Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Pioneer Woman Pumpkin Cream Cheese Muffins - recipe card

Pioneer Woman Pumpkin Cream Cheese Muffins

  • Author: Anabelle Mclean
  • Prep Time: 25
  • Cook Time: 24
  • Total Time: 49
  • Yield: 4 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

These bakery-style pumpkin muffins feature a moist, warmly spiced crumb and a luscious cream cheese filling that stays soft and tangy in the center. Topped with a delicate cinnamon-sugar crunch, each muffin delivers the perfect balance of sweet pumpkin, aromatic fall spices, and rich cheesecake-like surprise in every bite.

Ingredients

Scale
  • 1 (8 oz) block full-fat cream cheese, softened to room temperature
  • 1/4 cup granulated sugar, divided (2 tbsp for filling, 2 tbsp for topping)
  • 1 large egg yolk, room temperature
  • 1/2 tsp vanilla extract
  • 1 1/2 cups all-purpose flour, spooned and leveled
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/2 tsp fine sea salt
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 cup canned pumpkin puree (100% pumpkin, not pumpkin pie filling)
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs, room temperature
  • 1/4 cup whole milk, room temperature
  • 1/2 tsp ground cinnamon for topping

Instructions

  1. Preheat oven to 350°F / 177°C. Line a standard 12-cup muffin tin with paper liners or grease each cup thoroughly with nonstick spray to ensure the muffins release cleanly after baking.
  2. Make the cream cheese filling: In a medium mixing bowl, beat the softened cream cheese with an electric hand mixer on medium speed until completely smooth and free of lumps, about 2 minutes. Add 2 tablespoons of granulated sugar, the egg yolk, and vanilla extract, then beat on medium speed for 1 more minute until the mixture is glossy, thick, and fully combined. Transfer the filling to a small piping bag or a zip-top bag with the corner snipped off, and refrigerate while you prepare the muffin batter so it firms up slightly for easier piping.
  3. In a separate large mixing bowl, whisk together the all-purpose flour, ground cinnamon, nutmeg, ginger, cloves, fine sea salt, baking soda, and baking powder until the spices and leaveners are evenly distributed throughout the flour mixture, about 30 seconds. This ensures every bite has consistent flavor and an even rise.
  4. In a third large mixing bowl, combine the canned pumpkin puree, 1/2 cup granulated sugar, packed light brown sugar, and vegetable oil. Whisk vigorously for 1 minute until the mixture is smooth, glossy, and the sugars have begun to dissolve into the pumpkin and oil, creating a uniform base.
  5. Add the 2 large eggs to the pumpkin mixture one at a time, whisking well after each addition until fully incorporated and the batter looks emulsified. Pour in the whole milk and whisk just until the mixture is uniform in color and texture, about 15 seconds.
  6. Pour the wet pumpkin mixture into the dry flour mixture all at once. Using a rubber spatula, fold the ingredients together gently using a figure-eight motion, scraping the bottom and sides of the bowl. Stop mixing as soon as no dry streaks of flour remain. Overmixing at this stage will develop gluten and make the muffins tough and dense, so keep folding gentle and brief.
  7. Divide half of the muffin batter evenly among the 12 prepared muffin cups, filling each cup about one-third full (approximately 1 heaping tablespoon per cup). Gently tap the pan on the counter a couple of times to settle the batter and remove any large air pockets.
  8. Pipe or spoon approximately 1 heaping teaspoon of the chilled cream cheese filling into the center of each muffin cup, directly on top of the first layer of batter. Keep the filling in the center and avoid letting it touch the sides, so it stays distinct in the middle rather than melting into the edges during baking.
  9. Top each muffin with the remaining batter, dividing it evenly so the cream cheese filling is completely covered and each cup is filled no more than three-quarters full. Smooth the tops slightly with the back of a spoon or an offset spatula, being careful not to press down and push the filling out to the sides.
  10. Make the cinnamon-sugar topping: In a small bowl, combine the remaining 2 tablespoons of granulated sugar with 1/2 teaspoon of ground cinnamon. Sprinkle this mixture evenly over the top of each muffin, using about 1/2 teaspoon per muffin, so the entire surface is lightly coated and ready to caramelize during baking.
  11. Bake the muffins on the center rack of the preheated oven at 350°F / 177°C for 20 to 24 minutes. The muffins are done when the tops spring back lightly when gently pressed with a fingertip, the edges are golden, and a toothpick inserted into the outer edge (avoiding the cream cheese center) comes out with only a few moist crumbs. Begin checking at the 20-minute mark to avoid overbaking, as overbaked muffins will lose their moist texture.
  12. Remove the muffin tin from the oven and place it on a wire cooling rack. Let the muffins cool in the pan for 5 minutes so the crumb sets and the cream cheese filling stabilizes, making them easier to remove.
  13. After 5 minutes, carefully lift each muffin out of the tin and transfer them to the wire rack to cool completely. The cream cheese center will be very hot immediately after baking, so allow the muffins to cool for at least 15 to 20 minutes before serving to prevent burns and to let the filling set to a creamy consistency.
  14. Serve the muffins warm or at room temperature. The center should be soft and creamy, with a tender spiced crumb and a lightly crunchy cinnamon-sugar top.

Notes

Store leftover muffins in an airtight container in the refrigerator for up to 5 days. Because of the cream cheese filling, they must be refrigerated after the first day. To freeze, wrap each cooled muffin individually in plastic wrap, then place in a freezer-safe zip-top bag for up to 2 months. Thaw overnight in the refrigerator. To reheat refrigerated muffins, place one on a microwave-safe plate and microwave for 20 to 30 seconds, or warm a thawed muffin in a 300°F / 150°C oven for 5 to 7 minutes until the center is soft and just warm. Avoid microwaving for longer than 30 seconds, as the cream cheese center can overheat and become overly hot.

Nutrition

  • Calories: 390
  • Sugar: 28g
  • Sodium: 310mg
  • Unsaturated Fat: 7g
  • Carbohydrates: 46g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 75mg

Keywords: pioneer woman pumpkin cream cheese muffins, pumpkin cream cheese muffins, pumpkin muffins, cream cheese filled muffins, fall baking, spiced muffins, moist pumpkin muffins, pumpkin breakfast, autumn dessert, cinnamon sugar topping, muffin recipe, bakery style muffins

Did you make this recipe?

Find it online: https://bellesbestbites.com/pioneer-woman-pumpkin-cream-cheese-muffins/