Pumpkin Cream Cheese Muffins

Once you try this Pumpkin Cream Cheese Muffins recipe with a delicious velvety smooth filling you’ll see why people line up for them! The soft pumpkin muffins are perfectly spiced with pumpkin pie spice while the tangy cream cheese filling adds a creamy contrast! I look forward to making this Starbucks copycat treat at home in the fall while skipping the lines.

For more pumpkin recipes try my pumpkin streusel muffins, easy pumpkin spice cake, Downeast Maine pumpkin bread and Paula Deen’s pumpkin bars.

this recipe!

Starbuck’s Copycat Pumpkin Muffin Recipe

As soon as the air turns a little crisp in the morning I start to fancy this amazing Starbucks pumpkin muffin recipe.

Pumpkin recipes with cream cheese is one of the best autumn or holiday dessert combinations and these cream cheese stuffed pumpkin muffins do not disappoint.

With such a generous amount of cream cheese filling you get some filling mixture with each bite you take. It is one of the best pumpkin muffins with cream cheese recipe ever!!

For quick and easy pumpkin recipes try my popular 3 ingredient pumpkin muffins, pumpkin crunch cake or pumpkin pecan dump cake.

Pumpkin Muffins Ingredients

• All Purpose Flour
• Sugar
• Baking Powder
• Baking Soda
• Pumpkin Pie Spice
• Salt
• Pumpkin Puree
• Egg
• Butter
• Vanilla

Cream Cheese Filling:

• Cream Cheese
• Sugar
• Milk
• Vanilla

How to Make Pumpkin Cream Cheese Muffins

STEP ONE – Preheat the oven to 350°F .  Spray or line a standard muffin tin and set aside. 

STEP TWO – In the bowl of a stand mixer, combine the flour, sugar, baking powder, baking soda, pumpkin pie spice, and salt.  Whisk to combine. 

STEP THREE – In a medium bowl, combine the pumpkin puree, egg, melted butter and vanilla.  Whisk to combine. 

STEP FOUR – Pour the pumpkin mixture into the dry ingredients.  Mix on low speed just until combined. 

STEP FIVE -Divide the batter between the cupcake liners.  Set aside. 

STEP SIX – To make the cream cheese filling – in the bowl of a stand mixer, combine the softened cream cheese, sugar, flour, milk and vanilla.  

STEP SEVEN – Mix on medium low until combined and smooth. 

STEP EIGHT – Transfer the filling to a piping bag.  Cut off about ½ of an inch from the tip. 

STEP NINE – Insert the piping bag just below the surface of the muffin batter and gently squeeze until the filling reaches the top of the muffin (about a tablespoons worth of filling).  Repeat with the remaining muffins.  You can always go back and give some muffins more filling if there is any remaining. 

STEP TEN – Bake the muffins in the preheated oven for 15-20 minutes or until set and just slightly starting to golden up. 

Allow to cool before serving & enjoy!

Storage Instructions

Store using an airtight container in the fridge for up to 4 days.

Freeze using a freezer-safe container for 2 to 3 months. Thaw overnight in the fridge before serving.

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