Description
These bakery-style muffins pair moist, spiced pumpkin cake with a luscious cream cheese center—like your favorite fall dessert wrapped in a perfectly portable package. Ideal for breakfast, brunch, or cozy treats on-the-go.
Ingredients
Pumpkin Muffins:
1 cup (236 ml) oil (canola or vegetable)
2 cups (400 g) granulated sugar
2 tsp vanilla extract
2 ½ cups (610 g) pumpkin purée
4 large eggs
1 cup (236 ml) milk
3 ½ cups (420 g) all-purpose flour (stir, spoon, & level)
2 tsp baking soda
1 tsp baking powder
1 tsp salt
8 tsp pumpkin pie spice
Cream Cheese Filling:
16 oz (452 g) block cream cheese, softened
½ cup (100 g) granulated sugar
2 large eggs
2 tsp vanilla extract
Instructions
Make Filling: Beat cream cheese, sugar, eggs, and vanilla until smooth. Set aside.
Mix Muffin Batter: In a large bowl, whisk oil, sugar, vanilla, pumpkin, eggs, and milk. In another bowl, mix flour, baking soda, baking powder, salt, and pumpkin pie spice. Combine wet and dry just until blended.
Assemble: Fill muffin cups ⅔ full with batter. Spoon a tablespoon of cream cheese filling into the center of each.
Bake: Bake at 350°F (175°C) for 20–25 minutes until a toothpick comes out clean around the edges.
Cool: Let cool in pan for 5–10 minutes, then transfer to a rack.