If you love Starbucks’ seasonal pumpkin cream cheese muffins, you’re going to love this homemade version. These Cream Cheese Pumpkin Muffins are soft, moist, and warmly spiced, filled with a sweet cream cheese filling, topped with crunchy pumpkin seeds. They have all the cozy fall flavors you love about the coffee shop favorite, but they’re simple and easy to make right in your own kitchen. Enjoy these pumpkin cheesecake muffins for breakfast with a cup of coffee, as an afternoon treat, or whenever you’re craving a delicious pumpkin muffin.
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Why Make This Recipe
I absolutely adore a delicious fall muffin recipe. Especially moist and fluffy muffins filled with cozy spices. My Pumpkin Banana Muffins, Easy Pumpkin Muffins, Pear Muffins, Cinnamon Muffins, Sweet Potato Muffins, Cinnamon Streusel Muffins and Apple Cider Donut Muffins are just a few of my favorite muffins recipes from the blog. These pumpkin cheesecake muffins are filled with the coziest flavors and textures I know you’ll love.
- Layers of flavors and textures. Light and fluffy, perfectly spiced pumpkin muffins filled with creamy sweetened cream cheese to the sweet and crunchy pumpkin seed topping these, cream cheese pumpkin muffins will delight your senses.
- Easy to make and bake.These homemade fluffy pumpkin and cream cheese muffins taste like you just bought them from Starbucks, but are so simple to make at home. So skip the coffee shop, grab two bowls, a whisk and a muffin pan; then mix, fill, bake and enjoy!
- Perfect for breakfast or snacks. Make these pumpkin muffins with cream cheese for breakfast or for the perfect grab and go snack.
- You love a good copycat recipe. As much as I love grabbing a few treats along with my Starbucks coffee, it does add up so fast. Make a dozen of these cream cheese pumpkin muffins for the week for a fraction of the cost.
Ingredients and Substitutions
This pumpkin cream cheese muffins recipe requires only a handful of simple ingredients to make and you probably already have them in your pantry and fridge. If you don’t have everything on hand, make sure to check out the recommended substitutions.
- All Purpose Flour: To make this pumpkin cream cheese muffin recipe gluten free, use a good 1-1 gluten free flour. I recommend using the one from Bob’s Red Mill. Make sure to measure the flour by grams (240 g) versus cup for cup for the most accurate substitution.
- Baking Powder and Baking Soda: These both act as leaveners in this muffin recipe.
- Ground Cinnamon and Pumpkin Pie Spice: I love a lot of sweet warming spices when I bake with pumpkin. Cinnamon is particularly wonderful so I like to use more of that spice. If you don’t have ground cinnamon or pumpkin pie spice, you can also use 1 tablespoon chai spice or apple pie spice blends.
- Canned Pumpkin Puree: You can use the same amount of fresh pumpkin puree if you have some on hand. Do not use pumpkin pie filling.
- Oil: Any neutral baking oil will work well in this muffin recipe. If you prefer a more buttery taste, use ½ cup (118 ml) melted butter.
- Brown Sugar and Granulated Sugar: These pumpkin muffins with cream cheese call for granulated and light brown sugar, but maple sugar would also work well to make this recipe refined sugar free.
- Eggs: This recipe has not been tested without eggs.
- Vanilla Extract: This is highly recommended for the best flavor.
- Milk: Feel free to use your preferred milk.
- Cream Cheese Filling: Use a full fat block cream cheese such as Philadelphia cream cheese. Mascarpone cheese is a good substitute for the cream cheese, but the overall flavor will not be the same.
- Cornstarch: Use the same amout of arrowroot or flour.
- Pumpkin Seeds: Feel free leave these off if you prefer. You can also top these muffins with a streusel or simply some sugar.
Variation
- Pumpkin Cream Cheese Muffins with Streusel: Prepare the streusel by mixing ½ cup (60 g) all purpose flour, ¼ cup (50 g) light brown sugar, 1 teaspoon (3 g) ground cinnamon mixed with 4 tablespoon (57 g) unsalted butter, cold and cubed into small pieces until a sand like consistency is formed. Prepare the muffins as written, top with the cream cheese filled muffins with streusel and bake as written in the recipe.
How To Make
Learn how to make pumpkin cream cheese muffins in a few easy steps.
Prepare the filling and muffin batter
- In a mixing bowl, mix the room temperature cream cheese with the sugar, cornstarch, vanilla and milk until smooth and well combined. Make sure there are no lumps. Transfer the cream cheese mixture to a piping bag fitted with a Wilson 2A tip. If you don’t have a piping bag or the recommended tip, transfer to a ziplock bag and cut the tip of the bag when it is time to pipe the filling into the pumpkin muffin batter. If the filling is really thin, transfer the piping bag to the fridge to chill.
- In a mixing bowl, whisk the flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice and salt together until well combined. Set aside for now.
- In another bowl whisk the pumpkin puree, oil, granulated sugar, light brown sugar, eggs, vanilla extract and milk together until well combined. Mix the dry ingredients into the wet until just combined. For the best pumpkin cream cheese muffins, let the muffin batter rest at room temperature or in the fridge for 30 minutes while the oven preheats.
Fill and Bake the Muffins
- Preheat the oven to 425 F (218 C) for 30 minutes. Line (1 - 2) 12 count muffin pan with 12 cupcake liners. I recommend alternating filled cups with empty cups for the best rise. Use a 3 tablespoon sized cookie scoop to scoop the pumpkin muffin batter into each of the muffin liners, alternating every other cup. Insert the piping bag with the tip (or ziplock with corner cut off) about ¼ inch into the top of the muffin batter. Firmly press the piping bag to push the cream cheese filling to the the muffin batter, while pressing the cream cheese filling into the muffin batter, gently pull the piping bag up to the top of the muffin batter while continuing to press on the bag to expel the cream cheese filling. Make a circular top of cream cheese in the center of the batter. Repeat for all the remaining muffins. Top all the muffins with pumpkin seeds.
- Bake the muffins at 425 F (218 C) for 6 minutes. Without opening the oven door, reduce the oven temperature to 350 F (177 C). Bake the muffins for an additional 12 - 15 minutes (total of 18 - 21 minutes). The muffins are done when a toothpick inserted into the center comes about with a few moist crumbs. Cool the pumpkin cheesecake muffins in the muffin pan for 5 - 10 minutes. Carefully remove the muffins to cool to room temperature and enjoy.
How To Make Ahead, Freeze and Store
- Store: Place the pumpkin cream cheese muffins in an airtight container at room temperature for a few hours. Muffins should be stored in the fridge and enjoyed within 4 -5 days.
- Freeze: Make sure the muffins are completely cooled to room temperature. Individually wrap each muffin in plastic wrap. Place each wrapped muffin in a ziplock bag. Store in the freezer for up to 2 months.
- Thaw: The easiest and tastiest way to thaw the cream cheese pumpkin muffins is to let them thaw in the fridge overnight. Heat the muffins in the microwave for 20 - 30 seconds for that “fresh from the oven” taste.
M’s Expert Tips
- Soften the cream cheese first. Room temperature cream cheese blends much more smoothly with the other filling ingredients and helps create that creamy center without lumps.
- Chill the cream cheese filling in the piping bag. Pop the filling in the refrigerator while assembling the muffins. A firmer filling is easier to pipe into the batter and helps keep the layers defined while baking. The filling should still be smooth and viscous, not firm like softened butter.
- Use plain pumpkin puree. Be sure to use 100% pumpkin puree, not pumpkin pie filling. Pie filling already contains sugar and spices and can change the texture and flavor of your muffins.
- Bring cold ingredients to room temperature. This allows the ingredients to mix together more evenly which requires less mixing, resulting in soft, fluffy and moist muffins.
- Don’t overmix the muffin batter. Mix in the dry ingredients into the wet by hand until just combined.
- Give the oven time to preheat. A properly preheated oven helps the muffins rise properly and develop those beautiful rounded tops.
- Alternate muffin wells in the muffin pan. This allows each muffin to get the maximum of amount of even heat circulating around it. The tops will still pop up, but they won’t be as high if you decide to fill all the muffin liners at once.
FAQs
Can I use homemade pumpkin puree?
Yes! Homemade pumpkin puree can be used in place of canned pumpkin as long as it has a similar thick consistency. If your puree is watery, drain off some of the excess moisture before using it.
Can I use pumpkin pie filling instead of pumpkin puree?
I don't recommend it. Pumpkin pie filling already contains sugar and spices, which can change the sweetness and texture of the muffins. Use plain canned pumpkin puree for the best results.
Why did my cream cheese filling sink into the muffins?
A soft filling, overfilled muffin cups, or very thin batter can cause the cream cheese layer to sink. Chilling the filling before assembling the muffins can help, and be sure to follow the layering instructions in the recipe.
How should I store leftover pumpkin cream cheese muffins?
Store them in an airtight container in the refrigerator. For the best texture and flavor, let them sit at room temperature briefly before enjoying.
Other Starbucks Copycat Recipes to Try
If you try this Pumpkin Cream Cheese Muffins recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! Happy Baking! -M
Pumpkin Cream Cheese Muffins Recipe
These Pumpkin Cream Cheese Muffins are a delicious homemade Starbucks copycat recipe made with moist, warmly spiced pumpkin muffins filled with a sweet cream cheese filling, topped with crunchy pumpkin seeds. They’re easy to make and perfect for breakfast, brunch, or a cozy fall treat.
Equipment
- 1 - 2 12 count muffin pan(s)
- 1 whisk and flexible spatula or spoon
- 1 large cookie scoop (3 tbsp, 45 ml) optional
- 1 Wilson 2A piping tip optional
Ingredients
Cream Cheese Filling
- 6 oz. cream cheese, room temperature
- 3 tablespoons granulated sugar
- 1 tablespoon (15 ml) milk
- 1½ teaspoons cornstarch
- ½ teaspoon vanilla extract
Pumpkin Muffins
- 2 cups (240 g) all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 teaspoons pumpkin spice
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1¼ cups (325 g) canned pumpkin puree
- ½ cup (120 ml) neutral baking oil
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) light brown sugar
- 2 large eggs, room temperature
- ½ cup (120 ml) milk, room temperature
- 2 teaspoons (10 ml) vanilla extract
- ¼ cup pumpkin seeds for topping, optional
Instructions
- In a mixing bowl, mix the room temperature cream cheese with the sugar, cornstarch, vanilla and milk until smooth and well combined. Make sure there are no lumps.6 oz. cream cheese, room temperature, 3 tablespoons granulated sugar, 1 tablespoon (15 ml) milk , 1½ teaspoons cornstarch, ½ teaspoon vanilla extract
- Transfer the cream cheese mixture to a piping bag fitted with a Wilson 2A tip. If you don’t have a piping bag or the recommended tip, transfer to a ziplock bag and cut the tip of the bag when it is time to pipe the filling into the pumpkin muffin batter. If the filling is really thin, transfer the piping bag to the fridge to chill.
- In a mixing bowl, whisk the flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice and salt together until well combined. Set aside for now.2 cups (240 g) all purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, 2 teaspoons pumpkin spice, 1 teaspoon ground cinnamon , ½ teaspoon salt
- In another bowl whisk the pumpkin puree, oil, granulated sugar, light brown sugar, eggs, vanilla extract and milk together until well combined. Mix the dry ingredients into the wet until just combined. For the best pumpkin cream cheese muffins, let the muffin batter rest at room temperature or in the fridge for 30 minutes while the oven preheats.1¼ cups (325 g) canned pumpkin puree, ½ cup (120 ml) neutral baking oil , ½ cup (100 g) granulated sugar, ½ cup (100 g) light brown sugar, 2 large eggs, room temperature, ½ cup (120 ml) milk, room temperature, 2 teaspoons (10 ml) vanilla extract
- Preheat the oven to 425 F (218 C) for 30 minutes. Line (1 - 2) 12 count muffin pan with 12 cupcake liners. I recommend alternating filled cups with empty cups for the best rise. Use a 3 tablespoon sized cookie scoop to scoop the pumpkin muffin batter into each of the muffin liners, alternating every other cup.
- Insert the piping bag with the tip (or ziplock with corner cut off) about ¼ inch into the top of the muffin batter. Firmly press the piping bag to push the cream cheese filling to the the muffin batter, while pressing the cream cheese filling into the muffin batter, gently pull the piping bag up to the top of the muffin batter while continuing to press on the bag to expel the cream cheese filling. Make a circular top of cream cheese in the center of the batter. Repeat for all the remaining muffins. Top all the muffins with pumpkin seeds around the cream cheese center.¼ cup pumpkin seeds for topping, optional
- Bake the muffins at 425 F (218 C) for 6 minutes. Without opening the oven door, reduce the oven temperature to 350 F (177 C). Bake the muffins for an additional 12 - 15 minutes (total of 18 - 21 minutes). The muffins are done when a toothpick inserted into the center comes about with a few moist crumbs.
- Cool the pumpkin cheesecake muffins in the muffin pan for 5 - 10 minutes. Carefully remove the muffins to cool to room temperature and enjoy.
Notes
Store: Place the pumpkin cream cheese muffins in an airtight container at room temperature for a few hours. Muffins should be stored in the fridge and enjoyed within 4 -5 days.
Pumpkin Cream Cheese Muffins Troubleshooting
- The cream cheese filling sank: The filling may have been too soft. Chill it briefly before assembling the muffins, and be sure to follow the recommended layering method.
- The muffins turned out dense: Overmixing the batter can develop too much gluten. Mix just until the dry ingredients are incorporated.
- The cream cheese leaked out: Make sure the cream cheese filling is completely covered with pumpkin batter with just a bit sitting on top.
- The muffins are dry: Be careful not to overbake them. Remove them from the oven as soon as a toothpick inserted into the pumpkin portion comes out with a few moist crumbs.
- The centers look soft after baking: That's normal! The cream cheese filling will be quite soft when the muffins are hot and will firm up as they cool.
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