Small Batch Pumpkin Cream Cheese Muffins

If you’re craving those famous Starbucks pumpkin cream cheese muffins but don’t want to bake a huge batch, you’re in the right place. These Small Batch Pumpkin Cream Cheese Muffins are rich in pumpkin flavor, perfectly spiced, and topped with a creamy swirl of tangy cream cheese. Each muffin is soft, moist, and finished with crunchy pumpkin seeds on top. This recipe makes 6 muffins, which is perfect for a cozy fall morning or a quick pumpkin spice fix.

For more fall recipes, try my Dairy Free Pumpkin Bread, Pumpkin Cheesecakes, and Pumpkin Spice Pancakes!

Small batch pumpkin cream cheese muffins

Table of Contents

Why You’ll Love This Recipe

Starbucks inspired but better: I’ve been told these are way better than the Starbucks ones and I totally agree. You get that cozy pumpkin flavor, with a homemade cream cheese filling tucked inside, and the best part is that you can make six muffins for less than the price of one store-bought muffin. On a side note, you can now make pumpkin muffins all year long!

Small batch: This recipe makes just 6 bakery-style muffins which means you have enough to treat yourself or share with a few lucky friends.

Easy and simple: No fancy tools needed. Just a bowl, a whisk, and a few basic ingredients. These come together quickly with minimal effort and zero stress.

Ingredients

Flour: Stick with all-purpose flour for these muffins. Make sure to sift it before using to avoid any lumps and to get a smoother batter.
Leavening Agents: You’ll need both baking soda and baking powder to help the muffins rise perfectly and stay fluffy.
Pumpkin Pie Spice: Instead of measuring out a long list of spices, I like to keep it simple with pumpkin pie spice. If you don’t have any, there are plenty of easy homemade pumpkin pie spice mixes online.
Cinnamon: I always add a little extra cinnamon because it pairs so well with pumpkin and gives the muffins that warm, cozy flavor.
Pumpkin Purée: Be sure to use pure pumpkin purée—not canned pumpkin pie filling. You want to make sure it is plain pumpkin or the muffins won’t turn out right.
Oil: Oil makes these muffins super moist. I usually use canola oil, but any neutral oil like vegetable or sunflower works. Avoid using olive or avocado oil since their flavor can overpower the muffin.
Sugar: A mix of granulated sugar and brown sugar gives the perfect balance of sweetness and adds a little depth from the brown sugar.
Milk: A splash of whole milk helps keep the muffins soft and tender.
Egg: Use one room temperature egg to help bind everything together. If you forget to take it out early, just place it in a bowl of warm water for a few minutes to bring it to room temp quickly.
Cream Cheese: You’ll need softened cream cheese for the filling.

Step-by-Step Instructions

Step 1: Prepare your oven and muffin tin.
Preheat your oven to 350°F. Line a 6-cup muffin tray with paper liners. I like using tulip-style muffin liners for that bakery-style look.

Step 2: Mix the dry ingredients.
In a medium bowl, sift together the all-purpose flour, pumpkin pie spice, baking powder, baking soda, salt, and cinnamon. Whisk everything together, then set aside.

Step 3: Mix the wet ingredients.
In a separate large bowl, whisk together the pumpkin purée, oil, granulated sugar, brown sugar, milk, egg, and vanilla extract. Once combined, add in the dry ingredients and mix with a spatula just until you no longer see dry flour. Be careful not to overmix.

Step 4: Make the cream cheese mixture.
In a small bowl, add softened cream cheese and mix with a whisk or hand mixer until smooth. Add in the granulated sugar and vanilla extract, then mix again until creamy. Transfer the mixture to a piping bag or a zip-top bag and snip off the tip.

Step 5: Fill and top the muffins.
Evenly divide the muffin batter between the 6 muffin liners. Insert the piping tip about halfway into the center of each muffin and squeeze until the cream cheese mixture just starts to rise to the surface. Repeat for all muffins. Sprinkle the tops with chopped pumpkin seeds.

Step 6: Bake and cool.
Bake the muffins for 15 to 18 minutes or until a toothpick inserted into the muffin comes out clean. Let the muffins cool completely before enjoying so the filling sets properly.

More Pumpkin Recipes

Pumpkin Cream Cheese Muffins FAQ

What can I do with leftover canned pumpkin purée?

Since this is a small batch recipe, you’ll likely have some pumpkin purée left over. The good news is, it won’t go to waste. You can freeze the extra in a sealed container or a zip-top freezer bag and pop it in the freezer for later. Or, keep it in the fridge for up to a week. And if you need ideas to use it up, check out my blog for more small batch pumpkin recipes that use the remaining purée!

How long do these muffins last?

For the best texture and flavor, I recommend enjoying these muffins within 3 days. Store them in an airtight container at room temperature, or in the fridge if you prefer them chilled.

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