Description
This recipe is inspired by those bakery-style pumpkin muffins you see at coffee shops every autumn—you know, the ones with the perfect domed tops and that irresistible swirl of cream cheese in the center.
Ingredients
For the Pumpkin Muffins:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¾ cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup vegetable oil (or melted butter)
- 2 large eggs
- 1 cup pumpkin purée (not pumpkin pie filling)
- ¼ cup milk
- 1 teaspoon vanilla extract
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
For the Optional Streusel Topping:
- ¼ cup brown sugar
- 2 tablespoons flour
- 2 tablespoons cold butter, cubed
- ½ teaspoon cinnamon
Instructions
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
In a small bowl, beat together the cream cheese, sugar, and vanilla extract until smooth and creamy. Set aside.
In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
In another bowl, whisk together the granulated sugar, brown sugar, oil, eggs, pumpkin purée, milk, and vanilla extract until smooth. Gradually mix the dry ingredients into the wet ingredients, stirring until just combined.
Fill each muffin cup about ⅔ full with the pumpkin batter. Spoon about 1 tablespoon of the cream cheese mixture into the center of each muffin. Use a toothpick or knife to gently swirl the cream cheese into the batter.
If using, mix the brown sugar, flour, butter, and cinnamon in a small bowl until crumbly. Sprinkle over the muffins.
Bake for 18-22 minutes, or until a toothpick inserted into the muffin (not the cream cheese) comes out clean. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.