Description
These Pumpkin Cream Cheese Muffins are the perfect Starbucks copycat! Moist, fluffy, spiced pumpkin muffins with a rich cream cheese swirl on top. Ideal for fall mornings, holiday gatherings, or any time you need a cozy, bakery-style treat at home.
Ingredients
For the Muffins:
1½ cups pumpkin purée
½ cup light brown sugar
½ cup + 2 tbsp granulated sugar
2 large eggs, room temp
½ cup sunflower oil (or neutral oil)
1 tsp vanilla extract
2 cups all-purpose flour
1½ tsp pumpkin pie spice
½ tsp cinnamon
1 tsp baking powder
¾ tsp baking soda
½ tsp salt
⅓ cup whole milk
For the Cream Cheese Filling:
4 oz cream cheese, softened
2 tbsp granulated sugar
1 tsp flour
½ tsp vanilla extract
2 tsp whole milk
Instructions
- Preheat the oven to 425°F (220°C) and line a standard 12-cup muffin tin with paper liners.
- Prepare the wet mixture: In a large mixing bowl, whisk the pumpkin purée with both sugars until the mixture is smooth and glossy.
- Combine the dry ingredients: In a separate bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt until well blended.
- Fold and rest: Gently fold the dry ingredients into the pumpkin mixture. Once mostly combined, pour in the milk and fold until the batter is just mixed. Let the batter rest at room temperature for 30 minutes.
- Prepare the filling: While the batter rests, beat together softened cream cheese, sugar, flour, and vanilla until smooth. Mix in the milk. Transfer to a piping bag or zip-top bag.
- Fill the muffin cups: Use a 2-ounce scoop to evenly distribute the batter into the prepared muffin liners, filling each to the top. Pipe about ½ tablespoon of filling into the center of each muffin—just 1/4-inch deep—and swirl into a small circle. Optionally, sprinkle chopped pumpkin seeds around the cream cheese center.
- Adjust baking temperature: Bake at 425°F for 5 minutes, then lower the oven temperature to 350°F (175°C) and continue baking for 12–15 minutes, or until the muffins are firm and a toothpick inserted near the edge comes out clean.
- Cool the muffins: Let the muffins rest in the pan for about 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
Use room temperature eggs and cream cheese for the smoothest texture.
Letting the batter rest gives a lighter, fluffier muffin.
You can sprinkle pumpkin seeds, nuts, or coarse sugar on top for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 270 kcal
- Sugar: 21 g
- Carbohydrates: 38 g
- Protein: 3 g