If autumn had an official muffin, it would be these Pumpkin Cream Cheese Muffins. Picture soft, moist muffins infused with pumpkin spice and a creamy, tangy cream cheese filling baked right into the center. They’re basically a hug in muffin form. And if you’ve ever loved the Starbucks copycat recipe, you’ll be thrilled to know these are just as good—if not better—fresh from your own oven.

This recipe is the perfect mix of cozy pumpkin dessert vibes and bakery-style presentation. With a rich, spiced batter and a luscious cream cheese filling, these muffins are the ideal treat for fall baking—whether you’re hosting brunch, baking for a school event, or simply craving a little seasonal sweetness.

Why You’ll Love These Pumpkin Cream Cheese Muffins

Moist muffins with warm pumpkin pie spice in every bite.
A creamy, tangy cream cheese filling baked right inside.
A Starbucks copycat recipe that’s even fresher and more delicious at home.
Easy to make—ready in just 30 minutes.
Perfect as a pumpkin dessert or cozy breakfast treat.

Ingredients You’ll Need

For the Muffin Batter:

1 can pumpkin puree (15 oz / 425 g)
2 large eggs
1 ½ cups light brown sugar (300 g)
½ cup vegetable oil (120 ml)
¾ cup sour cream (180 g)
1 tbsp vanilla extract (15 ml)
1 tbsp pumpkin pie spice (8 g)
2 cups all-purpose flour (250 g)
1 tsp baking powder (4 g)
1 tsp baking soda (5 g)
½ tsp salt (2.5 g)

For the Cream Cheese Filling:

8 oz cream cheese, softened (225 g)
1 large egg
¼ cup granulated sugar (50 g)
1 tsp vanilla extract (5 ml)

Step-by-Step Directions

Preheat oven to 350°F (175°C). Grease or line a muffin tin.
In a large bowl, whisk pumpkin puree, eggs, brown sugar, oil, sour cream, and vanilla until smooth.
In a separate bowl, combine flour, pumpkin pie spice, baking powder, baking soda, and salt.
Fold dry ingredients into wet mixture, stirring gently until just combined. Do not overmix.
In another bowl, whisk cream cheese, egg, sugar, and vanilla until smooth. Transfer to a piping bag.
Fill muffin cups ¾ full with batter. Pipe 1 tbsp cream cheese filling into the center of each.
Bake 15–20 minutes, or until muffins are set and a toothpick (inserted into the muffin, not the cream cheese center) comes out clean.
Cool in pan 5 minutes, then transfer to a wire rack.

Tips for the Best Muffins

For bakery-style tops, sprinkle muffins with pumpkin seeds or a pinch of cinnamon sugar before baking.
Use room-temperature cream cheese for the smoothest filling.
Don’t overmix the batter—this keeps the muffins tender and moist.
These freeze beautifully! Just cool completely, wrap individually, and store for up to 3 months.

A Little Story from My Kitchen

These muffins became a tradition in my house after one crisp October morning when I was craving that Starbucks pumpkin cream cheese muffin but didn’t want to leave the house. I decided to whip up my own version, and when my kids came downstairs to the smell of pumpkin spice, their eyes lit up. They each grabbed one warm from the rack, and I barely managed to save a few for later. Now, they request them every year as soon as the leaves start changing, and I can’t say no—it’s the smell of fall in our kitchen.

What to Serve with Pumpkin Cream Cheese Muffins

These muffins are delicious on their own, but here are some ways to make them part of a cozy spread:

Pair with a hot latte, chai tea, or spiced cider for the ultimate fall combo.
Serve alongside scrambled eggs and bacon for a sweet-and-savory breakfast.
Add to a fall dessert board with cookies and brownies for parties.
Pack in lunchboxes for a surprise seasonal treat.

How to Store Your Muffins

Store muffins in an airtight container in the refrigerator for up to 5 days. The cream cheese filling means they should be kept chilled. Warm slightly in the microwave before serving for that fresh-from-the-oven taste.

For longer storage, freeze individually wrapped muffins in freezer bags for up to 3 months. Thaw overnight in the fridge or reheat gently in the microwave.

FAQs About This Pumpkin Dessert

Can I use homemade pumpkin puree?

Yes! Just make sure it’s thick and not watery. If it’s loose, drain excess liquid before using.

Can I make these muffins gluten-free?

Yes—use a 1:1 gluten-free flour blend in place of all-purpose flour.

Do I have to use sour cream?

You can substitute Greek yogurt for a similar texture and tang.

Can I double the recipe?

Absolutely—this recipe doubles well if you’re baking for a crowd or want to freeze extras.

Bringing It All Together

Pumpkin Cream Cheese Muffins are everything we love about fall baking—spiced, moist, and filled with a rich cream cheese surprise. They’re the ultimate Starbucks copycat recipe, but with the added joy of homemade love. Whether you serve them for breakfast, dessert, or a cozy afternoon snack, these muffins are bound to become your favorite pumpkin dessert of the season.

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