Who else was bummed when Starbucks didn’t bring back their autumn pumpkin cream cheese muffins? Well, no worries. I’ve got a copycat pumpkin cream cheese muffin you’re going to love.
As with any good muffin, these pumpkin cream cheese muffins are best eaten warm out of the oven but they are delicious the next day for breakfast too. Nothing says cozy autumn mornings like a pumpkin muffin and a cup of steaming coffee.
While there are a couple steps, like making the cream cheese filling and pre-freezing it for a bit, they are all super simple steps that are worth every bite.
You can make your own homemade pumpkin puree or buy a can. Either way, they are delicious. And make sure you add some pumpkin seeds to the streusel topping. They give the perfect finishing touch.
Being able to make these at home means you don’t have to be bummed Starbucks pulled a seasonal favorite. Plus, the ingredients are simple with no unpronounceable words and you’ll send much less money making these treats.
Now what are you waiting for? Pull out your mixer and let’s get baking.
PrintPumpkin Cream Cheese Muffins
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 24 muffins 1x
Ingredients
Filling:
- 8 oz. cream cheese, softened
- 1 cup powdered sugar
Muffins:
- 3 cups unbleached flour (or all-purpose flour)
- 2 cups raw sugar
- 1 tsp. baking soda
- 1 tsp. salt
- 1 tsp. ground cinnamon
- 1 tsp. ground cloves
- 1/4 tsp. ground nutmeg
- 2 cups pumpkin puree/1 can pumpkin (15–16 oz.)
- 1¼ cups oil
- 4 large eggs
Topping:
- ½ cup sugar
- 1/4 cup pumpkin seeds
- 1½ tsp. ground cinnamon
- 4 tablespoons cold unsalted butter, cut into pieces
Instructions
Filling:
- Mix powdered sugar and cream cheese together then roll into a log and freeze while you gather and mix muffin batter.
Streusel:
- Mix dry ingredients then mix in butter until crumbly.
Muffin:
- Preheat oven to 375°F.
- Mix together dry ingredients.
- Mix wet ingredients in separate bowl and add to dry ingredients and mix until just incorporated.
- Grease muffin tins well or use cupcake wrappers. Add small spoon of muffin batter, just covering the bottom. Add a small scoop of semi-frozen cream cheese mixture, making sure it doesn’t touch sides of tin.
- Fill muffin tin just over 3/4 of the way with more muffin batter. Sprinkle with topping.
- Bake 20-25 minutes until muffins are dry on top or spring back when top is lightly touched.
Want more great muffin recipes?
- Cranberry Orange Muffins
- Raspberry Rosewater Muffins
- Vegan Spiced Banana Muffins with Streusel
- Apple Cinnamon Muffins
- Dairy-Free Pineapple Muffins
- Maple Sour Cream Muffins
- Whole Wheat Coconut Lime Muffins
Originally published with the below images on October 16, 2012. Republished November 11, 2018.
Cream cheese and pumpkin muffins go perfect together! Can’t wait to try this!
★★★★★
Thats so funny, I was at starbucks and I bought one and I thought, I should make these. Then I saw your post.
All I can say is yes, please! These look so delicious, I can’t wait to try them!
I love anything pumpkin! I can’t wait to give these a try! I know my family will love them!
Oh, my goodness, Heather! These muffins look like a little piece of heaven. Perfect for fall! (Pinning and sharing.)
After spending way too much at Starbucks on pumpkin cream cheese muffins a few years ago, I had to figure SOMETHING out. Now I just can’t make them too often because I will eat every single one.
I cannot wait to try these, seriously!!!
These look so delicious I almost licked my computer screen!!!!!!! I seriously cannot wait to try these!!!
I already LOVE Pumpkin Muffins..but now put cream cheese filling in the middle…you got me!! So Yum!!
Oh my yum! Perfect recipe with Fall coming 🙂
I love pumpkin treats and these look delicious!! Can’t wait to try them with a cup of coffee on a fall, cool day 🙂
Those look absolutely yummy Heather.
Thank you.
Oh those look delicious. I’m all about pumpkin everything. I love pumpkin and fall flavors.
Thank you. I love the food of fall also.