Pumpkin Cream Cheese Muffins Recipe
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
35 mins
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Servings
14 muffins
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Calories
228 kcal
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Course
Baked Goods
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Cuisine
American
Pumpkin Cream Cheese Muffins Recipe
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Pumpkin Cream Cheese Muffins are a copycat Starbucks treat. Packed with flavor, these muffins have a sweet cream cheese filling and spiced pumpkin seeds sprinkled on top. Easy to make and freezer friendly!
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Ingredients
For the Muffins
- ⅓ cup vegetable oil
- 1 cup pure pumpkin puree no pumpkin pie filling
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 2 large eggs
- ¼ cup whole milk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- ¼ teaspoon kosher salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
For the Cream Cheese Filling
- 8 ounce cream cheese, softened
- 1 Tablespoon all-purpose flour
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon whole milk
- ½ teaspoon kosher salt
For the Topping
- ¼ cup pumpkin seeds
- ½ teaspoon pumpkin pie spice
Instructions
- Preheat oven to 375 degrees F. Line a muffin pan with paper liners and spray the liners with non-stick baking spray. Set aside.
- In a large mixing bowl, combine the oil and pumpkin until blended. Add sugars and mix well.
- Add in eggs, milk, and vanilla extract. Gently fold in the flour, pumpkin pie spice, salt, baking soda, and baking powder.
- Spoon muffin batter into liners and fill about 3/4 full.
- Using the back of a spoon, press the tops of each muffin until indented.
- For the filling, beat cream cheese with flour, sugar, vanilla, milk, and salt until creamy, about 3-4 minutes. Spoon filling into a ziploc bag, and snip off the corner. Press the snipped end into the muffin batter and squeeze until it fills (you'll want to see some on the top too).
- Toss the pumpkin seeds with pumpkin pie spice. Sprinkle each muffin top with a few seeds.
- Bake muffins for 15-20 minutes. They may be slightly jiggly until cooled.
Notes
- Don't overmix the muffin batter.
- Spray the back of spoon with baking spray to create the hole in the muffin batter.
- Store leftover muffins in airtight container in refrigerator for up to 7 days. Or freeze for up to 3 months.
- See blog post for more recipe tips and tricks.
Nutrition Information
Show Details
Serving
1muffin
Calories
228kcal
(11%)
Carbohydrates
37g
(12%)
Protein
4g
(8%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
5g
Cholesterol
29mg
(10%)
Sodium
221mg
(9%)
Fiber
1g
(4%)
Sugar
22g
(44%)
Nutrition Facts
Serving: 14muffins
Amount Per Serving
Calories 228 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 228kcal | 11% |
| Carbohydrates | 37g | 12% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 5g | 29% |
| Cholesterol | 29mg | 10% |
| Sodium | 221mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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