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    Home > Recipes > Bread & Muffins

    Pumpkin Cream Cheese Muffins

    ↓ Jump to Recipe · By: Julia Foerster · Posted: 10/29/20 · Updated: 10/29/20 · This post may contain affiliate links

    Pumpkin Cream Cheese Muffins

    These Pumpkin Cream Cheese Muffins are perfectly spiced, moist, and have a sweet cream cheese filling inside. Topped with a pumpkin praline topping this easy Starbucks copycat recipe is a fall favorite!

    We love all the Starbucks baked goods so much that we recreate them at home like our Lemon Pound Cake, Raspberry Swirl Pound Cake, and Lemon Poppy Seed Bread.

    Muffins on a plate

    These muffins taste just like the Pumpkin Muffins you can buy at Starbucks! They make a great snack or quick breakfast with a big steaming cup of Pumpkin Spice Latte – Fall here we come!

    These fluffy and moist muffins have just the right amount of pumpkin pie spice and are filled with a sweet cream cheese filling that peaks out of the muffin and adds velvety flavor to every bite. They even have pumpkin praline on top just like the original!

    Ingredient Notes

    • Cream cheese – For the best taste use full fat cream cheese. Using block cream cheese makes the filling smoother and velvety. Don’t use whipped cream cheese!
    • Pumpkin pie spice – Instead of using premade pumpkin pie spice, you can also make your own by combining 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, and 1/2 teaspoon ground allspice.
    • Pumpkin seeds – The praline is made with chopped pumpkin seeds but you could also use chopped pecans or walnuts.
    • Butter – I recommend using unsalted butter especially if you are sensitive to salt. The butter should have room temperature so taking it out of the fridge an hour before you need it is recommended.
    • Pumpkin puree – You need 1 can of pumpkin puree for this recipe. Don’t use pumpkin filling! If you want to use homemade puree use 1 3/4 cups.

    How to make this recipe

    Step by step instructions for making Pumpkin Cream Cheese Muffins
    1. Roast seeds: Roast the pumpkin seeds in some melted butter in a skillet, then add brown sugar and caramelize the seeds.
    2. Make topping: Combine the caramelized pumpkin seeds with brown sugar and pumpkin pie spice.
    3. Make the filling: To make the filling, soften the cream cheese, add the sugar and vanilla extract and whisk until smooth.
    4. Prep muffin batter: Make the pumpkin muffins by combining the dry ingredients in a bowl and the wet ingredients in another bowl. Then add the dry mixture to the wet ingredients and mix until just combined.
    5. Fill and Bake (image below): Spoon the batter into the prepared muffin pan, sprinkle with the topping, and then fill with cream cheese.
    A muffin pan filled with batter for pumpkin muffins

    Expert Tips

    • Use muffin liners for this recipe!
    • A 15 oz can of pumpkin puree equals nearly 2 cups. It’s 2 1/2 tablespoons short of 2 cups.
    • Don’t over-mix the batter after adding the dry ingredients to the wet ingredients!
    • If you don’t have piping bags, a small cookie scoop works too for adding the cream cheese filling to the batter.
    • Fill the muffin cups all the way to the top with batter, then add the filling. This way you get bakery-style muffins!
    • The pumpkin praline topping is optional, but it adds crunch and flavor.
    • Make sure to press the filling into the batter by dipping the tip of the piping bag about 2/3 into the batter and then slowly releasing the filling while pulling out.
    • Don’t let the muffins cool in the pan! Carefully twist them out of the pan after 10 minutes and transfer them to a cooling rack.

    Recipe FAQ

    How to soften Cream Cheese

    The fastest way to soften a block of cream cheese is in the microwave on low power. Depending on your microwave this takes about 30 seconds.

    How many cups pumpkin are in a 15 oz can?

    A 15-ounce can of canned pumpkin holds a little bit less than 2 cups of pumpkin puree. It is 2 1/2 tablespoons short of 2 cups.

    How do you store cream cheese muffins?

    These muffins should be stored in the refrigerator because of the cream cheese filling.

    Baked pumpkin cream cheese muffins in a muffin pan

    Serving and Storing Leftovers

    Serve – Serve these muffins at room temperature. If stored in the fridge take them out at least 10 minutes before serving for the best taste.

    Store – These muffins should be stored in the refrigerator because of the cream cheese filling. They keep for 3-4 days.

    Freeze – I don’t recommend freezing these muffins because the texture of the cream cheese filling can change during thawing.

    More Pumpkin Recipes

    • Pumpkin Chocolate Chip Cookies
    • Pumpkin Crunch Cake
    • Easy Pumpkin Bread
    • Pumpkin Pancakes

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    Muffins on a plate
    Servings: 12

    Pumpkin Cream Cheese Muffins

    Pumpkin Cream Cheese Muffins are perfectly spiced, moist, and have a sweet cream cheese filling inside.
    Prep Time: 30 minutes
    Cook Time: 25 minutes
    Total Time: 55 minutes
    Course: Baking
    Cuisine: American
    Calories: 337kcal
    Author: Julia Foerster
    5 from 28 votes
    Print PIN RECIPE Rate

    Ingredients

    Cups – Metric

    Cream Cheese Filling:

    • 8 oz block cream cheese
    • 1/3 cup granulated sugar
    • 1 tsp vanilla extract

    Pumpkin Praline Topping:

    • 2 Tbsp brown sugar, divided
    • ¼ tsp pumpkin pie spice
    • 1 Tbsp unsalted butter
    • ¼ cup pumpkin seeds, chopped

    Pumpkin Muffins:

    • 2 cups all-purpose flour, spooned and leveled
    • 1 tsp salt
    • ½ tsp baking powder
    • 1 tsp baking soda
    • 1 Tbsp pumpkin pie spice
    • ¾ cup unsalted butter, softened
    • 1 ¼ cups granulated sugar
    • 2 large eggs
    • 1 15 oz. can pumpkin puree
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 420F (215C) and line a 12-cup muffin pan with cupcake liners.
    • To make the filling: Microwave cream cheese in a microwave-safe bowl on low power for 30 seconds. Add the sugar and vanilla extract and whisk until smooth. Transfer to a piping bag (without a tip) and set aside.
    • To make the pumpkin praline topping: In a small bowl combine 1/4 tsp pumpkin pie spice and 1 Tbsp brown sugar. Set aside. Melt butter in a small skillet over medium heat. Add pumpkin seeds and cook for 2-3 minutes, then add remaining brown sugar and cook for 1-2 minutes stirring constantly until caramelized. Transfer caramelized pumpkin seeds to brown sugar mixture and stir to combine. Set aside.
    • In a medium bowl combine flour, salt, baking powder, baking soda, and pumpkin spice. Set aside.
    • In the bowl of a stand mixer fitted with the paddle attachment combine softened butter and sugar, beat at medium speed for 1 minute. Add eggs and beat for 2 minutes at high speed. Reduce speed to low, add pumpkin puree and mix until combined.
    • Add the flour mixture to the bowl and beat until just combined.
    • Spoon the batter into the prepared muffin pan, filling the cups all the way to the top. Sprinkle with Pumpkin Praline Topping. Cut off the tip of the piping bag and press about 2-3 Tbsp of cream cheese filling into the batter (see image above).
    • Bake for 5 minutes at 420F (215C), then keeping the muffins in the oven, lower the oven temperature to 350F (180C) and bake for about 20 more minutes, or until the muffins are golden on top.
    • Transfer the pan to a cooling rack and let the muffins cool for 5-10 minutes. Remove the muffins from the pan and let cool to room temperature on the rack.

    Notes

    • Use muffin liners for this recipe!
    • A 15 oz can of pumpkin puree equals nearly 2 cups. It’s 2 1/2 tablespoons short of 2 cups.
    • Don’t over-mix the batter after adding the dry ingredients to the wet ingredients!
    • If you don’t have piping bags, a small cookie scoop works too for adding the cream cheese filling to the batter.
    • Fill the muffin cups all the way to the top with batter, then add the filling. This way you get bakery-style muffins!
    • The pumpkin praline topping is optional, but it adds crunch and flavor.
    • Make sure to press the filling into the batter by dipping the tip of the piping bag about 2/3 into the batter and then slowly releasing the filling while pulling out.
    • Don’t let the muffins cool in the pan! Carefully twist them out of the pan after 10 minutes and transfer them to a cooling rack.

    Nutrition Information

    Calories: 337kcal | Carbohydrates: 46g | Protein: 7g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 63mg | Sodium: 445mg | Potassium: 124mg | Fiber: 1g | Sugar: 30g | Vitamin A: 447IU | Vitamin C: 1mg | Calcium: 91mg | Iron: 1mg
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    Reader Interactions

    Comments

    1. Pattirose says

      December 04, 2022 at 6:59 pm

      5 stars
      Absolutely delicious! The instructions and notes made it easy to follow.
      This is a keeper!!

      Reply
    2. J says

      November 13, 2022 at 2:02 am

      Hi I’m super excited to try this recipe! Are the eggs room temp as well??

      Reply
    3. Mallory says

      October 20, 2022 at 1:53 pm

      5 stars
      This recipe lives up to the five star review.

      Reply
    4. Colleen says

      October 14, 2022 at 6:01 pm

      5 stars
      Wow! Just amazing! So fluffy and perfect! Thanks for sharing will deff make again!

      Reply
    5. Jessica says

      September 21, 2022 at 3:05 pm

      5 stars
      I made these and they are so good! Even better than Starbucks! This one’s going in my recipe collection for sure! Thank you for sharing.

      Reply
    6. Alicia says

      September 14, 2022 at 6:26 pm

      5 stars
      These taste so good but my cream cheese is sinking in on some but not others and I did use the block cream cheese!

      Reply
    7. Eszter says

      September 02, 2022 at 4:59 pm

      I followed the recipe exactly and the pumpkin cream cheese muffins turned out heavenly! Like others have also pointed out, these taste even better than the Starbucks version. Thank you for sharing this recipe!

      Reply
    8. Maggie says

      August 20, 2022 at 5:08 pm

      100% the best copycat recipe I’ve found for the Starbucks muffins!!! (And I’ve tried many copycats) They are delicious!

      Reply
    9. E Brown says

      January 02, 2022 at 11:19 pm

      5 stars
      So yummy! New family favorite! This recipe will be replacing my usual pumpkin muffin recipe. Muffin is very light and moist with perfect balance of pumpkin and spice. Everyone loved it!

      Reply
    10. Maria Mifsud says

      November 03, 2021 at 2:02 pm

      I followed recipe rxactly but when baked and cooled, cream cheese mixture sunk down leaving a hole at the top. Any ideas on what might have happened pls? Still delicious though

      Reply
      • Julia Foerster says

        November 03, 2021 at 2:22 pm

        I’m glad that they are still delicious, Maria. Did you use cream cheese that comes in a block or did you use a softer, spreadable cream cheese that comes in a tub? If you use spreadable cream cheese the filling will deflate a lot after baking because it has a higher moisture content. This recipe works best with block-style cream cheese.

        Reply
        • Maria Mifsud says

          November 12, 2021 at 6:52 am

          5 stars
          Yes, thank you! That is what I did, unfortunately block cheese is not available in my area and I used the spreadable kind from tub. Unfortunately I have bought about six tubs to triple batch recipe for a church cake sale soon. I will try doubling the amount of cream cheese mixture and hoping I will have better results.

          Reply
          • Julia Foerster says

            November 12, 2021 at 10:50 am

            What you can also do is let the cream cheese sit in a colander lined with cheesecloth for a few hours. This way the excess moisture can drip off. When I was living in Germany I had the same problem, I found that the no-name cream cheeses from stores like Norma or Lidl often had less moisture than Philadelphia cream cheese. Hope this helps!

            Reply
            • Maria Mifsud says

              November 13, 2021 at 4:06 am

              Thank you so much!! We do have lidl so will check it out!!! Many many thanks!!

    11. MJ says

      October 22, 2021 at 9:52 am

      I was in a swoon over the Starbucks Pumpkin muffin, and it was all I could talk about. One of my friends searched the recipe and gave me this. It’s spot on! I made mini muffins. After baking at 420 for 5 minutes, I turned the oven down to 350 as the recipe calls for, but then baked at 350 for only 10 minutes. Tested with a toothpick. These are going to a party tonight! Mini muffins spread the love! Thank you!

      Reply
    12. Amy P. says

      October 21, 2021 at 1:48 pm

      5 stars
      Made these last night and they were delicious! They’re not dense at all- they’re very light. Honestly, I believe they’re better than Starbucks’ version. Will definitely have to make them again. Thank you for sharing this recipe with everyone!

      Reply
    13. nataly says

      October 09, 2021 at 12:54 pm

      5 stars
      super easy recipe to follow and they came out great!

      Reply
    14. Lindsey says

      September 25, 2021 at 11:26 am

      5 stars
      WOW these muffins are so good!! I actually think they taste better than the Starbucks version! I used a jumbo muffin tin. They just needed to be cooked a little longer. I also added oats to the topping. I cut the sugar down to 1 cup because I like things less sweet. Omg these aren’t going to last in my house! They are pretty too, would be a great muffin to make for someone. Thanks for a great recipe!

      Reply
    15. Sam says

      September 23, 2021 at 10:11 am

      Can this be pan in a pan? Like a small sheet cake to be cut into squares perhaps. Not looking for a dense pumpkin bread texture but a fluffy cake/muffin texture and these would be perfect. Please suggest time and size of dish.

      Reply
      • Julia Foerster says

        September 23, 2021 at 1:57 pm

        Sorry, Sam, I haven’t tested this recipe in any other pan than a muffin pan so I’m not sure if it works as a sheet cake.

        Reply
    16. Munique says

      November 15, 2020 at 8:51 pm

      5 stars
      Wowzers ! Starbucks got nothing on these :) simply perfection in a muffin … I’m left without words after eating this muffin, a must have for fall ! Thanks for the recipe!!!

      Reply
    17. Kate says

      September 23, 2020 at 4:32 pm

      5 stars
      I tried this recipe and swapped for gluten free flour – absolutely DELICIOUS! 10/10

      Reply
    18. Rebekah says

      February 20, 2020 at 12:01 pm

      Do you think that pecans could replace the pumpkin seeds in this recipe and work just as well? Thank you.

      Reply
      • Julia Foerster says

        February 22, 2020 at 10:25 am

        Yes, that should work!

        Reply

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    Julia Foerster from Plated Cravings

    Hi, I'm Julia! Born in Germany, I call Canada now my home and love to share my favorite dishes with you! Here you'll find hundreds of recipes, all made from scratch with lots of tips and detailed step-by-step instructions. ➝ Visit my about page and ➝ subscribe to never miss a new recipe!

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