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Fall baking season is here, and I’m excited to share my favorite muffins recipe with you. These pumpkin cream cheese muffins are a Starbucks copycat. They’ll make your kitchen smell amazing.
Imagine moist pumpkin muffins filled with creamy cheese and topped with crunchy brown sugar crumb. It’s like a pumpkin roll in muffin form! My recipe makes 12-14 muffins, perfect for sharing (or not).
I start by baking these at 425°F, then drop the temp to 350°F. This trick gives them a beautiful rise and keeps them super moist. Trust me, once you try these, you’ll be hooked on fall baking!
5 Reasons You’ll Love This Recipe
I’m excited to share why these pumpkin cream cheese muffins are a must-try fall treat. They’re easy to make and taste like bakery treats at home.
- Perfect pumpkin spice flavor that captures the essence of autumn
- Creamy cheesecake filling for an indulgent surprise
- Buttery crumb topping that adds a delightful crunch
- Incredibly moist texture that keeps you coming back for more
- Bakery-quality results without leaving home
These muffins mix warm fall flavors with different textures. The pumpkin taste is just right, filling your kitchen with a cozy smell. When you take a bite, you’ll find a creamy cheesecake inside that goes well with the pumpkin.
What makes these muffins special is how moist they are. They stay good for days, great for busy mornings or snacks. The buttery streusel on top adds a nice crunch, making them feel like bakery treats.
These muffins are like fall wrapped up in a portable package!
This recipe lets you make muffins that look and taste like they’re from a coffee shop. It’s an easy way to enjoy fall flavors at home.
Exact Ingredients List (+ Possible Substitutes)
I’ve listed all the ingredients you need for these tasty pumpkin cream cheese muffins. First, let’s talk about the muffin batter:
- All-purpose flour
- Baking powder and baking soda
- Salt
- Cinnamon and pumpkin pie spice
- Brown and granulated sugar
- Eggs
- Pumpkin puree
- Vegetable oil
- Milk
- Vanilla extract
For the cream cheese filling, you’ll need:
- Cream cheese
- Egg yolk
- Sugar
- Vanilla extract
Don’t forget the crumb topping ingredients:
- Brown sugar
- Cinnamon
- Butter
- Flour
Can’t find pumpkin pie spice? Make your own mix with cinnamon, ginger, nutmeg, and allspice. Want a healthier choice? Use coconut oil instead of vegetable oil. The pumpkin puree makes the muffins moist and tasty, so don’t leave it out!
My secret tip: Use room temperature ingredients for the cream cheese filling. It blends smoother and bakes evenly.
Instructions
Let’s make delicious Pumpkin Cream Cheese Muffins. First, mix flour, sugar, and butter for the crumb topping. Then, mix dry ingredients in one bowl and wet ingredients in another.
For the cream cheese filling, mix softened cream cheese with sugar and vanilla. This makes a tasty tang for our muffins.
Now, it’s time to layer! Fill muffin cups with batter, add cream cheese filling, and top with more batter. This makes a yummy surprise in the middle.
To finish, sprinkle crumb topping on each muffin. Here’s how to bake them:
- Preheat oven to 425°F
- Bake for 5 minutes
- Reduce temperature to 350°F
- Continue baking for 15-17 minutes
Baking takes about 20-22 minutes. Let the muffins cool before serving. The wait is worth it!
Tips, Tricks & Storing
I’ve learned some handy muffin baking tips over the years. Use room temperature ingredients for a smoother batter. Don’t overmix – a few lumps are okay! Fill your muffin cups about 2/3 full for the perfect rise.
For storing, these muffins stay fresh at room temperature for 2 days. If you want them to last longer, put them in the fridge for up to a week. Just remember to keep them in an airtight container.
If you have extras, follow my freezing instructions. Wrap each muffin in plastic wrap, then put them in a freezer bag. They’ll last for 3 months! To eat, thaw overnight in the fridge. A quick microwave will warm them up to taste fresh-baked.
- Room temp: 2 days
- Refrigerated: 1 week
- Frozen: 3 months
One last trick: put the cream cheese filling lower in the muffin cup. This stops it from coming out during baking. You’ll get a perfect surprise inside every time!
“A well-stored muffin is a gift to your future self.”
Recipe Variations & Serving Suggestions
I love trying new things with pumpkin muffins. Add chocolate chips or dried cranberries for a sweet twist. Crunch lovers can mix in chopped walnuts or pecans.
For a change, try a streusel topping instead of crumb topping. Or, make mini muffins for fun, bite-sized treats. These are perfect for parties or quick snacks.
These muffins are great warm or at room temperature. They’re perfect for a cozy autumn brunch with coffee. Serve them with a pumpkin spice latte or apple cider for a full fall experience.
They’re also a great breakfast to grab and go on busy mornings.