Starbucks Pumpkin Cream Cheese Muffins

Why You’ll Love This Recipe

I love this recipe because it captures the seasonal magic of a coffee shop favorite right from my own kitchen. The muffin is incredibly moist and full of fall spices, while the cream cheese filling adds a luscious contrast. They look bakery-worthy but are easy enough to make on a weeknight. Whether I’m baking for a fall brunch, a cozy weekend, or just to satisfy a pumpkin craving, these muffins always deliver.

Ingredients

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

Cream Cheese Filling

• 8 oz cream cheese, softened

• 1/4 cup granulated sugar

• 1 teaspoon vanilla extract

Dry Ingredients

• 1 3/4 cups all-purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1/2 teaspoon salt

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1/4 teaspoon ground cloves

• 1/4 teaspoon ground ginger

Wet Ingredients

• 1 cup granulated sugar

• 1/2 cup packed brown sugar

• 1 cup pumpkin puree

• 2 large eggs

• 1/2 cup vegetable oil

• 1/4 cup milk

• 1 teaspoon vanilla extract

Topping

• 1/4 cup pepitas (pumpkin seeds)

Directions

1. Prepare the Cream Cheese Filling
In a small bowl, I mix the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy. I spoon it into a piping bag (or a zip-top bag) and set it aside.

2. Preheat the Oven
I preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease it.

3. Mix the Dry Ingredients
In a medium bowl, I whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.

4. Combine the Wet Ingredients
In a large bowl, I whisk together the granulated sugar, brown sugar, pumpkin puree, eggs, vegetable oil, milk, and vanilla extract until smooth.

5. Combine Wet and Dry
I gradually stir the dry ingredients into the wet mixture, mixing until just combined. I’m careful not to overmix, which keeps the muffins soft.

6. Assemble the Muffins
I fill each muffin cup about two-thirds full with pumpkin batter. Then I pipe a dollop of cream cheese filling right into the center of each one. I finish by sprinkling the tops with pepitas.

7. Bake
I bake the muffins for 20–25 minutes, until a toothpick inserted into the muffin (not the cream cheese center) comes out clean. They should spring back slightly when pressed.

8. Cool and Serve
I let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely. I serve them warm or at room temperature.

Servings and Timing

• Servings: 12 muffins

• Prep Time: 20 minutes

• Bake Time: 25 minutes

• Total Time: 45 minutes

Variations

I love switching up this recipe depending on my mood or what I have on hand:

• Spiced Topping: I sometimes mix cinnamon and sugar with the pepitas for extra crunch.

• Mini Muffins: I use mini muffin tins for bite-sized treats, baking for about 12–14 minutes.

• Maple Cream Cheese: A drizzle of maple syrup in the cream cheese mixture adds an autumn twist.

• Nut-Free Version: I skip the pepitas or top with oats or a crumble for a nut-free option.

• Chocolate Chips: A handful of mini chocolate chips in the batter adds a touch of decadence.

Storage/Reheating

Refrigerator:
I store leftover muffins in an airtight container in the fridge for up to 5 days. Because of the cream cheese center, they need to stay chilled.

Reheating:
I gently reheat muffins in the microwave for 15–20 seconds for that fresh-from-the-oven feel.

Freezer:
These muffins freeze beautifully. I wrap them individually and freeze for up to 2 months. I thaw at room temperature or reheat in the microwave before serving.

FAQs

Can I make the cream cheese filling ahead of time?

Yes, I often prep the filling the night before and keep it in the fridge. It pipes easily when chilled.

Can I use homemade pumpkin puree?

Absolutely. I just make sure it’s not too watery so the muffins stay fluffy and moist.

How do I make sure the cream cheese stays in the center?

I pipe the cream cheese deep into the center of the batter. It will sink slightly as the muffins rise and bake.

Can I use paper liners?

Yes, paper liners work great and make cleanup easier. I also lightly spray them to prevent sticking.

What if I don’t have pepitas?

No problem—I’ve used sunflower seeds, oats, or skipped the topping altogether and the muffins are still amazing.

Conclusion

These Starbucks Pumpkin Cream Cheese Muffins are a must-bake during fall. With their soft, spiced pumpkin base and rich cream cheese center, they taste like a cozy coffee shop treat—but made right in my kitchen. Whether I’m baking for breakfast, a snack, or dessert, they never fail to impress. They’re warm, comforting, and everything I love about fall wrapped into one perfect muffin.