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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