Copycat Starbucks Pumpkin Cream Cheese Muffin

Why You’ll Love This Recipe

I like this recipe because it gives me the same indulgence I’d buy at Starbucks but at a fraction of the price. The muffins are moist, fluffy, and warmly spiced, and the cream cheese swirl adds a rich, decadent bite. I also love how versatile they are—I can make them for breakfast, dessert, or an afternoon snack with coffee.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Muffins:

• 1 ½ cups all-purpose flour

• 3 teaspoons ground cinnamon

• ½ teaspoon ground nutmeg

• 2 teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon sea salt

• 1 cup canned pumpkin puree

• ½ cup milk

• ½ cup brown sugar

• ¼ cup vegetable oil

• 2 large eggs

• 1 teaspoon vanilla extract

For the Cream Cheese Filling:

• 1 cup cream cheese, softened

• ⅓ cup powdered sugar

• 1 tablespoon all-purpose flour

• 1 teaspoon vanilla extract

• ⅛ teaspoon salt

Topping:

• Pumpkin seeds

Directions

1. I preheat my oven to 350°F (180°C) and line a 12-cup muffin tin with paper liners.

2. In a large bowl, I sift together flour, cinnamon, nutmeg, baking powder, baking soda, and salt.

3. In another bowl, I whisk pumpkin puree, milk, brown sugar, vegetable oil, eggs, and vanilla until smooth.

4. I gently fold the wet ingredients into the dry mixture, stirring until just combined to keep the muffins soft and fluffy.

5. I spoon the batter into the prepared muffin cups, filling each about three-quarters full.

6. For the filling, I beat cream cheese, powdered sugar, flour, vanilla, and salt until smooth. I transfer the mixture to a piping bag (or a zip-top bag with the corner snipped).

7. I insert the tip into the center of each muffin and squeeze filling inside, leaving a swirl of cream cheese on top.

8. I sprinkle a few pumpkin seeds over each muffin, gently pressing them so they stick.

9. I bake the muffins for 18–20 minutes, until the tops are golden and a toothpick comes out clean.

10. I let them cool for 5 minutes in the pan before transferring to a wire rack to cool completely.

Servings and timing

This recipe makes 12 muffins. It takes about 15 minutes to prep, 20 minutes to bake, and 35 minutes total.

Variations

Sometimes I add a pinch of cloves or allspice for extra warmth. I’ve also swapped pumpkin seeds for pecans or walnuts for more crunch. If I want extra indulgence, I drizzle the cooled muffins with a light powdered sugar glaze.

storage/reheating

I store muffins in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. For longer storage, I freeze them individually wrapped for up to 2 months. I thaw them overnight or warm in the microwave for 20–30 seconds before enjoying.

FAQs

Can I make these muffins without cream cheese filling?

Yes, I can skip the filling and just top with pumpkin seeds for a simpler spiced pumpkin muffin.

Can I use fresh pumpkin puree instead of canned?

Yes, I use the same amount of fresh puree, but I make sure it’s thick and not watery so the batter isn’t too loose.

Can I make mini muffins with this recipe?

Yes, I bake them in a mini muffin pan for 10–12 minutes.

Can I reduce the sugar in this recipe?

Yes, I’ve made these with ⅓ cup brown sugar and they still taste great, just less sweet.

How do I keep the cream cheese filling smooth?

I bring the cream cheese to room temperature before mixing so there are no lumps.

Conclusion

These copycat Starbucks pumpkin cream cheese muffins are one of my favorite fall bakes. I love how soft, moist, and full of pumpkin spice flavor they are, with the creamy filling making them feel extra indulgent. They’re bakery-worthy but easy to make at home, and I always feel good knowing I can enjoy that coffee shop favorite anytime.

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