespoons of cream cheese filling into the core, allowing a dollop to peek through the top.
  2. Scatter the brown sugar oat streusel generously over each muffin top.
  3. Bake at 425°F (220°C) for the first 5 minutes to trigger a rapid burst of steam that forces high domed muffin tops. Then, without opening the oven door, reduce the temperature to 350°F (175°C) and bake for an additional 15 to 17 minutes until a toothpick inserted into the pumpkin crumb comes out clean.
  4. Cool in the muffin tin for 10 minutes, then transfer to a wire rack. Serve warm with coffee or a chai latte!

Nutrition

Serving: 1gCalories: 310kcalCarbohydrates: 42gProtein: 5gFat: 15gSaturated Fat: 7gCholesterol: 55mgSodium: 210mgPotassium: 140mgFiber: 2gSugar: 24gVitamin A: 2250IUVitamin C: 1.7mgCalcium: 60mgIron: 1.8mg

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