Pumpkin Cream Cheese Muffins
Copycat Pumpkin Cream Cheese Muffins are my favorite pumpkin muffin recipe with a cheesecake filling! These easy muffins are a Starbucks Copycat and are the perfect easy breakfast or brunch muffin recipe for fall!
Servings: 18 muffins
Calories: 208kcal
Cost: $8
Ingredients
For the Muffin
- 1 cup (200g) granulated sugar
- ⅓ cup (79ml) vegetable oil
- 1 cup (244g) pumpkin puree not pumpkin pie mix
- 2 large eggs
- ¼ cup (59ml) milk
- 2 teaspoons pumpkin pie spice
- ¼ teaspoon salt
- 1 teaspoon baking soda
- 2 cups (248g) all-purpose flour
For the Cream Cheese Filling
- 8 ounces (226g) cream cheese softened
- ½ cup (100g) granulated sugar
- 1 teaspoon vanilla
- Pumpkin Seeds optional
Instructions
- Preheat oven to 350°. Line muffin tins with liners.
- Stir pumpkin, oil, and sugar together in a large bowl. Do this by hand - don’t use a mixer. Stir in eggs, pumpkin pie spice, salt, and baking soda. Stir in 1 cup flour, then stir in milk, then stir in remaining 1 cup flour.
- Divide evenly among muffin pans, filling each liner 1/2 full. Make a small indentation in the top of the muffin with the back of a spoon, a little holder for the cream cheese filling.
- Stir together cream cheese, sugar, and vanilla.
- Drop 1 tablespoon onto the top of each muffin. Use the back of a spoon to spread the cheesecake mixture into the little indentation you made and adhere it to the muffin batter. Sprinkle with 4-5 pumpkin seeds, optional.
- Bake for about 15-20 minutes, until a toothpick inserted in the muffin part comes out with just a few crumbs stuck too it.
- Cool at least 5 minutes before serving. Store in refrigerator. Muffins can be frozen for quick breakfasts!
Video
Notes
- You can keep them in the refrigerator, too, but they will keep for a long time in the freezer. It’s such a treat to pull one out and warm it in the microwave for a sweet afternoon snack.
- It might be tempting to use a hand mixer for this recipe but I don’t recommend it. For really tender muffins it’s best to mix it by hand just until the dry ingredients are absorbed into the wet ingredients. With a mixer you risk overmixing the batter.
- Make sure your cream cheese is softened to avoid lumps!
Nutrition
Serving: 1muffin | Calories: 208kcal | Carbohydrates: 29g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 32mg | Sodium: 143mg | Potassium: 72mg | Fiber: 1g | Sugar: 18g | Vitamin A: 2319IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg