Bring the taste of your favorite coffee shop to your kitchen with these Pumpkin Cream Cheese Muffins! Moist, warmly spiced pumpkin muffins with a sweet, tangy cream cheese center—this treat tastes just like the famous fall Starbucks version (but even better homemade!).
They’re easy to make with simple ingredients, perfect for cozy mornings, fall brunches, or afternoon snacks with a warm drink. These bakery-style muffins are tender, loaded with flavor, and filled with creamy goodness in every bite.
Ingredients:
For the Muffins:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 2 large eggs
- ¾ cup granulated sugar
- ½ cup packed brown sugar
- 1 ½ cups canned pumpkin purée
- ½ cup vegetable oil
- ¼ cup milk (any kind)
- 1 teaspoon vanilla extract
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- ½ teaspoon vanilla extract
Optional Topping:
- ¼ cup pepitas (pumpkin seeds)
- 1 tablespoon brown sugar
- ¼ teaspoon cinnamon
Preparation:
Step 1: Preheat Oven
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease.
Step 2: Make the Cream Cheese Filling
- In a bowl, beat softened cream cheese with sugar and vanilla until smooth. Set aside.
Step 3: Mix Dry Ingredients
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, and spices (cinnamon, nutmeg, ginger, cloves).
Step 4: Mix Wet Ingredients
- In a large bowl, whisk together eggs, granulated sugar, brown sugar, pumpkin purée, oil, milk, and vanilla extract.
Step 5: Combine
- Stir the dry ingredients into the wet mixture just until combined. Do not overmix.
Step 6: Assemble Muffins
- Spoon batter into each muffin cup about ¾ full. Using a small spoon or piping bag, drop 1 tablespoon of the cream cheese mixture into the center of each muffin.
Optional: Mix pepitas, brown sugar, and cinnamon. Sprinkle over the top of each muffin.
Step 7: Bake
- Bake for 18–22 minutes, or until a toothpick inserted into the muffin (not the cream cheese center) comes out clean.
- Let cool in the pan for 5–10 minutes, then transfer to a wire rack to cool completely.
Variation:
- No topping: Skip the pepitas and sugar topping for a simple version.
- Mini Muffins: Make bite-sized versions—bake for 10–12 minutes.
- Gluten-Free: Use a 1:1 gluten-free flour blend.
- Add-ins: Stir in mini chocolate chips or chopped nuts into the batter for texture.
COOKING Note:
The cream cheese will set as it cools—don’t worry if it seems soft straight from the oven. Letting the muffins cool completely before eating will help the filling firm up and give the best texture.
Serving Suggestions:
- Enjoy warm with a cup of coffee, chai, or spiced tea
- Serve as part of a fall brunch spread
- Great for breakfast, snack time, or dessert
- Sprinkle with powdered sugar before serving for a pretty finish
Tips:
- Use brick-style cream cheese, not whipped or spreadable.
- Don’t overfill muffin liners to avoid overflow.
- For perfect centers, use a piping bag for the cream cheese filling.
- Store leftovers in the fridge because of the cream cheese.
- Let muffins come to room temperature or microwave for 10 seconds before serving.
⏱️ Time Overview:
- Prep Time: 15 minutes
- Bake Time: 20 minutes
- Cool Time: 30 minutes
- Total Time: ~1 hour 5 minutes
🍽️ Nutritional Information (per muffin, approx.):
- Calories: ~310
- Protein: ~4g
- Carbohydrates: ~35g
- Fat: ~16g
- Sugar: ~20g
- Sodium: ~220mg
- Fiber: ~1g
Values are approximate depending on toppings and serving size.
❓FAQs
Can I use fresh pumpkin instead of canned?
- Yes, just make sure it’s thick and well-drained. Too much moisture can make the muffins gummy.
How long do these keep?
- Store in an airtight container in the fridge for up to 4 days. Bring to room temperature before serving.
Can I freeze them?
- Yes! Let muffins cool completely, then wrap individually and freeze for up to 2 months. Thaw overnight in the fridge or microwave for 30 seconds.
Can I make the batter ahead of time?
- You can mix the dry and wet ingredients separately ahead, but don’t combine until you’re ready to bake.
Why is the cream cheese filling runny?
- If the cream cheese wasn’t firm or the muffins were underbaked, the center may not set. Let them cool completely before eating.
Conclusion:
These Pumpkin Cream Cheese Muffins are rich, moist, and full of fall flavor with a surprise creamy center that makes them extra special. Whether you’re craving a coffee shop-style treat or looking for a crowd-pleasing autumn bake, this recipe delivers every time.
Easy to prep, bakery-worthy, and packed with pumpkin spice goodness—they’re bound to become a seasonal staple in your kitchen!