Can I make pumpkin cream cheese muffins ahead?

Yes. Bake, cool completely, and store pumpkin cream cheese muffins in an airtight container at room temperature for one day or in the fridge for up to three. For longer storage, freeze in a single layer, then bag. Rewarm in a low oven so the centers soften again. I like to set them on the counter while I brew coffee so they’re perfect when I sit down.

Can I use fresh pumpkin instead of canned?

Absolutely. Roast, mash, and drain well so excess moisture doesn’t throw off the batter. Fresh purée tastes lovely in pumpkin cream cheese muffins and keeps the crumb tender. I measure the purée after draining and keep the texture smooth. If it’s very thick, whisk in a teaspoon of milk to match canned consistency.

How do I keep the filling from sinking?

Layering helps. Add a scoop of batter, then the cream cheese, then a small spoon of batter on top. That top spoon anchors the center so pumpkin cream cheese muffins rise with a nice dome. If the filling looks loose, chill it for five minutes before assembling so it holds its shape while baking.

What should I serve with them?

For a cozy spread, pair pumpkin cream cheese muffins with coffee or chai and a bowl of berries. If you want variety, add something savory like scrambled eggs or a crisp salad. I also keep extra pepitas nearby for sprinkling, which adds a friendly crunch right before the first bite.

Starbucks Copycat Pumpkin Cream Cheese Muffins

Ingredients

Scale

Cream Cheese Filling:

8 oz (225 g) cream cheese, softened

1/4 cup (50 g) sugar

1 large egg yolk

1/2 tsp vanilla extract

Muffins:

1 3/4 cups (220 g) all-purpose flour

1 tsp baking soda

1/2 tsp baking powder

1 1/2 tsp pumpkin pie spice

1/2 tsp ground cinnamon

1/4 tsp fine salt

1 cup (240 g) pumpkin purée

1/2 cup (100 g) packed brown sugar

1/2 cup (100 g) granulated sugar

2 large eggs

1/3 cup (80 ml) neutral oil

1/4 cup (60 ml) milk

Pepitas for topping (optional)

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Instructions

Make the filling: In a small bowl, beat softened cream cheese, sugar, egg yolk, and vanilla until smooth and thick. The mixture should hold its shape; if it feels too loose, chill it for 5 minutes before using.
Mix the dry ingredients: In a large bowl, whisk flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt until evenly blended.
Mix the wet ingredients: In another bowl, whisk pumpkin purée, brown sugar, white sugar, eggs, oil, and milk until smooth. Gently fold the dry mixture into the wet just until the flour disappears, do not overmix or the muffins may turn dense.
Assemble the muffins: Line a 12-cup muffin tin. Fill each cup one-third full with batter, add a heaping teaspoon of cream cheese filling in the center, then cover with a spoonful of batter. Sprinkle pepitas on top if desired.
Bake and serve: Bake at 350°F (175°C) for 20–22 minutes, until the tops are domed and spring back lightly when touched. Cool in the pan for 5 minutes, then transfer to a wire rack. Enjoy warm or store airtight at room temperature for 1 day, refrigerated for 3 days, or frozen for up to 2 months.

Notes

Use canned pumpkin for consistent texture or well-drained homemade purée. A toothpick near the muffin edge, not through the cream cheese, should come out clean when done.

Author: Vivian Brooks
Prep Time: 15 minutes
Cook Time: 22 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 muffin
Calories: 270
Sugar: 20g
Sodium: 220mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 5g
Cholesterol: 55mg