Pumpkin Cream Cheese Muffins

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Calling all pumpkin lovers, pumpkin season is officially here, and what better way to embrace the season than with a batch of warm, delicious pumpkin cream cheese muffins? These pumpkin muffins are bursting with pumpkin flavor and have the yummiest, sweet cream cheese filling. Not only are they easy to whip up, but the delicious aroma that fills your kitchen while they bake, is guaranteed to bring a cozy vibe to your home this fall season.

 These pumpkin cream cheese muffins are always a huge hit in our house. Before I started learning about the terrible ingredients, I would always get the Starbucks pumpkin muffin. It was honestly one of my favorite things to get from Starbucks. So I had to figure out a way to make it myself. I love regular pumpkin muffins too, but there is just something about creamy cheesecake center, that makes these the best pumpkin muffins. Between the pumpkin spice flavor and cheesecake filling, this great recipe just might be your new fall favorite!

Ingredients

For the Muffin 

1 ½ cup all-purpose flour

1 cup granulated sugar

1 tsp baking powder

½ tsp baking soda

½ tsp salt

1 ½ tsp pumpkin pie spice

½ tsp cinnamon

1 ½ cups pumpkin puree

1 large egg, at room temperature

¼ cup unsalted butter, melted

1 ½ tsp vanilla extract

For cream cheese filling

8 oz cream cheese, at room temperature

½ cup powdered sugar

2 tsp all-purpose flour

1/2 tsp vanilla extract

pinch of salt

Instructions

1. Preheat the oven to 350F. 
2. In a bowl, mix together the dry ingredients (all-purpose flour, sugar, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon). Then set aside.
3. In seperate bowl, whisk together all of the wet ingredients (pumpkin puree, egg, butter, and vanilla extract).
4. Combine the dry ingredients and the wet ingredients. Stir just until combined. Do not over mix.
5. Line the muffin pan with muffin liners, or grease your muffin pan with non-stick cooking spray. 
6. Divide batter evenly between the 12 muffin liners (they will be about 2/3 full). Then set aside.
7. In a small bowl, mix together the softened cream cheese, powdered sugar, flour, vanilla extract, and salt. 
8. Scoop the cream cheese mixture into a piping bag or ziplock.
9. Using your piping bag or ziplock bag, in the center of each muffin, fill with 1-2 tbsp of cream cheese filling. I place the piping bag semi-deep in the center of the muffins to ensure the filling is not just on the tops of the muffins, but filling the inside of the muffins!
10. Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let them cool in the muffin pan for 10 minutes. Then remove from the muffin pan and enjoy!

Tips

• Feel free to use light brown sugar as well, they will have a richer flavor. I personally love it with the white sugar, but brown will work if that’s all you have!
• You can use own pumpkin puree if you would like, it does not have to be canned.
• Add some chopped pumpkin seeds to the tops before you bake – to make it the most authentic like the Starbucks pumpkin cream cheese muffins.
• For the most moist pumpkin muffin, be sure to not over bake. 
• Store any leftover pumpkin muffins in a airtight container, they should be able to store well for a couple of days
• You can freeze these for up to 3 months. Whenever you’re ready to eat, just thaw them out on the counter, or in the fridge. They’re ready to eat when thawed.
• Turn this recipe into pumpkin bread by pouring the pumpkin batter in a loaf pan instead of muffin tins. You can add in the cream cheese dollops and use a fork or knife to give it a swirl effect! You can also do the same for the muffins, if you’d like pumpkin cream cheese swirl muffins.

Pumpkin Cream Cheese Muffins

Pumpkin cream cheese muffins are a delightful treat that combines the warm flavors of fall with the richness of cheesecake. These muffins are easy to make at home, featuring a fluffy pumpkin base studded with pockets of creamy cheese filling. Perfect for breakfast, snacks, or even dessert, they're a delicious way to celebrate the autumn season.

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Rate

Prep Time 8 minutes minutes

Cook Time 20 minutes minutes

Total Time 28 minutes minutes

Ingredients

For the Muffin

• 1 ½ cup all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 ½ tsp pumpkin pie spice
• ½ tsp cinnamon
• 1 ½ cups pumpkin puree
• 1 large egg at room temperature
• ¼ cup unsalted butter melted
• 1 ½ tsp vanilla extract

For the Cream Cheese Filling

• 8 oz cream cheese at room temperature
• ½ cup powdered sugar
• 2 tsp all-purpose flour
• 1/2 tsp vanilla extract
• pinch of salt

Instructions

• Preheat the oven to 350F.
• In a bowl, mix together the dry ingredients (all-purpose flour, sugar, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon). Then set aside.
• In seperate bowl, whisk together all of the wet ingredients (pumpkin puree, egg, butter, and vanilla extract).
• Combine the dry ingredients and the wet ingredients. Stir just until combined. Do not over mix.
• Line the muffin pan with muffin liners, or grease your muffin pan with non-stick cooking spray.
• Divide batter evenly between the 12 muffin liners (they will be about 2/3 full). Then set aside.
• In a small bowl, mix together the softened cream cheese, powdered sugar, flour, vanilla extract, and salt.
• Scoop the cream cheese mixture into a piping bag or ziplock.
• Using your piping bag or ziplock bag, in the center of each muffin, fill with 1-2 tbsp of cream cheese filling. I place the piping bag semi-deep in the center of the muffins to ensure the filling is not just on the tops of the muffins, but filling the inside of the muffins!
• Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let them cool in the muffin pan for 10 minutes. Then remove from the muffin pan and enjoy!

Notes

• Feel free to use light brown sugar as well, they will have a richer flavor. I personally love it with the white sugar, but brown will work if that’s all you have!
• You can use own pumpkin puree if you would like, it does not have to be canned.
• Add some chopped pumpkin seeds to the tops before you bake – to make it the most authentic like the Starbucks pumpkin cream cheese muffins.
• For the most moist pumpkin muffin, be sure to not over bake. 
• Store any leftover pumpkin muffins in a airtight container, they should be able to store well for a couple of days
• You can freeze these for up to 3 months. Whenever you’re ready to eat, just thaw them out on the counter, or in the fridge. They’re ready to eat when thawed.
• Turn this recipe into pumpkin bread by pouring the pumpkin batter in a loaf pan instead of muffin tins. You can add in the cream cheese dollops and use a fork or knife to give it a swirl effect! You can also do the same for the muffins, if you’d like pumpkin cream cheese swirl muffins.

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So there you have it! These pumpkin cream cheese muffins are a true taste of fall, they make for a  perfect fall breakfast, afternoon snack, or even a delightful dessert. With their fluffy pumpkin base and decadent cream cheese center, they’re sure to become a new favorite. For even more pumpkin inspiration, browse through our other pumpkin recipes – you might just discover your new go-to fall treat! But be warned, these muffins might just be the best muffin you ever bake. And be sure to share with family and friends!

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