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Easy Pumpkin cream Cheese Muffins recipe inspired by the Starbucks muffin! This is the best fall pumpkin muffin recipe!
One of my favorite treats from Starbucks is their Pumpkin Cream Cheese Muffins. When you combine a soft pumpkin muffin with a decadent cream cheese filling, you’re left with a muffin that is so hard to resist! Because I’m obsessed with the Pumpkin Cream Cheese muffins that Starbucks sells, I decided it was worth a try to make my own version at home. This muffin recipe is super easy to make, and the result is swoon worthy. Fall is in the air and that can only mean one thing – it’s pumpkin (muffin) season. Let’s make them!
Why you will love Pumpkin Cream Cheese Muffins
- These Pumpkin Cream Cheese muffins sort of remind me of my favorite recipe for Pumpkin Roll – that alone is reason to love them!
- Cream cheese filling: until you have had a muffin with cream cheese filling, you have no idea what you’re missing out on. The creamy filling is SO good!
- Moist and delicious – these dreamy little muffins are soft, tender, moist and so delicious!
- Easy – we all love an easy recipe that also tastes incredible!
- Tastes like fall – need I say more? Fall is in the palm of your hand with this recipe.
Cream Cheese Filling for Muffins
Perhaps the best part about this muffin is the cream cheese filling. If you haven’t made muffins with a cream cheese filling, it truly is so simple to make. You’ll need:
- Cream cheese – softened – allow it to sit out on the counter for 20-30 minutes before you need to use it.
- Egg
- Vanilla extract
- Sugar
Cream Cheese filling for muffins can be used on a variety of muffins, not just these pumpkin muffins. To make the filling:
- Using a mixer, beat the cream cheese until it’s light, fluffy and smooth.
- Add in egg, vanilla and sugar and mix to combine.
Assembling a Muffin with Filling
To make a muffin with cream cheese filling, follow these simple steps:
- Fill each muffin cup ¼ of the way full with muffin batter.
- Add 1 tablespoon cream cheese filling.
- Top with more muffin batter until the muffin cups are 3/4 of the way full.
When these Pumpkin Cream Cheese Muffins come out of the oven, you can either dust them with powdered sugar or leave them as is. The powdered sugar adds a nice touch, especially if you’re entertaining with them. You’ll get about 24 muffins from this recipe. They are great fresh out of the oven, but leftovers are fabulous too. Enjoy!
Pumpkin Cream Cheese Muffins
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 2 teaspoons baking soda
- 1 ½ teaspoons salt
- 2 ½ cups granulated sugar
- 15 ounces pumpkin puree
- 4 large eggs
- ½ cup vegetable oil
- ½ cup water
- Powdered Sugar for dusting optional
CREAM CHEESE FILLING INGREDIENTS
- 8 ounce package cream cheese softened
- 1 egg
- 1 teaspoon vanilla extract
- 3 tablespoons sugar
Instructions
- Pre-heat your oven to 350 degrees and grease 24 muffin cups or line them with paper liners.
- In a large bowl sift together flour, pumpkin pie spice, cinnamon, baking soda, and salt.
- With your mixer beat sugar, pumpkin, eggs and oil and water until well combined.
- Add the dry ingredients into the wet and mix to combine.
- To make the filling: With your mixer beat the cream cheese until it’s light and fluffy. Add in the egg, vanilla and 3 tablespoons sugar and mix to combine.
- Fill each muffin cup about 1/4 of the way full with batter. Place about 1 tablespoons cream cheese mixture in the center, then top with remaining batter so that each cupcake is filled about 3/4 of the way.
- Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool for about 10 minutes before serving. Dust with powdered sugar if you wish.
MUFFIN INGREDIENTS
- 3 cups all-purpose flour
- 1 tablespoons pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 2 1/2 cups granulated sugar
- 15 ounces pumpkin puree
- 4 large eggs
- 1/2 cup vegetable oil
- 1/2 cup water
- Powdered Sugar *optional
CREAM CHEESE FILLING INGREDIENTS
- 8 ounce package cream cheese
- 1 egg
- 1 teaspoon vanilla extract
- 3 tablespoons sugar
DIRECTIONS
- Pre-heat your oven to 350 degrees and grease 24 muffin cups or line them with paper liners.
- In a large bowl sift together flour, pumpkin pie spice, cinnamon, baking soda, and salt.
- With your mixer beat sugar, pumpkin, eggs and oil and water until well combined.
- Add the dry ingredients into the wet and mix to combine.
- To make the filling: With your mixer beat the cream cheese until it’s light and fluffy. Add in the egg, vanilla and 3 tablespoons sugar and mix to combine.
- Fill each muffin cup about 1/4 of the way full with batter. Place about 1 tablespoons cream cheese mixture in the center, then top with remaining batter so that each cupcake is filled about 3/4 of the way.
- Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool for about 10 minutes before serving. Dust with powdered sugar if you wish.
Recipe from
CenterCutCook
