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 Homemade 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
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❤️ 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 pie spice.
- Salt.
- Baking soda. This helps the muffins to rise.
- All-purpose flour. I used unbleached white flour.
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
Make a little divot in the muffin batter and place the cream cheese filling. Use the back of a small spoon to press it into the batter. The muffin will rise around the cream cheese as it bakes. If you use more than 1 tablespoon of filling, the filling will run out of the muffin.
Of course! They will be a lot lower in calories and still taste delicious!
No, it's pretty easy. The hardest part is probably waiting for the muffins to bake!
These pumpkin cream cheese muffins are absolutely delicious! They have the perfect sweetness and taste just like Starbucks, maybe even better. I can't get enough of them!
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!
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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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📋 Recipe

Easy Pumpkin Cream Cheese Muffins (Starbucks Copycat)
Equipment
- hand mixer
- paper liners or cooking spray
- muffin tins
- cooling rack
Ingredients
For the Pumpkin Muffin Batter
- 1 cup sugar
- ⅓ cup vegetable oil
- 1 cup pumpkin puree
- 2 eggs
- ½ cup yogurt
- 2 teaspoon pumpkin pie spice
- ¼ teaspoon salt
- 1 teaspoon baking soda
- 2 cups all-purpose flour
For the Maple Cream Cheese Filling
- 4 ounces cream cheese softened
- ⅛ cup maple syrup
- ½ teaspoon vanilla extract
- pumpkin seeds, optional
Instructions
- Preheat the oven to 350 degrees F. Line muffin tins with paper liners.
- Cream the sugar, oil, and pumpkin puree in a medium bowl until smooth.
- Add the egg, yogurt, pumpkin pie spice, salt, and baking soda to the pumpkin mixture and mix well.
- Add the all-purpose flour and mix just until combined. Do not overmix.
- Fill the muffin tins. Use a ¼-cup scoop to fill the liners. Fill them until they are ⅔ full.
- Make the cream cheese filling by mixing together the cream cheese, maple syrup, and vanilla with an electric mixer. Make a well in the muffin batter and place 1 tablespoon of cream cheese filling in each muffin. Use the back of a small spoon to press the cream cheese down into the muffin batter. Sprinkle with a few pumpkin seeds (optional).
- Bake for about 15-20 minutes until the muffins are golden brown on top and a toothpick inserted in the center of the muffin comes out clean. Do not overbake.
- Remove muffins carefully from the muffin pan and place on a wire rack to cool for at least 5 minutes.
- Enjoy!
Notes
- 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 just until everything is combined - too much mixing will result in tough muffins. Use the electric mixer 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.
Marysa
This sounds like the perfect combination of flavors. I had no idea that Starbucks made these, but I'm sure they are quite overpriced there anyway!
Jeri
They are delicious, and much cheaper too!
Megan Ellam
Perfect for this time of year. I am baking these for the neighbours for a mystery delivery during our local lockdown. Thanks for a great recipe and inspiration.
Jeri
That's a fantastic idea! Stay safe!
Julia
These are delicious and the cream cheese filling was AMAZING. I'm so glad that it's fall and pumpkin season is already here. Happy I don't have to head to a Starbucks to get these delicious treats anymore.
Jeri
I'm glad you liked them! Keep some in your freezer so you can grab one any time you want! 🙂
Kayla DiMaggio
These pumpkin cream cheese muffins are heavenly! I loved every bite! There is just something so great about Fall food!
Jeri
I agree! Fall is my favorite season for cooking and baking!
Natalie
Fantastic! Super easy pumpkin muffins. I can't wait to give them a try. They look so delicious. Love the added cream cheese filling. Yum!
Jeri
I hope you enjoy them! 🙂
Brianna May
These muffins are the best! Perfect for the fall.
Jeri
Thanks, Brianna! 🙂
Luca
These are just the perfect snack for the fall season!
Gwynn Galvin
A delicious way to start the day!
Jeri
I agree! They are so good!
Jeri
I agree! 🙂
Mihaela | https://theworldisanoyster.com/
So in season, fluffy and way healthier than coffee chain ones! Worth baking a few batches!
Marita
Thanks for the recipe, I love the Starbucks pumpkin muffin, but I like your version better as I can regulate the sugar.
Jeri
Yes, they are so much healthier!
Jean
love how moist these muffins are and yes they are easy to bake
Jeri
Glad you liked them, Jean!
Amy
I had a craving for these muffins but where we are we can't leave the house so was hoping I'd find a similar recipe and came across yours. They were soooo good and they were actually better than Starbucks! I guess because it's also fresh and homemade. Cravings satisfied!
Jeri
I'm glad you enjoyed these muffins! They are one of my all-time favorites! I'm sorry to hear you are under lockdown again; stay safe!
Brianna
Moist and full of spice! I like these even better thanStarbucks.
Jeri
Thanks, Brianna! Me too! 🙂
Will
These muffins are my favorite. Totally addictive!
Jeri
They are addictive! I have to hide them in the freezer, so I don't eat the whole batch! 😉 Enjoy!
Freya
Oh myyy, pumpkin is one of my fav flavours, and this sounds like the perfect fall muffin recipe!