Name: Pumpkin Spice Muffins with Cream Cheese Filling
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12
Ingredients: 6 ounces Cream cheese, softened; 1/2 cup Powdered sugar; 1 teaspoon Vanilla Extract; 1 tablespoon Milk; 1½ cup All purpose flour; ¾ cup Granulated sugar; 1 teaspoon Baking soda; 1 teaspoon Baking powder; 1 teaspoon Pumpkin pie spice; ¼ teaspoon Salt; 1½ cup Pumpkin puree; ¼ cup Butter, unsalted; 1 teaspoon Vanilla extract; 1 large Egg

Pumpkin Spice Muffins with Cream Cheese filling are super moist and filled with all of the tantalizing pumpkin flavors. Inspired by Starbucks Pumpkin Cream Cheese Muffins.

These Pumpkin Chocolate Chip Cookies are a must try for all the delicious fall flavors!

Pumpkin spice and everything nice! These Pumpkin Spice Muffins were inspired by the same variation that Starbucks comes out with every fall. Most people that have had the pleasure of trying them know the deal!

What is the difference between these and Starbuck’s Pumpkin Cream Cheese Muffins?

One of the greatest differences is the omission of the oats/pumpkin seeds on the top. Another variation is the option to either bake the cream cheese filling with the muffins, or add it after they cool down (which is the method pictured here).

Nonetheless, I have made them both ways, and they’re equally delicious! In reality, it is a preference thing, either the cream cheese is cooked and warm, or it is cool and acts as a sort of frosting.

Ingredients needed for the muffins:

Dry Ingredients: Flour, sugar, pumpkin pie spice, baking powder, baking soda, salt, and powdered sugar.
Wet Ingredients: Pumpkin purée, one large egg, cream cheese, milk

Supplies needed to make the muffins:

A stand mixer, hand mixer, or whisk
Large bowl
Cupcake or muffin pan
Cupcake liners and/or non-stick cooking spray
Pastry piping bag or Ziploc bag

How to store cooked muffins:

If there area any leftover muffins store them in an airtight container and place them in the refrigerator. Since the muffins are made with a cream cheese filling, refrigeration is highly suggested.

These muffins are amazing for a grab-and-go breakfast. They are amazing with a piping hot cup of coffee, or simply all by themselves.

To freeze and reheat the muffins:

Absolutely. Once each muffin cools down completely wrap them individually with a piece of plastic wrap. Place the wrapped muffins in a tupperware container with a lid and freeze for up to one month.

This is the perfect solution to make ahead and eat them one-bye-one. To reheat, remove the desired amount of muffins from the freezer. Simply unwrap the muffin and heat in the microwave for 30 second intervals.

Making the Cream Cheese Filling:

Ensure that the cream cheese is at room temperature. Basically, leave it out of the refrigerator a good 15 minutes. Place the cream cheese, powdered sugar, milk, and vanilla in a bowl.

Stir the cream cheese mixture together, using a whisk or a hand mixer until it is thoroughly combined. The mixture should be smooth and creamy, and slightly thinner than typical frosting.

Add more milk to the cream cheese if it is too thick. Be careful to add it a very little bit at a time so it does not become too runny.

How to pipe the cream cheese filling in after the muffins cook:

Using a pastry piping bag is highly recommended; however, Ziploc bag works just as well though! With a piping bag with a tip, simply place the cream cheese mixture into the bag. Next, push the tip into the center of the muffin, not all the way down to the bottom, and pipe the filling into the muffin until it overflows over the top.

To use a Ziploc bag, place the cream cheese filling into one corner of the bag, zip it up, and cut of about 1/4 of the tip of the bag. Using a butter knife, dig out a shallow hole in the middle of the muffin.

Pipe the cream cheese mixture into the shallow hole until it is slightly overflowing over the top of the muffin. This method is ready to eat immediately!

Piping the cream cheese filling into the muffins prior to baking:

Starbucks bakes the cream cheese filling directly into their muffins. Having tried this method, it is equally delicious. Simply fill the cupcake liners with the batter. Next, pipe the cream cheese filling directly into the center of the batter.

The cream cheese filling will sink a bit. Bake them as normal, and the cream cheese will magically appear back towards the top when they are finished!

Yield: 12 Muffins