Pumpkin Cream Cheese Muffins (Starbucks Copycat)

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Lucia Romano

Pumpkin Cream Cheese Muffins Recipe

Image: Fito Recipes

5.0 from 4 votes
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It was one of those crisp autumn mornings when I realized I was craving something warm and comforting, something that could wrap me up in a cozy blanket with every bite. As I sipped my coffee and stared out the window, I thought, “What better way to start the day than with a batch of homemade Pumpkin Cream Cheese Muffins?” You know, those irresistible muffins you can’t help but think about when fall rolls around, much like the ones from Starbucks. The only difference is, these are fresh from your own kitchen—and better yet, they’re made exactly the way you like them.

Imagine the warm, inviting aroma of pumpkin spice filling your kitchen, mingling with the rich, creamy swirl of cream cheese in every muffin. That’s the magic of these Pumpkin Cream Cheese Muffins. Every bite offers the perfect balance of spice, sweetness, and a soft, melt-in-your-mouth texture that’s sure to remind you of everything you love about fall.

One morning, I decided to skip the Starbucks line and make these muffins myself. The result was nothing short of perfection. There’s just something about the combination of pumpkin, cinnamon, and a touch of cream cheese that creates a cozy, delicious bite. The best part? These muffins are surprisingly easy to make. So, you can have them fresh out of the oven any time you want, no coffee shop required.

What I love most about these muffins is how they bring the taste of fall straight into your home. Whether you’re enjoying them with a cup of coffee or sharing them with friends and family, they’re sure to become your go-to treat. They’re so versatile that I even love pairing them with our Best Sun-Dried Tomato and Feta Stuffed French Toast for a breakfast that’s both cozy and satisfying. Or, for a true autumn experience, enjoy these muffins alongside a bowl of Velveeta Broccoli Cheese Soup for the ultimate fall meal.

These muffins have it all: rich flavor, a soft, fluffy texture, and that irresistible Starbucks-inspired touch. They’re the perfect fall treat—and the best part? You can make them your own. Customize the spices to your liking or adjust the sweetness to suit your taste. With this recipe, you can enjoy the warmth and comfort of autumn in every bite, all while saving time and money by baking them at home.

Ingredients You’ll Need for the Pumpkin Cream Cheese Muffins Recipe

Here’s everything you need to make these Starbucks-inspired pumpkin cream cheese muffins. Fresh ingredients make a difference, so stock up on high-quality spices!

  • 1 3/4 cups all-purpose flour
  • 1 cup pumpkin puree (not pumpkin pie filling) – brings rich pumpkin flavor and moisture
  • 3/4 cup granulated sugar – for sweetness and structure
  • 1/2 cup brown sugar – adds a slight molasses flavor and moisture
  • 2 large eggs – helps bind the muffins
  • 1/2 cup vegetable oil – makes the muffins soft and tender
  • 1/4 cup milk – for a little extra moisture
  • 1 teaspoon vanilla extract – enhances the flavor
  • 1 teaspoon baking soda – for lift and rise
  • 1/2 teaspoon baking powder – adds a bit more rise
  • 1/2 teaspoon salt – balances sweetness
  • 2 teaspoons pumpkin pie spice (or a blend of cinnamon, nutmeg, cloves, and ginger) – brings that classic pumpkin spice flavor

Cream Cheese Filling:

  • 4 oz cream cheese, softened – adds that irresistible creamy center
  • 1/4 cup granulated sugar – for sweetness in the filling
  • 1/2 teaspoon vanilla extract – gives the filling a subtle vanilla flavor

Topping

  • 1/4 cup pumpkin seeds (optional) – adds a nice crunch and festive look

Directions

Step 1: Prepare the Cream Cheese Filling
In a small bowl, mix the softened cream cheese, sugar, and vanilla extract until smooth and creamy. This filling adds the perfect touch of sweetness to balance the pumpkin. Set it aside in the fridge while you prepare the muffin batter.

Step 2: Make the Pumpkin Batter
In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice. In another bowl, combine the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, milk, and vanilla. Slowly fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix, as this can make the muffins tough.

Step 3: Preheat the Oven
Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners for easy removal and a professional look.

Step 4: Fill the Muffin Cups
Scoop the pumpkin batter into each muffin cup, filling them about 2/3 of the way. Add a spoonful of cream cheese mixture to the center of each cup. For that iconic Starbucks look, use a toothpick to create a slight swirl in the batter, incorporating the cream cheese and giving each muffin a beautiful marbled look.

Step 5: Add Topping
Sprinkle pumpkin seeds on top of each muffin for added texture and a touch of fall. These seeds will toast beautifully in the oven, adding flavor and a festive appearance.

Step 6: Bake
Bake the muffins for 18-20 minutes, or until a toothpick inserted into the muffin (avoiding the cream cheese filling) emerges clean. Let them cool in the pan briefly, then move them to a wire rack to finish cooling completely. Enjoy them warm, at room temperature, or with a dollop of butter. Pair them with our Ultimate Mediterranean Wrap or serve alongside your favorite warm drink.

Pumpkin Cream Cheese Muffins (Starbucks Copycat)

Recipe by Lucia Romano
5.0 from 4 votes
Course: BreakfastCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

20

minutes
Calories

290

kcal

Chef Walter’s Pumpkin Cream Cheese Muffins are the ultimate fall treat! Inspired by Starbucks, these homemade muffins combine pumpkin spice and creamy filling for a cozy, delicious bite. Perfect with coffee or tea, these muffins will make you love pumpkin season even more!

Ingredients

  • 1 3/4 cups all-purpose flour

  • 1 cup pumpkin puree (not pumpkin pie filling)

  • 3/4 cup granulated sugar

  • 1/2 cup brown sugar

  • 2 large eggs

  • 1/2 cup vegetable oil

  • 1/4 cup milk

  • 1 teaspoon vanilla extract

  • 1 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon salt

  • 2 teaspoons pumpkin pie spice (or a blend of cinnamon, nutmeg, cloves, and ginger)

  • Cream Cheese Filling:

  • 4 oz cream cheese, softened

  • 1/4 cup granulated sugar

  • 1/2 teaspoon vanilla extract

  • Topping:

  • 1/4 cup pumpkin seeds (optional for garnish)

Directions

  • Prepare the Cream Cheese Filling: In a small bowl, mix softened cream cheese, sugar, and vanilla extract until smooth. Set aside in the fridge.
  • Mix the Dry Ingredients: In a large mixing bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice.
  • Combine Wet Ingredients: In another bowl, combine pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, milk, and vanilla extract.
  • Make the Batter: Slowly fold the wet ingredients into the dry ingredients until just combined. Avoid overmixing for a light, fluffy texture.
  • Prepare the Muffin Pan: Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
  • Fill Muffin Cups: Scoop the pumpkin batter into each muffin cup, filling 2/3 of the way. Add a spoonful of cream cheese filling to the center of each muffin and swirl with a toothpick.
  • Add Toppings and Bake: Sprinkle pumpkin seeds on top, then bake for 18-20 minutes or until a toothpick inserted comes out clean.
  • Cool and Serve: Allow muffins to cool for a few minutes in the pan, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature.

Notes

  • Additional Tips
    Use Room Temperature Ingredients    : Letting your eggs and cream cheese come to room temperature makes for a smoother batter and a fluffier muffin.
    Swirling Technique for a Perfect Marble: For a professional swirl, dip a toothpick or skewer into the cream cheese and gently fold it into the pumpkin batter.
    Making Your Own Pumpkin Pie Spice: If you’re out of pumpkin pie spice, make your own blend! Combine cinnamon, nutmeg, cloves, and ginger.

  • Storage Tips: Store these muffins in an airtight container in the fridge for up to a week. Reheat in the microwave for a fresh-from-the-oven experience.
    Freezing and Reheating: These muffins freeze well! Just let them cool completely, then freeze in an airtight bag for up to 2 months. Thaw at room temperature or warm in the microwave.

FAQ

Can I make these Pumpkin Cream Cheese Muffins gluten-free?

Yes, you can make these muffins gluten-free by using a 1:1 gluten-free flour blend instead of all-purpose flour. For the best texture, ensure that the blend includes a binding agent.

How do I store Pumpkin Cream Cheese Muffins?

Store your muffins in an airtight container in the refrigerator for up to a week. They stay moist and flavorful, and you can reheat them in the microwave for about 10 seconds to enjoy them warm.

Can I freeze Pumpkin Cream Cheese Muffins?

Absolutely! Allow the muffins to cool fully, then store them in a freezer-safe bag or container. They can be frozen for up to 2 months. Thaw overnight in the fridge or at room temperature, then enjoy.

How do I make my own pumpkin pie spice?

If you don’t have store-bought pumpkin pie spice, you can make your own by mixing 3 tablespoons of cinnamon, 2 teaspoons of ground ginger, 2 teaspoons of nutmeg, 1 1/2 teaspoons of allspice, and 1 1/2 teaspoons of ground cloves. This homemade blend works perfectly in this recipe and many other fall treats.

What makes this recipe a ‘Starbucks Copycat’?

This recipe is inspired by Starbucks’ Pumpkin Cream Cheese Muffins, using similar ingredients like pumpkin, spices, and a sweet cream cheese filling. This homemade version is designed to replicate the same flavors and texture, allowing you to enjoy a coffee-shop treat at home.

How can I make my muffins lighter and fluffier?

Avoid overmixing the batter when combining wet and dry ingredients, as this can make muffins dense. Make sure your baking soda and baking powder are fresh, and consider letting the batter rest for a few minutes before filling the muffin cups.

Can I use other toppings instead of pumpkin seeds?

Yes! You can substitute pumpkin seeds with chopped walnuts, pecans, or even chocolate chips for a twist. Alternatively, skip the topping altogether if you prefer a simpler muffin.

What’s the best way to swirl the cream cheese into the muffins?

To create a nice swirl, drop a spoonful of cream cheese filling into the center of each muffin, then use a toothpick or the end of a knife to gently swirl it into the batter.

Can I make these muffins without the cream cheese filling?

Yes, you can make plain pumpkin muffins by simply omitting the cream cheese filling. They’ll still be delicious and flavorful, with a classic pumpkin spice taste.

Why are my muffins sinking in the middle?

Muffins may sink if the batter is overmixed, the oven temperature is too low, or if they are underbaked. Be sure to bake the muffins at the recommended temperature and check for doneness by inserting a toothpick in the non-cream cheese section of the muffin.

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