Pumpkin Spice Muffins — Cream-Cheese Core

THE AUTUMN CHAPTER · H&F

Pumpkin Spice Muffins, Precisely

A plush crumb carrying our house spice profile and a cool cream-cheese center. Sweet enough to complement, never to drown.

Yield · 12 muffins Active · 15–20 min Bake · 18–22 min @ 350°F Skill · Straightforward

Method

  1. Heat. 350°F (175°C). Line a 12-cup tin.
  2. Core. Beat cream cheese, sugar, vanilla, yolk, and salt until smooth; set aside.
  3. Dry. Whisk flour, baking powder, baking soda, salt, and spices.
  4. Wet. Whisk pumpkin, eggs, sugars, oil, vanilla, and milk until glossy.
  5. Combine. Fold dry into wet just until no flour streaks remain; rest 5 minutes.
  6. Assemble. Spoon ~1 tbsp batter into each cup, add 1 tbsp cream cheese, cap with batter to ¾ full. Sprinkle demerara or pepitas.
  7. Bake. 18–22 min, domed and springy. Cool 10 min; move to rack.

Studio Variations

  • Maple Finish: brush warm tops with 1 tbsp pure maple.
  • Espresso Edge: add ½ tsp instant espresso to batter.
  • Salted Glaze: thin cream cheese with a touch of milk; finish with a few flakes of sea salt.

Make-Ahead

  • Fill cups, cover, and chill up to 12 hours; bake +2–3 min.
  • Baked muffins freeze 2 months; thaw at room temp.

Serve With

  • Black tea or cappuccino (no syrups).
  • Fresh apple slices or a sliver of aged cheddar.
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