🎉 Introduction
If you’ve ever grabbed a warm Pumpkin Cream Cheese Muffin from Starbucks, you know just how irresistible they are—moist, spiced pumpkin muffins filled with creamy, tangy cheesecake-style filling and topped with crunchy seeds or sugar. But here’s the best part: you can make them at home with simple ingredients, and they taste even better!
These muffins are perfect for cozy breakfasts, fall brunches, or pairing with a homemade pumpkin spice latte. They store well, freeze beautifully, and fill your kitchen with the scent of autumn spices while they bake.
🧰 Equipment Needed
- Standard 12-cup muffin tin
- Paper liners or nonstick spray
- Mixing bowls (large, medium, small)
- Electric hand or stand mixer
- Whisk
- Rubber spatula
- Piping bag or zip-top bag (for cream cheese filling)
🛒 Ingredients
For the muffins:
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tbsp pumpkin pie spice
- ½ cup vegetable oil
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 2 tsp vanilla extract
For the cream cheese filling:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 tsp vanilla extract
For the topping:
- ¼ cup pepitas (pumpkin seeds), lightly salted
- 2 tbsp coarse sugar (optional, for crunch)
👩🍳 Directions
Step 1: Prepare the oven and pan
Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease with nonstick spray.
Step 2: Mix dry ingredients
In a medium bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and both sugars.
Step 3: Mix wet ingredients
In a large bowl, whisk pumpkin puree, eggs, oil, and vanilla until smooth.
Step 4: Combine muffin batter
Gradually fold dry mixture into wet mixture until just combined. Do not overmix.
Step 5: Make cream cheese filling
In a small bowl, beat cream cheese, sugar, and vanilla until smooth. Transfer to a piping bag or zip-top bag.
Step 6: Fill muffin cups
Spoon muffin batter into liners, filling about ⅔ full. Pipe ~1 tablespoon of cream cheese mixture into the center of each muffin.
Step 7: Add topping
Sprinkle pepitas and coarse sugar on top of each muffin.
Step 8: Bake
Bake for 18–22 minutes, or until a toothpick inserted into the muffin (not the cream cheese center) comes out clean. Cool on a wire rack.
🍽️ Servings & Timing
- Servings: 12 muffins
- Prep Time: 20 minutes
- Bake Time: 20 minutes
- Cooling Time: 20 minutes
- Total Time: ~1 hour
🧊 Storage & Reheating
- Store in an airtight container in the fridge for up to 5 days.
- Freeze muffins (individually wrapped) for up to 2 months. Thaw overnight before serving.
- Reheat briefly in the microwave for a warm, bakery-style muffin.
🥄 Variations
- Nutty Topping: Use chopped pecans or walnuts instead of pepitas.
- Maple Cream Cheese Filling: Add 1 tsp maple syrup to the cream cheese mixture.
- Mini Muffins: Bake in a mini muffin tin for ~12 minutes.
- Extra Spiced: Add a pinch of ground ginger or nutmeg.
- Gluten-Free: Use a 1:1 gluten-free flour blend.
❓ 10 FAQs
- Can I use pumpkin pie filling instead of puree? – No, it’s already sweetened and spiced.
- Can I make these without cream cheese? – Yes, but the filling makes them special.
- How do I keep the cream cheese from sinking? – The batter will rise around it, creating a perfect center.
- Do I need to toast the pepitas? – Toasting enhances flavor, but raw works too.
- Can I make the batter ahead of time? – It’s best baked immediately for fluffy muffins.
- Can I reduce the sugar? – Yes, but it may change texture and sweetness.
- Do I need a mixer for the filling? – It helps, but you can mix by hand until smooth.
- Can I double the recipe? – Absolutely, perfect for a big brunch.
- Do these taste like the Starbucks version? – Yes, and even fresher!
- What’s the texture like? – Soft and moist pumpkin muffin with a creamy, tangy center.
🏁 Conclusion
These Homemade Starbucks Pumpkin Cream Cheese Muffins are soft, spiced, and filled with rich cream cheese for a bakery-style treat that’s easy to make at home. With their crunchy pepita topping and cozy pumpkin flavor, they’ll be your go-to fall baking recipe.
Perfect for breakfast with coffee, dessert after dinner, or a festive addition to your Thanksgiving table—these muffins taste like fall in every bite.
Homemade Starbucks Pumpkin Cream Cheese Muffins – A Fall Baking Favorite!
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease with nonstick spray.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and both sugars.
- In a large bowl, whisk pumpkin puree, eggs, oil, and vanilla until smooth.
- Gradually fold dry mixture into wet mixture until just combined. Do not overmix.
- In a small bowl, beat cream cheese, sugar, and vanilla until smooth. Transfer to a piping bag or zip-top bag.
- Spoon muffin batter into liners, filling about ⅔ full. Pipe ~1 tablespoon of cream cheese mixture into the center of each muffin.
- Sprinkle pepitas and coarse sugar on top of each muffin.
- Bake for 18–22 minutes, or until a toothpick inserted into the muffin (not the cream cheese center) comes out clean. Cool on a wire rack.
Notes
These Homemade Starbucks Pumpkin Cream Cheese Muffins are soft, spiced, and filled with rich cream cheese for a bakery-style treat that’s easy to make at home. With their crunchy pepita topping and cozy pumpkin flavor, they’ll be your go-to fall baking recipe. Perfect for breakfast with coffee, dessert after dinner, or a festive addition to your Thanksgiving table—these muffins taste like fall in every bite.
