Easy Pumpkin Cream Cheese Muffins (Starbucks Copycat)

These Pumpkin Cream Cheese Muffins are just like the ones at Starbucks, only better! This is the perfect muffin recipe for Fall! They are super moist, tender, perfectly spiced, and irresistible! They are baked with a maple cream cheese filling that makes these muffins heavenly! These are a copycat recipe of Starbucks' famous fall muffin but with real ingredients and fewer calories! These are perfect for breakfast or brunch and back-to-school or work lunches.

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Fall is the time for all things pumpkin, and these Starbucks pumpkin cream cheese muffins are the perfect way to enjoy the pumpkin season.

The muffins are filled with a cream cheese mixture flavored with maple syrup and vanilla. They're soft and moist, and have just the right amount of sweetness.

Best of all, they're easy to make, and will keep you coming back for more.

So bring on the pumpkin spice, and enjoy a delicious treat that's perfect for the fall season.

These cream cheese muffins are one of my favorite muffins at Starbucks. Every Fall, when they bring them out, I always pop in and pick up a muffin and a latte.

I love that I can now make these pumpkin muffins anytime I want. I like to keep them in the freezer for a quick muffin whenever I get a craving!

They make a delicious fall breakfast, or a quick pick-me-up in the afternoon.

These pumpkin muffins are super moist and contain yogurt like my other quick breads - Strawberry Rhubarb Cream Cheese Muffins and Zucchini Bread with Cinnamon Glaze.

These muffins also pair perfectly with an Iced Coffee, Homemade Latte, Starbucks Toasted White Chocolate Mocha, Vanilla Sweet Cream Cold Brew, or, for the ultimate experience, Iced Pumpkin Spice Latte. 🙂

👩🏻‍🍳 More pumpkin recipes

Jump to:

• 👩🏻‍🍳 More pumpkin recipes
• ❤️ Why you will love this recipe
• 🎃 Ingredients
• ⏲️ How to make copycat Starbucks pumpkin muffins
• 🍁 Make the cream cheese filling
• 🍯 Substitutions
• 📖 Variations
• 🍽 Equipment
• 🌡️ Storage
• 💭 Top tips
• ❓ FAQs
• 🥧 More Delicious Recipes
• 📋 Recipe
• 💬 Comments

❤️ Why you will love this recipe

• This is an easy recipe; only one bowl is needed for the muffin batter. I love that the dry ingredients do not have to be mixed separately. The fewer dishes the better. 🙂
• You will love these moist pumpkin muffins.
• You will love the combination of pumpkin spice flavor and the cream cheese filling.
• Perfect for lunches or as an afterschool snack.
• These are the best pumpkin muffins, and they have fantastic flavor.
• They freeze exceptionally well.
• A little taste of sweetened cream cheese in every bite.
• This tender pumpkin muffin tastes just like the one at your favorite coffee shop.
• What better way to welcome Fall than by making a batch of these tender muffins using your favorite fall spices.

🎃 Ingredients

These delicious pumpkin cream cheese muffins are made with simple ingredients you can easily find at your local grocery store.

For the muffins, you will need:

• Pumpkin puree. I used homemade pumpkin puree. Do not use pumpkin pie filling; it is different than a can of pumpkin puree.
• Sugar. I used organic cane sugar to reduce the amount of refined sugar. Any little bit helps, right? 😉
• Vegetable oil. This adds some moisture to the muffins.
• Eggs. I used large-size eggs.
• Vanilla yogurt. This is my secret ingredient for getting a super moist muffin.
• Pumpkin pie spice. I used my homemade pumpkin spice.
• Salt.
• Baking soda. This helps the muffins to rise.
• All-purpose flour. I used unbleached white flour.

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For the cream cheese filling, you will need:

• Cream cheese, softened. I used full-fat cream cheese.
• Maple syrup. I used real organic maple syrup.
• Vanilla extract. I used pure vanilla extract.
• Pumpkin seeds, optional. I garnished my muffins with raw, organic pumpkin seeds.

See the recipe card below for quantities.

⏲️ How to make copycat Starbucks pumpkin muffins

This recipe has two simple parts: the muffin batter and the delicious cream cheese filling.

First, mix pumpkin puree, oil, and cane sugar in a large bowl to make the pumpkin batter. Next, add eggs, yogurt, pumpkin pie spice, salt, and baking soda. Mix until well combined.

Add flour to the muffin batter.

Mix the pumpkin mixture just until combined. Do not overmix.

Place a muffin liner in each muffin tin.

Divide the pumpkin batter evenly in the muffin cups, filling each liner about ⅔ full.

Hint: Use an ice cream scoop to fill muffin tins; it makes way less of a mess.

🍁 Make the cream cheese filling

This sweet cream cheese filling is so good! In a medium bowl of an electric mixer, combine softened cream cheese, maple syrup, and vanilla. You can also use a hand mixer at medium-low speed.

Make a well in the muffin batter with the back of a spoon.

Add one tablespoon of the cream cheese mixture into the muffin well. Use the back of a small spoon to push the cream cheese down into the muffin. The muffins will rise around the cream cheese filling while they bake.

(You will probably have some leftovers – try not to eat it all with a spoon). 🙂

Sprinkle pumpkin seeds on top of the cream cheese filling if desired.

Bake muffins in the oven for 15-20 minutes until a toothpick comes out clean from the center of a muffin. Allow to cool for 5-10 minutes before serving warm, or transfer to a wire rack to cool completely.

That's all there is to it! Cool on a wire rack for at least 5 minutes before you grab one! 🙂

🍯 Substitutions

• Pumpkin puree. Make your own puree out of fresh pumpkin, or used canned pumpkin puree from the grocery store.
• Cane sugar. You can use white sugar or brown sugar.
• Vegetable oil. You can also use coconut oil, olive oil, or melted butter.
• Vanilla yogurt. You can use plain yogurt, Greek yogurt, or sour cream instead.
• Pumpkin pie spice. If you don't have pumpkin pie spice, use one teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, ¼ teaspoon of ground cloves, and ⅓ teaspoon of ground ginger. This will give you two teaspoons of pumpkin pie spice.
• Cream cheese. You can use vegan cream cheese.
• Maple syrup. Use imitation maple syrup or honey.
• Vanilla extract. Use imitation vanilla extract or almond extract.

📖 Variations

• Make a cinnamon streusel topping: In a small bowl, mix ¼ cup brown sugar, ¼ cup all-purpose flour, and one teaspoon of ground cinnamon. Cut in 2 tablespoons of cold butter. Mix until the mixture resembles coarse crumbs. Sprinkle the crumb topping on the muffins before baking them.
• Pumpkin cream cheese swirl muffins: Spread the cream cheese mixture over the top of the pumpkin batter. Cut through the batter with a knife to swirl the cream cheese filling around — Bake as above.
• Mini cinnamon sugar pumpkin muffins. Leave out the cream cheese mixture, and use mini muffin tins. Sprinkle a mixture of sugar and cinnamon over the pumpkin batter before baking.

🍽 Equipment

• Muffin tins
• Paper liners, or use nonstick spray.
• Cooling rack
• Hand mixer

🌡️ Storage

Fridge: These muffins are best enjoyed within 1-2 days. However, they will keep for about 3-4 days in the refrigerator in an airtight container.

Freezer: If you love pumpkin cream cheese muffins, you'll be happy to know that they freeze and reheat really well! Wrap each muffin individually in plastic wrap and store it in a freezer-safe bag. These will keep in the freezer for up to 3 months.

Reheat: When you're ready to enjoy one (or more), pop a frozen muffin into the microwave and warm pumpkin muffin for 30-45 seconds.

The cream cheese may not be as soft as when the muffin was first baked, but it will still be delicious.

Top your reheated muffin with a dollop of vanilla yogurt and a drizzle of maple syrup for an extra special treat. Yum!

💭 Top tips

• Use real cream cheese. Don't be tempted to use reduced fat cream cheese; it just won't give you the same rich flavor and creamy texture.
• Make sure your cream cheese is at room temperature. This will help it mix more evenly.
• Mix the pumpkin muffin batter by hand for a tender muffin. If you use a mixer, they won't be as tender. Stir until everything is combined - too much mixing will result in tough muffins. Use the electric mixer only when making the cream cheese mixture.
• Bake the muffins until they're golden brown and a toothpick inserted into the center comes out clean.
• Allow the muffins to cool for a few minutes before removing them from the muffin tins. Cool on a wire rack.

❓ FAQs

If you love Starbucks' Homemade Pumpkin Cheesecake Muffins, you must try this recipe! They taste unbelievably fresh, and are way cheaper than the original! Plus, they are made with real ingredients and nothing artificial! So next time you're in the mood for a pumpkin treat, head to your kitchen instead of your local coffee shop!

🥧 More Delicious Recipes

• Granny Smith Apple Pie
• Banana Chocolate Chip Muffins
• Healthy Apple Cinnamon Oatmeal Muffins
• Strawberry Rhubarb Cream Cheese Muffins
• Homemade Chocolate Ice Cream

If you've tried Pumpkin Cream Cheese Muffins or any other recipe, please take a moment to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you!

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