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Pumpkin Cream Cheese Muffins (Recipe)
This is a BAKESHOP Collection recipe available here as an individual à la carte purchase for those who prefer to buy select recipes without a full subscription. You’re purchasing the recipe only, written exactly as it appears in the Bakeshop Collection—no additional content, variations, or extra formatting beyond what is shown here.
The Pumpkin Cream Cheese Muffin is a soft, plush bakery muffin with a velvety pumpkin crumb and a silky cream cheese filling baked directly into the center. This recipe creates a high-end fall bakery muffin that is as visually striking as it is flavorful.
This batter uses real pumpkin puree (canned or roasted), a warm blend of fall spices, and professional-grade ingredients improved structure, softness, and moisture retention. A whipped cream cheese center creates a luscious contrast in texture and flavor, perfect for cafés, markets, or elevated home baking.
This recipe yields a plush, moist muffin with a balanced spice profile—not overly sweet, but rich and aromatic, ideal for pairing with coffee, chai, or maple-based toppings. The batter is stable, easy to portion, and bakes up with a beautiful dome, making it suitable for both small-batch and wholesale production.
Yields approximately 10–12 muffins, depending on liner size and batter weight. Instructions include precise temperatures and internal bake targets for perfect texture and doneness.
PLEASE NOTE:
This recipe is provided in metric measurements only.
By purchasing this listing, you acknowledge that you are receiving a digital recipe file as-is — no edits, no extras, and no refunds.
Some recipes in the Bakeshop Collection may call for professional baking ingredients such as Instant Clearjel, emulsions, or invert sugar.
If you bake using volume (cups/spoons), you are responsible for conversions. This recipe does not include alternate formats.
These are professionally developed recipes intended for confident bakers. This listing does not include tutorials, step-by-step photos, or visual guides.
This Pumpkin Cream Cheese Muffin is part of the Bakeshop Collection and is being offered as an individual à la carte recipe. It is not included in other muffin vaults or bundles.
Future seasonal flavor variations based on this muffin base may be released separately.
This recipe is exclusive to the Bakeshop website.
RECIPE USE & SHARING DISCLAIMER
This recipe is a paid digital product created by Carter’s Bakeshop and is intended for individual use only by the purchaser. By purchasing or downloading this recipe, you agree to the following terms:
Do not share, resell, distribute, repost, or re-upload this file or its contents in any format, digital or printed.
This recipe is not transferable and may not be posted publicly on websites, blogs, social media, or forums.
Group-sharing, rewording, or paraphrasing for content-sharing purposes is strictly prohibited.
You are welcome to bake and sell finished products made with this recipe, but not the recipe itself.
All rights, including the recipe formulation, workflow, and written content, remain the intellectual property of Carter’s Bakeshop.
Please respect the time, testing, and development invested into each recipe. Every purchase supports the continued creation of high-quality, small-batch, professional bakery recipes through the Bakeshop Collection and the Market.
This is a BAKESHOP Collection recipe available here as an individual à la carte purchase for those who prefer to buy select recipes without a full subscription. You’re purchasing the recipe only, written exactly as it appears in the Bakeshop Collection—no additional content, variations, or extra formatting beyond what is shown here.
The Pumpkin Cream Cheese Muffin is a soft, plush bakery muffin with a velvety pumpkin crumb and a silky cream cheese filling baked directly into the center. This recipe creates a high-end fall bakery muffin that is as visually striking as it is flavorful.
This batter uses real pumpkin puree (canned or roasted), a warm blend of fall spices, and professional-grade ingredients improved structure, softness, and moisture retention. A whipped cream cheese center creates a luscious contrast in texture and flavor, perfect for cafés, markets, or elevated home baking.
This recipe yields a plush, moist muffin with a balanced spice profile—not overly sweet, but rich and aromatic, ideal for pairing with coffee, chai, or maple-based toppings. The batter is stable, easy to portion, and bakes up with a beautiful dome, making it suitable for both small-batch and wholesale production.
Yields approximately 10–12 muffins, depending on liner size and batter weight. Instructions include precise temperatures and internal bake targets for perfect texture and doneness.
PLEASE NOTE:
This recipe is provided in metric measurements only.
By purchasing this listing, you acknowledge that you are receiving a digital recipe file as-is — no edits, no extras, and no refunds.
Some recipes in the Bakeshop Collection may call for professional baking ingredients such as Instant Clearjel, emulsions, or invert sugar.
If you bake using volume (cups/spoons), you are responsible for conversions. This recipe does not include alternate formats.
These are professionally developed recipes intended for confident bakers. This listing does not include tutorials, step-by-step photos, or visual guides.
This Pumpkin Cream Cheese Muffin is part of the Bakeshop Collection and is being offered as an individual à la carte recipe. It is not included in other muffin vaults or bundles.
Future seasonal flavor variations based on this muffin base may be released separately.
This recipe is exclusive to the Bakeshop website.
RECIPE USE & SHARING DISCLAIMER
This recipe is a paid digital product created by Carter’s Bakeshop and is intended for individual use only by the purchaser. By purchasing or downloading this recipe, you agree to the following terms:
Do not share, resell, distribute, repost, or re-upload this file or its contents in any format, digital or printed.
This recipe is not transferable and may not be posted publicly on websites, blogs, social media, or forums.
Group-sharing, rewording, or paraphrasing for content-sharing purposes is strictly prohibited.
You are welcome to bake and sell finished products made with this recipe, but not the recipe itself.
All rights, including the recipe formulation, workflow, and written content, remain the intellectual property of Carter’s Bakeshop.
Please respect the time, testing, and development invested into each recipe. Every purchase supports the continued creation of high-quality, small-batch, professional bakery recipes through the Bakeshop Collection and the Market.