Ingredients:

  • 4 oz Cream Cheese, full-fat block, softened
  • 1/4 cup Granulated Sugar (for filling)
  • 1 Large Egg Yolk
  • 1/2 tsp Vanilla Extract
  • 1 ¾ cups All-Purpose Flour, sifted
  • 1/2 cup Light Brown Sugar, packed
  • 1/4 cup Granulated Sugar (for batter)
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Kosher Salt
  • 1 tsp Ground Cinnamon
  • 1/2 tsp Ground Ginger
  • 1/4 tsp Ground Nutmeg
  • 1/8 tsp Ground Cloves
  • 1 cup Pumpkin Purée (not pumpkin pie filling)
  • 2 Large Eggs, room temperature
  • 1/2 cup Neutral Oil (Canola or Vegetable)
  • 1/4 cup Milk (Whole or Buttermilk), room temperature

Instructions:

  1. Combine Ingredients: In a medium bowl, beat the softened cream cheese, granulated sugar, egg yolk, and vanilla extract until completely smooth and lump-free.
  2. Chill: Transfer the filling mixture to a piping bag or a small Ziploc bag (or simply place the bowl) in the refrigerator while preparing the batter.
  3. Preheat & Prep: Preheat the oven to 400°F (200°C). Line the 12-cup muffin tin with paper liners.
  4. Combine Dry Ingredients: In a large bowl, whisk together the flour, both sugars, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until thoroughly combined.
  5. Combine Wet Ingredients: In a separate large bowl, whisk together the pumpkin purée, eggs, oil, and milk until smooth and uniform.
  6. Mix Batter: Pour the wet ingredients into the dry ingredients. Using a rubber spatula, gently fold until just combined. A few streaks of flour are acceptable—do not overmix.
  7. Fill Liners: Divide the pumpkin batter evenly among the 12 muffin liners, filling each roughly two-thirds full (about 1/4 cup per liner).
  8. Add Filling: Take the chilled cream cheese mixture. Pipe or spoon a generous dollop (about 1 tablespoon) directly into the center of the pumpkin batter.
  9. Swirl (Optional): Use a clean toothpick to create a gentle swirl through the cream cheese and batter, being careful not to scrape the bottom.
  10. The Initial Hot Blast: Place the muffins in the 400°F (200°C) oven and bake for 5 minutes.
  11. Reduce Heat & Continue: Immediately reduce the oven temperature to 375°F (190°C) and continue baking for another 17–20 minutes, or until a skewer inserted into the pumpkin cake (avoiding the cream cheese) comes out clean.
  12. Cool: Transfer the muffins to a wire rack immediately and allow to cool completely before enjoying.