Description
A bakery-style pumpkin muffin with a rich, tangy cream cheese swirl in the center. Perfectly spiced and moist, mimicking the famous coffee house treat.
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 cup pumpkin puree
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp pumpkin pie spice
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar (for filling)
- 1/2 tsp vanilla extract (for filling)
Instructions
- Preheat oven to 375F and line a 12-cup muffin tin with paper liners.
- In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs, pumpkin puree, and 1 tsp vanilla extract until well combined.
- In a separate bowl, whisk together flour, baking soda, salt, and pumpkin pie spice.
- Gradually fold the dry ingredients into the pumpkin mixture until just combined; do not over-mix.
- In a small bowl, beat softened cream cheese, 1/4 cup sugar, and 1/2 tsp vanilla until smooth.
- Fill each muffin liner about 2/3 full with the pumpkin batter.
- Spoon about 1 tablespoon of the cream cheese mixture onto the center of each muffin.
- Use a toothpick to gently swirl the cream cheese into the pumpkin batter.
- Bake for 18-22 minutes, or until a toothpick inserted into the cake part comes out clean.
- Cool in the pan for 5 minutes before moving to a wire rack.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American