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Fall is officially here, and that means it’s time to break out the pumpkin recipes! One of the best ways to embrace the flavors of the season is by indulging in a batch of homemade Pumpkin Cream Cheese Muffins.
These delectable treats are a delightful fusion of tender pumpkin muffins and a rich swirl of cream cheese filling.
Table of Contents
Reasons to Make These Muffins
If you’ve ever enjoyed a Starbucks Pumpkin Cream Cheese Muffin, you’ll know exactly why this combination is so magical.
The sweet cream cheese filling complements the moist pumpkin muffin perfectly.
It’s like having dessert for breakfast!
- Simple Ingredients: One of the best parts of this recipe is that it uses simple ingredients that you likely already have in your kitchen. From all-purpose flour to pumpkin puree, eggs to vanilla extract, everything comes together beautifully to create a harmonious flavor profile.
- The Cream Cheese Filling: The star of the show in these muffins is undoubtedly the cream cheese filling. With each bite, enjoy a rich swirl of cream cheese running through the center of each muffin, giving them a delightful sweet taste.
- A Taste of Autumn in Every Bite: Pumpkin spice is the quintessential flavor of the fall season, and this recipe makes excellent use of it. The combination of the sweet cream cheese filling, tender pumpkin muffin, and pumpkin spice flavor creates a delightful symphony of flavors that’s perfect for a cozy fall breakfast or an afternoon treat with your favorite coffee.
- The Copycat Starbucks Experience: For those who adore the Starbucks Pumpkin Cream Cheese Muffins, making these at home will give you the satisfaction of enjoying a copycat version. Plus, you can customize them to your liking, adding more or less cream cheese filling, a streusel topping, or even crunchy pumpkin seeds.
The ingredients used in this recipe are separated into two parts.
Pumpkin Muffin Ingredients
To make the pumpkin muffin portion, you will need all-purpose flour, pumpkin pie spice, baking powder, baking soda, salt, pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract.
Cream Cheese Mixture Ingredients
You will need cream cheese, sugar, egg yolk and vanilla extract for the cheesecake topping that gets swirled into the muffin batter prior to baking.
How to Make Pumpkin Cheesecake Muffins
Prior to mixing the batter, you will need to preheat the oven and prepare your muffin pan by adding a muffin liner to each well or greasing them with nonstick spray or butter.
Make Pumpkin Muffin Batter
In a medium bowl, combine the dry ingredients. Whisk together the flour, pumpkin spice, baking powder, baking soda, and salt until well combined. Set it aside.
Next, you will combine the wet ingredients. Using a large bowl, mix together the pumpkin puree, sugar and brown sugar.
Then, mix in the eggs, oil and vanilla extract.
Slowly whisk the flour mixture into the wet ingredients until there are no lumps.
Mix the Cream Cheese Topping
In a medium bowl with electric beaters, or in a stand mixer bowl with the whisk attachment, beat the softened cream cheese until smooth.
Add in the sugar, egg yolk, and vanilla extract. Beat the mixture until it is fully combined.
Bake the Muffins
Fill the muffin cups evenly about 3/4 full with the pumpkin batter.
Top each muffin with a small spoonful of the delicious cream cheese filling.
Use a toothpick or a butter knife to swirl the cheesecake mixture into the pumpkin mixture.
Place the muffins into the preheated oven and bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean.
Once removed from the oven, allow the muffins to sit in the hot muffin tin for a few minutes before transferring them to a cooling rack.
- Use room temperature eggs and softened cream cheese.
- If you use all of the pumpkin batter, the muffins may spill over. Reserve any excess to make an extra muffin.
- Use a large cookie scoop for the pumpkin batter and a small cookie scoop for the cheesecake filling to make it easy and drip-free.
- While they are baking, do not open the oven door to check on the muffins until they are nearing the end of their cooking time.
Yes, homemade pumpkin puree works great, but canned pumpkin puree is also a convenient option.
Store them in an airtight container or wrap them in plastic wrap and store them in the refrigerator.
Yes, you can freeze them in an airtight container, in a resealable freezer bag, or wrapped in plastic wrap for up to three months.
Of course, you can make regular pumpkin muffins without the cream cheese filling for a simpler treat.
Yes, you can use a combination of cinnamon, nutmeg, and cloves if you don’t have pumpkin pie spice.
Absolutely, you can use mini muffin tins to make bite-sized Pumpkin Cream Cheese Muffins. Cooking time will need to be reduced. Likewise, jumbo muffin tins can be used but cooking time will need to be extended.
Yes, olive oil, melted butter, or melted coconut oil can all be used as a substitute for vegetable oil in this recipe. All will result in very moist pumpkin muffins.
Yes, adding chocolate chips is a delicious twist to the traditional recipe if you’re a fan of chocolate and pumpkin.
Pumpkin Cream Cheese Muffins
- 1 3/4 cups all purpose flour
- 1 tablespoon pumpkin spice okay to use cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 15 ounces canned pumpkin puree 15oz is equivalent to about 1 3/4 cups, okay to roast and puree fresh pumpkin instead of using canned
- 1/2 cup granulated sugar
- 2/3 cup golden brown sugar packed
- 2 large eggs
- 1/2 cup vegetable oil
- 1 tablespoon vanilla extract
- Prep work: Preheat oven to 375°F. Place paper baking cups into muffin pan or spray muffin wells with cooking spray. Set aside.
- Mix dry ingredients: In a medium bowl, whisk together flour, pumpkin spice, baking powder, baking soda, and salt until well combined. Set aside.
- Mix wet ingredients: In large bowl, whisk together pumpkin, sugar and brown sugar. Mix in eggs, oil and vanilla extract.
- Combine to make pumpkin batter: Slowly whisk the flour mixture into the wet ingredients until there are no lumps. Fill muffin cups evenly about 3/4 full. If you have excess batter, you may end up with enough for a 13th muffin to make a baker's dozen. If you use all of the batter, they may spill over. Tip: Using a large cookie scoop makes it easy and drip-free.
- Make cream cheese topping: In a medium bowl with electric beaters, or in a stand mixer bowl with the whisk attachment, beat the cream cheese until smooth. Add in sugar, egg yolk, and vanilla extract and beat the mixture until it is fully combined.
- Add topping: Top each muffin with a small spoonful (I use the small cookie scoop) of cream cheese mixture and use a toothpick to swirl it into the batter.
- Bake: Place muffins into the preheated oven and bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Do not open the oven door to check on the muffins until they are nearing the end of their cooking time. Once removed from the oven, allow to sit in muffin tin for a few minutes before transferring to a cooling rack.
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was originally published in October 2017 and has been updated with helpful information, ingredient and process photos, as well as recipe tips. Don’t worry – the recipe hasn’t changed!