Pumpkin Cream Cheese Muffins (Starbucks Copycat)

Pumpkin Cream Cheese Muffins (Starbucks Copycat)

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 crunch—perfect for fall cozy breakfasts, entertaining and meal prep.

Course Dessert

Cuisine American

Keyword Pumpkin Cream Cheese Muffins

Prep Time 20

Cook Time 22

Total Time 42

Servings muffins

Calories 325kcal

Author Julia

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

US Customary - Metric

Instructions

For the cream cheese filling

 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

 Preheat the oven to 350°F. Line a 12-count muffin pan with cupcake liners.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
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.
Add the dry ingredients to the wet and fold together gently until just combined.

Assemble and bake 

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.
Bake for 18–22 minutes, or until muffin tops are set and a toothpick inserted into the pumpkin part comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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