There’s something magical about the smell of Pumpkin Cream Cheese Muffins wafting through your kitchen on a crisp autumn morning. It’s like a warm hug for your soul—and your taste buds! Whether you’re racing out the door on a busy weekday or savoring a slow Sunday with a cup of coffee, these muffins are just what you need. Think of them as a delicious mash-up between your favorite pumpkin spice muffins and those dreamy Starbucks copycat muffins (but dare I say, even better?).

Made with simple pantry staples and filled with a luscious cream cheese center, they strike the perfect balance of cozy and indulgent. And the best part? You don’t need to be a pro baker to pull these off. So grab that can of pumpkin you’ve been saving and let’s whip up something wonderful.

Why You’ll Love These Pumpkin Cream Cheese Muffins

They’re an easy way to get your pumpkin spice fix.
That creamy center is pure magic.
They taste just like those famous Starbucks copycat muffins—without the long drive or extra bucks.
Kid-approved and picky-eater-friendly.
Perfect for fall gatherings, brunches, or just treating yourself on a random Tuesday.

Ingredients

For the muffins:

1 ½ cups all-purpose flour (190g)
¾ cup granulated sugar (150g)
1 tsp baking powder
1 tsp baking soda
¼ tsp salt
1 tsp pumpkin pie spice
1 ½ cups pumpkin purée (340g)
¼ cup melted butter, cooled (60ml)
1 tsp vanilla extract
1 large egg

For the cream cheese filling:

4 oz cream cheese, softened (113g)
½ tsp vanilla extract
1 tsp flour
2 tbsp sugar (25g)
1 tsp milk (5ml)

How to Make Pumpkin Cream Cheese Muffins

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tray with paper liners or grease lightly.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice.
In another bowl, mix the pumpkin purée, melted butter, vanilla, and egg until smooth.
Add wet ingredients to dry and stir until just combined. Don’t overmix—lumpy is lovely here.
Divide the batter among the muffin cups, filling each about ¾ full.
In a separate bowl, beat all the cream cheese filling ingredients until smooth.
Spoon or pipe a dollop of filling into the center of each muffin.
Bake for 18-20 minutes, or until a toothpick inserted into the muffin (not the cream cheese) comes out clean.
Let cool for a few minutes in the pan before transferring to a wire rack.

Baking Tips for the Best Pumpkin Spice Muffins

Don’t skip the pumpkin pie spice—it’s the heart of these muffins.
Use room temperature cream cheese for the smoothest filling.
Want a prettier top? Add a tiny swirl with a toothpick after piping the filling.
Make it extra indulgent by adding chocolate chips or chopped pecans to the batter.
These muffins are naturally moist, so avoid overbaking. Keep an eye on them around the 18-minute mark.

A Little Kitchen Story

This recipe came to life one rainy October afternoon when my daughter came home craving those Starbucks pumpkin muffins. Instead of hopping in the car, we tied on our aprons and decided to recreate them. The result? A batch of perfectly spiced muffins with a gooey cream cheese center that had us both licking our fingers. It quickly became our fall tradition, and now we look forward to baking (and devouring) them every year.

What to Serve with Pumpkin Cream Cheese Muffins

These beauties shine on their own but pair beautifully with:

A hot mug of chai or pumpkin spice latte
A fruit salad for a light brunch
Scrambled eggs or breakfast sausage for a heartier spread
A dollop of whipped cream if you’re feeling fancy

Honestly, they’re great any time of day—breakfast, snack, or dessert!

How to Store Your Muffins

Let the muffins cool completely before storing.
Keep them in an airtight container in the fridge for up to 4 days.
Warm slightly in the microwave before serving to revive that just-baked taste.
Want to freeze them? Wrap each muffin in plastic wrap and place in a freezer-safe bag. They’ll keep for up to 2 months. Just thaw overnight in the fridge or pop in the microwave.

FAQs

Can I substitute the cream cheese?

Yes, mascarpone or a dairy-free cream cheese works too, though the flavor may vary slightly.

Can I make these gluten-free?

Absolutely! Just use a 1:1 gluten-free flour blend.

What if I don’t have pumpkin pie spice?

Mix cinnamon, nutmeg, ginger, and a pinch of cloves or allspice—you’re good to go.

Do these taste like Starbucks copycat muffins?

Even better! They have all the cozy flavor of the originals with a fresher, homemade touch.

So, Ready to Bake Some Joy?

Pumpkin Cream Cheese Muffins are more than just a seasonal treat—they’re a bite of comfort, a taste of fall, and a reason to slow down and savor. With their tender crumb, warming spices, and creamy centers, they’re guaranteed to become your new autumn favorite. So go ahead, pour yourself that coffee, and sink your teeth into a muffin that feels like home.

Discover more delicious recipes by following me on Facebook and Pinterest.