Pumpkin Cream Cheese Muffins - Easy Starbucks Copycat Recipe! (2024)

August 21, 2023 · Updated August 30, 2023 · Leave a Comment

Breakfast· Desserts· Meal Types· Recipes· Snacks

Moist pumpkin muffins with a sweet cream cheese filling – you’re going to love this easy recipe to make Starbucks’ famous pumpkin muffins at home!

Pumpkin Cream Cheese Muffins

It’s the end of August, which means that Starbucks is about to drop their fall menu and bring back all their pumpkin drinks and treats! One of their most popular fall menu items are the pumpkin cream cheese muffins…in fact they’re so popular that they’re always sold out when I try to order them!

If you’ve ever tried these heavenly muffins then you know why they are always selling out! These are big, soft muffins with just the right amount of pumpkin flavor and fall baking spices. The middle is filled with a pocket of decadent sweetened cream cheese, so every bite has muffin and filling. It kind of tastes like a pumpkin cheesecake, but in handheld form! So, so good! No wonder they’re always sold out!

But now you don’t have to worry about that because I’ve got a Starbucks pumpkin muffin recipe that tastes just like the real thing! You can make them anytime and don’t have to worry about them being sold out. And the best part is that it only takes 30 minutes or less to whip up a batch! You’re going to LOVE these muffins!!

Related: See over 50 of my favorite pumpkin recipes here!

Ingredients

• 1 1/2 cups all purpose flour
• 3/4 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon salt
• 1 1/2 cup canned pumpkin puree
• 1 egg
• 1/4 cup melted butter
• 1 teaspoon vanilla
• Roasted pumpkin seeds (pepitas)

Cream Cheese Filling

• 4 ounces cream cheese, softened
• 2 Tablespoons sugar
• 1 teaspoon flour
• 1 teaspoon milk
• 1/2 teaspoon vanilla extract

Helpful Kitchen Tools

For your convenience in re-creating our pumpkin pie pull apart bread, I’ve included shop-able ad links. Our disclosure policy is available here.

• Muffin pan
• Paper liners or silicone muffin liners
• Mixing bowls

Instructions

To Prep: Preheat oven to 350°F and place cupcake liners in a muffin tin.

1. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, pumpkin pie spice and salt.
2. In a separate mixing bowl, combine the canned pumpkin, egg, butter and vanilla. Slowly pourthe wet ingredients into the bowl of dry ingredients and gently stir to combine. Take care not to over-mix or your muffins may be denser than expected. Just enough to combine the ingredients!
3. Pour the batter into the prepared pan, filling the cups no more than 2/3 of the way full.
4. In a small bowl, whisk together the filling ingredients. Scoop the cream cheese mixture into a piping bag and pipe a dollop of the filling into the center of the muffin batter of each muffin.Sprinkle pepita seeds around the edges of the muffins and bake for 15 minutes, then transfer the muffins to a wire rack to finish cooling.

Prep Tips

• Storage – Keep leftover muffins in an airtight container in the refrigerator for up to 4 days. You can also freeze the muffins for 2-3 months by wrapping the muffins individually in plastic wrap and placing them in a large freezer bag.
• Filling – When adding the cream cheese filling, you want to stick the tip of the piping bag at least halfway down into the muffin batter. That way the filling ends up inside the muffin and not just on top! As you squeeze the filling into the muffin, slowly pull the piping bag out of the batter. We used 1-2TB of filling for each muffin.
• Pumpkin – For this recipe you’ll want to use pumpkin puree or 100% real pumpkin. Do not use “pumpkin pie filling” because this already has sweeteners and spices added, which would be too much with the sugar and spices in the recipe too.
• Pumpkin Spice – You’re welcome to use your favorite brand of pumpkin spice for this recipe, or your can make your own with our pumpkin pie spice blend.
• Toppings – If you’re not a fan of pumpkin seeds, you can skip them altogether or you can substitute with a different type of mix-in. You could use nuts, such as chopped pecans, chopped walnuts, or almond slivers. You could also top your muffins with mini chocolate chips.

More Pumpkin Recipes To Try

• Pumpkin Chocolate Chip Cookies
• Gluten Free Pumpkin Chocolate Chip Mini Muffins
• Cheesecake Filled Pumpkin Cookies
• Pumpkin Pull-Apart Bread
• Caramel Pumpkin Poke Cake
• Fluffy Pumpkin Cookies with Cream Cheese Frosting
• Chocolate Pumpkin Sheet Cake
• Easy Pumpkin Roll
• Pumpkin Bread Pudding
• Iced Pumpkin Oatmeal Cookies
• Pumpkin Pie Cupcakes
• Pumpkin French Toast
• Pumpkin Muddy Buddies
• Pumpkin Cinnamon Rolls

Starbucks Pumpkin Cream Cheese Muffin Recipe (Printable Recipe Card)

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