Pumpkin Cream Cheese Muffins

These pumpkin cream cheese muffins bring together the perfect balance of spiced pumpkin flavor and creamy indulgence. I have recreated this Starbucks favorite to enjoy at home, and they have quickly become a go-to fall treat for my family and friends. The muffins are moist, tender, and filled with a luscious cream cheese center that makes every bite feel special.

I remember making these for my kids’ autumn school events and receiving countless requests to bring them again. These muffins hold up beautifully and taste as good the next day, which makes them perfect for sharing.

Ingredients

• Cream Cheese Filling: 6 ounces cream cheese softened to room temperature for smooth mixing
• 3 tablespoons granulated sugar for sweetness
• Half teaspoon vanilla extract to enhance flavor depth
• Pumpkin Muffins: One and three-quarters cups all-purpose flour provides structure& use a good quality unbleached flour if possible
• 1 teaspoon baking soda for leavening
• Half teaspoon baking powder to help muffins rise and stay tender
• Half teaspoon salt to balance sweetness
• 2 teaspoons cinnamon for warm spice flavor
• Half teaspoon ground nutmeg adds complexity and warmth
• Quarter teaspoon ground ginger for a gentle kick
• Quarter teaspoon ground cloves brings earthiness and depth
• Three quarters cup canned pumpkin purée for moistness and natural sweetness& choose pure pumpkin instead of pie filling
• Three quarters cup granulated sugar for sweetness
• Half cup light brown sugar packed for rich caramel notes
• Quarter cup vegetable oil to keep muffins moist
• Quarter cup unsalted butter melted and slightly cooled for richness
• Quarter cup milk for tender crumb& whole milk works best
• 2 large eggs for binding and moisture
• 1 teaspoon vanilla extract to enhance all flavors
• Topping: 2 tablespoons raw sugar adds crunch on top
• 2 tablespoons pumpkin seeds for nutty texture and presentation

Instructions

Spoon the Cream Cheese Filling:

Whip softened cream cheese, granulated sugar, and vanilla extract in a small bowl with a hand mixer until smooth and creamy. Transfer to a piping bag or ziplock bag, seal, and chill in the refrigerator for 30 minutes.

Mix the Dry Ingredients:

Preheat oven to 350 degrees Fahrenheit (177 degrees Celsius) and line a 12-cup muffin pan with liners. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves to evenly distribute the spices and leavening agents.

Blend the Wet Ingredients:

In a large bowl, beat pumpkin purée, granulated sugar, brown sugar, vegetable oil, melted butter, milk, eggs, and vanilla extract with a hand mixer until the mixture is smooth and homogenous.

Combine Dry and Wet Mixtures:

Pour the flour mixture into the wet ingredients and fold gently using a spatula just until combined. Be careful not to overmix to keep the muffins tender.

Fill Muffin Tins and Add Filling:

Divide batter evenly into prepared liners, filling each about three quarters full. Pipe about one tablespoon of the chilled cream cheese filling into the center of each muffin batter mound. This creates a delicious surprise inside.

Add Toppings and Bake:

Sprinkle raw sugar and pumpkin seeds over the tops of the muffins for texture and a pretty finish. Bake for 18 to 22 minutes until the muffin tops are set and a toothpick inserted into the pumpkin portion comes out clean.

Cool Before Serving:

Allow muffins to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. This prevents the cream cheese center from leaking and helps muffins firm up.

The pumpkin purée is my favorite ingredient here& its natural sweetness combined with the spices creates a flavor that instantly reminds me of crisp autumn mornings. Baking and sharing these with my family always adds a little extra warmth to the season.

Storage Tips

Store these muffins in an airtight container at room temperature for up to two days. For longer storage, wrap each muffin individually with plastic wrap and freeze in a resealable freezer bag for up to three months. Thaw overnight in the refrigerator or warm briefly in the microwave before serving.

Ingredient Substitutions

Use Greek yogurt in place of some or all of the oil for a lighter texture but be careful to not add extra moisture that might affect the cream cheese center. Ground allspice can substitute for the combination of cloves, nutmeg, and ginger if you want to simplify the spice mix. Almond milk or oat milk work well instead of cow’s milk if you prefer a dairy-free version.

Serving Suggestions

These muffins make a perfect breakfast or afternoon snack paired with a cup of coffee or spiced tea. They also work well as an elegant dessert when served slightly warmed with a drizzle of maple syrup or a dusting of powdered sugar.

I learned the hard way not to skip chilling the cream cheese filling since warm filling can melt too much into the batter and lose its signature center.

FAQs about Recipes

→ How do I achieve a creamy filling inside the muffins?

Beat softened cream cheese with sugar and vanilla until smooth, then chill before piping into muffin centers.

→ What spices enhance the pumpkin flavor here?

A warm mixture of cinnamon, nutmeg, ginger, and cloves perfectly complements the pumpkin’s natural sweetness.

→ Can I substitute the oil with another fat?

You can replace vegetable oil with melted butter for a richer flavor and texture in the muffins.

→ How to know when the muffins are baked thoroughly?

Check by inserting a toothpick into the pumpkin part; it should come out clean when done baking.

→ What is the purpose of pumpkin seeds on top?

They add a delightful crunch and a nutty contrast to the soft, spiced muffin texture.