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Bakery-Style Pumpkin Cream Cheese Muffin

Bakery-Style Pumpkin Cream Cheese Muffin: Fall's Cozy Delight

Delight in these Bakery-Style Pumpkin Cream Cheese Muffins, embracing the cozy flavors of fall with a creamy surprise in every bite.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups All-purpose flour Can substitute with whole wheat flour for a healthier option.
  • 1 teaspoon Baking soda Acts as a leavening agent.
  • 1 teaspoon Baking powder Ensure it's fresh for best results.
  • 1 teaspoon Ground cinnamon Adds warmth and flavor.
  • 1 teaspoon Ground ginger Can substitute with fresh ginger.
  • 1/2 teaspoon Ground nutmeg Contributes aromatic notes.
  • 1/4 teaspoon Ground cloves Optional; adds depth.
  • 1/2 teaspoon Salt Balances sweetness.
  • 1 cup Granulated sugar Sweetens the muffin base.
  • 1/2 cup Light brown sugar Adds moisture and flavor.
  • 1/2 cup Unsalted butter Use melted and cooled.
  • 1 cup Pumpkin puree Use pure pumpkin puree.
  • 2 large Eggs Binds the ingredients.
  • 1/2 cup Buttermilk Can substitute with milk plus vinegar.
  • 1 teaspoon Vanilla extract Enhances flavor.
For the Cream Cheese Filling
  • 8 oz Cream cheese Ensure softened.
  • 1/2 cup Powdered sugar Sweetens the filling.
  • 1 teaspoon Vanilla extract For flavor enhancement.

Equipment

  • Muffin Pan
  • Mixing bowls
  • Whisk
  • Spatula
  • measuring cups
  • measuring spoons

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners.
  2. In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
  3. In a separate bowl, mix together sugars, melted butter, pumpkin puree, eggs, buttermilk, and vanilla until smooth.
  4. Combine wet and dry mixtures gently, stir until just combined, being careful not to overmix.
  5. Mix cream cheese, powdered sugar, and vanilla in a small bowl until smooth.
  6. Fill each muffin liner halfway with the pumpkin batter, add cream cheese filling, and top with more batter.
  7. Bake for 20-25 minutes, until golden brown and a toothpick comes out clean.
  8. Cool muffins in the pan for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 1200IUCalcium: 30mgIron: 1mg

Notes

For best results, ensure all ingredients are at room temperature and do not overmix the batter.

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