There are two things that signal the true start of autumn for me: pulling out my favorite oversized cardigan and seeing pumpkin cream cheese muffins appear at Starbucks. But here’s the good news—you don’t have to wait in line (or spend $4.50 per muffin!) to enjoy that same cozy autumn bake. With this easy pumpkin cream cheese muffin recipe, you can whip up a whole batch of Starbucks-inspired muffins right in your kitchen.

These soft, spiced muffins are made with real pumpkin puree, giving them that warm fall flavor we all crave. And the best part? A rich cream cheese swirl tucked inside each one. The tangy cream cheese perfectly balances the sweet pumpkin batter, making every bite taste like fall wrapped in a cozy blanket.

Whether you’re baking these for a crisp fall morning breakfast, packing them in a lunchbox, or serving them at a holiday brunch, these fall stuffed muffins are guaranteed to be a hit. So go ahead, grab your pumpkin spice latte (or brew one at home), preheat the oven, and let’s make the muffins that’ll make your kitchen smell like Starbucks in October.

Why You’ll Love These Pumpkin Cream Cheese Muffins

Soft, moist pumpkin muffins with warm spices.
Cream cheese swirl filling that adds a tangy surprise.
Just like Starbucks—but fresher, cheaper, and homemade!
A cozy autumn bake that’s perfect for breakfast or dessert.

Ingredients You’ll Need

Cream Cheese Filling

4 oz (113 g) cream cheese, room temperature
2 tbsp (25 g) granulated sugar
1 tsp all-purpose flour
1 tsp milk
½ tsp vanilla extract

Pumpkin Muffins

1½ cups (190 g) all-purpose flour
¾ cup (150 g) granulated sugar
1 tsp baking powder
1 tsp baking soda
1 tsp pumpkin pie spice
¼ tsp salt
1½ cups (360 ml) pumpkin puree
1 egg
¼ cup (57 g) melted butter, cooled
1 tsp vanilla extract

How to Make Pumpkin Cream Cheese Muffins

Preheat & prep: Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
Mix dry ingredients: In a bowl, whisk flour, sugar, baking powder, baking soda, pumpkin pie spice, and salt.
Mix wet ingredients: In another bowl, combine pumpkin puree, egg, melted butter, and vanilla until smooth.
Combine: Fold dry ingredients into wet until just combined—don’t overmix or your muffins will be dense.
Make the filling: In a small bowl, beat cream cheese, sugar, flour, milk, and vanilla until smooth. Transfer to a piping bag or a zip-top bag with the corner snipped.
Assemble: Fill each muffin liner about ¾ full with pumpkin batter. Pipe about 1 tbsp cream cheese filling into the center of each.
Bake: Bake for 15–20 minutes, or until a toothpick inserted into the muffin (avoiding the filling) comes out clean.
Cool & serve: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. Enjoy at room temperature.

Tips for the Best Pumpkin Muffins

Don’t skip the flour in the filling: It helps the cream cheese set and not sink to the bottom.
Pumpkin puree only: Make sure you’re using plain pumpkin puree, not pumpkin pie filling (they’re not the same!).
Room temp cream cheese: This makes the filling silky and easy to swirl. Cold cream cheese = lumpy filling.
Storage tip: Keep leftovers in the fridge so the cream cheese stays fresh. They taste even better the next day!

A Little Story from My Kitchen

I used to treat myself to Starbucks pumpkin cream cheese muffins on the way to school drop-off, but one year I decided to try making them myself. Honestly, I was shocked at how easy it was—and how much better they tasted fresh from the oven.

Now it’s become a fall tradition in my house. The kids love helping pipe the cream cheese filling (and sneaking a taste, of course). We bake a double batch and freeze half, so there’s always a quick, cozy snack ready to go. Every time I warm one up with my coffee, it feels like a little autumn moment just for me.

What to Serve with Pumpkin Cream Cheese Muffins

These muffins are delicious on their own, but they pair beautifully with hot drinks—coffee, chai tea, or even hot apple cider. For a special fall brunch, serve them with scrambled eggs, bacon, and fresh fruit. If you’re planning a dessert tray, add these muffins alongside other cozy fall bakes like apple crisp or spiced cookies. And yes, they also make a perfect afternoon pick-me-up with a glass of cold milk.

How to Store Pumpkin Cream Cheese Muffins

Room temperature: Safe for a few hours, but because of the cream cheese filling, refrigerate after that.
Refrigerator: Store in an airtight container for up to 5 days. Let them come to room temp before eating (or warm slightly in the microwave).
Freezer: Wrap each muffin in plastic wrap, then place in a freezer bag. They’ll keep up to 2 months. Thaw overnight in the fridge or microwave for 30–40 seconds for a quick treat.

FAQs About Pumpkin Cream Cheese Muffins

Q: Can I make these ahead of time?

A: Yes! They store wonderfully in the fridge and taste just as good the next day.

Q: Can I freeze them?

A: Definitely. Freeze individually wrapped muffins, then reheat as needed.

Q: Do I need a piping bag?

A: Nope! A zip-top bag with the corner snipped works perfectly.

Q: Can I add a topping?

A: Yes! Try sprinkling pumpkin seeds, cinnamon sugar, or a crumble topping before baking for extra flair.

The Sweetest Ending

These pumpkin cream cheese muffins are the definition of a cozy autumn bake—warm, spiced, creamy, and completely irresistible. They taste just like the Starbucks-inspired muffin we all love, but fresher, cheaper, and even more delicious when they come out of your own oven.

Whether you’re baking them for breakfast, snack time, or a fall gathering, this pumpkin muffin recipe will quickly become a seasonal favorite. Trust me, once you try them, you’ll be hooked—and you may never need that Starbucks muffin run again.

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