Pumpkin Cream Cheese Muffins
These pumpkin cream cheese muffins are soft, warmly spiced, and filled with a creamy cheesecake center. A buttery cinnamon streusel gives every muffin a little crunch, making them the perfect fall breakfast or afternoon treat.
If you look forward to Starbucks pumpkin cheesecake muffins every fall, you are going to love this easy homemade version. You get all that pumpkin spice flavor and a rich cream cheese filling without making a trip to the coffee shop.
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Why You’ll Love These Pumpkin Cream Cheese Muffins
- Easy to make: The pumpkin batter and cream cheese filling come together with simple ingredients and just a few mixing bowls.
- Full of fall flavor: Pumpkin pie spice and cinnamon give these muffins the cozy flavor that I crave once the weather cools down.
- Budget-friendly: These copycat pumpkin cheesecake muffins let you enjoy a coffee-shop favorite at home for less.
- Great for sharing: One batch makes 18 muffins, so there are plenty for breakfast, a fall brunch, or a holiday gathering.
If you enjoy copycat Starbucks fall recipes, you may also want to try my Starbucks Pumpkin Loaf, S’mores Latte, or Apple Chai Latte.
Ingredients For Cheesecake Pumpkin Muffins
- All-purpose flour: Spoon the flour into the measuring cup and level it off so the muffins stay soft instead of becoming dry.
- Baking soda and baking powder: Using both gives the muffins a nice rise and tender texture.
- Salt: A little salt balances the sweetness and brings out the warm spice flavor.
- Pumpkin pie spice and cinnamon: These spices give the muffins their cozy fall flavor.
- Pumpkin puree: Use plain pumpkin puree, not pumpkin pie filling. The pie filling already has sugar and spices added.
- Granulated sugar and brown sugar: This combination sweetens the batter while the brown sugar adds moisture and a hint of molasses flavor.
- Vegetable oil: Oil keeps these muffins moist for days. Canola oil will also work.
- Eggs and vanilla extract: The eggs give the muffins structure, while vanilla adds flavor to both the batter and cheesecake filling.
- Cream cheese: Let it soften at room temperature so your cheesecake filling mixes up smooth and creamy.
- Streusel: Flour, brown sugar, cinnamon, salt, and melted butter make the sweet, crumbly topping.
How To Make Pumpkin Cream Cheese Muffins
- Mix the dry ingredients. Preheat the oven to 350 degrees F and line two 12-cup muffin pans with 18 paper liners. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
- Mix the wet ingredients. In a separate bowl, stir together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla until smooth.
- Finish the pumpkin batter. Gradually add the dry ingredients to the pumpkin mixture, stirring just until combined. Be careful not to overmix the batter.
- Make the cheesecake filling. In another bowl, beat the softened cream cheese, granulated sugar, egg yolk, vanilla, and flour until smooth and creamy.
- Add the pumpkin batter. Divide the pumpkin batter among the prepared muffin liners, filling each one about halfway.
- Add the cheesecake centers. Spoon a dollop of the cream cheese mixture into the center of each muffin, keeping the filling away from the edges.
- Top with streusel. Mix the flour, brown sugar, cinnamon, salt, and melted butter until crumbly, then sprinkle the mixture evenly over each muffin.
- Bake and cool. Bake for 20 to 22 minutes, or until the muffins are set and a toothpick inserted into the pumpkin portion comes out clean. Let them cool in the pan for 5 minutes before moving them to a wire rack.
Wendy’s Tips For Copycat Pumpkin Cheesecake Muffins
- Soften the cream cheese: Let it sit at room temperature until it is easy to beat so the cheesecake filling turns out smooth and lump-free.
- Mix the batter gently: Stir the dry ingredients into the pumpkin mixture just until the flour disappears so the muffins stay light and tender.
- Test the pumpkin portion: Insert your toothpick away from the cream cheese center for a more accurate doneness check.
- Divide everything evenly: Portion the batter, filling, and streusel as evenly as possible so all 18 muffins bake at the same rate.
Storage
Store leftover muffins in an airtight container in the refrigerator for up to 5 days. For the creamiest texture, let them come to room temperature before serving.
You can also freeze the cooled muffins for up to 2 months. Wrap them individually and place them in a freezer-safe container. Thaw overnight in the refrigerator, then bring them to room temperature before enjoying.
Pumpkin Cream Cheese Muffins FAQ
Do you have questions about these cheesecake pumpkin muffins? Here are the answers to the most commonly asked questions.
No. Pumpkin pie filling contains added sugar and spices, which will change the flavor and texture of the muffins. Be sure to use plain pumpkin puree.
Yes. Because these muffins have a cream cheese filling, store them in an airtight container in the refrigerator for up to 5 days. Bring them to room temperature before serving for the best texture.
Yes. They have a similar warmly spiced pumpkin muffin and sweet cream cheese center. This homemade version is finished with a buttery cinnamon streusel topping.
More Pumpkin Treats You May Enjoy
Pumpkin Cream Cheese Muffins Recipe
Pumpkin Cream Cheese Muffins
Equipment
- 2 12-cup muffin pans
- 18 Paper muffin liners
- mixing bowls
- measuring cups and spoons
- whisk
- electric hand mixer
- Rubber Spatula
- wire cooling rack
Ingredients
Pumpkin Muffins
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 cup pumpkin puree
- ¾ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Cheesecake Filling
- 8 ounces cream cheese softened
- ⅓ cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
Streusel
- ¼ cup all-purpose flour
- 2 tablespoons brown sugar
- ½ teaspoon ground cinnamon
- 1 pinch salt
- 2 tablespoons butter melted
Instructions
- Preheat the oven to 350°F and line two 12-cup muffin pans with 18 paper liners.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
- In a separate bowl, mix the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
- Gradually add the dry ingredients to the pumpkin mixture, stirring just until combined. Do not overmix.
- In another bowl, beat the softened cream cheese, granulated sugar, egg yolk, vanilla extract, and flour until smooth and creamy.
- Fill each muffin cup about halfway with pumpkin batter. Add a spoonful of the cheesecake mixture to the center of each muffin.
- Mix the flour, brown sugar, cinnamon, salt, and melted butter for the streusel until crumbly. Sprinkle the streusel over each muffin.
- Bake for 20 to 22 minutes, or until the muffins are set and a toothpick inserted into the pumpkin portion comes out clean.
- Cool the muffins in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Use paper liners: The cream cheese filling makes the muffins delicate while warm, and liners help them lift cleanly from the pan.
- Keep the filling centered: Spoon the cheesecake mixture away from the edges so it stays tucked inside as the muffins rise.
- Give them time to cool: Leave the muffins in the pan for 5 minutes before moving them to a wire rack so they can firm up without becoming soggy.
- Serve at room temperature: Let refrigerated muffins sit out for 20 to 30 minutes so the cheesecake center becomes creamy again.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.