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These Bakery Style Spiced Pumpkin Cream Cheese Muffins will exceed any expectation you have of a pumpkin muffin. The heavy dose of fall spices really gives these a huge flavor boost. They have an extra moist crumb (which is a MUST) and classic cream cheese filling. I love that these muffins are sweetened with brown sugar and a bit of date syrup for a rich flavor. Topped with pumpkin seeds and a bit of turbinado sugar for a crunchy top. I promise these will take your pumpkin muffin game to another level!

Pumpkin muffin with cream cheese filling and pumpkin seeds in paper liner, side view

Not Your AVERAGE Pumpkin Muffins

I know the world goes crazy for pumpkin this time of year! And while pumpkin isn't my favor fall flavor (I'm an apple and caramel girl), these pumpkin muffins are nothing short of AMAZING! There is a certain coffee shop that sells not only sells their Pumpkin Spice Latte in the fall, but also their pumpkin muffins with a cream cheese center. I can assure you that once you try these, you will be forever changed and make your own.

My one complaint about pumpkin muffins is they often lack a pop of spice. I've added a lot of warm spices that really help elevate that pumpkin flavor. Adding in a bit of rich date molasses, which is a common ingredient in Lebanese desserts, gives these a nuanced flavor. Much like my Pumpkin Cheesecake Bars, the warm pumpkin and spice flavors are strong.

What You'll Need

Most of these ingredients are standard in a well stocked pantry and avid baker kitchen.

Muffin Batter & Topping

Eggs - A good number of eggs in this recipe to make the muffins ultra moist and great crumb
Date/Grape or Traditional Molasses - Probably the secret ingredient that I love in this recipe. A bit of sweetness from the molasses pairs well with the spices and warm notes from the brown sugar. I'm using date molasses which is common in Middle Eastern baking and can be found online or any Middle Eastern grocery store. A traditional UNSULFURED molasses works great as well - this is one of the most common on the market.
Brown Sugar - Brown sugar lends such a nice warm flavor and paired with the molasses it helps elevate that subtle sweetness.
Pumpkin - I love that this recipe uses one FULL can of pumpkin - having a bit of extra pumpkin drives me INSANE! No need to worry - this will use it ALL! Be sure you are using 100% pure pumpkin puree not pumpkin pie filling. My favorite is Trader Joe's brand or Libby's
Orange Juice - This may be another untraditional ingredient in the muffins, but that hint of orange plays well with the warm spices. You can always use water in its place if you don't have orange juice on hand.
Neutral Oil - Oil for soft muffins, any neutral oil works, I use canola in this recipe.
Vanilla Extract - A touch of vanilla
All-Purpose Flour - Nothing fancy here, just your run of the mill flour.
Cornstarch - If you've ever made your own cake flour you'll know to add cornstarch to your mix, we're going to add cornstarch to the muffin mix to make an ultra tender muffin and mimic a cake flour blend!!
Spices - I think this is where a lot of recipes skimp, I'm BIG on packing the spice flavor, that is what truly makes the pumpkin muffin shine. Here's a list of the spices included: cinnamon, nutmeg, ginger, cloves and allspice
Baking Soda
Baking Powder
Salt
Pumpkin Seeds, turbinado sugar & drizzle of olive oil (topping)

Cream Cheese Filling

Cream Cheese - Softened cream cheese is most ideal to ensure no clumps
Maple Syrup - I love adding a bit of maple syrup to the cream cheese filling to give them a bit of umph that you can't get with simply powdered sugar.
Powdered Sugar - We do need the powdered sugar to give the filling some stability
Flour - A little extra boost from flour to make sure the filling is thick enough
Vanilla
Salt

See recipe card for quantities.

Let's Get Baking

The muffin batter comes together very easily in one bowl. A quick mix of your cream cheese filling either with your hand mixer, stand mixer or a whisk and you're ready to assemble.

muffin tin with every other filled with liner

Step 1: Preheat the oven to 400 degrees Fahrenheit and prepare two muffin tins by placing liners in EVERY OTHER cavity. Set aside.

Step 2: In a large bowl, add your wet ingredients: eggs, date molasses, brown sugar, pumpkin, orange juice, oil and vanilla extract. Whisk until fully combined and smooth.

Step 3: Add your dry ingredients to the bowl of wet ingredients and fold gently with a spatula until just combined - don't overmix.
flour, cornstarch, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves and allspice

** sift your baking powder, baking soda and spices

Step 4: Fill your prepared muffin liners ALMOST to the top, leave just about ¼" of space to allow some rising when piping your cream cheese filling.

*If you are using parchment tulip liners you you'll be able to fill the liners quite full without any issue. These will be a bit taller and fuller than traditional liners and will yield less muffins.

Step 5: In a bowl (or stand mixer) whisk together your softened cream cheese, maple syrup, flour, powdered sugar, vanilla and salt until you have a creamy filling.

Step 6: Place your cream cheese filling in a piping bag fitted with open tip or fill a large ziplock bag and snip the corner.

muffin liners filled with batter, cream cheese filling and pumpkin seeds

Step 7: In the center of each muffin, place tip into muffin batter and squeeze until you have filled the muffin about ⅓ of the way and have a bit of cream cheese batter on top.

Step 8: Mix your raw pumpkin seeds, turbinado sugar and olive oil in a bowl and sprinkle on top of your filled muffins.

Step 9: Place 2 muffins trays in the upper ⅓ of your oven and bake for 5 minutes at 400 degrees, then reduce the heat to 350 degrees and bake for another 18-22 minutes until a toothpick inserted comes out clean (looking for the muffin batter to be clean - the cream cheese filling will still be a bit wet). Muffins in the tulip liners will need the longer time to bake.

Step 10: Remove from oven and allow to cool for about 5 minutes then remove from muffin tin and enjoy!

Level Up - Making Bakery Style Muffins

The biggest question I get when making muffins is how to get them super tall, domed and bakery style worthy? There are two big tricks and one bonus trick!

A little trick I learned from my friend Kristie from The Sweet and Simple Kitchen years ago is spreading out your muffins in the tin. Leaving an empty muffin cavity is a GAME CHANGER! This will give you those beautiful, glorious muffins tops without a squishy mushroom top.
Starting to bake your muffins at a higher temperature for 5 minutes. This blast of heat helps to activate the leaveners and give your muffins an extra initial rise. Then continue baking at the standard temperature.
The last trick is not necessary because I make those glorious muffins with just the two tricks above. But if you want to go the EXTRA MILE, parchment tulip liners are the best! I'm talking the tall parchment liners. You can make them on your own by cutting parchment square or purchase pre-made ones (which is what I usually do). Having the nice high sides allows you to fill your muffin cavity more than you normal would with a standard muffin liner. These are also great when you have a crumb topping to ensure it all gets on there and doesn't fall off. And they looks super pretty and elegant! Definitely great for a party.

Some Helpful Tools

This is really almost a one bowl recipe but there are a few things that I love using to make these muffins super elegant.

Tulip Muffin Liners - I really love these and they make muffins are pretty! You can also make your own using parchment paper if you want to go that route.

Date Molasses - A great addition to these muffins, you can also use it to make this Date Anise Molasses Breakfast Cake.

How to Store

These muffins are fantastic the day they are baked of course, but they hold well in the fridge for 5 days. Once refrigerated, pop an individual muffin into the microwave for 10-15 seconds to warm for the best flavor.

You can also freeze. Wrap or place in an airtight container and freeze for 4-5 months. Once ready to enjoy, remove and place in fridge to thaw and heat in microwave when ready to enjoy.

Why We Love this Recipe

I absolutely LOVE a bakery muffin, something special about it, it just hits different. Now you can make your very own and will never go back! These have a perfect spice blend, a tangy cream cheese filling, the crunch from the pumpkin seeds, it's all simply perfection!

If you try these Bakery Style Spiced Pumpkin Cream Cheese Muffins, please let me know by leaving a rating and review below!

As always, I love seeing your creations. Please leave a review or share your dish with me on social media #cosetteskitchen which lets me know what is working for you! You can find me on Facebook, Instagram, Twitter , Tiktok and Pinterest. For more delicious recipes to your inbox, sign up for my newsletter!

xoxo,
Cosette