Recipe: Pumpkin Cream Cheese Muffins

I LOVE Starbucks' pumpkin cream cheese muffins, so much, but I can rarely justify buying them because they're so expensive.  Enter, homemade pumpkin cream cheese muffins.  I did not write this recipe, Annie Eats did, and I am so thankful that she did, however, I changed her recipes a tiny bit.  I can definitely say these are better than Starbucks, and cheaper too, and in trying to not bombard you with a ton of pictures, I made collages of a few of the steps, hope you don't mind!

Pumpkin Cream Cheese Muffins

 In a bowl, combine 8 oz. cream cheese, 1 cup powdered sugar and 1/4 tsp vanilla, beat until combined and fluffy.  Cover the bowl and place in the fridge.

Combine your flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda, whisk to combine.  In a separate bowl, mix the sugar, eggs, oil, vanilla and pumpkin, until completely combined, and add the dry ingredients in until just combined, do not over mix.
Preheat your oven to 350.
 Combine the streusel ingredients, the flour, sugar and cinnamon.  Cut in the butter with a pastry blender, or two knives, until it resembles course crumbs.

Put your cupcake liners in your pan, and place 2 Tbsp of batter into each cup, or until the bottom is just covered.  Add about a tablespoon of the cream cheese mixture on top of the batter, and then fill the cups 3/4 full with the remaining batter.

Cover the tops of each muffin with about a Tbsp of the streusel mixture and bake at 350 for 20-25 minutes.

Allow to cool, because the cream cheese will be very hot, or you can pop one in the freezer for 10 minutes to cool it faster (if you're that impatient).

Enjoy the simple delight of fall in the form of this delicious muffin (that sounded cheesy), and try not to eat more than one, I ate two.  

I think a muffin and a pumpkin spice latte are calling my name, so I will call it a day!  
If you're new to the blog, I'd love if you became my newest follower!

Here's the printable!

Pumpkin Cream Cheese Muffins
Yield: 24 muffins

For the filling:
8 oz. cream cheese, softened
1 cup confectioners’ sugar
¼ tsp vanilla extract

For the muffins:
3 cups all-purpose flour
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground cloves
1 tbsp. plus 1 tsp. pumpkin pie spice
1 tsp. salt
1 tsp. baking soda
4 large eggs
2 cups sugar
2 cups pumpkin puree
1¼ cups vegetable oil
1 tsp vanilla extract

For the topping:
½ cup sugar
5 tbsp. flour
1½ tsp. ground cinnamon
4 tbsp. cold unsalted butter, cut into pieces

For the filling, combine the cream cheese, vanilla  and confectioners’ sugar  in a medium bowl and mix well until blended and smooth.  Once blended, cover tightly with plastic wrap and chill in the refrigerator.

For the muffins, preheat the oven to 350˚ F, and line muffin pans with cupcake  liners.  In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend.  In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree ,, vanilla and oil.  Mix on low speed until blended.  With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.

For the topping, combine the sugar, flour and cinnamon in a small bowl; whisk to blend.  Add in the butter pieces and cut into the dry ingredients with a pastry blender or two knives until the mixture is coarse and crumbly.  Transfer to the refrigerator until ready to use.

To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (2 tablespoons).  Spoon a tablespoon of the cream cheese mixture into the very center of each cup.  Divide the remaining batter among the cups, placing on top of the cream cheese to cover completely.  Sprinkle a tablespoon of the streusel mixture on top of each muffin.

Bake for 20-25 minutes.  Transfer to a wire rack and let cool completely before serving, the cream cheese filling will be very hot!


  1. These sound like my perfect dessert love pumpkin and cream cheese, I have I think over 150 cream cheese recipes on my site.
    I would love for you to share these at Bacon Time. I would love to feature them the following week in my feature post for linkers. I love Fall recipes.
    Here is my link, and the any linky goes party runs fri-monday, hope to see you and your sweet muffins there :)

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  2. These look gorgeous!Must give the recipe a try.Doubt they will turn out like yours!

  3. Oh yum!!!! I LOVE pumpkin breads aannnndddd cream cheese, so this looks awesome!! I will definitely be making these!! Thanks ;)

  4. Wow, great job!! They look delicious!

  5. I came across your blog on Around My Family Table and I love your post!

    I would love it if you would drop by Jane Deere and link up to Fusion Fridays with your favorite or most recent recipes, handmade crafts, diy projects, tips & tricks, and how to's! { open through Wednesday! }

  6. Yum! These look so good! I'm pretty sure that I'm going to have to make these this fall.

  7. Hey honey! Great post! I see you added your link to the linky on my blog, but don't see the link back to me anywhere here. Could you add it so others can play along? Thanks!!! Kori xoxo

  8. Hi Annalisa. Just stopping by & showing some love from Blonde Episodes & of course...gotta check out what everyone's tempted by! =) And your post...YUM-ME! =) Sounds like heaven! Have a beautiful night, Sweetheart! XO
    Calling All Dolls!

  9. I LOVE Pumpkin desserts! I may have to try this one!

  10. These look absolutely wonderful! Just pinned this so I can make them! Thanks!

  11. These are gorgeous! I love a little cream cheese surprise in my muffins. I know they have to be delicious. I'd like to invite you to share your recipe on Sweet Indulgences Sunday.

  12. Definitely putting these on my "To Make" list and pinning it! They look SO yummy!

    Michelle :)

    PS - I'm your newest follower!

  13. Anna!
    They turned out beautifully! I made them in mini muffin pans without the papers (I think I left all of my regular muffin pans at moms house, although I stole her mini muffin pan, so I guess we're even!).....they came out of the pan beautifully, and they were half the guilt because they were mini! Woohoo!!!

  14. How sinfully delicious! Reading this made my mouth water. Thank you for linking up to Scatter Girls.

  15. This sounds fabulous! Recipe printed and I'm adding cream cheese to my grocery list for tomorrow!! Thanks!!

  16. Wow! Delicious! I just made them and want to eat all 24 right now. I subbed half of the oil for unsweetened applesauce and cut 1/3 cup of the sugar out of the muffins- they are still super sweet and moist. Delightful- thank you for the treat!

  17. Somebody is selling your blog content:

    It seems to be hard to contact the moderators online, perhaps you could call them.

  18. This comment has been removed by the author.

  19. I’ve been learning to bake brownies last week and I’ve also been looking for new recipes to study. I agree that Starbucks’ muffins are awesome, since I’m also an avid fan of that, but I also want to do it on my own. Thanks for posting this and thanks to Annie for making the recipe. This will be my next baking project this week. :)

    Alex Staff

  20. I made these yesterday to take to a outing. I think the teaspoon of ground cloves was a bit much with all the other spices. Next time I will cut it down to maybe a pinch.

    1. Ok, I want to add after they set overnight they were yummy!

  21. Love Starbucks muffins but love these more! Made a cream cheese frosting for them topped off with a slight sprinkle of pumpkin pie spice...delicious. Brought 4 dozen into a group of nurses at a hospital and they were gone within the hour! Many many compliments. Thanks for sharing! Debbie -Kansas

  22. I have made these several times and they are really good!

  23. every person must learn something new every day. studying baking is a rather complicated process, but a process that gives you much more joy than studying writing with which a service like that presents the service that offers cheap essay writing cheap essay writing - can help.


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