Pumpkin Cream Cheese Muffins
These easy pumpkin cream cheese muffins are soft, moist and warmly spiced with a sweet cream cheese filling in the center. Inspired by the Starbucks pumpkin cream cheese muffin, they’re an easy homemade fall breakfast or snack made with pumpkin puree and pumpkin pie spice.
They’re one of those fall recipes that feels a little more special than a basic pumpkin muffin without being difficult to make. The pumpkin keeps the muffins tender and moist, while the sweet cream cheese center gives them that rich, almost cheesecake-like bite.
If you love the Starbucks version but want to make a whole batch at home, this recipe makes 12 muffins and takes less than 40 minutes from start to finish.
Why You’ll Love These Pumpkin Cream Cheese Muffins
These muffins are a great recipe to make when pumpkin season arrives because they use simple baking ingredients and canned pumpkin puree, but still feel like a bakery-style treat.
The combination of pumpkin pie spice, vanilla and pumpkin gives the muffins plenty of warm fall flavor, while the cream cheese filling adds just enough sweetness and richness. They’re perfect with coffee in the morning, as an afternoon snack, or as an easy addition to a fall brunch.
Ingredients for Pumpkin Cream Cheese Muffins
You’ll find the exact measurements in the recipe card below, but here are a few of the key ingredients that make these muffins work.
Pumpkin puree: Make sure you use 100% pure pumpkin rather than pumpkin pie filling. Pumpkin puree adds moisture, color and pumpkin flavor without adding extra sugar or spices.
Pumpkin pie spice: This gives the muffins their classic fall flavor without having to measure several individual spices.
Melted butter: Butter gives the pumpkin muffin batter a rich flavor and tender texture. Let it cool slightly before mixing it with the other wet ingredients.
Cream cheese: Softened cream cheese creates the creamy filling in the center of each muffin.
Vanilla: Vanilla is used in both the pumpkin batter and the cream cheese filling and helps bring all of the warm flavors together.
How to Make Pumpkin Cream Cheese Muffins
These cream cheese filled pumpkin muffins come together in just a few basic steps.
First, mix the dry ingredients, including the flour, sugar, baking powder, baking soda, salt and pumpkin pie spice.
In a separate bowl, combine the pumpkin puree with the melted butter, vanilla and egg. Stir the wet and dry ingredients together just until combined. You don’t want to overmix muffin batter because that can make the finished muffins tougher.
Divide the pumpkin batter between 12 prepared muffin cups.
For the filling, beat softened cream cheese with sugar, flour, vanilla and a small amount of milk until smooth. Transfer the cream cheese mixture to a piping bag or a plastic bag with one corner snipped off, then pipe the filling down into the center of each muffin.
Bake at 350°F for about 18 minutes, or until the muffins are cooked through.
How Do You Get the Cream Cheese in the Middle?
Instead of simply spooning the cream cheese mixture on top, push or pipe the filling down into the pumpkin muffin batter.
As the muffins bake and rise, the pumpkin batter surrounds the cream cheese and creates that creamy center that makes Starbucks-style pumpkin cream cheese muffins so good.
You don’t need to make a complicated cheesecake filling or bake the cream cheese separately first.
Can I Use Pumpkin Pie Filling Instead of Pumpkin Puree?
I recommend using 100% pure pumpkin puree for these muffins.
Pumpkin pie filling already contains sweeteners and spices, so substituting it for plain pumpkin puree can change both the sweetness and flavor of the recipe. Your recipe is specifically developed using pumpkin puree.
Tips for the Best Pumpkin Cream Cheese Muffins
Make sure your cream cheese is softened before mixing the filling so it becomes smooth and easy to pipe.
Let the melted butter cool slightly before adding it to the pumpkin mixture.
Mix the batter only until the wet and dry ingredients are combined.
And when you add the cream cheese filling, pipe it into the center of the muffin rather than leaving all of it sitting on top.
How to Store Pumpkin Cream Cheese Muffins
Because these muffins contain a cream cheese filling, I recommend storing leftovers in an airtight container in the refrigerator.
You can enjoy them chilled or let one sit at room temperature for a little while before eating. If you prefer a warmer muffin, gently warm it before serving.
What to Serve With Pumpkin Cream Cheese Muffins
These pumpkin muffins are especially good with a hot cup of coffee or tea and make an easy fall breakfast or afternoon snack.
They would also be great for a fall brunch, Thanksgiving morning, or anytime you want an easy pumpkin recipe that feels a little more special than a plain muffin.
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Pumpkin Cream Cheese Muffins
- Total Time: 38 minutes
- Yield: 12 muffins 1x
Description
These easy pumpkin cream cheese muffins are soft, moist, and warmly spiced with a sweet cream cheese filling in the center. Inspired by the Starbucks favorite, they’re a simple homemade fall muffin perfect for breakfast, brunch, or an afternoon snack.
Ingredients
Dry Ingredients:
• 1 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon pumpkin pie spice
Wet Ingredients:
• 1 teaspoon vanilla extract
• 1/2 cup unsalted butter, melted (and cooled)
1 egg
• 1 1/2 cups pumpkin puree (100% pumpkin, not pumpkin pie filling)
• Cream Cheese Filling:
• 4 ounces cream cheese, softened
• 1 teaspoon all-purpose flour
• 3 tablespoons granulated sugar
• 1/2 teaspoon vanilla extract
• 1 teaspoon milk (any type, e.g., coconut milk, regular milk)
Get Recipe Ingredients
Instructions
1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, combine flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice. Mix well to ensure everything is incorporated.
3. In a separate bowl, mix together the wet ingredients: vanilla extract, melted and cooled butter, pumpkin puree, and an egg.
4. Combine the wet and dry ingredients, stirring until just mixed to create a thick batter.
5. Prepare a 12-cup muffin tin by greasing it or using muffin liners.
Evenly distribute the batter into the muffin tin, filling each cup about two-thirds full.
6. For the cream cheese filling, combine softened cream cheese, flour, sugar, vanilla extract, and milk in a mixing bowl. Use a hand mixer (or stand mixer) to blend until smooth.
7. Flatten the muffins slightly for even cooking. Transfer the cream cheese filling to a piping bag or a plistic bag with the tip cut off.
8. Push the cream cheese filling into the center of each muffin rather than placing it on top.
9. Bake the muffins in the preheated oven for about 18 minutes, checking for a golden appearance and using a toothpick to ensure they come out clean.
10. Let the muffins cool before serving. Enjoy them fresh, ideally with coffee!
- Prep Time: 20
- Cook Time: 18
- Category: breakfast
- Method: Baked
- Cuisine: American
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