Starbucks Pumpkin Cream Cheese Muffins taste like Fall with a sweet cream cheese filling. This Starbucks Copycat recipe is easy to make and loaded with pumpkin flavor.
This pumpkin muffin recipe tastes just like your favorite muffin at Starbucks. In fact, I think it’s better! It has the perfect blend of sweetness with warm spices. You might also like Starbucks Pumpkin Scones Recipe.
The cream cheese in the center is so decadent for a great Pumpkin Dessert Recipe.
Table of contents
Why We Love This
It’s one of the best pumpkin recipes without the Starbucks price tag. You will love the convenience of enjoying this at home and saving money!
These muffins are perfect for breakfast, snacks and any time of day. Starbucks Pumpkin Bread Recipe. It tastes like the famous pumpkin loaf in stores.
Ingredients
Muffins
- All Purpose Flour. Regular plain flour and not self-rising. Spoon the flour into the measuring cup so you don’t pack too much into it.
- Pumpkin Pie Spice. It’s the perfect blend of spices to enhance the pumpkin flavor.
- Baking Soda. Try one of the Best Baking Soda Substitutes if you run out.
- Brown Sugar. Homemade Brown Sugar Recipe is an easy alternative to store bought.
- Eggs. Use large eggs.
- Pumpkin Puree. Use plain pure pumpkin and not pumpkin pie filling with all the spices.
- Butter. Unsalted and softened at room temperature.
Cream Cheese Filling
- Cream Cheese. Softened at room temperature.
- Vanilla Extract. I would use clear vanilla extract so the cream cheese filling stays white.
Topping
- Butter. Use real butter.
- Pumpkin Seeds. Roughly chopped.
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 sautรฉ for 1-2 minutes. Next, stir in the brown sugar. Sautรฉ 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, add the eggs and mix until combined.
Step 6. Then add in the canned pumpkin. Reduce the speed to low and mix together.
Step 7. Gradually add the flour mixture to the pumpkin mixture and mix 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.
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
Refrigerate any leftover muffins in an airtight container up to 5 days. Since they have cream cheese, they can’t be stored at room temperature.
Freeze the muffins for extended storage. Place inside a freezer bag up to 3 months. Allow to thaw in the fridge when ready to serve.
Expert Tips
- Topping. The muffin topping is optional, but it adds a nice crunch and flavor to this recipe. Try to press them gently into each muffin so they stick.
- Don’t overmix. Combine the wet ingredients and dry ingredients until just combined. Don’t overmix the batter.
- Fill the muffins tins to the top. If you want the muffins to most closely match the Starbucks muffins, fill the batter to the top. This will result in large bakery muffins.
- Use full fat block cream cheese. I do not recommend reduced fat or whipped cream cheese. It’s important to use brick style full fat.
- Cream cheese filling. You can also swirl the filling instead of the dollop in the center.
- Room temperature ingredients. The eggs and cream cheese need to be room temperature. This will help the batter and filling to be a smooth consistency.
More Copycat Starbucks Recipes
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
- ยพ 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
Instructions
- Preheat the oven to 350 Fahrenheit. Line a 12 count muffin tin with liners.ย Set aside.
For the Topping:
- Melt the butter in a small saucepan over medium high heat.
- Add the pumpkin seeds to the pan and sautรฉ them for 1-2 minutes.
- Stir in the brown sugar and coat the seeds with the brown sugar.ย Sautรฉ 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!