Description

Pumpkin Cream Cheese Muffins are moist, warmly spiced, and filled with a creamy, tangy cream cheese center. Inspired by the Starbucks favorite but even better homemade, these muffins are bakery-style treats perfect for fall breakfasts, brunches, or cozy desserts.

Ingredients

Scale

For the Muffin Batter:

1 can pumpkin puree (15 oz / 425 g)
2 large eggs
1 1/2 cups light brown sugar (300 g)
1/2 cup vegetable oil (120 ml)
3/4 cup sour cream (180 g)
1 tablespoon vanilla extract (15 ml)
1 tablespoon pumpkin pie spice (8 g)
2 cups all-purpose flour (250 g)
1 teaspoon baking powder (4 g)
1 teaspoon baking soda (5 g)
1/2 teaspoon salt (2.5 g)

For the Cream Cheese Filling:

8 oz cream cheese, softened (225 g)
1 large egg
1/4 cup granulated sugar (50 g)
1 teaspoon vanilla extract (5 ml)

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Instructions

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 another bowl, mix flour, pumpkin pie spice, baking powder, baking soda, and salt.
Fold dry ingredients into wet mixture gently until just combined. Do not overmix.
In a separate bowl, whisk cream cheese, egg, sugar, and vanilla until smooth. Transfer to a piping bag.
Fill muffin cups 3/4 full with batter. Pipe about 1 tablespoon of 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 the pan for 5 minutes before transferring to a wire rack.

Notes

For a bakery-style touch, sprinkle tops with pumpkin seeds or cinnamon sugar before baking.

Use room-temperature cream cheese for smooth filling.

Freeze-cooled muffins individually wrapped for up to 3 months.

Substitute sour cream with Greek yogurt if preferred.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast / Desserts / Snacks
Method: Baking
Cuisine: American