If you’re craving copycat pumpkin cream cheese muffins, you’re in for a treat! These tasty muffins combine the warm flavors of fall with a creamy surprise that makes every bite a joy.
This recipe tackles dry texture, crumbly structure, uneven cream cheese placement, weak pumpkin flavor, and inconsistent muffin rise common in homemade pumpkin cream cheese muffins.
I’ve had my fair share of dry and crumbly pumpkin muffins before, definitely not what I wanted to serve at family gatherings. This recipe solves those issues by keeping the muffins moist and soft while delivering that delightful contrast of cream cheese filling.
What I love about this recipe is how simple it is to follow. With just about 20 minutes of prep and a quick bake time, you’ll have warm muffins ready to enjoy in less than an hour. If you’re looking for another cozy treat, check out my Sourdough Banana Muffins!
Table of contents
Dietary Considerations
- This recipe is not gluten-free due to the use of all-purpose flour in the batter of copycat pumpkin cream cheese muffins.
- The recipe contains cream cheese and eggs, so it is unsuitable for vegan diets of copycat pumpkin cream cheese muffins.
- This recipe does not meet keto or low-carb diets because of granulated sugar and brown sugar content.
- The recipe is vegetarian since it contains no meat or animal-derived gelatin in copycat pumpkin cream cheese muffins.
- The recipe is nut-free and dairy-free only when replacing cream cheese with non-dairy alternatives in copycat pumpkin cream cheese muffins.
Why You Will Love This Recipe
- Moist and Flavorful This recipe yields muffins that are wonderfully moist, thanks to the combination of pumpkin puree and a special pudding mix, creating a tender crumb that feels comforting to eat.
- Seasonal Vibes The warm spices of cinnamon and nutmeg evoke autumn memories, making these muffins an ideal treat for cozy mornings and festive celebrations, creating a familiar warmth in every bite.
- Easy Preparation With only 20 minutes of prep time, you can whip up these muffins in no time, making it easy to bake a batch during a busy week or for unexpected guests.
- Make-Ahead Friendly These muffins store well, staying fresh in the fridge or freezer, so you can enjoy them throughout the week or serve them at a future gathering with ease.
How to Make Copycat Pumpkin Cream Cheese Muffins
- Prep Time: 20 minutes
- Cool Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 16 muffins 1x
- Category: muffins
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Deliciously moist copycat pumpkin cream cheese muffins inspired by Starbucks, perfect for fall baking.
Ingredients
Scale
- 1 cup (240 mL) pumpkin puree, pure canned pumpkin (not pumpkin pie filling)
- 1 large egg, room temperature
- 1/2 cup (120 mL) vegetable oil (canola or sunflower oil preferred)
- 3/4 cup (150 g) granulated sugar (cane sugar can be used as alternative)
- 1/2 cup (100 g) light brown sugar, packed
- 2 cups (250 g) all-purpose flour (use gluten-free measure-for-measure blend with xanthan gum for gluten-free option)
- 1 teaspoon (4 g) baking powder, fresh
- 1/2 teaspoon (3 g) baking soda, fresh
- 1 teaspoon (2.6 g) ground cinnamon, freshly ground preferred
- 1/4 teaspoon (0.5 g) ground nutmeg, freshly ground preferred
- 1 package (3.4 oz / 96 g) instant vanilla pudding mix (secret ingredient for moistness)
- 8 oz (227 g) full-fat cream cheese, softened
- 1/4 cup (30 g) powdered sugar
- Pumpkin seeds, to sprinkle on top of muffins before baking
Instructions
- Step 1: Preheat Your Oven: Set your oven to 350°F (175°C) and allow it to fully heat. Fully preheated oven ensures even baking and proper muffin rise.
- Step 2: Prepare Your Muffin Tin: Line your muffin tin with sturdy paper muffin liners, one liner per cup. Ensure liners fit snugly to prevent batter leakage and for easy muffin removal.
- Step 3: Mix Pumpkin Batter: In a large bowl, whisk together pumpkin puree, granulated sugar, light brown sugar, egg, vegetable oil, and vanilla extract until well combined and smooth.
- Step 4: Add Dry Ingredients: In a separate bowl, whisk together all-purpose flour, instant vanilla pudding mix, baking powder, baking soda, ground cinnamon, and ground nutmeg. Fold the dry ingredients gently into the wet pumpkin mixture using a spatula just until incorporated. Do not overmix to maintain a tender crumb.
- Step 5: Make Cream Cheese Filling: In another bowl, beat softened cream cheese and powdered sugar until smooth and creamy with no lumps. Transfer filling to a piping bag or prepare a spoon for filling.
- Step 6: Scoop Batter into Cups: Fill each muffin cup about 3/4 to nearly full with pumpkin batter, leaving space for cream cheese filling.
- Step 7: Add Cream Cheese Filling: Pipe or spoon a dollop of the cream cheese mixture directly into the center of each batter-filled muffin cup. To help keep the filling centered, pipe slowly inside the batter and, if needed, use a toothpick to slightly swirl the filling to ensure it stays in the middle.
- Step 8: Sprinkle Pumpkin Seeds: Top each muffin with a few pumpkin seeds for added texture and visual appeal.
- Step 9: Bake Muffins: Bake in the preheated oven for 20 to 25 minutes or until a toothpick inserted near the cream cheese filling comes out mostly clean. Begin checking at 20 minutes to avoid overbaking. Muffins should have a light golden top and produce a warm pumpkin aroma.
- Step 10: Cool and Serve: Allow muffins to cool in the pan for about 5 to 10 minutes before transferring them to a cooling rack. This assists the muffins in setting correctly and makes them easier to remove from liners.
Notes
- Room Temperature: Store muffins in an airtight container at room temperature for up to 2 days. Keep away from direct sunlight and heat sources to maintain moisture.
- Refrigeration: Store muffins in an airtight container and refrigerate for up to 7 days to maintain the freshness and texture of the cream cheese filling.
- Freezing: Wrap each muffin individually in plastic wrap, place in a freezer bag or container, and freeze for up to 3 months. Thaw at room temperature before serving.
- To ensure even cream cheese filling distribution, pipe small amounts while filling and gently swirl with a toothpick if needed to center the filling properly.
- If batter consistency is too thick, add 1 tablespoon of milk at a time, mixing gently until smooth and pourable but not runny.
- Use fresh baking powder and baking soda; test freshness by dissolving a small pinch in warm water—if bubbly, it is active.
- For stronger pumpkin spice notes, add an extra 1/4 teaspoon of cinnamon or nutmeg to the dry ingredients mix.
- Avoid overmixing the batter to prevent tough muffins; fold ingredients just to combine.
Nutrition
- Serving Size: 1 muffin
- Calories: 350
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 90 mg
Ingredient Notes
- Pumpkin puree: Choose pure, canned pumpkin for a rich flavor and smooth texture. Avoid pumpkin pie filling, as it has added sugars and spices.
- All-purpose flour: A good-quality all-purpose flour will give these muffins structure. For a gluten-free option, use a measure-for-measure blend that includes xanthan gum.
- Baking soda: Make sure it’s fresh for the best rise and texture. It reacts with the pumpkin to create a fluffy muffin, so check the expiration date!
- Ground cinnamon: Use a fragrant, fresh cinnamon for depth in flavor. It really elevates the warm notes in the muffins, don’t skimp here!
- Ground nutmeg: A little nutmeg adds complexity and warmth. Freshly ground, if possible, offers a stronger flavor and aroma.
- Granulated sugar: This sweetens your muffins perfectly. If you’re looking for less refined options, cane sugar works well too.
- Brown sugar: Use light brown sugar for moisture and a delightful caramel flavor that complements the pumpkin beautifully.
- Vegetable oil: Opt for a light oil, like canola or sunflower, to keep the muffins moist. Avoid olive oil; its flavor can be too strong for this recipe.
- Egg: A large, room-temperature egg binds the ingredients and adds richness. This helps with moisture and gives structure to your muffins.
- Cream cheese: Full-fat cream cheese is best for a creamy filling that contrasts perfectly with the spice of the muffin. Make sure it’s softened for easy blending.
- Powdered sugar: This sweetens the cream cheese filling and gives it a smooth texture. It equates to better creaminess without extra grainy bits.
Recipe Tips
- If your muffins are overbaking, check them 20 minutes into baking by inserting a toothpick; remove once it comes out mostly clean.
- For uneven cream cheese filling, ensure it’s centered by piping in small amounts while filling muffins, giving a little swirl with a toothpick if needed.
- If your batter is too thick, add 1 tablespoon of milk at a time, mixing until you achieve a smooth, somewhat pourable consistency.
- When muffins don’t rise well, make sure your baking powder is fresh by testing it in warm water before mixing; it should bubble actively.
- If pumpkin flavor is weak, add ¼ teaspoon of cinnamon or nutmeg, mixing into the dry ingredients for a noticeable boost in spice aroma.
Serving Suggestions
Serve with a warm cup of coffee or spiced chai for a comforting treat. Pair with a simple mixed greens salad for contrasting freshness.
Use to make pumpkin cream cheese muffin French toast or add to a parfait with yogurt and granola. Crumble over oatmeal or pancake batter for added flavor.
Top with a drizzle of maple syrup or honey for sweetness. Add a sprinkle of cinnamon sugar for an extra touch before serving.
Recipe variations
- You can use canned pumpkin puree or fresh pumpkin cooked and mashed for the batter in these copycat pumpkin cream cheese muffins, ensuring consistent moisture and flavor.
- Add 1 teaspoon cinnamon and ½ teaspoon nutmeg to the batter for warm, seasonal spice notes that pair well with the cream cheese filling in this recipe.
- Either canola oil or melted butter can be used for the fat in the batter, providing richness or a neutral taste depending on preference.
- If using the foundation recipe’s 16-muffin batch, double all ingredients proportionally for 32 muffins, maintaining the same baking time at 350°F for consistent results.
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How to Store?
To keep your copycat pumpkin cream cheese muffins fresh and delicious, follow these storage tips:
Room Temperature: Store muffins in an airtight container at room temperature up to 2 days, protecting from direct sunlight and heat sources.
Refrigeration: Place muffins in an airtight container and keep refrigerated up to 7 days to maintain cream cheese filling freshness and texture.
Freezing: Wrap each muffin in plastic wrap, place in a freezer bag or container, freeze up to 3 months. Thaw at room temperature.
Other Recipes You’ll Love
- Puff Pastry Apple Rosettes
- Rhubarb and Strawberry Tart Recipe
- Strawberry Shortcake Cake Roll
- Lemon Lavender Scones
If you enjoyed this Copycat Pumpkin Cream Cheese Muffins or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
