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These bakery-style pumpkin cream cheese muffins rise tall, stay incredibly moist, and are swirled with a rich vanilla-kissed cream cheese center. Each muffin is topped with a cinnamon-sugar crumble that caramelizes as it bakes, giving that signature bakery texture and flavor.The secret? Resting the batter before baking, a two-temperature bake for a perfect rise, and assembling with layers of batter, cream cheese filling, and topping for those irresistible bakery domes. More pumpkin recipes to try: Brown Butter Pecan Pumpkin Coffee Cake, Brown Butter Pumpkin Gooey Butter Cake or Brown Butter Pumpkin Snickerdoodle Cookies.

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Why I Enjoy This Recipe 🤎

These muffins stay unbelievably moist for days, and every time I pair one with my morning coffee, it feels like I’ve created my own little café at home. The tender pumpkin crumb, creamy swirl of cheesecake filling, and cinnamon-sugar top come together in each bite for the coziest taste of fall.

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Ingredients (Makes 6 Large Muffins)

Wet Ingredients

• ½ cup (113g) melted unsalted butter – adds rich flavor and moisture without making muffins greasy.
• ¼ cup (50g) granulated sugar – balances the pumpkin and cream cheese filling.
• ½ cup (100g) light brown sugar – keeps the muffins soft and gives a caramel-like sweetness.
• 1 large egg – binds the ingredients and helps the muffins rise.
• 2 tsp vanilla extract – deepens flavor in both the batter and the cream cheese swirl.
• 1 (15 oz) can pumpkin puree – the star ingredient! Adds moisture, natural sweetness, and classic fall flavor.

Dry Ingredients

• 2 cups (240g) all-purpose flour – for sturdy yet soft structure.
• ½ tsp salt – enhances flavor balance.
• 1 Tbsp baking powder + ½ tsp baking soda – creates tall, fluffy muffins.
• 1 Tbsp pumpkin spice – infuses every bite with cozy fall flavor (use a blend of cinnamon, nutmeg, cloves, and ginger).

Cream Cheese Filling

• ½ cup (4 oz) softened cream cheese – tangy, rich, and creamy center.
• ¼ cup (50g) granulated sugar – sweetens the filling.
• 1 ½ tsp vanilla extract – rounds out the tang.
• 1 egg yolk – keeps the filling velvety.
• Pinch of salt – enhances flavor and balances sweetness.

Cinnamon Topping

• ¼ cup (55g) light or dark brown sugar
• ½ Tbsp ground cinnamon
• Pinch of salt
  Mix together until sandy in texture.

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Step-by-Step Instructions

1. Prepare the Cream Cheese Filling

In a small bowl, beat together softened cream cheese, sugar, vanilla extract, egg yolk, and a pinch of salt until smooth. Set aside.

2. Make the Pumpkin Muffin Batter

1. In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until glossy and smooth.
2. Whisk in the egg, vanilla, and pumpkin puree until fully combined.
3. In a separate bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin spice.
4. Gently fold the dry ingredients into the wet mixture until just combined — don’t overmix. The batter will be thick and luscious.

3. Let the Batter Rest

Cover and let the batter rest for at least 30 minutes (or up to 1 hour) at room temperature.
Why this matters: Resting allows the flour to fully hydrate and the leaveners to activate slowly, resulting in taller, softer, and more bakery-style muffins.

4. Preheat and Prep

Preheat oven to 400°F (204°C).
Line a muffin tin with 6 large bakery-style muffin liners, placing a liner in every other cup.
This spacing allows better airflow and heat circulation for high-domed tops.

5. Assemble Muffins

• Scoop about 2 tablespoons of batter into each liner.
• Add a spoonful of cream cheese filling in the center.
• Top with more batter, leaving room for a final swirl of cream cheese.
• Finish with a sprinkle of the cinnamon topping.

6. Bake

• Bake at 400°F for 5 minutes to encourage an initial tall rise.
• Without opening the oven, reduce temperature to 375°F (190°C) and bake for 15–18 minutes until domed and golden.
• The centers should spring back lightly when touched.

7. Cool

Let muffins cool in the pan for 10 minutes, then transfer to a wire rack.
Allow them to set and cool completely for 1 hour — this helps the cream cheese center firm up for perfect slicing and texture.

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Expert Tips for Perfect Muffins

• Rest the Batter: Always let your muffin batter rest 30–60 minutes. It helps the flour absorb moisture, relax gluten, and leads to taller, fluffier muffins.
• ‍Alternate Muffin Cups: Leave every other muffin hole empty for better heat distribution and bakery-style domes.
• Use Pumpkin Puree (Not Pie Filling): Pumpkin pie filling contains added sugar and spices that can alter moisture and sweetness.
• Cream Cheese Consistency: Don’t overmix or it can become runny. Slightly thick filling gives the best swirl.
• Room Temperature Ingredients: Especially cream cheese, egg, and butter — for a smoother, uniform batter.

Serving & Storage

• Serve: Enjoy warm or at room temperature with coffee or tea.
• Store: Keep in an airtight container at room temperature up to 2 days, or refrigerate up to 5 days.
• Freeze: Individually wrap and freeze up to 2 months. Thaw overnight in the fridge before serving.

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FAQ

Q: Can I make these into standard muffins?
Yes! Divide batter into 10–12 regular liners and bake at the same temperatures, but reduce total bake time to 14–16 minutes.

Q: Why bake at two temperatures?
Starting at 400°F helps the batter rapidly rise, creating tall bakery-style domes. Lowering to 375°F ensures the centers bake evenly without drying out.

Q: Can I make the batter ahead of time?
Yes — refrigerate overnight and bake the next morning. Bring to room temperature for 20 minutes before scooping.

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