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–+ servings
Three pumpkin and cream cheese muffins stacked on a napkin.

Pumpkin Muffins With Cream Cheese Filling Recipe

Author: Jessica Haggard
If you’re a fan of the Starbucks pumpkin cream cheese muffin, this homemade version is lighter, more affordable, and definitely more delicious! My 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. Sounds daunting, but it comes together in just 50 minutes!
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Breakfast
Cuisine American
Servings 24 muffins
Calories 157 kcal

Ingredients
 
 

Pumpkin Seed Praline

Pumpkin Muffins

Cream Cheese Filling

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.

Video

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.
Serve: Serve with your favorite coffee or tea, or pair wit
Store: Place 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 just until warmed through before serving.h some light fruits to round out your meal.

Nutrition

Serving: 1muffinCalories: 157kcalCarbohydrates: 18gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 36mgSodium: 174mgPotassium: 59mgFiber: 1gSugar: 10gVitamin A: 1872IUVitamin C: 1mgCalcium: 24mgIron: 1mg
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