These Starbucks Copycat Pumpkin Cream Cheese Muffins are the perfect Fall treat. They are moist, tender, and perfectly spiced with a sweet cream cheese filling baked in.
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This recipe is a perfect copycat for the pumpkin cheesecake muffin at Starbucks. They're easy to make and have all the flavors of Fall.
Now you can enjoy these pumpkin muffins any time, right from your home. Pair these muffins with your favorite coffee: Homemade Iced Coffee, Homemade Latte, Starbucks Toasted White Chocolate Mocha, Vanilla Sweet Cream Cold Brew, or, for the ultimate pumpkin experience, Iced Pumpkin Spice Latte. 🙂
Try these delicious Salted Caramel Pumpkin Muffins next!
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❤️ Why You'll Love This Recipe
- These muffins are easy to make in one bowl.
- Perfectly moist muffins with flavorful fall spices.
- A bite of sweetened cream cheese in every bite.
- Great for breakfast, lunch, or as an afternoon snack.
- Tastes just like your favorite Starbucks pumpkin muffin.
🎃 Ingredient Notes
These copycat Starbucks pumpkin muffins are made with simple ingredients you can easily find at your local grocery store.
- Pumpkin puree. I used homemade pumpkin puree. Do not use pumpkin pie filling; it is different than a can of pumpkin puree and contains added spices and sugar.
- Sugar. I used organic cane sugar, but you can use granulated white sugar, brown sugar, or your favorite sugar substitute.
- Vegetable oil to add moisture to the muffins. Canola oil, avocado oil, olive oil, and melted butter can also be used.
- Vanilla yogurt. This is my secret ingredient for getting a super moist muffin.
- Pumpkin pie spice. I used my homemade pumpkin pie spice, but you can also use store-bought.
- Cream cheese. I used full-fat cream cheese, but you could also use reduced-fat cream cheese.
- Pumpkin seeds, optional. I garnished my muffins with raw, organic pumpkin seeds.
See the printable recipe card below for exact measurements and a complete list of ingredients.
⏲️ How To Make Starbucks Copycat Pumpkin Cream Cheese Muffins
Step 1: Preheat the oven to 350 degrees F. Combine pumpkin purée, oil, and sugar in a large bowl. Add eggs, yogurt, pumpkin pie spice, salt, and baking soda. Mix until well combined.
Step 2: Add flour to the muffin batter. Mix the pumpkin mixture just until combined. Do not overmix.
Step 3: Place muffin liners in each muffin tin. Divide the pumpkin batter evenly in the muffin cups, filling each liner about ⅔ full. I recommend using an ice cream scoop, small cookie scoop, or piping bag to fill the muffin pan to make less mess.
Step 4: Combine softened cream cheese, maple syrup, and vanilla extract in a medium bowl with an electric mixer at medium-low speed. Make a well in the center of each muffin with the back of a spoon.
Add one tablespoon of the cream cheese mixture into the muffin well. Use a small spoon to push the cream cheese down into the muffin. The muffins will rise around the cream cheese filling while they bake.
Step 5: Sprinkle pumpkin seeds on top of the muffin if desired.
Step 6: Bake muffins in the preheated 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.
📖 Additions & 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 mix of sugar and cinnamon over the pumpkin batter before baking.
🌡️ Storage Tips
Refrigerator: These muffins are best enjoyed within 1-2 days. However, they will keep in an airtight container for 3-4 days.
Freezer: Wrap each muffin individually in plastic wrap and store it in a freezer-safe bag for up to two months.
Reheat: Pop a frozen muffin into the microwave and warm the pumpkin muffin for 30-45 seconds.
💭 Expert Tips
- Make sure your cream cheese is at room temperature.
- Mix the pumpkin muffin batter just until combined.
- Let the muffins cool for at least five minutes before removing them from the muffin tins. Cool on a wire rack.
❓Recipe FAQs
If you use more than 1 tablespoon of cream cheese 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.
👩🏻🍳 More Easy Pumpkin Recipes
🥧 More Delicious Recipes
- Strawberry Rhubarb Cream Cheese Muffins
- Zucchini Bread with Cinnamon Glaze
- Granny Smith Apple Pie
- Banana Chocolate Chip Muffins
- Apple Cinnamon Oatmeal Muffins
If you made these Copycat Starbucks Pumpkin Cream Cheese Muffins, please leave a star rating 🌟🌟🌟🌟🌟 and let me know how it went in the 📝 comments below. Thank you! 🙂
Printable Recipe
Starbucks Copycat Pumpkin Cream Cheese Muffins
Ingredients
For the Pumpkin Muffin Batter
- 1 cup sugar
- ⅓ cup vegetable oil
- 1 cup pumpkin puree
- 2 eggs
- ½ cup yogurt
- 2 teaspoons 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 eggs, 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.
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Notes
- Make sure your cream cheese is at room temperature.
- Mix the pumpkin muffin batter just until combined.
- Let the muffins cool for at least five minutes before removing them from the muffin tins. Cool on a wire rack.
- Store muffins in an airtight container in the refrigerator for 3-4 days, or in the freezer for 2 months.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
Marysa says
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 says
They are delicious, and much cheaper too!
Megan Ellam says
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 says
That's a fantastic idea! Stay safe!
Julia says
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 says
I'm glad you liked them! Keep some in your freezer so you can grab one any time you want! 🙂
Kayla DiMaggio says
These pumpkin cream cheese muffins are heavenly! I loved every bite! There is just something so great about Fall food!
Jeri says
I agree! Fall is my favorite season for cooking and baking!