Make Starbucks copycat Pumpkin Cream Cheese Muffins at home easily! They're packed with the cozy flavors of pumpkin and warm spices and filled with a sweet cream cheese filling. They're incredibly delicious, moist, and a perfect treat any time of the day!
When I first tried making Starbucks pumpkin cream cheese muffin, I wasn't sure if I could do it. But after testing it a few times and tasting it, I was pleasantly surprised. The muffin was moist, the cream cheese center was light, and the pumpkin flavor was perfect for fall. I'm an amateur baker, so if I can make it, you can too! Try it for yourself and see how delicious it is.
This muffin recipe has become a regular in my kitchen. I make them for weekend brunches and as a special treat for kids because it's a favorite of theirs. The sweet smell of pumpkin and spices that fills my home as they bake is an added bonus. These muffins are more than just a simple treat, they create a unique experience!
Why You’ll Love This Recipe:
- Perfectly Moist & Fluffy: Thanks to the pumpkin puree and oil, these muffins come out incredibly moist and fluffy every time. No dry muffins here!
- Cream Cheese Center: The sweet cream cheese filling is a delicious surprise that adds a creamy contrast to the spiced pumpkin muffin. It's like having your cake and frosting all in one bite.
- Easy to Make: This recipe is simple and straightforward. Even if you're a newbie baker, you'll find it easy to follow.
- Great for Any Occasion: These pumpkin cream cheese muffins are perfect for breakfast, as an afternoon snack, or for serving at holiday gatherings.
- Taste of Fall: The pumpkin and spice flavors in these muffins give out fall vibes. It's like having a piece of autumn right in your kitchen.
Ingredients for Pumpkin Muffins
*Scroll below for the printable recipe card and ingredient measurements.
- All-purpose four
- Baking powder and baking soda: This combo gives rise to muffins and helps with browning.
- Salt: Balances out the flavors.
- Spices: I used a mix of pumpkin pie spice and ground cinnamon.
- Eggs: Use two large eggs.
- Oil: I prefer using cooking oil in muffins for added moisture. Vegetable oil, sunflower, canola, avocado, and light-tasting olive oil are all great options.
- Sugar: A mix of granulated sugar and brown sugar is used for sweetness and added flavor.
- Pumpkin puree: Using canned pumpkin puree is my preference as it provides consistent results.
Ingredients for Cream Cheese Filling
- Cream cheese: For easier mixing, use softened cream cheese at room temperature.
- Powdered sugar: dissolves easily into the filling.
- Vanilla extract: adds flavor.
- Flour: If you're aiming for a gluten-free option, you can swap all-purpose flour with a gluten-free blend.
- Oil: If you want to use butter, use melted butter and oil in equal amounts.
- Pumpkin puree: I wouldn't use pumpkin pie filling, but if that's what you have, you can use that. Reduce the amount of sugar used as the pie filling is already sweetened.
- Cream cheese: You can use a dairy-free cream cheese or a light cream cheese.
- Spices: You can use a premade pumpkin spice mix or make your own. You'd need ground cinnamon, ground nutmeg, ground ginger, ground cloves, and allspice. Adjust the spices to suit your taste. If you like more of something, add a pinch or two to the pumpkin batter.
How to Make Pumpkin Cream Cheese Muffins
*Scroll below for the printable recipe card and ingredient measurements.
Prep: Preheat your oven to 375 degrees Fahrenheit. Line your 12-cup muffin pan with paper liners.
Mix the dry ingredients: In a medium bowl, combine your dry ingredients. This includes flour, baking soda, baking powder, pumpkin spice, ground cinnamon, and salt. Stir these together until they're well mixed.
Whisk wet ingredients: In a large bowl, combine your eggs, oil, and sugars. Use a whisk or hand mixer to beat these together until they're fully blended.
Add pumpkin: Now, add your pumpkin puree to your wet ingredient mixture. Continue to beat the mixture until the pumpkin is fully incorporated.
Combine wet and dry Ingredients: Now, it's time to combine your two mixtures. Pour your dry ingredients into your wet ingredients and whisk them together until they're fully combined. Don't overbeat.
Fill muffin tin: Divide your pumpkin batter among the 12 muffin cups using a tablespoon or an ice cream scoop.
Prepare cream cheese filling: In a small bowl, mix the softened cream cheese with powdered sugar and vanilla extract. Keep stirring until the mix is creamy and smooth.
Fill muffins: Transfer your cream cheese mixture into a piping bag. Or fill it into a ziplock bag and cut a corner. Then, squeeze some of the filling into each of your muffin batter, making sure to fill the muffins from the bottom up.
Sprinkle some pumpkin seeds on top of the muffins.
Bake: Place your filled muffin tin in the oven in the middle rack and bake for about 20 minutes. You'll know they're done when you can insert a toothpick into a muffin and it comes out clean.
Cool Down: Allow your muffins to cool in the pan for a few moments, then transfer them to a wire rack to cool completely.
Tips to Make The Best Pumpkin Cream Cheese Muffins
- Room temperature ingredients: Make sure all your ingredients are at room temperature before you start. This will help you get a smooth and well-mixed batter.
- Measure the flour properly: Make sure to spoon and level the flour instead of scooping it directly from the container.
- Don’t overmix: When you combine the wet and dry ingredients, be sure not to overmix. Overmixing can lead to tough, dense muffins. So, mix just until the flour is incorporated.
- Fill Tins Properly: Don't overfill your muffin tins. Fill each cup about ¾ full to allow space for the muffins to rise.
- Check for Doneness: Use the toothpick test to check for doneness. If it comes out clean, the muffins are ready. Don't overbake or they'll become dry.
To keep your pumpkin muffins fresh, store them in an airtight container in the fridge. When you're ready to enjoy them, reheat them in the microwave. It's important to avoid storing them at room temperature as the cheese can spoil.
The muffins will keep up to a week in the fridge.
Can you Freeze Pumpkin Cream Cheese Muffins?
Absolutely, you can freeze your pumpkin cream cheese muffins! If you want these treats to last even longer, freezing is a fantastic option.
Wrap each cooled muffin in plastic wrap and place in a freezer bag, and they can be stored in the freezer for up to three months. When you're ready to enjoy one, allow it to thaw at room temperature or heat it gently in the microwave. Now you've got a tasty treat ready anytime you want it.
Frequently Asked Questions
Yes, because of the cream cheese filling, storing them in the fridge is best. Placed in an airtight container, they'll last up to a week in the fridge.
Not at all! While pumpkin seeds (or pepitas) add a nice crunch and a nutritional boost to the muffins, they are entirely optional. Feel free to substitute them with sunflower or flax seeds, or even nuts like chopped walnuts or almonds. Or you can entirely skip them with no impact on the deliciousness of your muffins.
Absolutely! If you're not a fan of cream cheese, or if you're looking to make a simpler muffin, feel free to omit the cream cheese filling. The pumpkin muffins will still be wonderfully moist and flavorful on their own.
Pumpkin Cream Cheese Muffins
- 2 cups All purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 2 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 2 large eggs
- ½ cup oil*
- ½ cup granulated sugar
- ½ cup brown sugar
- 1.5 cup pumpkin puree*
For Cream Cheese Filling
- 8 oz cream cheese
- 5 tablespoon powdered sugar
- 2 teaspoon vanilla extract
- Preheat your oven to 375 degrees Fahrenheit. Prepare your 12-cup muffin pan by placing liners in each slot.
- Combine flour, baking soda, baking powder, pumpkin spice, ground cinnamon, and salt in a medium bowl. Stir these together until they're well mixed.2 cups All purpose flour , 1 teaspoon baking soda, ½ teaspoon baking powder, 2 teaspoon pumpkin pie spice, 1 teaspoon ground cinnamon, ½ teaspoon salt
- In a large bowl, whisk your eggs, oil, and granulated sugar and brown sugars until they're fully blended.2 large eggs, ½ cup oil*, ½ cup granulated sugar , ½ cup brown sugar
- Add your pumpkin puree to your wet ingredient mixture. Continue to beat the mixture until the pumpkin is fully incorporated.1.5 cup pumpkin puree*
- Pour your dry ingredients into your wet ingredients, and whisk them together until they're fully combined. Don't overbeat.
- Divide your pumpkin batter evenly among the 12 muffin cups using a tablespoon or an ice cream scoop.
- Mix the softened cream cheese with powdered sugar and vanilla extract in a small bowl. Keep stirring until the mix is creamy and smooth.8 oz cream cheese, 5 tablespoon powdered sugar, 2 teaspoon vanilla extract
- Transfer your cream cheese filling into a piping bag. Or fill it into a plastic bag and cut the corner to pipe. Then, squeeze some of the filling into each of your muffins making sure to fill the muffins from the bottom up. Add some pumpkin seeds on top of the muffins.
- Place your filled muffin tin in the oven in the middle rack and bake for about 20 minutes. Insert a toothpick into a muffin and if it comes out clean it's done.
- Allow your muffins to cool in the pan for a few moments, then transfer them to a wire rack to cool completely.
- Make sure all the ingredients are at room temperature for easier mixing.
- Don't overbeat.
- make sure your baking soda and baking powder are fresh.