Get ready to bake the ultimate pumpkin cream cheese muffins! These homemade treats are wonderfully moist, bursting with perfect pumpkin spice, and feature a luscious, creamy cheesecake-like filling. Forget expensive bakery versions; these are not only better but also more cost-effective. They’re the perfect cozy addition to your fall season, surprisingly easy to make, and sure to become a family favorite.
Table of Contents
Why You’ll Love These Muffins
- You’ll achieve incredibly moist pumpkin muffins every single time, thanks to a few simple tricks.
- Enjoy a fluffy, soft, bakery-style texture that rivals your favorite coffee shop treats.
- Recreate the beloved Starbucks copycat flavor right in your own kitchen.
- Experience the perfect balance of warm pumpkin spice in every bite.
- This is a simple, mostly one-bowl recipe, making cleanup a breeze.
- Savor the creamy, smooth baked-in filling that adds a delightful surprise.
- Add crunchy pepitas for that authentic touch and extra texture.
Ingredients
Gather your ingredients for these delightful pumpkin cream cheese muffins! Using fresh, high-quality items makes a big difference in flavor.
Pumpkin Muffin Batter
- 1 ½ cups (360ml) pure pumpkin puree (not pie filling)
- ½ cup (110g) packed light brown sugar
- ½ cup plus 2 tbsp (125g) granulated sugar
- 2 large eggs, at room temperature
- ½ cup (120ml) sunflower oil (or other neutral oil like canola or vegetable)
- 1 teaspoon (5ml) pure vanilla extract
- 2 cups (284g) all-purpose flour
- 1 ½ teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup (80ml) whole milk, at room temperature
Cream Cheese Filling
- 5 oz (142g) cream cheese, softened (full-fat block cream cheese works best)
- 2 ½ tablespoon (32g) granulated sugar
- 1 teaspoon (3g) all-purpose flour
- ½ teaspoon pure vanilla extract
- 2 teaspoon (10ml) whole milk
Optional Topping
- Chopped pumpkin seeds (pepitas) for garnish
Notes & Substitutions
Always use canned pure pumpkin puree for the best consistency in your muffins, avoiding pie filling which contains added sugars and spices. If you prefer, substitute melted unsalted butter for the oil, but be aware it may result in a slightly firmer muffin texture. You can easily make your own pumpkin pie spice blend with cinnamon, ginger, nutmeg, allspice, and clove.
Ensuring all cold ingredients are at room temperature, especially eggs and milk, is crucial for a smooth batter and optimal rise, as explained by various baking resources regarding the science of room temperature ingredients in baking.
For the smoothest batter and best rise, ensure all your cold ingredients, especially eggs and milk, are at room temperature before mixing.
Equipment
You won’t need much specialized equipment for these wonderful muffins. Here’s what you’ll want to have on hand to make these pumpkin cream cheese muffins a breeze:
- Standard 12-cup muffin pan
- Paper muffin liners (parchment recommended for easy release)
- Large mixing bowl
- Medium mixing bowl
- Whisk and rubber spatula
- Electric hand mixer (optional, but helpful for the cream cheese filling)
- Piping bag or a sturdy zip-top bag
- 2 oz scoop (for consistent batter distribution)
- Wire cooling rack
Instructions
Creating these delicious pumpkin cream cheese muffins is a straightforward process when you follow these steps.
- Preheat & Prep: Preheat your oven to 425°F. Line a standard 12-cup muffin pan with paper liners. I find parchment paper liners prevent sticking the best.
- Mix Wet Ingredients: In a large bowl, combine the pumpkin puree, light brown sugar, and granulated sugar. Whisk until the mixture is smooth and glossy. Add the eggs, sunflower oil, and vanilla extract, then whisk again until fully combined.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt.
- Combine Wet and Dry: Add the dry ingredient mixture to the pumpkin mixture. Start to fold them in with a spatula. Before fully incorporated, pour in the whole milk and continue folding until the batter is just evenly combined. A few small lumps are fine, but ensure no dry flour pockets remain.
Allowing muffin batter to rest, as suggested here, is a technique that can lead to more tender and beautifully domed muffins, according to culinary insights on the science behind resting batter.Cover the bowl and let the batter rest on the counter for 30 minutes. This resting period helps create tender, domed muffins.
- Make Cream Cheese Filling: While the batter rests, prepare your cream cheese filling. In a small bowl, combine the softened cream cheese, granulated sugar, all-purpose flour, and vanilla extract. Beat with an electric hand mixer or a wooden spoon until smooth. Add the milk and mix until the filling is perfectly smooth. Transfer this filling to a small piping bag or a zip-top bag.
- Fill Muffin Cups: Use a 2 oz scoop to divide the rested pumpkin batter evenly among the prepared muffin cups, filling them almost to the rim.
- Add Filling & Topping: Snip the tip off your piping bag (or a corner of your zip-top bag). Insert the tip into the center of each muffin’s batter, about ¼ inch deep from the surface. Gently squeeze, pulling up slowly in a circular motion to create a small swirl on top, about 1-inch in diameter. You’ll use approximately ½ tablespoon of filling per muffin. Sprinkle chopped pumpkin seeds (pepitas) over the muffin batter, around the cream cheese filling, pressing them in lightly.
- Bake: Bake the muffins at 425°F for 5 minutes. Then, reduce the oven temperature to 350°F and continue baking for another 12-15 minutes, or until the muffins feel firm when gently pressed and a toothpick inserted into the muffin part (avoiding the cream cheese) comes out clean.
- Cool: Transfer the muffin pan to a wire rack and let the muffins cool in the pan for 5 minutes. Then, carefully remove each muffin and place them individually on the wire rack to cool completely.
Pro Tips & Troubleshooting
To achieve bakery-perfect pumpkin cream cheese muffins, keep these tips in mind.
- Do not over-mix the muffin batter; mix just until no dry streaks of flour remain to ensure a tender crumb.
- Ensure all ingredients are at room temperature, especially eggs and milk, for a smooth, well-emulsified batter.
- Fill muffin cups generously, almost to the rim, to get those beautifully domed tops.
- Do not over-bake your muffins; check for doneness with a toothpick and remove them promptly.
- Use parchment liners for truly easy release and to prevent any sticking.
- Transfer muffins quickly to a wire cooling rack after the initial pan cooling; this prevents soggy bottoms.
Common Mistakes
- Overmixing: This develops the gluten in the flour too much, leading to tough, chewy muffins.
- Cold ingredients: Using cold ingredients can result in a lumpy batter and a less uniform texture.
- Overbaking: Baking for too long will dry out your muffins, making them crumbly instead of moist.
Serving, Storage & Variations
These homemade pumpkin cream cheese muffins are delightful for any occasion.
Serving Suggestions
Serve these muffins warm, slightly cooled, or at room temperature. They pair perfectly with a hot cup of coffee, a soothing cup of tea, or a glass of cold milk. Enjoy them as a satisfying breakfast on a busy morning, a cozy afternoon snack, or a delicious dessert after dinner.
Make Ahead & Storage
You can store these muffins at room temperature in an airtight container for up to 1 day. For longer freshness, refrigerate them in an airtight container for up to 1 week due to the cream cheese filling. Baked muffins also freeze beautifully for up to 3 months. To enjoy frozen muffins, simply thaw them at room temperature for a few hours or warm gently in the microwave.
Flavor Variations
- Omit the cream cheese filling entirely for a straightforward yet delicious pumpkin muffin.
- Fold in ½ cup of chocolate chips or white chocolate chips to the batter for an added treat.
- Mix in ½ cup of chopped nuts, such as pecans or walnuts, for extra crunch and flavor.
- Top the muffins with a simple streusel (butter, flour, sugar, cinnamon) before baking for a different texture.
- Drizzle cooled muffins with a quick cream cheese glaze (cream cheese, powdered sugar, milk) instead of the baked-in filling.
Nutrition
Enjoying a homemade treat like these pumpkin cream cheese muffins can be part of a balanced diet. Here’s an estimated nutritional breakdown per muffin, based on a recipe yielding 12 muffins. Please note that exact values can vary based on specific ingredients and brands used.
| Nutrient | Amount Per Muffin |
|---|---|
| Calories | 405 kcal |
| Total Fat | 22g |
| Saturated Fat | 9g |
| Cholesterol | 75mg |
| Sodium | 360mg |
| Total Carbohydrates | 46g |
| Dietary Fiber | 3g |
| Total Sugars | 35g |
| Protein | 6g |
FAQ
- Can I make these pumpkin muffins with butter instead of oil? Yes, you can substitute melted unsalted butter for the oil. However, this may result in a slightly firmer or denser muffin texture.
- How do I make homemade pumpkin pie spice? Combine 1 tablespoon ground cinnamon, 1 teaspoon ground ginger, ½ teaspoon ground nutmeg, ½ teaspoon ground allspice, and ¼ teaspoon ground cloves.
- Can I use fresh pumpkin for this recipe? While possible, canned pumpkin puree is highly recommended for its consistent moisture content and ease of use, ensuring the best results for your pumpkin cream cheese muffins.
- Can I freeze extra pumpkin puree? Yes, you can freeze leftover pumpkin puree in 1-cup portions in freezer-safe bags or containers for future baking needs.
- Can I skip the cream cheese filling? Absolutely! You can omit the cream cheese filling entirely if you prefer plain pumpkin muffins. The baking time will remain the same.
Conclusion
These homemade pumpkin cream cheese muffins are truly a seasonal delight, bringing bakery-quality taste right to your kitchen. With their wonderfully soft and moist texture, perfectly balanced pumpkin spice, and creamy, irresistible filling, they are a showstopper. Skip the coffee shop line and bake a batch of these comforting muffins today. They are the perfect fall treat for breakfast, a snack, or any occasion that calls for a little coziness!
The Best Pumpkin Cream Cheese Muffins (Starbucks Copycat)
Equipment
- Oven
- Standard 12-cup muffin pan
- Paper liners
- Large bowl
- whisk
- Medium bowl
- Electric hand mixer or wooden spoon
- Small Bowl
- Small piping bag or zip-top bag
- 2 oz scoop
- wire rack
- Toothpick
Ingredients
Pumpkin muffin batter
- 1 1/2 cups pure pumpkin puree (360ml)
- 1/2 cup packed light brown sugar (110g) packed
- 1/2 cup plus 2 tbsp granulated sugar (125g)
- 2 large large eggs at room temperature
- 1/2 cup sunflower oil (120ml)
- 1 teaspoon pure vanilla extract (5ml)
- 2 cups all-purpose flour (284g)
- 1 1/2 teaspoon pumpkin pie spice (or make your own homemade pumpkin pie spice)
- 1/2 teaspoon cinnamon
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup whole milk (80ml)
Cream cheese filling
- 5 oz cream cheese (142g), softened
- 2 1/2 tablespoon granulated sugar (32g)
- 1 teaspoon all-purpose flour (3g)
- 1/2 teaspoon pure vanilla extract
- 2 teaspoon whole milk (10ml)
Instructions
Instructions
- Preheat the oven to 425°F and line a standard 12-cup muffin pan with paper liners.
- In a large bowl, whisk together pumpkin puree, light brown sugar, and granulated sugar until smooth. Add eggs, sunflower oil, and vanilla extract, then whisk until combined.
- Combine flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt in a medium bowl; whisk to blend evenly. Gradually fold the dry ingredients into the pumpkin mixture, adding the milk before fully incorporated, then continue folding until just combined without flour pockets. Cover the bowl and let the batter rest for 30 minutes.
- While the batter rests, prepare the cream cheese filling. In a small bowl, beat softened cream cheese, granulated sugar, flour, and vanilla extract until smooth. Mix in milk until combined, then transfer the filling to a small piping bag or zip-top bag.
- Using a 2 oz scoop, divide the muffin batter evenly among the prepared cups, filling them to the rim. Snip the tip of the piping bag and pipe about ½ tablespoon of cream cheese filling into the center of each muffin, creating a 1-inch diameter swirl on the surface. Optionally, sprinkle chopped pumpkin seeds around the cream cheese filling, pressing them in lightly.
- Bake the muffins at 425°F for 5 minutes. Reduce the oven temperature to 350°F and bake for an additional 12-15 minutes, or until a toothpick inserted into a muffin comes out clean and they feel firm. Transfer the pan to a wire rack to cool for 5 minutes, then move muffins individually to the rack to finish cooling.