Our Pumpkin Cream Cheese Muffins are a delightful way to welcome fall. This Starbucks copycat recipe has a creamy cheesecake filling inside a pumpkin spice muffin, making it the perfect fall breakfast!
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I love the fall season because I can bake pumpkin scones or bread without judgment. Our kids give me funny looks when I bake pumpkin recipes in the summer. But that's ok. Sometimes you need treats like pumpkin dessert hummus or these pumpkin muffins.
Recently I shared a recipe for Starbucks pumpkin cream cold brew, so making the Starbucks pumpkin cream cheese muffins was next on my list. A cream cheese filling is a delicious way to enjoy cheesecake for breakfast.
If you love that filling, you will love these carrot cake muffins and zucchini cream cheese muffins.
Why Make This Pumpkin Muffin Recipe
The combination of soft, fluffy pumpkin spice muffins filled with a creamy cream cheese center will have everyone asking for more. Not only are our pumpkin cream cheese muffins delicious, but they'll also prepare everyone for fall.
- Save time and money. Skip the long lines and over-priced food at the coffee shop by recreating these treats in your kitchen.
- Soft and delicious. Get ready to indulge in the most heavenly muffins you've ever tasted! These muffins come out of the oven unbelievably light and fluffy with a sweet, creamy center.
- Great fall breakfast. This simple recipe contains spices and real pumpkin, making a delicious breakfast or brunch treat.
The best part is that you don't have to wait for these seasonal pumpkin muffins to appear in stores. You can bake them in your kitchen all year long.
Ingredients For Pumpkin Muffins
Prepare to make this delicious pumpkin muffin recipe using everyday ingredients from your pantry!
- Cream Cheese - For the best taste and creamiest center, use full-fat cream cheese. Make sure it is room temperature so you don't get lumps.
- Canola Oil - Gives the muffins a tight, tender crumb and a light, fluffy texture.
- Sugar - A mixture of granulated sugar and brown sugar sweetens the muffins.
- Large Eggs - Hold the ingredients together.
- Pumpkin Puree - Gives these muffins a delicious pumpkin flavor. Make sure you buy the canned puree, NOT the pumpkin pie mix. They are two different ingredients.
- All Purpose Flour - Gives structure to the muffins. Read our tutorial on how to measure flour to make sure you are adding the correct amount.
- Baking Powder & Baking Soda - You must use both to get the required lift as the muffins bake.
- Spices - Cinnamon, nutmeg, ginger, and cloves make the muffins a delicious pumpkin pie spice flair.
- Buttermilk - Adds moisture and makes the muffins moist and fluffy.
- Pepitas - These will give the muffins an excellent taste and make them look like Starbucks. They are optional if you want to leave them off.
How to make Pumpkin Cream Cheese Muffins
Get ready to fall in love with these pumpkin muffins! With a delicious cheesecake center, they're not only super easy to make but will make your kitchen smell amazing as they bake.
- Make the filling. Beat softened cream cheese with sugar, vanilla extract, and a little flour. Spoon it evenly into two ziplock bags. Cut one large corner off each bag.
- Mix wet ingredients. Beat the eggs, pumpkin, and vanilla with the sugar in a large bowl.
- Add dry ingredients. Pour the flour, spices, baking powder & soda, and buttermilk into the bowl and beat until combined.
- Assemble and bake. Spoon the batter evenly into a greased muffin pan. Use the first bag of cream cheese to fill the muffins. Push the opening into the batter and press slightly. Use the second filling bag to add a swirl to the top of each pumpkin muffin. Sprinkle the top of the cream cheese muffins with pepitas and bake.
BruCrew Tip: Only let the muffins cool in the pan for 5 minutes. Carefully remove them and place them on a wire rack to cool completely.
Storage Recommendations
It's best to refrigerate these cream cheese-stuffed pumpkin muffins. You can also freeze these pumpkin muffins to enjoy later, but I think they taste best fresh.
In the Refrigerator - Store the cooled muffins in an airtight container for 3-4 days.
In the Freezer - Place the muffins in individual bags and freeze for 2-3 months. Thaw in the fridge before eating.
To Reheat - Heat one muffin in the microwave for 8-10 seconds to get that "fresh from the oven" taste.
Tips and Tricks
- Make sure you buy real pumpkin puree and not the pumpkin pie mix. The mix has added sugar and spices in it.
- Do not over-mix the batter after adding the dry ingredients. Too much mixing can cause muffins to be tough.
- Spray your muffin tins with baking spray with flour in it. Make sure to wipe out any excess spray on the pan's sides. The muffin batter must be able to "grab" onto the sides of the pan. You can also use paper liners.
- A large spoon or cookie scoop is the easiest way to fill your muffin tins evenly.
- Use a piping bag or ziplock baggie to add the cream cheese filling to the center of these muffins.
- The pepitas on top are optional, but they add great taste.
FAQs
Yes, you can use 2-3 teaspoons of pumpkin pie spice in place of the other ones.
To get a full cheesecake center, use a ziplock bag to squeeze the filling into the center of the batter, then add a swirl to the top of the batter. This way, you will have a cream cheese filling through the muffin.
Not at all. Just bake the muffin batter and enjoy sweet pumpkin spice muffins.
More Pumpkin Recipes
- Pumpkin Chocolate Chip Cookies
- Pumpkin Spice Bundt Cake
- Best Pumpkin Cheesecake
- Pumpkin Cobbler recipe
- Traditional Pumpkin Pie
- Pumpkin Spice Cheesecake
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Recipe
Pumpkin Cream Cheese Muffins Recipe
These Pumpkin Cream Cheese Muffins are a delicious way to say hello to fall. A creamy cheesecake center inside a pumpkin spice muffin makes this Starbucks copycat recipe the best fall breakfast!
Ingredients
For the Cream Cheese Center
- 1 - 8 ounce package cream cheese, softened
- ¼ cup granulated sugar
- 1 tablespoon all purpose flour
- ½ teaspoon vanilla extract
For the Pumpkin Muffins
- ⅔ cup vegetable oil
- ½ cup packed brown sugar
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup pumpkin puree
- 2 ¼ cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ cup buttermilk
- ¼ cup pepitas
Instructions
- Preheat oven to 400 degrees. Spray the bottoms of a 12-count and a 6-count muffin tin with nonstick baking spray. Use a paper towel to wipe the excess off the sides of the muffin pans.
- Beat the cream cheese, sugar, flour, and vanilla until light and creamy. Spoon the cheesecake filling evenly into 2 ziplock bags and cut one corner off. Set aside.
- Beat the oil, sugars, vanilla, eggs, and pumpkin until mixed together.
- Stir together the flour, baking powder, baking soda, and spices. Add the dry ingredients and the buttermilk to the wet ingredients and mix gently. Do not over beat the batter.
- Spoon the batter evenly into 18 muffin cavities. Use one bag of cheesecake to insert the filling into the batter in the pans.
- Use the second bag of cheesecake to add a swirl of cheesecake to the tops of the muffins.
- Sprinkle the outside edges of batter with pepitas and bake for 14-15 minutes. Remove and cool in the pan for 2 minutes, then gently remove and place on a cooling rack.
- If the muffins are not eaten within a few hours, place in a covered container in the refrigerator.
Notes
- Make sure you buy real pumpkin puree and not the pumpkin pie mix. The mix has added sugar and spices in it.
- Do not over-mix the batter after adding the dry ingredients. Too much mixing can cause muffins to be tough.
- Spray your muffin tins with baking spray with flour in it. Make sure to wipe out any excess spray on the pan's sides. The muffin batter must be able to "grab" onto the sides of the pan. You can also use paper liners.
- A large spoon or cookie scoop is the easiest way to fill your muffin tins evenly.
- Use a piping bag or ziplock baggie to add the cream cheese filling to the center of these muffins.
- The pepitas on top are optional, but they add great taste.
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Nutrition Information:
Yield: 18 Serving Size: 1Amount Per Serving: Calories: 243Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 34mgSodium: 160mgCarbohydrates: 26gFiber: 1gSugar: 12gProtein: 4g
*This post was first published in September 2020. It was updated and republished in August 2023.
Robin
I made the Starbucks copycat pumpkin cream cheese muffins for the first time today.
Overall, I'm happy with the outcome.
However, the mixture ended up being VERY stiff and I had to add a cup of milk to thin it down enough to be spooned into the muffin pans.
Also, there's an unpleasant metallic aftertaste as a result of using so much baking powder AND baking soda. Next time I plan on reducing that amount by half.
It's a great recipe that gets close to the Starbucks original and I will definitely try these again. thanks!
Jocelyn
I am sorry to hear you had some difficulties with this recipe. Did you add the buttermilk? I have made these many times and never had either of these issues with the batter. An additional cup of milk would totally change this recipe. Using buttermilk is also what activates and neutralizes the baking soda, so you don't get that after taste. Regular milk will not do that in a recipe because it's not an acidic ingredient. I hope that helps and that you try the muffins again.
Robin
Thanks for the clarification. I did not have any buttermilk so I used half yoghurt and half plain milk. Next time I'll be sure to use real buttermilk.
Catherine
Do you use powdered buttermilk or liquid buttermilk?
Jocelyn
I used the liquid buttermilk for these muffins. You can also use 2 tablespoons of the powdered buttermilk and 1/2 cup water. Either one works just fine.
Catherine Bergethon
Thanks! Making them now!