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Bakery Style Spiced Pumpkin Cream Cheese Muffins

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  • Author: Cosette Posko
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 10-12 muffins 1x
  • Category: Muffins
  • Method: Baking
  • Cuisine: American

Description

These Bakery Style Spiced Pumpkin Cream Cheese Muffins have all the warm fall flavors you want in a muffin. Not too sweet and perfect for breakfast or an afternoon treat.

Ingredients

Units Scale

Muffin Batter & Topping

  • 4 large eggs
  • 1 1/4 cup packed brown sugar - 250 grams
  • 1/2 cup neutral oil (canola, vegetable, grapeseed, avocado) - 105 grams
  • 1/4 date molasses (or unsulfured molasses) - 65 grams
  • 1/4 cup orange juice - 60 grams
  • 1 can 100% pure pumpkin (not pumpkin pie filling) - 15oz or 425 grams
  • 2 teaspoons vanilla extract
  • 2 1/2 cups all purpose flour (spooned and leveled) - 320 grams
  • 6 Tablespoons cornstarch - 60 grams
  • 1/2 teaspoon kosher salt
  • 2 teaspoons baking powder (sifted)
  • 3/4 teaspoon baking soda (sifted)
  • 3 teaspoons ground cinnamon
  • 2 teaspoons ground nutmeg
  • 2 teaspoons ground ginger
  • 1 teaspoon ground allspice
  • 1/2 teaspoon ground cloves
  • 1/3 cup raw pumpkin seeds
  • 1 teaspoon olive oil
  • 2 teaspoons turbinado sugar (or granulated)

Cream Cheese Filling

  • 6 ounces softened cream cheese
  • 3 Tablespoons pure maple syrup
  • 1 Tablespoon all-purpose flour* only use if baking the filling with muffin
  • 3 Tablespoons powdered sugar* increase to 4 tablespoons if omitting flour
  • 1 teaspoon vanilla extract
  • pinch of salt

Instructions

  1. Preheat the oven to 400 degrees Fahrenheit and prepare two muffin tins by placing liners in EVERY OTHER cavity. Set aside.
  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.
    • 4 large eggs
    • 1 1/4 cup packed brown sugar - 250 grams
    • 1/2 cup neutral oil (canola, vegetable, grapeseed, avocado) - 105 grams
    • 1/4 date molasses (or unsulfured molasses) - 65 grams
    • 1/4 cup orange juice - 60 grams
    • 1 can 100% pure pumpkin (not pumpkin pie filling) - 15oz or 425 grams
    • 2 teaspoons vanilla extract
  3. Add your dry ingredients to the bowl of wet ingredients and fold gently with a spatula until just combined - don't overmix. Be sure to sift your baking powder, baking soda and spices.
    • 2 1/2 cups all purpose flour (spooned and leveled) - 320 grams
    • 6 Tablespoons cornstarch - 60 grams
    • 1/2 teaspoon kosher salt
    • 2 teaspoons baking powder (sifted)
    • 3/4 teaspoon baking soda (sifted)
    • 3 teaspoons ground cinnamon
    • 2 teaspoons ground nutmeg
    • 2 teaspoons ground ginger
    • 1 teaspoon ground allspice
    • 1/2 teaspoon ground cloves
  4. Fill your prepared muffin liners ALMOST to the top, leave just about 1/4" 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.
  5. In a bowl (or hand/stand mixer) whisk together your softened cream cheese, maple syrup, flour, powdered sugar, vanilla and salt until you have a creamy filling.
    • 6 ounces softened cream cheese
    • 3 Tablespoons pure maple syrup
    • 1 Tablespoon all-purpose flour* only use if baking the filling with muffin
    • 3 Tablespoons powdered sugar* increase to 4 tablespoons if omitting flour
    • 1 teaspoon vanilla extract
    • pinch of salt
  6. Place your cream cheese filling in a piping bag fitted with open tip or fill a large ziplock bag and snip the corner. In the center of each muffin, place tip into muffin batter and squeeze until you have filled the muffin about 1/3 of the way and have a bit of cream cheese batter on top.
  7. Mix your raw pumpkin seeds, turbinado sugar and olive oil in a bowl and sprinkle on top of your filled muffins.
    • 1/3 cup raw pumpkin seeds
    • 1 teaspoon olive oil 
    • 2 teaspoons turbinado sugar (or granulated)
  8. Place 2 muffins trays in the upper 1/3 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.
  9. Allow to cool for 5 minutes then remove from muffin tin and enjoy!

Notes

  • 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.

Find it online: https://cosetteskitchen.com/bakery-style-spiced-pumpkin-cream-cheese-muffins