Description

Beginner-proof, bakery-style pumpkin muffins with a tangy cream cheese swirl. These muffins use simple pantry staples and require no special equipment, resulting in moist, flavorful treats perfect for fall.

Ingredients

Scale

1 cup (240g) pure pumpkin puree
4 oz (113g) full-fat block cream cheese, softened
1/2 cup (113g) unsalted butter, melted
3/4 cup (150g) granulated sugar
1/4 cup (50g) brown sugar
1 1/2 cups (190g) all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp ground cloves
2 large eggs, room temperature
1 tbsp sugar (for filling)
1 egg yolk (for filling)
1 tsp vanilla extract (optional)

Instructions

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners and lightly grease them.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until uniform.
In a separate medium bowl, whisk the melted butter, granulated sugar, brown sugar, and eggs vigorously for about a minute until glossy. Whisk in the pumpkin puree until combined.
Pour the wet pumpkin mixture into the dry ingredients. Fold gently with a spatula until just combined and no streaks of flour remain. Do not overmix.
In a small bowl, beat the softened cream cheese, 1 tablespoon sugar, and 1 egg yolk until smooth and creamy.
Divide the pumpkin batter evenly among the 12 muffin cups, filling each about 2/3 full.
Dollop the cream cheese mixture on top of the batter in each cup. Use a knife or toothpick to gently swirl the cream cheese into the batter.
Bake for 20-22 minutes, or until the tops are golden brown and spring back when touched. A toothpick inserted into the center should come out with moist crumbs.
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before eating.

Notes

Ensure cream cheese is full-fat block, not spreadable. Do not overmix the batter to avoid tough muffins. For a bakery-style top, sprinkle coarse sugar on muffins before baking. Store in an airtight container at room temperature for up to 2 days or freeze for up to 3 months.

Prep Time: 15 minutes
Cook Time: 22 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 280
Sugar: 24
Sodium: 250
Fat: 13
Saturated Fat: 8
Carbohydrates: 38
Fiber: 1
Protein: 4

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