When fall rolls around, these Starbucks Copycat Pumpkin Cream Cheese Muffins are one of my go-to baking recipes. They're super soft, moist, perfectly spiced, and have a creamy center baked right in that feels like a little surprise in every bite.
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Looking for more muffin recipes? Make my Strawberry Rhubarb Cream Cheese Muffins, Banana Chocolate Chip Muffins, and Apple Cinnamon Oatmeal Muffins next!
This is my absolute favorite muffin at Starbucks, but when you live on a farm like I do, you just can't pop into the coffee shop when a craving strikes. So I created this pumpkin muffin recipe that tastes even better than the Starbucks version.
These muffins are perfect for lunches or an afternoon snack. I like to keep a bunch in the freezer so I can grab one whenever I want. Pair them with my Iced Pumpkin Spice Latte for the ultimate fall treat!
And if you like this recipe, make my Zucchini Bread with Cinnamon Glaze or Granny Smith Apple Pie next!
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Why You'll Love These Starbucks Pumpkin Cream Cheese Muffins
- A simple recipe (made in one bowl) with the perfect amount of sweetness.
- Perfectly moist muffins with a flavorful blend of warm spices.
- A bite of sweet cream cheese filling in every bite.
- Great for breakfast, lunch, or as an afternoon snack.
- Tastes just like your favorite Starbucks pumpkin muffin, but fresher (and cheaper).
Ingredients You'll Need
These copycat Starbucks pumpkin muffins are made with simple ingredients that can be easily found at your local grocery store:
- Pumpkin puree. I used homemade pumpkin puree, but store-bought canned pumpkin puree works just as well. Just don't use pumpkin pie filling (it already has sugar and spices added).
- Sugar. I used organic cane sugar, but you can use granulated white sugar, brown sugar, or your favorite sugar substitute.
- Vegetable oil keeps the muffins moist. Canola oil, avocado oil, olive oil, and melted butter can also be used.
- Vanilla yogurt. This is my secret ingredient for super-moist muffins.
- 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. These are optional, but I love sprinkling them on top for a bakery-style finish.
See the printable recipe card below for exact measurements and a complete list of ingredients.
How to Make Starbucks Copycat Pumpkin Cream Cheese Muffins
This from scratch recipe makes 18 regular-size pumpkin muffins or 12 bakery-style muffins.
Step 1: Preheat the oven to 350°F. Combine pumpkin purée, oil, and sugar in a large bowl. Add eggs, yogurt, pumpkin pie spice, salt, and baking soda. Whisk until smooth.
Step 2: Add flour to the muffin batter. Mix the pumpkin mixture with a wooden spoon just until combined. Do not overmix. The batter will be thick but smooth.
Step 3: Line a muffin tin with paper liners (or lightly grease). Divide the pumpkin batter evenly in the muffin liners, filling the muffin cups about ⅔ full. I recommend using an ice cream scoop, a small cookie scoop, or a piping bag to fill the muffin pan, which will make the process less messy.
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 gently press the cream cheese into the muffin. The muffins will rise around the cream cheese filling while they bake.
Step 5: Sprinkle pumpkin seeds (or roasted pepitas) on top of the muffin if desired.
Step 6: Bake the muffins in the preheated oven for 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let cool for 5-10 minutes before serving, or transfer to a cooling rack to cool completely.
Variations
- Streusel topping: Mix ¼ cup brown sugar, ¼ cup all-purpose flour, 1 teaspoon ground cinnamon, and 2 tablespoons of cold butter until crumbly. Sprinkle on top before baking.
- Pumpkin cream cheese swirl muffins: Drop the cream cheese mixture on top of each muffin before baking and swirl with a knife.
- Mini muffins. Bake in mini tins without cream cheese filling. Sprinkle with cinnamon sugar before baking.
Storage
Refrigerator: Store in an airtight container for 3-4 days.
Freezer: Wrap each muffin individually in plastic wrap and store in a freezer-safe bag for up to 2 months.
Reheat: Pop a frozen muffin in the microwave and warm it for 30-45 seconds.
Jeri's Top Tips
- Use room-temperature cream cheese so the filling is smooth.
- Mix the pumpkin muffin batter just until combined.
- Use muffin liners for easy removal and cleanup.
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.
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Printable Recipe
Starbucks Copycat Pumpkin Cream Cheese Muffins
Ingredients
For the Muffins
- 1 cup sugar
- ⅓ cup vegetable oil
- 1 cup pumpkin puree
- 2 large eggs
- ½ cup yogurt (or plain Greek yogurt)
- 2 teaspoons pumpkin pie spice
- ¼ teaspoon salt
- 1 teaspoon baking soda
- 2 cups all-purpose flour
For the Filling
- 4 ounces cream cheese (softened)
- ⅛ cup maple syrup
- ½ teaspoon vanilla extract
- ⅛ cup pumpkin seeds (optional)
Instructions
- Preheat the oven to 350℉. 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 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 at 350℉ until the muffins are golden brown on top and a toothpick inserted in the center of the muffin comes out clean.
- Cool muffins in the pan for 5 minutes, then transfer to a cooling rack. Serve warm or cold and enjoy!
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Notes
- Don't use pumpkin pie filling - it already contains sugar and spices.
- For bakery-style muffins, use large liners and add more filling. Increase baking time by 2-3 minutes. Sprinkle coarse sugar or pumpkin seeds on top.
- Store muffins in an airtight container in the fridge for 3-4 days or freeze for up to 2 months.
- Reheat frozen muffins in the microwave for 30-40 seconds.
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!