Pumpkin Cream Cheese Muffins
Make Starbucks copycat Pumpkin Cream Cheese Muffins at home! They’re packed with 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!
Pair these delicious Starbucks pumpkin cream cheese muffins with a steaming mug of pumpkin chai latte topped with pumpkin whipped cream for all the cozy fall flavors and vibes!
Ingredients For Muffins
*Scroll below for the printable recipe card and ingredient measurements.
- Pumpkin puree: Using canned pumpkin puree is my preference as it’s convenient and saves me time and effort from cooking a whole pumpkin when I just want to have some muffins.
- All-purpose flour
- 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 homemade pumpkin pie spice and ground cinnamon.
- Eggs: Use two large eggs.
- Sugar: A mix of granulated sugar and brown sugar is used for sweetness and added flavor.
- 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.
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.
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.
Recipe Tips
- 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.
- Storing: Store leftovers in the fridge and NOT in room temperature.
More Pumpkin Recipes You’ll Love:
Recipe
Pumpkin Cream Cheese Muffins
Ingredients
- 2 cups All purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 2 tsp pumpkin pie spice
- 1 tsp ground cinnamon
- ½ tsp 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 tbsp powdered sugar
- 2 tsp vanilla extract
Instructions
- 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 tsp baking soda, ½ tsp baking powder, 2 tsp pumpkin pie spice, 1 tsp ground cinnamon, ½ tsp 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 tbsp powdered sugar, 2 tsp 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.
Notes
- 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.
Nutrition
Save This Recipe!
We'll email this post to you, so you can come back to it later!
I made these and they smell heavenly! But as they cooled down half of them sunk in the center where the cheese filling was put in. What did I do wrong?! Im so sad!
I’m so glad you made these! Don’t be too hard on yourself. Even if they sank a little, I’m sure they still taste amazing. That usually happens if the center isn’t fully baked through, or if a bit too much filling goes in and weighs it down. Next time, try baking just a couple minutes longer and use a slightly smaller scoop of filling. Also, letting them cool in the pan for a few minutes before moving them helps prevent sinking. Hope you give them another go!