Description
These moist, bakery-style pumpkin muffins feature a rich, velvety cheesecake center swirled into a warm, spiced pumpkin batter. Perfect for autumn mornings or as an afternoon treat, they balance the earthy sweetness of pumpkin with a tangy cream cheese layer. The secret lies in the precise preparation of ingredients to ensure a tender crumb and a beautiful, distinct swirl in every muffin.
Ingredients
1 cup pure pumpkin puree
8 oz cream cheese, softened to room temperature
2 cups all-purpose flour
1/2 cup brown sugar, packed
2 large eggs, room temperature
2 tsp pumpkin pie spice
1/2 cup granulated sugar
1/2 cup unsalted butter, melted
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp vanilla extract
Instructions
Preheat your oven to 375°F and line a standard muffin tin with paper liners.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
In a separate bowl, mix the pumpkin puree, melted butter, brown sugar, granulated sugar, and eggs until smooth.
Fold the wet ingredients into the dry ingredients until just incorporated, being careful not to overmix.
In a medium bowl, beat the softened cream cheese with sugar and vanilla extract until smooth and fluffy.
Fill each muffin liner halfway with the pumpkin batter.
Add a generous tablespoon of the cream cheese mixture into the center of each muffin.
Top with the remaining pumpkin batter to cover the cream cheese.
Use a toothpick to gently swirl the top surface to create a marble effect.
Bake for 25 minutes or until a toothpick inserted into the pumpkin portion comes out clean.
Notes
Ensure all ingredients are at room temperature for the best emulsion. Use only pure pumpkin puree, never pumpkin pie filling, as the sugar and spice ratios will be incorrect.
- Prep Time: 20
- Cook Time: 25
- Category: Summer Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 285
- Sugar: 18g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg