These Starbucks Pumpkin Cream Cheese Muffins are moist, flavorful, and feature a luscious cream cheese filling. They’re ideal for fall or whenever you crave something sweet.
Starbucks Pumpkin Cream Cheese Muffins are the perfect blend of spiced pumpkin and creamy cheesecake in every bite. Moist and flavorful, these muffins are easy to make at home and bring a touch of cozy fall flavors to your breakfast, brunch, or snack time.
The cream cheese in the center is so decadent for a great Pumpkin Dessert Recipe. You might also like Starbucks Pumpkin Scones Recipe.
Table of contents
Why We Love This
- Moist & Flavorful: Soft pumpkin muffins with a perfectly spiced base.
- Creamy Center: A luscious cream cheese filling that adds richness to every bite.
- Seasonal Favorite: Brings cozy fall flavors to breakfast, brunch, or snacks.
- Easy to Make: Simple ingredients and straightforward steps make them accessible for home baking.
Ingredients
Muffins
- All-Purpose Flour – Regular plain flour, not self-rising. Spoon into the measuring cup to avoid packing too much.
- Pumpkin Pie Spice – The perfect blend of spices to enhance the pumpkin flavor.
- Baking Soda – Acts as a leavening agent. Try the Best Baking Soda Substitutes .
- Brown Sugar – Adds sweetness and moisture. Homemade Brown Sugar Recipe works as a simple alternative.
- Eggs – Use large eggs for structure and richness.
- Pumpkin Puree – Use plain pumpkin, not pumpkin pie filling with added spices.
- Butter – Unsalted and softened at room temperature for easy mixing.
Cream Cheese Filling
- Cream Cheese – Softened at room temperature for easy mixing and a smooth filling.
- Vanilla Extract – Use clear vanilla extract to keep the cream cheese filling bright and white.
Topping
- Butter – Use real butter for the best flavor and texture.
- Pumpkin Seeds – Roughly chopped for added crunch and a nutty flavor.
Scroll to the bottom of the page for the complete list of ingredients.
Step By Step Instructions
- Step 1. Preheat the oven to 350 Fahrenheit. Line a 12-count muffin tin with muffin liners. Set aside.
Step 2. Start with making the topping. Use a small saucepan and melt the butter. Then add the pumpkin seeds and sauté for 1-2 minutes. Next, stir in the brown sugar. Sauté for 2 more minutes and stir frequently. Remove from heat and let cool.
Step 3. Make the muffins. Get out a medium size mixing bowl and combine flour, pumpkin pie spice, salt, baking soda and baking powder.
Step 4. I like to use the bowl of a stand mixer with the paddle attachment. Then combine the butter and both sugars on medium high speed until light and fluffy.
Step 5. Next, whisk in the eggs and mix until combined.
Step 6. Then add in the canned pumpkin. Reduce the speed to low and mix wet ingredients together.
Step 7. Gradually add the flour mixture to the pumpkin mixture and mix dry mixture on low until combined. Be careful not to over mix the batter.
- Step 8. Make the cream cheese filling. Combine all the ingredients in a medium size bowl. Use a hand mixer to combine until smooth.
- Step 9. Once combined, add the mixture to a piping bag. You can also use a ziplock bag and cut the corner off.
Step 10. Evenly spoon the muffin batter into the cupcake liners. Fill to the top of each cup. You can use a large cookie scoop if you have one.
Step 11. Add the cream cheese filling. Cut the end off of the piping bag or ziplock bag of the cream cheese mixture and pipe the mixture into the center of each muffin. Place a dollop of the mixture on top of each muffin.
Step 12. Sprinkle the pumpkin seeds around the top of the muffins. The pumpkin portions of the muffins. Bake the muffins for 20-25 minutes until a toothpick inserted into the center of the pumpkin portions of the muffins comes out clean or with moist crumb.
Step 13. Finally, let the muffins cool in the pan for 5-10 minutes. Then transfer them to a wire rack to cool completely. Then the muffins are ready to serve and enjoy!
Storage
Room Temperature: Store in an airtight container for up to 2 days.
Refrigerator: Keep in an airtight container for up to 5 days to maintain freshness.
Freezer: Wrap individually or place in a freezer-safe container. Freeze up to 2 months. Thaw at room temperature before serving.
Expert Tips
- Optional Topping: Add pumpkin seeds, nuts, or streusel for extra crunch and flavor. Press gently into the muffin tops so they stick during baking.
- Don’t Overmix: Combine wet and dry ingredients until just combined. Overmixing can make the muffins dense instead of light and fluffy.
- Fill Muffin Tins Generously: To get large, bakery-style muffins like Starbucks, fill the batter to the top of the muffin cups.
- Use Full-Fat Cream Cheese: Stick to brick-style, full-fat cream cheese for the filling. Avoid reduced-fat or whipped varieties for best texture and flavor.
- Cream Cheese Filling Options: You can either dollop the filling in the center or swirl it through the batter for a marbled effect.
- Room Temperature Ingredients: Ensure eggs and cream cheese are at room temperature. This helps create a smooth batter and prevents lumps in the filling.
- Even Baking: Rotate the muffin tin halfway through baking for evenly cooked muffins.
- Cooling: Let muffins cool for at least 10 minutes in the tin before transferring to a wire rack to prevent the filling from sinking.
More Starbucks Copycat Recipes
- Starbucks Brownies Recipe
- Starbucks Pumpkin Scones Recipe
- Starbucks Marshmallow Dream Bar
- Starbucks Lemon Loaf Recipe
Go ahead and make these delicious Starbucks Pumpkin Cream Cheese Muffins. Leave a comment and star rating once you try them.
Starbucks Pumpkin Cream Cheese Muffins
Ingredients
For the Muffins:
- 2 cups All Purpose Flour
- 1 Tablespoon Pumpkin Pie Spice
- 1 teaspoon Salt
- 1 teaspoon Baking Soda
- 1/2 teaspoon Baking Powder
- ¾ cup Brown Sugar
- 3/4 cup Granulated Sugar
- 2 Large Eggs
- 1 can Pumpkin Puree 15 ounces
- 1/2 cup Unsalted Butter softened
For the Cream Cheese Filling:
- 8 ounces Cream Cheese softened
- 1/3 cup Granulated Sugar
- 1 teaspoon Vanilla Extract
For the Topping:
- 1 teaspoon Butter
- 2 Tablespoons Pumpkin Seeds roughly chopped
- 2 teaspoons Brown Sugar
See how we calculate recipe costs.
Instructions
- Preheat the oven to 350 Fahrenheit. Line a 12 count muffin tin with liners. Set aside.
For the Topping:
- Melt the butter in a small saucepan over medium high heat.
- Add the pumpkin seeds to the pan and sauté them for 1-2 minutes.
- Stir in the brown sugar and coat the seeds with the brown sugar. Sauté for 2 more minutes stirring the seeds frequently.
- Remove from heat and allow them to cool completely.
For the Cream Cheese Filling:
- Add all the ingredients to a medium size mixing bowl.
- Stir together with a hand held mixer until smooth.
- Add the mixture to a piping bag or the corner of a ziplock bag and set aside.
For the Muffins:
- In a medium size mixing bowl, stir together the flour, pumpkin pie spice, salt, baking soda and baking powder.
- In the large bowl of a stand up mixer with the paddle attachment combine the butter and both sugars are medium high speed until combined and light and fluffy.
- Add the eggs and mix until combined.
- Add in the canned pumpkin. Reduce the speed to low and mix until combined.
- Slow add the dry ingredients (flour mixture) to the pumpkin mixture and mix on low speed until just combined. Be careful not to over mix the batter.
To assemble the muffins:
- Spoon the batter evenly into the muffin tin. Filling them to the top.
- Cut the end off of the piping bag or ziplock bag of the cream cheese mixture and pipe the mixture into the center of each muffin and place a dollop of the mixture on top of each muffin.
- Sprinkle the cooled pumpkin seeds around the top of the muffins (onto the pumpkin portions of the muffins).
- Bake for 20-25 minutes until a toothpick inserted into the center of the pumpkin portions of the muffins comes out clean.
- Allow the muffins to cool in the pan for 5-10 minutes and then carefully transfer them to a wire rack to cool completely.
- Then the muffins are ready to serve and enjoy!
So easy and better than Starbucks!