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Pumpkin Cream Cheese Muffin Recipe
4.5 from 12 votes

Pumpkin Cream Cheese Muffin Recipe

Make Pumpkin Cream Cheese Muffins that taste just like Starbucks' famous treat. This easy copycat recipe brings fall flavor right to your kitchen.

Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 8
Calories: 247 kcal
Course: Side Dish, Dessert, Baked Goods
Cuisine: American

Ingredients

  • 1 ½ cups all-purpose flour
  • ¾ cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • ¼ teaspoon salt
  • 1 ½ cup pumpkin puree canned
  • 1 egg
  • ¼ cup butter melted
  • 1 teaspoon vanilla extract
  • roasted pumpkin seeds pepitas
Filling Ingredients
  • 4 ounces cream cheese softened
  • 2 tablespoons granulated sugar
  • 1 teaspoon all-purpose flour
  • 1 teaspoon milk
  • ½ teaspoon vanilla extract

Instructions

    Cup of Yum
  1. Spray a muffin tin with nonstick spray, or line the cups with cupcake liners.
  2. Whisk together the flour, sugar, baking soda, baking powder, pumpkin pie spice, and salt in a mixing bowl.
  3. Combine the canned pumpkin, egg, butter, and vanilla in another bowl.
  4. Combine the wet ingredients into the dry ingredients  and gently stir to combine.
  5. Fill your lined muffin tin with the pumpkin batter.
  6. Combine the filling ingredients in a medium bowl and mix well.
  7. Place the filling ingredients in a small zippered bag and snip the end off. Or put the filling in a pastry bag.
  8. Pipe about a tablespoon of cream cheese mixture into the center of each muffin cup.
  9. Roughly chop the pumpkin seeds.
  10. Sprinkle the seeds around the edge of the muffins.
  11. Bake in a 350-degree preheated oven for 15 minutes or until baked through.
  12. Cool slightly and serve!

Notes

  • You can substitute cinnamon for the pumpkin pie spice.
  • Store leftovers for up to 4 days in the refrigerator.
  • You can skip the pumpkin seeds if you prefer.
  • For a different look, swirl the cream cheese filling to the muffins.
  • You can substitute cinnamon for the pumpkin pie spice.
  • Store leftovers for up to 4 days in the refrigerator.
  • You can skip the pumpkin seeds if you prefer.
  • For a different look, swirl the cream cheese filling to the muffins.

Nutrition Information

Calories 247kcal (12%) Carbohydrates 45g (15%) Protein 5g (10%) Fat 6g (9%) Saturated Fat 3g (15%) Polyunsaturated Fat 0.4g (2%) Monounsaturated Fat 2g (10%) Trans Fat 0.004g (0%) Cholesterol 35mg (12%) Sodium 266mg (11%) Potassium 201mg (4%) Fiber 2g (8%) Sugar 24g (48%) Vitamin A 7372IU (147%) Vitamin C 2mg (2%) Calcium 57mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 247

% Daily Value*

Calories 247kcal 12%
Carbohydrates 45g 15%
Protein 5g 10%
Fat 6g 9%
Saturated Fat 3g 15%
Polyunsaturated Fat 0.4g 2%
Monounsaturated Fat 2g 10%
Trans Fat 0.004g 0%
Cholesterol 35mg 12%
Sodium 266mg 11%
Potassium 201mg 4%
Fiber 2g 8%
Sugar 24g 48%
Vitamin A 7372IU 147%
Vitamin C 2mg 2%
Calcium 57mg 6%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.