Ingredients
Scale
- For the Muffin Batter:
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
- 2 large eggs, room temperature
- 1 can (15 oz) pumpkin puree (not pie filling)
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
Instructions
- Step 1: Preheat and Prepare: Preheat your oven to 425°F (218°C). This high initial heat helps the muffins rise rapidly, creating those iconic bakery-style domes. Line a 12-cup standard muffin tin with paper liners or grease them thoroughly with non-stick spray.
- Step 2: Mix the Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, salt, and pumpkin pie spice. Ensure there are no large lumps of brown sugar left in the mixture.
- Step 3: Combine Wet Ingredients: In a separate medium bowl, whisk the pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth. Slowly pour the wet ingredients into the dry ingredients. Use a spatula to fold the mixture together until just combined. Do not overmix, as this will make the muffins tough.
- Step 4: Prepare the Cream Cheese Filling: In a small bowl, beat the softened cream cheese, sugar, egg yolk, and vanilla extract together until the mixture is creamy and lump-free. You can use a hand mixer or a sturdy whisk for this step.
- Step 5: Fill the Muffin Tins: Fill each muffin cup about ¾ of the way full with the pumpkin batter. Make a small indentation in the center of the batter using the back of a spoon. Drop about a tablespoon of the cream cheese mixture into the center of each muffin. Use a toothpick to gently swirl the cream cheese into the pumpkin batter for a marbled effect.
- Step 6: Bake and Cool: Place the tin in the oven and bake at 425°F for 5 minutes. Then, without opening the oven door, reduce the temperature to 350°F (175°C) and bake for an additional 15-17 minutes. A toothpick inserted into the cake part should come out clean. Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack.
- Cook Time: 42 minutes