Soft & moist Pumpkin Cream Cheese Muffins are even more delicious than Starbucks! Loaded with rich flavor and warm spices, these muffins have a sweet cream cheese filling that will have you craving them all season long. They’re easy to make and great for breakfast, snack or dessert!
Ditch the coffee shop treats, and make your own Starbucks Pumpkin Cream Cheese Muffins! Pumpkin spice recipes are one of my favorite things about fall. And we’re taking things up a notch with this muffin recipe and adding sweet cream cheese filling! When paired with the pumpkin flavor and warm spices, results in these turning out moist and perfectly sweet with the best fluff factor.
Why you’ll love this recipe
- Easy to make: This pumpkin muffin recipe comes together in minutes, then all you have to do is add the cream cheese filling and bake.
- Wonderful texture: Tender and moist pumpkin bread with a sweet, cheesecake-like center makes this a major treat for the tastebuds!
- Packed with fall flavor: You’ll instantly be in the mood for fall after enjoying all of the cozy spices paired with brown sugar and pumpkin.
- Breakfast or dessert: Whether you’re hosting a holiday brunch, craving something sweet for breakfast, or want to enjoy one after dinner as dessert, these muffins are perfect anytime!
Ingredients needed
This incredible pumpkin cream cheese muffin recipe is made with simple baking ingredients, most of which you probably have in your kitchen. Here’s everything you’ll need:
- Flour: Regular all-purpose flour will yield the best texture.
- Sugars: This recipe uses a combination of granulated sugar and brown sugar for a wonderful depth of flavor and a tender crumb.
- Spices: A blend of pumpkin pie spice and ground cinnamon gives these that warm, cozy, fall flavor we crave this time of year.
- Baking soda: For proper baking and lots of lift.
- Salt: Intensifies and balances out all of the delicious flavors.
- Eggs: Two eggs add fluffiness and structure to the muffins.
- Pumpkin puree: Use 100% pure canned pumpkin, NOT pumpkin pie filling, which has added spices and sugar.
- Oil: Gives these extra moisture and will lighten up the crumb more so than butter. We typically use vegetable oil, but feel free to sub with melted coconut oil, canola oil or even a light olive oil.
- Cream cheese filling: A simple mixture of cream cheese, powdered sugar and vanilla extract creates a rich, creamy filling that takes these to the next level.
How to make this recipe
- Prep: Preheat the oven to 350 degrees F. Line muffin pans with paper liners.
- Make the filling: In a medium bowl beat together the cream cheese, powdered sugar, and vanilla on medium speed until blended and smooth. Set aside.
- Mix the batter: In a large bowl or stand mixer, add the flour, sugars, spices, baking powder, baking soda, and salt. Whisk until fully incorporated. Next, add the eggs, pumpkin puree, and oil to the same bowl and whisk until the batter is lump-free and fully incorporated; about 2-3 minutes.
- Add the filling: Divide batter evenly into each muffin well. Fill a pastry bag or large ziplock bag with the cream cheese mixture and cut the corner off. Pipe cream cheese into each muffin until it begins to pour out of the top of the muffin. Top muffins with pumpkin seeds if desired.
- Bake: Place in the oven and bake for 15-20 minutes or until cooked through. Transfer to a wire rack and let cool completely before serving.
Expert tips
- Don’t over-mix ingredients: For soft, tender baked goods, it’s important to avoid over-mixing the batter. Mix just until the flour is combined and no streaks remain.
- Use fresh baking soda: If your baking soda is older than 3 months, we recommend grabbing a new one for best baking results.
- Pumpkin seeds: For a pretty presentation, add some pumpkin seeds (pepitas) on the tops of the muffins before baking.
- Keto: Try this keto-friendly pumpkin cream cheese muffin recipe next! It’s sweet, festive and has just 4 net carbs each.
Frequently asked questions
What can I use if I don’t have pumpkin pie spice?
To get 1 tablespoon of pumpkin pie spice, use 2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground ginger and 1/8 lightly heaping teaspoon ground cloves or allspice.
Can I use this recipe to make a pumpkin loaf?
We haven’t tried this specific recipe as a quick bread, but we can recommend our pumpkin bread with cream cheese icing. It’s moist, flavorful and easy to make! We’ve tested it many times and it always turns out fabulous!
Storage recommendations
It’s best to store these pumpkin cream cheese muffins in the fridge because of the cream cheese filling. They should keep fresh for up to about 5 days. If you prefer them heated, pop them in the microwave for about 30 to 45 seconds before enjoying.
For longer storage, freeze the muffins for up to 3 months. Thaw overnight in the refrigerator, then heat up in the microwave, if desired.
More pumpkin recipes
Starbucks Pumpkin Cream Cheese Muffins
Ingredients
For the muffins
- 1.5 cups all-purpose flour
- ½ cup granulated sugar
- ½ cup brown sugar, dark or light
- 1 tablespoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup pumpkin puree
- ⅔ cups vegetable oil
For the filling
- 6 oz package cream cheese, softened or at room temperature
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350 degrees F. Line muffin pans with paper liners.
- To make filling: In a medium bowl beat together the cream cheese, powdered sugar, and vanilla on medium speed until blended and smooth. Set aside.
- To make the batter: In a large bowl or stand mixer, add the flour, sugars, spices, baking powder, baking soda, and salt. Whisk until fully incorporated. Next, add the eggs, pumpkin puree, and oil to the same bowl and whisk until the batter is lump-free and fully incorporated; about 2-3 minutes.
- Divide batter evenly into each muffin well. Fill a pastry bag or large ziplock bag with the cream cheese mixture and cut the corner off. Pipe cream cheese into each muffin until it begins to pour out of the top of the muffin. Top muffins with pumpkin seeds if desired.
- Bake for 15-20 minutes or until cooked through. Transfer to a wire rack and let cool completely before serving.
Equipment
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The amount for baking powder was not listed – compared to other similar pumpkin muffin recipes, I will assume the amount should be about half of the baking soda amount.
This is the second time I’ve made this recipe.i follow the recipe but I think mine taste even better than when you buy them at starbucks.Might be because I can make 12 for the price of 1 at starbucks…lol
Yes, agreed! So much better and cheaper homemade!