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These 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, these are light and moist and that cream cheese filling just happens to set them over the top!

Garnished with pumpkin seeds these are just like your favorite Starbucks recipe, but one that you can make in the comforts of your own home!

I love when I am able to make some of my favorite restaurant recipes at home, it saves me time and money and who doesn’t love that?

These Pumpkin Cream Cheese Muffins are a staple around here and we make them at least twice a month, they are a great breakfast or even dessert.

If you are a fan of pumpkin, cheesecake and muffins then this recipe is perfect for you! They are easy, tasty and absolutely one of the best things you will taste.

Some of my other favorite muffin recipes we have on our site include: Chocolate Chip Muffins, Best Blueberry Muffins and Apple Banana Oat Muffins.

WHY THIS RECIPE WORKS:

  • With readily available ingredients, these bake up quickly.
  • The cream cheese center really offsets the muffins and gives them an over the top flavor and texture.
  • These can easily be doubled and saved for later consumption.

INGREDIENTS NEEDED (FULL RECIPE BELOW):

All-purpose flour
Granulated sugar
Baking powder
Baking soda
Salt
Pumpkin spice
Pumpkin puree
Unsalted butter
Vanilla bean paste or extract
Egg
Pumpkin seeds, optional
Cream cheese 
Milk

HOW TO MAKE PUMPKIN CREAM CHEESE MUFFINS:

  1. 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.
  2. In a medium-sized bowl, whisk together the pumpkin, melted butter, vanilla, and egg.
  3. 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.
  4. Fill 12 prepared muffin tins evenly with the muffin mixture. Next, make the cream cheese filling.
  5. Place all of the ingredients in a medium-sized bowl. Using a hand mixer, mix on medium speed until smooth.
  6. 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.
  7. Take the pumpkin seeds and evenly distribute them around the outsides of the batter if desired.
  8. 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.

DO I HAVE TO USE PUMPKIN SEEDS?

No you do not have to use pumpkin seeds, to make them like Starbucks then the pumpkin seeds are needed. But they are more or less just for decoration.

We personally love eating pumpkin seeds so we love them in this recipe, but you can absolutely leave them off if you are not a fan or can’t find any!

CAN I MAKE THESE WITHOUT THE CREAM CHEESE FILLING?

Absolutely! If you just want a plain Pumpkin Muffin then you can leave out the cream cheese filling. But trust me the filling is totally worth it!

CAN I SWIRL THE CREAM CHEESE MIXTURE?

If you want the cream cheese mixture throughout these Pumpkin Cream Cheese Muffins you absolutely can take a toothpick and swirl it around.

This will make the cream cheese throughout the muffins instead of having it dolloped right in the middle, This is a personal choice so you can do what you’d like.

HOW TO STORE:

These can be stored in an airtight container or ziptop bag in the refrigerator where they will keep for up to 3-4 days.

You can also freeze these. Take any leftover muffins and place them on a sheet tray after they have cooled all 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. These will keep in the freezer for about 3 months.

Take out the desired amount of muffins you want to defrost, let them sit on the counter until they reach room temperature and voila!

TIPS AND TRICKS:

  • Make sure that you use pumpkin puree and not pumpkin pie filling.
  • These can be doubled or tripled.
  • These can be frozen, see my tips above.
  • The pumpkin seeds are optional.
  • You can swirl the cream cheese mixture through the muffin if you’d like instead of placing it in the center.

If you love copycat recipes like me that are super easy to make, then you have to make a batch of my Pumpkin Cream Cheese Muffins.

If you like this recipe you might also like:

If you’ve tried these PUMPKIN CREAM CHEESE MUFFINS let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!

This Silly Girls Kitchen Logo
4.92 from 131 votes

Pumpkin Cream Cheese Muffins (Starbucks Copycat!)

Author Dana at ThisSillyGirlsKitchen.com
Prep: 10 minutes
Cook: 19 minutes
Total: 29 minutes
These Pumpkin Cream Cheese Muffins, pumpkin muffins stuffed with sweetened cream cheese and garnished with pumpkin seeds. Just like Starbucks, but better!
Servings 12 muffins

Ingredients
  

Cream Cheese Filling

Instructions

  • 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.

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.

Notes

  1. Make sure that you use pumpkin puree and not pumpkin pie filling.
  2. These can be doubled or tripled.
  3. These can be frozen, see my tips above.
  4. The pumpkin seeds are optional.
  5. You can swirl the cream cheese mixture through the muffin if you'd like instead of placing it in the center.

Nutrition

Calories: 203kcal | Carbohydrates: 30g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 34mg | Sodium: 178mg | Potassium: 138mg | Fiber: 1g | Sugar: 16g | Vitamin A: 5030IU | Vitamin C: 1.3mg | Calcium: 38mg | Iron: 1.4mg
Nutrition Disclaimer
Course Baked Good, Breakfast, muffins
Cuisine Traditional

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4.92 from 131 votes (105 ratings without comment)

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49 Comments

  1. Tessa Maurer says:

    3 stars
    These were good but not the greatest. The batter was super dry and dense. I ended up adding some milk and butter. When they cooked they came out dense and not fluffy or very moist. The cream cheese definitely saved the muffin. Was still good to eat but the batter could use some adjusting. Cream cheese filling was good, I just needed double of what the recipe says.

  2. Janis Stojkov says:

    Is pumpkin spice the same as pumpkin pie spice?

  3. 5 stars
    Absolutely awesome! I had to replace the pumpkin spice with nutmeg/cinnamon/ginger because you cannot buy it in my country, at least I don’t think so. Thank you for the recipe!

  4. Joan Fasulo says:

    5 stars
    I made these about a month ago and everyone enjoyed them. This time I doubled the recipe. Oh and both times I swirled the cream cheese as suggested. Excellent! Thank you for the recipe.

  5. 4 stars
    These taste SO delicious, especially the cream cheese filling, and I was surprised how similar they did taste to Starbucks – only better. And I love the Starbucks one. I was apprehensive initially as the batter is very thick, and it did take about 8 minutes longer to bake to get a clean tooth pick. The cake part is extremely moist, when I unwrapped it from the muffin liner a lot of it stuck. I will definitely be making again though so I may try adding less pumpkin purée and seeing if that makes a difference.

  6. 2 stars
    I gave it 2 stars because they were moist and looked incredible, but taste wise they were completely flavourless. Not even close to Starbucks copycat!

    I’d suggest adding in more pumpkin spice (double if not triple the asked amount)

  7. Rebecca Strouse says:

    5 stars
    They turned out exactley as you said. They are very moist and oh so yummy! My teen granddaughters are excited to share them with their Starbuck fan friends.
    I even made a gluten free batch just as good. I did use cinnamon, clove , nutmeg and ginger instead of pumpkin spice and a bit more generous with it. They will be a new favorite for Christmas breakfast. Thankyou

  8. 2 stars
    I followed the recipe exactly. There is TOO MUCH BAKING SODA AND BAKING POWDER! I can taste it after the muffins are baked. FAULTY RECEIPE

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