Ingredients:

  • 4 oz (115 g) full fat Cream Cheese, softened
  • 1/4 cup (50 g) Granulated Sugar (for filling)
  • 1 Large Egg Yolk
  • 1/2 tsp (2.5 ml) Pure Vanilla Extract (for filling)
  • 1 3/4 cups (210 g) All-Purpose Flour, sifted
  • 1 tsp (5 g) Baking Soda
  • 1/2 tsp (2.5 g) Baking Powder
  • 1 tsp (5 ml) Ground Cinnamon
  • 1/2 tsp (2.5 ml) Ground Ginger
  • 1/4 tsp (1.25 ml) Ground Nutmeg
  • 1/2 tsp (3 g) Fine Sea Salt
  • 1/2 cup (100 g) Light Brown Sugar, packed
  • 1/2 cup (100 g) Granulated Sugar (for batter)
  • 1/2 cup (120 ml) Vegetable Oil (or neutral oil)
  • 2 Large Eggs, room temperature
  • 1 cup (240 g) 100% Pure Pumpkin Purée (not pie filling)
  • 1/4 cup (60 ml) Whole Milk
  • 1 tsp (5 ml) Pure Vanilla Extract (for batter)

Instructions:

  1. Preheat the oven to 425°F (220°C). Line the standard 12-cup muffin tin with paper cases.
  2. Make the Filling: In a small bowl, combine the softened cream cheese, 1/4 cup granulated sugar, egg yolk, and 1/2 tsp vanilla extract. Beat or whisk until completely smooth and lump-free. Set aside.
  3. Combine Dry Ingredients: Sift the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt into a large bowl. Whisk briefly to ensure the leaveners and spices are evenly distributed.
  4. Combine Wet Ingredients: In a separate large bowl, whisk together the brown sugar, remaining granulated sugar, and oil until combined.
  5. Add Eggs and Pumpkin: Whisk in the two large eggs one at a time until incorporated. Then, stir in the pumpkin purée, milk, and 1 tsp vanilla extract until smooth.
  6. Combine Wet and Dry: Pour the wet pumpkin mixture into the dry ingredients. Using a rubber spatula, gently fold the batter together until just combined. Stop mixing when only a few streaks of flour remain to ensure tender muffins.
  7. Fill the Tins: Spoon the muffin batter into the prepared liners, filling each about two-thirds full.
  8. Add the Swirl: Place a generous tablespoon of the cream cheese filling into the centre of each muffin.
  9. Create the Swirl (The Trick): Using a toothpick or the tip of a small knife, gently drag the filling into the pumpkin batter 2–3 times to create a decorative marble effect.
  10. Bake (High Heat Start): Place the tin in the preheated oven at 425°F (220°C) for exactly 5 minutes. This creates the bakery-style dome.
  11. Reduce Heat and Finish: Without opening the oven door, reduce the temperature to 375°F (190°C). Continue baking for 15–17 minutes, or until a toothpick inserted into the muffin batter (avoiding the center filling) comes out clean.
  12. Cool: Transfer the muffins immediately to a wire rack to cool completely.