Craving Starbucks Pumpkin Cream Cheese Muffins? This easy copycat recipe bakes up ultra-moist, warmly spiced muffins with a tangy cream cheese center and café-style pepita (pumpkin seed) crunch—perfect for fall cozy breakfasts, entertaining and meal prep.
Pumpkin Cream Cheese Muffins (Starbucks Copycat)
It’s pumpkin season, and we’re all in. When the air turns chilly, I crave warm spices and soft, cozy bakes—like these cream cheese–stuffed pumpkin muffins—made with 100% pumpkin puree (not pie filling!) and an easy homemade pumpkin pie spice from pantry staples. The creamy vanilla middle turns a simple muffin into a little treat—basically pumpkin cheesecake muffins without all the effort. You get that Starbucks look and taste, but cheaper per muffin, and you control the ingredients. I actually prefer mine—they taste fresher, and I can dial the sweetness down (I’m not into overly sweet desserts). They’re also perfect for Thanksgiving brunch and a cozy Christmas breakfast. They look super cute and you can add many more pumpkin seeds on top than I did!
Craving Fall Season Pumpkin Flavors?
If you’re in a baking mood or have purchased too much canned pumpkin puree, try this fall dessert/brunch lineup: my Apple Pumpkin Bundt Cake, comforting Pumpkin Banana Bread, or Pumpkin Chocolate Chip Muffins. And if you’re going savory later, my Pumpkin Ravioli and Creamy Sausage Pumpkin Gnocchi keep the theme going—no extra sugar needed. And, finally, as a cherry on top, do yourself a favor and make my Stuffed Mini Pumpkins (filled with sausage, apples, dried cranberries, spinach, pecans, feta cheese, onions, garlic, and fresh herbs). All these recipes are perfect for Fall and Winter holiday celebrations: Halloween, Thanksgiving, Friendsgiving, and Christmas!
Pumpkin Cream Cheese Muffins (Starbucks Copycat)
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Ingredients
Cream Cheese Filling
- 6 oz cream cheese softened
- 3 tablespoons granulated sugar
- ½ teaspoon vanilla extract
Pumpkin Muffins
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¾ cup canned pumpkin purée
- ¾ cup granulated sugar
- ½ cup light brown sugar packed
- ¼ cup vegetable oil
- ¼ cup unsalted butter melted and slightly cooled
- ¼ cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
Topping
- 2 tablespoons raw sugar
- 2 tablespoons pumpkin seeds
Instructions
For the cream cheese filling
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In a small bowl with a hand mixer, beat the cream cheese, sugar, and vanilla until smooth and creamy. Transfer to a piping or ziplock bag and chill for 30 minutes.
For the muffin batter
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Preheat the oven to 350°F. Line a 12-count muffin pan with cupcake liners.
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In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
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In a separate large mixing bowl with a hand mixer, mix together the pumpkin purée, granulated sugar, brown sugar, oil, melted butter, milk, eggs, and vanilla until smooth.
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Add the dry ingredients to the wet and fold together gently until just combined.
Assemble and bake
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Divide the batter evenly between the liners, filling each about ¾ full. Pipe about 1 tablespoon of the chilled cream cheese filling into the center of each muffin. Sprinkle with raw sugar and pumpkin seeds.
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Bake for 18–22 minutes, or until muffin tops are set and a toothpick inserted into the pumpkin part comes out clean.
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Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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Step-by-step photos: I provide very helpful step-by-step photos below this recipe card – scroll down. ⬇️ ⬇️
Notes
- Chill the filling: Cold, pipable cream cheese gives a tidy center and prevents it from bleeding into the batter—I tested this and it’s the cleanest method.
- Don’t overmix: When combining dry and wet ingredients, do it gently. Overmixing toughens muffins and shrinks the dome.
- Fill to ¾ full (no more): This batter rises well; ¾ full gives a high crown without overflowing.
- Check doneness right: Insert a toothpick into the pumpkin part, not the cream cheese; it should come out clean or with a few moist crumbs.
- Let them set: A 10-minute pan cool lets the crumb set so the creamy center stays intact when you move them.
Ingredient Notes & Substitutions
- Cinnamon, nutmeg, ginger, cloves: They add classic pumpkin pie spice vibe. You can sub 2–2½ teaspoon pumpkin pie spice total. I like a cinnamon-forward profile.
- Pumpkin purée (¾ cup): Use 100% pumpkin, not pie filling. Butternut or sweet potato purée also work (well-drained).
- Raw sugar + pumpkin seeds: These provide the signature café crunch. No pepitas? Try chopped pecans or walnuts. No raw sugar? Use turbinado or a light cinnamon-sugar sprinkle.
Storage
- Fridge: Because of the creamy center, stash these in an airtight container in the fridge up to 4 days. When you’re ready to eat, warm one 10–15 seconds in the microwave or pop it in a 300°F oven/toaster oven for 5–7 minutes.
- Freezer: They also freeze like champs—wrap individually and freeze up to 2 months, then thaw overnight in the fridge and reheat the same way.
Nutrition
How to Make Pumpkin Cream Cheeese Muffins (Step-by-Step Photos)
- Gather all the ingredients – this photo conveniently shows every single ingredient you need (labeled):
- Make the cream cheese filling first: beat cream cheese, sugar, and vanilla with a hand mixer until smooth, then scrape it into a piping or zip-top bag and chill for 30 minutes.
- Prepare: Meanwhile, heat the oven to 350°F and line a 12-cup muffin pan.
- Dry ingredients: Whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves in one bowl.
- Wet ingredients: In a separate large bowl, mix pumpkin purée, granulated sugar, brown sugar, oil, melted butter, milk, eggs, and vanilla until smooth.
- Combine: Fold the dry ingredients into the wet just until combined.
- Assemble: Divide the batter among the liners (about ¾ full). Pipe roughly 1 tablespoon of the chilled cream cheese into the center of each, then sprinkle with raw sugar and pumpkin seeds.
- Bake 18–22 minutes, until the tops are set and a toothpick inserted in the pumpkin part comes out clean.
FAQs
- Can I use pumpkin pie filling instead of purée? I don’t recommend it; pie filling is pre-sweetened and spiced, which throws off balance and texture. Use 100% pumpkin for consistent results.
- How do I get a big, bakery-style dome? Start with a properly preheated 350°F oven, fill cups ¾ full, and avoid overmixing. If your oven runs cool, muffins won’t rise—use an oven thermometer.
- Why did my cream cheese sink? If the batter was too loose or the filling too warm, it can sink. I chill the filling 30 minutes and keep batter on the thicker side by measuring flour correctly (spoon and level).
- Can I make these without the seeds on top? Absolutely. Skip pepitas or swap chopped pecans, sunflower seeds, or just raw/turbinado sugar for crunch.
- How do I make these less sweet? Reduce granulated sugar in the batter by 2–3 tablespoons and/or skip the raw sugar topping. The cream cheese center adds tang that balances nicely even with slightly less sugar.
More Fall Desserts
- Apple Cranberry Cake
- Hummingbird Cake
- Carrot Cake Cheesecake
- German Apple Cake
- Flourless Chocolate Cake
- Salted Caramel Cheesecake
- Fresh Pear Cake with Almond Flour
- Apple Bundt Cake with Caramel Sauce
- Carrot Cake Loaf
- Pear Almond Cake
