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Ultra close-up macro of sliced pumpkin cream cheese muffin with molten center
Jennifer Lewis

Bakery-Style Pumpkin Cream Cheese Muffins

Towering, bakery-style pumpkin muffins featuring an ultra-moist spiced pumpkin crumb, a luscious sweet vanilla cream cheese swirl in the center, and a crunchy brown sugar cinnamon streusel crowned with toasted pepitas.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast / Morning Baking
Cuisine: American / Autumn Bakery
Calories: 295
Ingredients Method Nutrition

Ingredients
  

For the Spiced Pumpkin Muffin Batter
  • 1 3/4 cups all-purpose flour spooned and leveled
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 2 tsp pumpkin pie spice blend or 1 1/2 tsp cinnamon + 1/4 tsp ginger + 1/4 tsp nutmeg
  • 1/2 tsp ground cinnamon
  • 1/2 tsp fine sea salt
  • 1 cup 100% pure pumpkin puree canned pumpkin puree (not pumpkin pie mix)
  • 1/2 cup dark brown sugar packed
  • 1/2 cup granulated sugar
  • 1/2 cup melted unsalted butter or vegetable oil oil delivers supreme moistness
  • 2 large eggs room temperature
  • 1 tsp pure vanilla extract
For the Sweet Cream Cheese Swirl
  • 8 oz (1 block) cream cheese brick-style, softened to room temperature
  • 1/4 cup granulated sugar
  • 1 tsp pure vanilla extract
For the Crunchy Streusel & Pepita Topping
  • 1/4 cup all-purpose flour
  • 1/4 cup dark brown sugar
  • 1/2 tsp ground cinnamon
  • 2 tbsp unsalted butter cold, cubed
  • 3 tbsp raw green pumpkin seeds (pepitas) for signature artisan bakery crunch

Method
 

Whisk Dry & Wet Batter Components
  1. Preheat oven to 425°F (220°C). Line a 12-cup standard muffin tin with parchment paper tulip liners or grease thoroughly.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and sea salt.
  3. In a large bowl, whisk pumpkin puree, brown sugar, granulated sugar, melted butter (or oil), eggs, and vanilla extract until completely smooth and emulsified. Fold the dry ingredients into the wet mixture using a spatula just until combined (do not overmix!).
Mix Cream Cheese & Crunchy Streusel
  1. In a small bowl, beat softened cream cheese, sugar, and vanilla extract with a spoon or hand mixer until silky and lump-free. Transfer to a piping bag or zip-top bag with the corner snipped.
  2. In a separate bowl, mix flour, brown sugar, and cinnamon. Cut in the cold butter until crumbly clumps form, then stir in raw pepitas.
Layer, Pipe & Bake with High-Heat Burst
  1. Divide muffin batter evenly among the 12 muffin cups (filling them almost to the top). Insert the piping tip into the center of each batter cup and squeeze about 1 generous tablespoon of cream cheese filling, creating a visible swirl on top. Generously scatter the crunchy streusel and pepitas over each muffin.
  2. BAKERY-STYLE HIGH HEAT TRICK: Bake at 425°F (220°C) for exactly 5 minutes to activate an explosive initial rise for tall domed tops. Then, without opening the oven door, reduce temperature to 350°F (175°C) and bake for an additional 15 to 17 minutes until a toothpick inserted into the pumpkin crumb comes out clean.
  3. Cool in the pan for 10 minutes, then transfer to a wire rack. Serve warm with butter or enjoy cold—the cream cheese swirl sets into velvety cheesecake perfection!

Nutrition

Serving: 1gCalories: 295kcalCarbohydrates: 39gProtein: 5gFat: 14gSaturated Fat: 6gCholesterol: 55mgSodium: 220mgPotassium: 145mgFiber: 2gSugar: 23gVitamin A: 1890IUVitamin C: 2mgCalcium: 45mgIron: 1.6mg

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