Pumpkin muffins with cream cheese are sweet, fluffy, and super moist. They are packed with my favorite spices: pumpkin pie spice and cinnamon. You can decorate these cream cheese-filled muffins with pumpkin seeds or add streusel topping. Pumpkin muffins with cream cheese are perfect for breakfast, kids’ lunchboxes, or when you crave a delicious snack.
Ingredients you’ll need:
- Flour: Use all-purpose flour for these pumpkin cream cheese muffins.
- Sugar: Sweetener. You can add more or less sugar depending on your taste.
- Baking powder and baking soda: Leavening agents which help the muffins rise.
- Pumpkin pie spice: gives the muffins a wonderful fall vibe.
- Pumpkin puree: You can use Canned or homemade but. Don’t use pumpkin pie filling for this cream cheese-filled muffins recipe.
- Egg: Use one large egg at room temperature.
- Butter: Unsalted and melted.
- Vanilla extract: Gives amazing flavor.
- Cream cheese: To make a perfect frosting.
- Powdered sugar: Sweetener. Easy to dissolve in cream cheese.
How to make Starbucks pumpkin cream cheese muffins?
- Preheat the oven to 350F. Grease a muffin pan with non-stick cooking spray or line it with paper liners.
- In a bowl, mix together the dry ingredients (all-purpose flour, sugar, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon). Set aside.
- In another bowl, whisk together the wet ingredients (pumpkin puree, egg, butter, vanilla extract).
- Combine the dry ingredients and the wet ingredients. Stir just until combined.
- Divide batter evenly between the 12 muffin liners (about 2/3 full). Set aside.
- In a bowl, mix together the softened cream cheese, powdered sugar, flour, and salt. Using a piping bag or a ziplock bag, fill each muffin with 1-2 tbsp of cream cheese filling.
Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let them cool in the pan for 10 minutes. Enjoy!
How to store pumpkin cream cheese muffins?
I recommend storing these pumpkin cream cheese muffins in an airtight container and in the fridge for up to 4 days.
Can you freeze pumpkin cream cheese muffins?
I can’t recommend freezing these pumpkin cream cheese muffins. I have tried and they become too soggy after they thaw. These muffins are so delicious, so you will not have any leftovers for freezing.
Best Starbucks Pumpkin Cream Cheese Muffins
Ingredients
For muffins:
- 1 ½ cup all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ½ tsp pumpkin pie spice
- ½ tsp cinnamon
- 1 ½ cups pumpkin puree
- 1 large egg, at room temperature
- ¼ cup unsalted butter, melted
- 1 ½ tsp vanilla extract
For cream cheese filling
- 8 oz cream cheese, at room temperature
- ½ cup powdered sugar
- 2 tsp all-purpose flour
- pinch of salt
Instructions
- Preheat the oven to 350F. In a bowl, mix together the dry ingredients (all-purpose flour, sugar, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon). Set aside.
- In another bowl, whisk together the wet ingredients (pumpkin puree, egg, butter, and vanilla extract).
- Combine the dry ingredients and the wet ingredients. Stir just until combined.
- Grease a muffin pan with non-stick cooking spray or line with paper liners. Divide batter evenly between the 12 muffin liners (they will be about 2/3 full). Set aside.
- In a bowl, mix together the softened cream cheese, powdered sugar, flour, and salt.
- Using a piping bag or a ziplock bag, fill each muffin with 1-2 tbsp of cream cheese filling. Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let them cool in the muffin pan for 10 minutes. Enjoy!
tsSLAueP
Friday 12th of January 2024
1
Colleen
Saturday 21st of October 2023
These are absolutely delicious! Taste just like the Starbucks ones. Will be my go to recipe this fall and winter.