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5.0 from 15 votes

Pumpkin Cream Cheese Muffins Recipe

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!

Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 14 muffins
Calories: 228 kcal
Course: Baked Goods
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 375 degrees F. Line a muffin pan with paper liners and spray the liners with non-stick baking spray. Set aside.
  2. In a large mixing bowl, combine the oil and pumpkin until blended. Add sugars and mix well.
  3. Add in eggs, milk, and vanilla extract. Gently fold in the flour, pumpkin pie spice, salt, baking soda, and baking powder.
  4. Spoon muffin batter into liners and fill about 3/4 full.
  5. Using the back of a spoon, press the tops of each muffin until indented.
  6. 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).
  7. Toss the pumpkin seeds with pumpkin pie spice. Sprinkle each muffin top with a few seeds.
  8. 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

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

% 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.