Fall baking wouldn’t be complete without pumpkin cream cheese muffins. Inspired by Starbucks’ classic, these homemade muffins are moist, warmly spiced, and filled with creamy goodness. They’re easy to make, cost less, and taste even fresher. With a few pantry staples and pumpkin purée, you’ll have bakery-style muffins ready to enjoy all season long.
Why You’ll Love This Pumpkin Cream Cheese Muffins
These muffins are cozy, flavorful, and versatile—great for breakfast, snacks, or sharing at gatherings. The mix of spiced pumpkin and tangy cream cheese feels indulgent but not too sweet. They’re budget-friendly, freezer-friendly, and customizable to your taste. One batch turns your kitchen into the best coffee shop in town.
What You’ll Need
Making these muffins only takes simple ingredients you may already have:
- Pumpkin purée (not pumpkin pie filling) – for that rich fall flavor.
- All-purpose flour – base for a tender crumb.
- Sugar + brown sugar – sweetness and moisture.
- Vegetable oil – keeps muffins soft.
- Eggs – for structure and lift.
- Baking powder & baking soda – help them rise.
- Cinnamon, nutmeg, cloves – warm spice blend.
- Salt – balances flavors.
- Cream cheese – for the creamy center.
- Powdered sugar & vanilla – to sweeten the filling.
Optional add-ins: chopped pecans, walnuts, or pumpkin seeds for crunch.
How to Make Pumpkin Cream Cheese Muffins
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
- Mix wet ingredients: whisk pumpkin, oil, eggs, and sugars until smooth.
- Combine dry ingredients: flour, baking powder, baking soda, spices, and salt.
- Blend: fold dry mix into wet until just combined.
- Cream cheese filling: beat cream cheese, powdered sugar, and vanilla until creamy.
- Assemble: fill muffin cups ⅔ with batter, add a spoonful of cream cheese, then cover with a little more batter.
- Bake: 18–20 minutes until golden and set. Cool slightly before serving.
You Must Know
For best results, use 100% pure pumpkin purée (not pie mix). Overmixing the batter can make muffins dense—stir just until combined. Make sure the cream cheese is softened to avoid lumps in the filling. Also, let the muffins cool slightly before eating so the cream cheese sets inside.
Perfecting the Cooking Process
Bake muffins in the center of the oven for even cooking. Check doneness with a toothpick—it should come out clean from the muffin (not the cream cheese). For extra bakery-style tops, sprinkle with pumpkin seeds or a little coarse sugar before baking. Cooling on a wire rack prevents soggy bottoms.
Add Your Touch Pumpkin Cream Cheese Muffins
These muffins are easy to customize. Add chocolate chips for sweetness, or swirl in a bit of Nutella with the cream cheese. Top with pecans, walnuts, or pumpkin seeds for crunch. You can also play with spices—extra cinnamon for warmth, or a hint of ginger for a cozy kick.
Storing & Reheating
Store muffins in an airtight container in the fridge for up to 5 days. For longer storage, freeze up to 2 months—just wrap individually. To reheat, warm in the microwave for 20–30 seconds or in the oven at 300°F until soft and slightly warm.
Chef’s Helpful Tips for Pumpkin Cream Cheese Muffins
See our favorite family meals.
- Use room-temperature cream cheese for a smooth filling.
- Don’t overfill muffin cups—leave space for the cream cheese and rising.
- For bakery-style muffins, bake at 375°F for the first 5 minutes, then lower to 350°F.
- Let muffins cool before storing to avoid condensation.
- Double the recipe and freeze half—you’ll always have a fall treat ready.
FAQ for Pumpkin Cream Cheese Muffins
Can I use fresh pumpkin instead of canned?
Yes, just make sure it’s cooked, mashed, and well-drained.
Can I make them gluten-free?
Yes, use a 1:1 gluten-free flour blend.
Do I have to refrigerate them?
Yes, because of the cream cheese filling.
Can I make mini muffins?
Absolutely—just reduce baking time to about 12 minutes.
Conclusion
Homemade pumpkin cream cheese muffins are the perfect fall bake—warm, cozy, and filled with flavor. They taste just like the Starbucks favorite but cost less and let you adjust sweetness, spice, and texture to your liking. Whether you serve them for breakfast, share at gatherings, or enjoy with coffee on a chilly morning, these muffins bring the season straight to your kitchen. Bake a batch once, and they’ll quickly become a fall tradition you’ll look forward to year after year.
The Best Homemade Pumpkin Cream Cheese Muffins for Fall Baking
Description
Moist pumpkin spice muffins with a creamy cheesecake-style center—better than Starbucks and perfect for fall mornings.
Ingredients
Instructions
Preheat oven to 350°F (175°C). Line muffin tin.
Whisk pumpkin, oil, eggs, and sugars.
Mix flour, baking powder, baking soda, spices, and salt. Fold into wet mix.
Beat cream cheese, powdered sugar, and vanilla until smooth.
Fill muffin cups ⅔ with batter, spoon in cream cheese, top with more batter.
Bake 18–20 minutes until golden. Cool before serving.
Notes
- Don’t overmix the batter—muffins stay fluffier.
Add nuts or pumpkin seeds on top for crunch.
Store in fridge up to 5 days; freeze for longer.