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.
Equipment
- Muffin tray
- Piping bag
- Tulip muffin liners
Ingredients
Pumpkin Muffin Batter
- 1 cup (120 grams) All-purpose flour
- 1 teaspoon Pumpkin Pie Spice
- 1/2 teaspoon Baking Powder
- 1/4 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 1/4 teaspoon Cinnamon
- 3/4 cup (170 grams) Pure pumpkin puree
- 1/4 cup Canola oil
- 1/4 cup (50 grams) Granulated sugar
- 1/4 cup (55 grams) Brown sugar
- 4 tablespoons Whole milk
- 1 Egg, room temperature
- 1 teaspoon Vanilla extract
Cream Cheese Filling
- 1/4 block (62.5 grams) Cream cheese, softened
- 3 tablespoons Granulated sugar
- 1/4 teaspoon Vanilla extract
Instructions
Muffin Batter
- 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.
- 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.
- 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.
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.
Assemble 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.
- 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.