Description
Pumpkin Cream Cheese Muffins are a cozy fall treat that blend the warm spices of pumpkin pie with a creamy, sweet cream cheese center. Perfect for breakfast, brunch, or a snack, they taste like a Starbucks copycat but fresher and homemade.
Ingredients
For the muffins:
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1 ½ cups (190g) all-purpose flour
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¾ cup (150g) granulated sugar
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1 tsp baking powder
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1 tsp baking soda
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¼ tsp salt
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1 tsp pumpkin pie spice
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1 ½ cups (340g) pumpkin purée
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¼ cup (60ml) melted butter, cooled
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1 tsp vanilla extract
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1 large egg
For the cream cheese filling:
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4 oz (113g) cream cheese, softened
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½ tsp vanilla extract
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1 tsp flour
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2 tbsp (25g) sugar
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1 tsp (5ml) milk
Instructions
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Preheat oven to 350°F (175°C) and line a 12-cup muffin tray with liners or grease lightly.
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In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice.
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In another bowl, mix pumpkin purée, melted butter, vanilla, and egg until smooth.
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Combine wet and dry ingredients, stirring gently until just mixed. Do not overmix.
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Divide batter into muffin cups, filling each about ¾ full.
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In a small bowl, beat cream cheese filling ingredients until smooth.
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Spoon or pipe a dollop of filling into the center of each muffin.
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Bake 18–20 minutes, or until a toothpick inserted into the muffin (avoiding the filling) comes out clean.
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Cool in the pan briefly, then transfer to a wire rack.
Notes
Use room temperature cream cheese for a smoother filling.
Add chocolate chips or chopped pecans for extra indulgence.
Swirl the cream cheese with a toothpick for a decorative top.
Store in the fridge up to 4 days or freeze up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 18–20 minutes
- Category: Dessert / Breakfast Treat
- Method: Baking
- Cuisine: American