Description
These decadent autumn muffins feature a moist, spiced pumpkin batter perfectly balanced by a rich, tangy cream cheese ribbon. Using pureed pumpkin and a precise mix of brown and granulated sugars, these treats offer a bakery-quality experience. They are the ideal seasonal breakfast or dessert, providing soft texture and professional visual appeal in every bite.
Ingredients
1 cup pumpkin puree (canned, not pie filling)
8 ounces cream cheese, softened
2 cups all-purpose flour
1 cup brown sugar, packed
2 teaspoons pumpkin pie spice
2 large eggs, room temperature
1/2 cup granulated sugar (for filling)
1 egg yolk (for filling)
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup vegetable oil
1/4 cup milk
Instructions
Preheat the oven to 375 degrees Fahrenheit and line a standard muffin tin with paper liners.
In a small bowl, beat the softened cream cheese with granulated sugar and the egg yolk until completely smooth.
Transfer the cream cheese mixture into a piping bag or a corner-cut plastic storage bag and refrigerate for ten minutes.
In a large bowl, whisk together the flour, baking powder, pumpkin pie spice, and salt.
In a separate vessel, combine the pumpkin puree, eggs, vegetable oil, milk, and brown sugar until uniform.
Fold the wet ingredients into the dry mixture until just barely combined to ensure tenderness.
Fill each muffin cup halfway with batter.
Pipe a swirl of the chilled cream cheese mixture over each muffin.
Top with the remaining batter and bake for 25 minutes or until a toothpick comes out clean.
Notes
Use room-temperature ingredients for a stable emulsion. Do not overmix the batter to maintain a light, tender crumb. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20
- Cook Time: 25
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 285
- Sugar: 22g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg