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Pumpkin Cream cheese Muffins

These easy pumpkin muffins with a cream cheese center taste just like Starbucks - if not better!

Easy one bowl pumpkin muffins are topped with a creamy cheesecake filling!

Pumpkin Cream Cheese Muffins

Ingredients for 9 muffins

For the pumpkin batter:

1 1/2 cups (180 g) all-purpose flour

3/4 cup (150 g) granulated sugar

1 tsp baking powder

1 tsp baking soda

1 tsp pumpkin pie spice

1/2 tsp salt

1 1/2 cups (340 g) pumpkin puree

1 large egg

1/4 cup (60 g) melted butter

1 tsp vanilla extract

For the cream cheese filling:

4 oz (115 g) cream cheese, at room temperature

2 tbsp granulated sugar

1 tsp all-purpose flour

1 tsp milk

1 tsp vanilla extract


Step 1:

Preheat the oven to 350 °F. To make the muffin batter mix together pumpkin puree, melted butter, egg and vanilla until smooth. Fold in flour, baking powder, baking soda, pumpkin spice, salt and sugar until combined.

Step 2:

For the cream cheese filling mix together cream cheese, sugar, flour, milk and vanilla extract. Mix it until it is evenly combined. Fill it into a piping bag with a big round tip.

Step 3:

Line a muffin pan with liners and fill in the pumpkin batter about 3/4 full. Then pipe the cream cheese filling in the center of the muffins. For that insert the tip inside the batter and push until the cream cheese starts to fill up the whole top. Bake it for about 22 to 25 minutes. Use a wooden skewer to check if the muffins are baked through. Let cool before serving!


**Pro Tips**

  • Add your favorite nuts before baking to give it extra crunch

  • Make it xxl muffins with a bakery size muffins pan!


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