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–+ servings

Pumpkin Cream Cheese Muffins

These are the best and softest Pumpkin Cream Cheese Muffins. These pumpkin muffins have a delicious cream cheese filling. These copycat Starbucks pumpkin muffin are so easy and delicious, that you won't need to head to Starbucks for a delicious fall muffin. They are incredibly moist and super easy to make, making them sure to be a family hit!
5 fra 7 stemmer
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Course Breakfast, Dessert
Cuisine American
Servings 6 muffins
Calories 325 kcal

Equipment

Ingredients
 
 

PUMPKIN MUFFINS

  • 120 g all-purpose flour
  • 125 g dark brown sugar
  • 1 ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ½ teaspoon pumpkin spice (See notes below to make your own)
  • 150 g canned pumpkin purée room temperature (see FAQ on how to make it homemade)
  • 55 g oil room temperature
  • 1 eggs room temperature
  • ½ teaspoon vanilla extract

CREAM CHEESE FILLING

  • 100 g cream cheese full-fat, room temperature
  • 1 tablespoon granulated sugar
  • ½ teaspoon vanilla extract

CINNAMON SUGAR TOPPING

  • 1 teaspoon granulated sugar
  • ¼ teaspoon cinnamon

Instructions
 

PUMPKIN MUFFINS

  • In a large bowl, stir together the all-purpose flour, dark brown sugar, baking powder, baking soda, pumpkin spice and salt.
    120 g all-purpose flour, 125 g dark brown sugar, 1 ¼ teaspoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon salt, 1 ½ teaspoon pumpkin spice
  • In another mixing bowl add all of the wet ingredients, and with a hand whisk, whisk them together until combined.
    150 g canned pumpkin purée, 55 g oil, 1 eggs, ½ teaspoon vanilla extract
  • Pour the wet ingredients into the dry. Stir it all together with a rubber spatula. Make sure there are no dry flour left in the batter.
  • Cover the bowl with some plastic wrap and let the batter rest for 1 hour.
  • While the batter rests, preheat the oven to 220ºC/425ºF conventional oven 30 minutes before baking. Prepare a 12-cup cupcake pan with 6 cupcake liners, only lining every other cupcake hole, as it helps them to dome up. Then make the cream cheese filling.

CREAM CHEESE FILLING

  • Add the cream cheese, granulated sugar and vanilla extract to a bowl and mix it together until smooth. Place the filling in a piping bag.
    100 g cream cheese, 1 tablespoon granulated sugar, ½ teaspoon vanilla extract
  • Divide the muffin batter into the 6 cupcake liners. Place the piping bag in the middle of the muffin batter, squeezing the cream cheese into the middle of the muffin to fill it, while moving upwards with the piping bag. Top the muffins with the cinnamon sugar and bake them for 7 minutes and then reduce the heat to 175ºC/350ºF and further bake for 10-12 minutes.
    1 teaspoon granulated sugar, ¼ teaspoon cinnamon
  • To check when they are done, insert a toothpick in the muffin, not in the cream cheese filling. Once it comes out clean, with no muffin batter on it, they are done.
  • Let the muffins cool in the hot pan on a wire rack. After 5 minutes, remove the muffins from the pan and let them cool down further. Enjoy them lukewarm or cooled down.

Notes

Make your own pumpkin spice:
Mix together 2 tablespoon ground cinnamon, 1 ½ teaspoon ground nutmeg, 1 ½ teaspoon ground ginger, ¾ teaspoon ground cloves, ¾ teaspoon ground allspice. Store at in a cupboard in an airtight container.

Nutrition

Calories: 325kcalCarbohydrates: 42gProtein: 4gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.04gCholesterol: 44mgSodium: 303mgPotassium: 137mgFiber: 1gSugar: 25gVitamin A: 4155IUVitamin C: 1mgCalcium: 100mgIron: 2mg
Keyword cream cheese, muffins, pumpkin
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