Pumpkin Cream Cheese Muffins
Craving Starbucks Pumpkin Cream Cheese Muffins? This easy copycat recipe bakes up ultra-moist, warmly spiced muffins with a tangy cream cheese center and café-style pepita (pumpkin seed) crunch-perfect for fall cozy breakfasts, entertaining and meal prep.
- 6 oz cream cheese (softened)
- 3 tablespoons granulated sugar
- ½ teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¾ cup canned pumpkin purée
- ¾ cup granulated sugar
- ½ cup light brown sugar (packed)
- ¼ cup vegetable oil
- ¼ cup unsalted butter (melted and slightly cooled)
- ¼ cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons raw sugar
- 2 tablespoons pumpkin seeds
- In a small bowl with a hand mixer, beat the cream cheese, sugar, and vanilla until smooth and creamy. Transfer to a piping or ziplock bag and chill for 30 minutes.
- Preheat the oven to 350°F. Line a 12-count muffin pan with cupcake liners.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
- In a separate large mixing bowl with a hand mixer, mix together the pumpkin purée, granulated sugar, brown sugar, oil, melted butter, milk, eggs, and vanilla until smooth.
- Add the dry ingredients to the wet and fold together gently until just combined.
- Divide the batter evenly between the liners, filling each about ¾ full. Pipe about 1 tablespoon of the chilled cream cheese filling into the center of each muffin. Sprinkle with raw sugar and pumpkin seeds.
- Bake for 18–22 minutes, or until muffin tops are set and a toothpick inserted into the pumpkin part comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Step-by-step photos: I provide very helpful step-by-step photos below this recipe card - scroll down. ⬇️ ⬇️
Pumpkin Cream Cheese Muffins (Starbucks Copycat)
It's pumpkin season, and we're all in. When the air turns chilly, I crave warm spices and soft, cozy bakes-like these cream cheese-stuffed pumpkin muffins -made with 100% pumpkin puree (not pie filling!) and an easy homemade pumpkin pie spice from pantry staples. The creamy vanilla middle turns a simple muffin into a little treat-basically pumpkin cheesecake muffins without all the effort. You get that Starbucks look and taste, but cheaper per muffin, and you control the ingredients. I actually prefer mine-they taste fresher, and I can dial the sweetness down (I'm not into overly sweet desserts). They're also perfect for Thanksgiving brunch and a cozy Christmas breakfast. They look super cute and you can add many more pumpkin seeds on top than I did!
Craving Fall Season Pumpkin Flavors?
If you're in a baking mood or have purchased too much canned pumpkin puree, try this fall dessert/brunch lineup: my Apple Pumpkin Bundt Cake, comforting Pumpkin Banana Bread, or Pumpkin Chocolate Chip Muffins. And if you're going savory later, my Pumpkin Ravioli and Creamy Sausage Pumpkin Gnocchi keep the theme going-no extra sugar needed. And, finally, as a cherry on top, do yourself a favor and make my Stuffed Mini Pumpkins (filled with sausage, apples, dried cranberries, spinach, pecans, feta cheese, onions, garlic, and fresh herbs). All these recipes are perfect for Fall and Winter holiday celebrations: Halloween, Thanksgiving, Friendsgiving, and Christmas!
copycat recipe bakes up ultra-moist, warmly spiced muffins with a tangy cream cheese center and café-style pepita crunch-perfect for fall cozy breakfasts, entertaining and meal prep.
