Pumpkin Cream Cheese Muffins, pumpkin muffins stuffed with sweetened cream cheese and garnished with pumpkin seeds. Just like Starbucks, but better!
Pumpkin Cream Cheese Muffins are a yummy breakfast treat that I could enjoy year round! But, there is just something about enjoying a warm pumpkin muffin on a crisp fall morning that I can’t get enough of!
I’ve noticed over the years that a lot of muffins are sometimes pretty dense. Not this muffin recipe, oh no!
They are light and moist and that cream cheese filling just happens to set them over the top!
Let’s get real… I love Starbucks. Their pumpkin bread is ah-mazing. But, there is just something extra special about Starbucks pumpkin cream cheese muffins.
After having my third of the season, I knew I had to try and make them at home to enjoy whenever I wanted!
I actually used my banana cupcakes recipe as a base for these muffins. And, it worked out perfectly!
Why would you use a cupcake recipe for muffins?
Hear me out. My banana cupcakes are a tried and true recipe, working perfectly every time.
I knew that adding pumpkin puree to the mix would make the cupcakes slightly more dense, and I was right! These muffins came out so perfectly that I’m not mad about using a cupcake recipe at all, they are the perfect muffin texture!
In my opinion, almost every muffin and/or cupcake would be enhanced with this cream cheese filling!
Everything from Cranberry Pumpkin Muffins to Apple Cider Cupcakes would be so amazing with that filling!
Pumpkin Cream Cheese Muffins Directions:
- Mix muffin batter that consists of pumpkin puree, flour, butter and more. Fill lined muffin tin evenly with the mixture for 12 muffins.
- Pipe cream cheese filling in the middle of each muffin.
- Top with roasted pumpkin seeds. I love the texture these add, plus they look so pretty!
- Bake at 350 degrees for 17-19 minutes, let cool and enjoy!
That’s it! These are very simple to make and they freeze beautifully too.
How do you freeze these muffins?
Take any leftover muffins (or if you are making a double or triple batch, which I recommend!) and place them on a sheet tray after they have cooled alllll the way. Wrap the entire sheet tray with plastic wrap three times all around. Making sure they are completely sealed.
Then, just pop it in the freezer and let them freeze completely. Take out the desired amount of muffins you want to defrost, let them sit on the counter until they reach room temperature and voila!
You can enjoy these pumpkin muffins whenever you wish.
Even more pumpkin recipes:
- 1½ Cup all purpose flour
- ¾ Cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon pumpkin spice
- 1½ Cup pure pumpkin puree
- ¼ Cup (4 tablespoons) unsalted butter, melted and cooled
- 1 teaspoon vanilla bean paste or extract
- 1 egg, lightly beaten
- 2 teaspoons toasted pumpkin seeds for garnish (optional)
- 4 ounces cream cheese, softened
- ½ teaspoon vanilla bean paste or extract
- 1 teaspoon all-purpose flour
- 2 tablespoons plus 2 teaspoons granulated sugar
- 1 teaspoon milk
- Preheat oven to 350 degrees. In a large bowl, mix together the flour, sugar, baking powder, baking soda, salt, and pumpkin spice. Stir to combine, set aside.
- In a medium-sized bowl, whisk together the pumpkin, melted butter, vanilla, and egg.
- Make a well in the middle of the dry mixture and pour the wet mixture into the bowl. Stir with a large spoon until just combined and there are no dry pockets.
- Fill 12 prepared muffin tins evenly with the muffin mixture. Next, make the cream cheese filling.
- Place all of the ingredients in a medium-sized bowl. Using a hand mixer, mix on medium speed until smooth.
- Place mix into a piping bag or a ziplock bag and cut off a small amount off one corner. Place the piping bag into the muffins one at a time and fill insides with the cream cheese. Evenly distribute cream cheese mixture along with all the muffins, leaving a little dollop on top of each.
- Take the pumpkin seeds and evenly distribute them around the outsides of the batter if desired.
- Bake for 17-19 minutes until a toothpick inserted into the bread part of the muffins comes out mostly clean. Let cool in the tin for 10 minutes, take them out and place on a wire rack to cool completely.
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