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Golden pumpkin cream cheese muffins with a browned butter crumb and fragrant cardamom spice.

Bakery-style Pumpkin Cream Cheese Muffins

Rebecca Blumer
Indulge in these bakery-style pumpkin cream cheese muffins featuring a nutty browned butter twist and a luscious cheesecake swirl. A 30-minute batter rest ensures high, domed tops every time.
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Prep Time 10 minutes
Cook Time 20 minutes
Batter Resting Time 30 minutes
Total Time 1 hour
Course Breakfast, Snack
Cuisine American
Servings 12 Muffins
Calories 315 kcal

Equipment

  • Standard 12-cup muffin pan
  • Muffin liners
  • Large Mixing Bowl
  • Medium mixing bowl
  • Small saucepan
  • Piping bag or zip-top bag
  • Wire rack

Ingredients
 

Pumpkin muffin batter:

  • 1 1/2 cups pure pumpkin puree 360ml
  • 1/2 cup packed light brown sugar 110g
  • 2 tbsp granulated sugar 1/2 cup plus 125g
  • 2 large eggs at room temperature
  • 1/2 cup sunflower oil 120ml
  • 1 teaspoon pure vanilla extract 5ml
  • 2 cups all-purpose flour 284g
  • 1 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup whole milk 80ml

Cream cheese filling:

  • 5 oz cream cheese 142g, softened
  • 2 1/2 tablespoon granulated sugar 32g
  • 1 teaspoon all-purpose flour 3g
  • 1/2 teaspoon pure vanilla extract
  • 2 teaspoon whole milk 10ml

Instructions
 

Prep the pan and brown the butter twist

  • Preheat your oven to 425°F. Line a standard 12-cup muffin pan with paper liners.
  • Brown enough butter to measure 1/4 cup, cooking it in a small saucepan until it smells nutty and shows golden-brown flecks. Cool slightly and mix with 1/4 cup of the sunflower oil.

Mix the pumpkin batter and rest for hydration

  • In a large bowl, whisk together the pumpkin puree, light brown sugar, and granulated sugar until the mixture is smooth and glossy. Whisk in the eggs, vanilla, and the oil-butter blend.
  • In a separate medium bowl, whisk the flour, pumpkin pie spice, cinnamon, baking powder, baking soda, salt, and a pinch of cardamom. Fold the dry ingredients into the wet batter, adding the milk before fully incorporated. Fold just until combined.
  • Cover the bowl and let the batter rest on the counter for 30 minutes to allow the starches to hydrate for a better rise.

Whip the cream cheese filling

  • Beat the softened cream cheese with sugar, flour, and vanilla until smooth. Mix in the milk until creamy, then transfer the mixture to a piping bag.

Fill, pipe, and bake with the two-temperature method

  • Scoop the batter into the prepared muffin liners, filling them to the rim. Insert the piping bag tip 1/4 inch deep into the center of each muffin and pipe a 1-inch wide swirl of cream cheese.
  • Sprinkle chopped pumpkin seeds around the cream cheese filling, pressing them slightly into the batter.
  • Bake at 425°F for 5 minutes. Without opening the door, reduce the heat to 350°F and bake for an additional 12 to 15 minutes until firm.
  • Let the muffins cool in the pan for 5 minutes before moving them to a wire rack to finish cooling completely.

Notes

Safety Tip: Because of the cream cheese filling, these muffins should not sit at room temperature for more than 2 hours. Store them in the refrigerator.
Storage Tip: To prevent sticky tops, line your storage container with a paper towel, add the muffins, and place another paper towel on top before sealing.
Pro Tip: For the highest domes, fill every other well in your muffin pan. This allows heat to circulate 360 degrees around each muffin for maximum oven spring.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 315kcalCarbohydrates: 38gProtein: 5gFat: 17gSaturated Fat: 6gCholesterol: 54mgSodium: 238mgPotassium: 112mgFiber: 2gSugar: 22gVitamin A: 125IUVitamin C: 1mgCalcium: 48mgIron: 1.6mg
Keyword bakery style muffins, browned butter, Fall Baking, pumpkin cream cheese muffins
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