Ingredients
Scale
For the Muffin Batter:
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup light brown sugar
- 4 large eggs
- 1¼ cups vegetable oil
- 1 cup whole milk
- 2 cups pumpkin puree
- 1 tbsp pumpkin pie spice
- 1 tsp cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp vanilla extract
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- ½ tsp vanilla extract
- 1 tbsp all-purpose flour
Optional Topping:
- Pumpkin seeds or streusel crumble
Instructions
- Preheat the oven to 350°F (175°C). Line muffin tins with paper liners.
- Make the filling: In a bowl, mix cream cheese, sugar, vanilla, and flour until smooth. Chill in the fridge.
- Mix the batter: In a large bowl, whisk together eggs, sugars, oil, milk, pumpkin puree, and vanilla. Add dry ingredients and mix until just combined.
- Assemble: Fill each muffin cup ⅔ full. Add a spoonful of cream cheese filling in the center. Optionally, top with seeds or streusel.
- Bake for 20–25 minutes, until tops are golden and a toothpick comes out clean (not through the center).
- Cool on a rack before serving. Enjoy warm, room temp, or chilled!
Notes
- Use pure pumpkin puree, not pie filling.
- Filling must be chilled before adding to batter.
- Muffins can be frozen for up to 1 month.
- Can be made with gluten-free flour or vegan substitutions.
- Best eaten within 5 days when refrigerated.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 295
- Sugar: 18g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
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