Pumpkin And Cream Cheese Muffins Recipe
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These pumpkin and cream cheese muffins are my newest fall obsession. Soft, buttery pumpkin-spiced muffins stuffed with velvety smooth cream cheese and topped with sweet pumpkin seed praline – what’s not to love? If you’re a fan of the Starbucks pumpkin cream cheese muffin, this homemade version is lighter, more affordable, and definitely more delicious!
Every year when fall is around the corner, a pumpkin spice alarm goes off in my brain. I made light and fluffy pumpkin pecan waffles non-stop last year, and tasty bread machine pumpkin bread the year before that.
This year I decided that it was going to be pumpkin and cream cheese muffins, just like the ones at Starbucks that everyone is raving about. I tried to replicate the famous muffin, down to the praline pumpkin seeds on top. And boy did they turn out amazing, and undoubtedly way better than the original.
This copycat Starbucks pumpkin muffin recipe involves making melt-in-your-mouth pumpkin-flavored muffins, sweet and creamy cream cheese filling, and perfectly caramelized pumpkin seed praline. It may seem daunting, but it’s actually the opposite because this recipe comes together in less than an hour!
These pumpkin muffins with cream cheese filling make a great grab-and-go breakfast or weekday treat. They’re perfect for fall brunch, holiday gatherings, or parties for any occasion. They are currently my favorite after-dinner dessert when I want to enjoy a cozy night in!
Why You’ll Love This Recipe
- Easy to make: Make the topping, batter, and filling all within 30 minutes, then let your oven do the rest. Easy, no-fuss, and beginner-friendly.
- Best fall treat: The combination of pumpkin puree, warm spices, and pumpkin seeds makes a cozy, comforting treat that tastes just like fall.
- Amazing texture: Soft, moist muffins, luscious cream cheese, and crunchy pumpkin seed praline create the perfect textural contrast that makes each bite super satisfying.
- Coffee shop-quality: Enjoy coffee-shop or bakery-quality muffins for a fraction of the price.
- Party-friendly: These muffins are easy to make in batches and convenient to transport, making them ideal to serve or bring to parties. They’re a surefire hit with the crowd, too!
How to Make Pumpkin And Cream Cheese Muffins
Make the topping, batter, and filling, then bake to perfection in the oven – all in less than an hour! These pumpkin muffins with cream cheese filling may require a few more ingredients than my usual recipes, but I promise you it’ll be worth it. Plus your kitchen will smell amazing while the muffins bake, so much better than the smell of your favorite fall candle!
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.
Ingredients You Need
For the pumpkin seed praline:
- Butter: Helps the sugar melt into a caramel-like consistency.
- Pumpkin seeds: For a delightful crunch on top and added visual appeal. Pumpkin seeds are sometimes sold as pepitas.
- Sugar: Forms the sweet, crisp coating that binds the pumpkin seeds together. I use granulated sugar, but you can also use brown.
- Pumpkin pie spice: Use ready-made pumpkin pie spice or make your own by mixing cinnamon, ginger, allspice, cloves, or nutmeg.
For the pumpkin muffins:
- All-purpose flour: Use the scoop and level method to measure the flour. Use a measuring cup to scoop the flour directly from the container. Take a straight edge, like the back of a butterknife, and scrape it across the top of the measuring cup to level off the excess so you can make sure that the flour is flush with the rim of the cup, giving you a precise measurement.
- Pumpkin pie spice
- Baking soda
- Baking powder
- Salt
- Butter: I use unsalted butter in the muffins because we will be adding salt to the batter separately.
- Sugar
- Eggs
- Pumpkin puree: Use regular canned pumpkin puree, not pumpkin pie filling. You can also use fresh if you have some on hand.
For the cream cheese filling:
- Cream cheese: Use full-fat cream cheese for the best taste and texture. I don’t recommend using low-fat.
- Sugar
- Vanilla extract
Step-By-Step Instructions
These pumpkin muffins with cream cheese filling are just the right amount of indulgent, not too sweet but still full of flavor. Follow the 4 simple steps below to make perfectly-baked muffins every time!
Step 1: Make the topping
Preheat the oven to 400F with the rack in the center position. Grease a muffin tin or pan with cooking oil or butter then set aside.
To make the praline topping, melt the butter over medium-low heat in a small skillet. Add the pumpkin seeds and sugar. Stir constantly until the sugar lightly caramelizes and turns shiny. This is quick, only about 3 minutes at most. Remove from heat and toss the seeds in pumpkin pie spice, mixing well until combined. Finally, transfer to a large plate and arrange in a single layer to cool completely.
Step 2: Make the batter
Next up is the pumpkin muffin batter! Start by mixing the flour, pumpkin pie spice, baking soda, baking powder, and salt into a large mixing bowl. Cream the butter and sugar in a separate bowl using an electric hand mixer or a stand mixer with paddle attachment, about 1 minute at medium speed.
Add the eggs and continue mixing for another 2 minutes, then reduce to low and mix in the pumpkin puree. Combine the wet ingredients into the dry ingredients; mix all together until just combined. Do not over mix. Portion the batter evenly into the muffin pan, filling each hole full. Set aside.
Step 2: Make the filling
Last but not the least is the filling. Prepare the cream cheese filling by whisking the cream cheese, sugar, and vanilla together in a small bowl. Transfer to a piping bag without a tip or use a tablespoon to place a portion of the filling at the center of each muffin.
Step 4: Bake
Chop the cooled praline mixture into small pieces, then sprinkle evenly over the tops of all the muffins. Press gently into the batter so it sticks.
Bake for 20 minutes until a toothpick inserted into the muffin comes out clean (don’t stick it in the filling). Transfer to a cooling rack and cool for 10 minutes before serving.
Substitutions
We’re using quite a number of ingredients to make these pumpkin and cream cheese muffins, so it’s totally understandable if you’re missing some. Here are substitutions I recommend:
- Pumpkin seeds: If you don’t have pumpkin seeds, use chopped pecans, walnuts, or almonds instead.
- All-purpose flour: You can use a 1:1 gluten-free flour blend if you prefer.
- Butter (for the muffins): Running low on butter? Replace it with coconut oil or any vegetable oil of your choice.
- Pumpkin puree: If you don’t have pumpkin puree, swap it out with butternut squash or sweet potato puree. I haven’t tested these for this recipe yet, but they both offer similar texture and flavor.
Variations
My copycat Starbucks pumpkin muffin recipe is, dare I say, already perfect, but I like to keep it exciting so I make a few fun tweaks from time to time. Try these equally delicious, equally indulgent variations:
- Add a handful of semi-sweet or dark chocolate chips to the batter for added texture and some chocolatey goodness.
- Fold in fresh or dried cranberries for a tart contrast to the sweetness of the pumpkin and cream cheese.
- Instead of filling, swirl the cream cheese mixture into the batter for a nice marbled effect. You can also pipe the cream cheese on top of the muffins like frosting, cupcake style!
Expert Tips
- Use room temperature ingredients: Make sure that your cream cheese, eggs, and other dairy are softened or at room temperature for a smoother batter and better incorporation of ingredients.
- Substitute the praline topping: If you’re in a hurry, use plain pumpkin seeds or candied nuts as a simpler alternative to the homemade praline topping. Make sure to come back next time and make the topping as stated here in the recipe!
- Don’t over-mix: Over mixing can make thicker more dense muffins, combining the wet and dry ingredients until they are just barely incorporated makes a very light and fluffy crumb texture.
- Serve warm: These pumpkin muffins with cream cheese filling are best enjoyed fresh out of the oven. If made ahead, briefly warm them in the oven for a few minutes before serving to enhance the flavor and texture.
How to Store This Recipe
Place extra pumpkin and cream cheese muffins in an airtight container and store in the refrigerator for up to 3 days, or in the freezer for up to 2 weeks. Simply allow them to come to room temperature or heat in the oven at 350 F just until warmed through before serving.
What to Serve with Pumpkin And Cream Cheese Muffins
These breakfast muffins are already so filling and flavorful, so I just enjoy them with my favorite fall coffees, some chocolate chai latte, or warm cup of matcha. Pair them with some light fruits like berries, grapes, peaches, or pears to round out your meal.
More Pumpkin Spice Recipes To Try
- Pumpkin spice chai latte
- Pumpkin spice frappuccino
- Pumpkin spice facial scrub
- 7 pumpkin spice essential oil blends
If you make this pumpkin and cream cheese muffins, please leave a review. I really appreciate each and every 5-star rating and review comment!
Pumpkin Muffins With Cream Cheese Filling Recipe
Ingredients
Pumpkin Seed Praline
- 1 tablespoon butter
- ¼ cup pumpkin seeds
- 1 tablespoon sugar
- ¼ teaspoon pumpkin pie spice
Pumpkin Muffins
- 2 cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup butter
- ¾ cup sugar
- 2 large eggs
- 1 cup pumpkin puree
Cream Cheese Filling
- 8 ounces cream cheese
- ¼ cup sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 400 °F. with the rack in the center position. Grease a muffin pan with cooking oil or butter then set aside.
- For the praline topping: Melt the butter over medium-low heat in a small skillet. Add the pumpkin seeds and sugar. Stir constantly until the sugar lightly caramelizes and turns shiny. This is quick, only about 3 minutes at most.
- Remove from heat and toss the seeds in pumpkin pie spice, mixing well until combined. Transfer to a large plate and arrange in a single layer to cool completely.
- Mix the flour, pumpkin pie spice, baking soda, baking powder, and salt into a large bowl. Cream the butter and sugar in a separate bowl using an electric hand mixer or a stand mixer with paddle attachment, about 1 minute at medium speed.
- Add the eggs and continue mixing for another 2 minutes. Reduce to low and mix in the pumpkin puree. Combine the wet into the dry ingredients; mix all together until just combined. Do not over mix.
- Portion the batter evenly into the muffin pan, filling each hole full. Set aside.
- Prepare the cream cheese filling by whisking the cream cheese, sugar, and vanilla together in a small bowl. Transfer to a piping bag without a tip or use a tablespoon to place a portion of the filling at the center of each muffin.
- Chop the cooled praline mixture into small pieces, then sprinkle evenly over the tops of all the muffins. Press gently into the batter so it sticks.
- Bake for 20 minutes until a toothpick inserted into the muffin comes out clean (don’t stick it in the filling). Transfer to a cooling rack and cool for 10 minutes before serving.
Notes
- Make sure that your cream cheese, eggs, and other dairy are softened or at room temperature for a smoother batter and better incorporation of ingredients.
- If you’re in a hurry, use plain pumpkin seeds or candied nuts as a simpler alternative to the homemade praline topping.
- Combine the wet and dry ingredients until they are just barely incorporated to make a very light and fluffy crumb texture.
- These pumpkin muffins with cream cheese filling are best enjoyed fresh out of the oven. If made ahead, briefly warm them in the oven for a few minutes before serving to enhance the flavor and texture.
