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!
It is hard to believe that it is officially fall. Of course, fall is a relative term when you live in a hot, humid state. Although, I have noticed that the mornings and late evenings are definitely much cooler than they were a few months ago.
And of course, now I can bake all the pumpkin things without any judgement. I got a few funny looks from our kids when it was 90 degrees outside, and I had a kitchen full of pumpkin treats.
A few weeks ago I shared a copycat recipe for Starbucks Pumpkin Cream Cold Brew. You knew these Starbucks Pumpkin Cream Cheese Muffins were coming next, right?
This year I have been having so much fun making and sharing delicious copycat recipes that you can make at home.
I’m all about finding lots of fun ways to incorporate cheesecake in all the things! So of course, I couldn’t wait to create pumpkin cheesecake muffins for fall this year.
These homemade pumpkin muffins are soft and delicious, and the pocket of cheesecake adds a creamy goodness to every bite.
How to make Pumpkin Cream Cheese Muffins:
There are two basic parts to these pumpkin spice muffins with a cheesecake center.
- Make the cheesecake filling. Beat softened cream cheese with sugar, vanilla, and a little bit of flour. The flour is what helps it set up and not sink into the middle. Set it aside.
- Mix together the pumpkin batter. Start by mixing the wet ingredients with the sugar. Then add the dry ingredients and buttermilk and beat until just mixed in. Do not over beat the batter. We want soft, fluffy muffins, not tough dense muffins.
- Grease & fill muffin tins. Spray the bottom of nonstick muffin tins with a baking spray that has flour in it. Make sure you wipe out any excess on the sides of the pan because the muffin batter needs to be able to “grab” onto the sides of the pan. If there is extra spray, they slide up and look funny when they finish baking. A large spoon or cookie scoop is the easiest way to fill your muffin tins evenly.
- Spoon cheesecake into two ziplock bags. Cut one large corner off each bag. Push the opening into the muffin batter and press slightly. You want to use all the cheesecake batter in this bag for the “inside” of the muffin. Use the second bag of cheesecake filling to add a swirl to the top of the pumpkin muffins.
- Sprinkle with pumpkin seeds. The pepitas on top make these homemade pumpkin muffins look just like the ones you will buy at Starbucks. The best part is these taste better and cost way less!
- Bake, cool, and devour!!! Your kitchen will smell amazing as these pumpkin spice muffins bake.
If you love the Starbucks Pumpkin Cream Cheese Muffins, you have to try this copycat recipe. They are the perfect muffins for breakfast or brunch this fall.
How to store Pumpkin Cheesecake Muffins:
It’s best to refrigerate these copycat Starbucks pumpkin cream cheese muffins because of the cheesecake centers. Keep them in covered container in the refrigerator if they are not all eaten within a few hours. These pumpkin muffins are delicious served fresh from the oven, room temperature, or cold.
PRO TIP: Reheat a muffin in the microwave for about 8-10 seconds to get that “fresh from the oven” taste.
You can also freeze these pumpkin muffins to enjoy later, but I think they taste best fresh. Place the muffins in individual bags and freeze for 2-3 months. Thaw to room temperature before eating.
More pumpkin recipes:
- Pumpkin Chocolate Chip Cookies
- Pumpkin Spice Bundt Cake
- Best Pumpkin Cheesecake
- Pumpkin Nutella Muffins
- Easy Pumpkin Crunch Cobbler
- Traditional Pumpkin Pie
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For the Cheesecake Center
- 1 (8 ounce) package cream cheese, softened
- 1/4 cup granulated sugar
- 1 Tablespoon all purpose flour
- 1/2 teaspoon vanilla extract
For the Pumpkin Muffins
- 2/3 cup oil
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup pumpkin puree
- 2 1/4 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 cup buttermilk
- 1/4 cup pepitas
- 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.
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Amount Per Serving: Calories: 206Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 23mgSodium: 126mgCarbohydrates: 25gFiber: 1gSugar: 11gProtein: 3g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.