Pumpkin Cream Cheese Muffin Recipe

baking Recipe Vanilla

Its Fall! Not that you would know if sitting in LA with a high of 90! But its in the air, and its in our kitchens...thoughts of pumpkin pies, muffins, lattes and everything else that tells us that the Holidays - and baking season - is here! So we present below Chef Hugo's Pumpkin Cream Cheese Muffin recipe to delight your family. This recipe uses Pondicherry Dry Goods Vanilla extract.  Bake and Enjoy!


Pumpkin Spice mix

·        4 teaspoons ground cinnamon

·        2 teaspoons ground ginger

·        1/2 teaspoon ground cloves

·        1/2 teaspoon ground nutmeg

·        1/2 teaspoon ground allspice


  • 1 3/4 cups all purpose flour

  • 1 tablespoon pumpkin spice (see above)

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 15 oz can pumpkin puree

  • 1 cup granulated sugar

  • 1/2 cup packed brown sugar

  • 2 large eggs

  • 1/2 cup vegetable oil

  • 1 tablespoon vanilla extract


  • 8 oz cream cheese

  • 1/4 cup granulated sugar

  • 1 large egg yolk

  • 2 teaspoons vanilla extract

  • zest of half a lemon


Preheat oven to 375°F

Combine flour, pumpkin spice, baking soda and salt. Mix well

Separately whisk together pumpkin, sugar and brown sugar

Beat in eggs, vegetable oil and vanilla extract until fully incorporated.

Slowly add flour and mix until there are no more lumps. Don't over mix.

Fill muffin liners 3/4 of the way up. 

In a separate bowl beat cream cheese until smooth. Add in sugar, egg yolk and vanilla extract and mix until well combined.

To each muffin add about 1 tablespoon of cream cheese mixture and use a toothpick to swirl it into the batter.

Bake until a toothpick inserted in the center comes out clean. 15-20 minutes

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