Why You’ll Love This Recipe
- Just like the Starbucks bakery favorite
- Moist, fluffy, and full of pumpkin flavor
- Creamy sweet cream cheese filling
- Perfectly spiced with warm fall spices
- Great for breakfast, snacks, or dessert
- Freezer-friendly for easy meal prep
- Made with simple pantry ingredients
Prep Time
- Prep Time: 20 minutes
- Cook Time: 22–25 minutes
- Total Time: 45 minutes
Servings: 12 muffins
Ingredients
For the Pumpkin Muffins
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 cup canned pumpkin purée
- ½ cup vegetable oil
- ½ cup granulated sugar
- ½ cup light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
For the Cream Cheese Filling
- 8 ounces cream cheese, softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 egg yolk
Topping
- ¼ cup raw pumpkin seeds (pepitas)
Equipment Needed
- 12-cup muffin pan
- Paper muffin liners
- Large mixing bowl
- Medium mixing bowl
- Hand mixer or stand mixer
- Whisk
- Rubber spatula
- Ice cream scoop or spoon
Instructions
Step 1: Prepare the Oven
Preheat the oven to 375°F (190°C).
Line a 12-cup muffin pan with paper liners or lightly grease each cup.
Step 2: Make the Cream Cheese Filling
In a medium bowl, beat the softened cream cheese, sugar, vanilla extract, and egg yolk until smooth and creamy.
Transfer the filling to the refrigerator while preparing the muffin batter.
Step 3: Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, cinnamon, ginger, nutmeg, and cloves.
Step 4: Mix the Wet Ingredients
In another bowl, whisk together the pumpkin purée, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
Step 5: Make the Batter
Pour the wet ingredients into the dry ingredients.
Stir gently until just combined. Avoid overmixing to keep the muffins soft and tender.
Step 6: Fill the Muffin Cups
Fill each muffin liner about halfway with pumpkin batter.
Add about 1 tablespoon of the chilled cream cheese filling to the center of each muffin.
Cover the filling with additional pumpkin batter until each cup is about ¾ full.
Sprinkle the tops generously with pumpkin seeds.
Step 7: Bake
Bake for 22–25 minutes, or until the muffins are set and a toothpick inserted into the pumpkin portion comes out clean.
The cream cheese center should remain soft and creamy.
Step 8: Cool
Allow the muffins to cool in the pan for 5–10 minutes, then transfer them to a wire rack to cool completely.
Tips for the Best Pumpkin Cream Cheese Muffins
- Use pure pumpkin purée, not pumpkin pie filling.
- Bring the cream cheese to room temperature for a smooth filling.
- Refrigerate the filling before assembling to help it stay centered while baking.
- Do not overmix the batter to ensure light, fluffy muffins.
- Top generously with pumpkin seeds for the classic bakery-style look.
- Allow the muffins to cool slightly before serving so the filling can set.
Variations
Chocolate Chip Pumpkin Muffins
Fold ½ cup of mini chocolate chips into the batter.
Maple Cream Cheese Muffins
Add 1 tablespoon of maple syrup to the cream cheese filling.
Streusel Pumpkin Muffins
Top with a cinnamon brown sugar streusel instead of pumpkin seeds.
Pecan Pumpkin Muffins
Sprinkle chopped pecans over the tops before baking.
Gluten-Free Version
Use a 1:1 gluten-free all-purpose flour blend.
Mini Pumpkin Muffins
Bake in a mini muffin pan for 12–15 minutes for bite-sized treats.
Make-Ahead Instructions
Prepare the cream cheese filling up to 2 days ahead and store it covered in the refrigerator.
The muffin batter can be mixed a few hours in advance, but for the best rise, bake it soon after combining the wet and dry ingredients.
Storage
Store the muffins in an airtight container in the refrigerator for up to 5 days because of the cream cheese filling.
For longer storage, freeze the cooled muffins individually wrapped in plastic wrap and placed in a freezer-safe bag for up to 3 months.
Thaw overnight in the refrigerator or warm gently in the microwave for 15–20 seconds before serving.
What to Serve with Pumpkin Cream Cheese Muffins
These bakery-style muffins pair perfectly with:
- Hot coffee
- Pumpkin spice latte
- Chai tea
- Hot chocolate
- Apple cider
- Fresh fruit
- Greek yogurt
- Vanilla yogurt
- Scrambled eggs
- Breakfast sausage
- Maple butter
Final Thoughts
Pumpkin Cream Cheese Muffins (Starbucks Copycat) are everything you love about the famous coffee shop treat—soft pumpkin spice muffins, a rich and creamy cheesecake-like center, and a crunchy pumpkin seed topping. They’re easy to make, wonderfully moist, and packed with cozy fall flavors, making them the perfect homemade treat for breakfast, brunch, or an afternoon coffee break. One bite, and you’ll see why they’re a seasonal favorite worth baking again and again.
