🎉 Introduction
Nothing says fall comfort like the rich aroma of pumpkin spice wafting through your kitchen. Among seasonal treats, Starbucks’ Pumpkin Cream Cheese Muffins are legendary – soft, moist pumpkin muffins with a sweet cream cheese center, topped with crunchy pumpkin seeds. They strike the perfect balance between cozy flavors and indulgent texture.
The good news? You don’t have to wait for coffee shop season or spend extra money to enjoy them. With this homemade Starbucks copycat recipe, you can make bakery-style pumpkin cream cheese muffins right in your kitchen. Not only are they healthier with ingredients like pumpkin puree, coconut sugar, and avocado oil, but they’re also gluten-free, making them an inclusive treat for everyone to enjoy.
These muffins are moist, fluffy, spiced to perfection, and filled with a luscious cream cheese center that melts into every bite. Pair them with your morning coffee, serve them for brunch, or bake a batch for family gatherings — they’ll disappear in no time!
🧰 Equipment Needed
To make these delicious muffins at home, you’ll need a few basic baking tools:
- 12-cup muffin pan
- Muffin liners (or parchment paper squares)
- Mixing bowls (one large, one medium, one small)
- Electric hand mixer or stand mixer
- Rubber spatula
- Whisk
- Measuring cups and spoons
- Ice cream scoop or spoon (for even batter distribution)
- Cooling rack
🛒 Ingredients
Here’s everything you’ll need to make this Starbucks-inspired pumpkin cream cheese muffins recipe:
Pumpkin Muffin Batter:
- 1 ½ cups pumpkin puree (unsweetened)
- 2 large eggs, room temperature
- ½ cup avocado oil (or neutral oil like sunflower oil)
- 1 cup coconut sugar (or light brown sugar)
- 1 ¾ cups gluten-free all-purpose flour (or regular flour if not gluten-free)
- 1 teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- ½ teaspoon sea salt
- 2 teaspoons vanilla extract
Cream Cheese Filling:
- 8 oz cream cheese, softened
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
Topping:
- ¼ cup pumpkin seeds (raw or toasted)
👩🍳 Directions
Step 1 – Prepare the oven and pan
- Preheat your oven to 350°F (175°C).
- Line a 12-cup muffin tin with paper liners or lightly grease it with oil.
Step 2 – Make the cream cheese filling
- In a small bowl, beat the cream cheese, granulated sugar, and 1 teaspoon vanilla until smooth and creamy.
- Transfer to a piping bag or set aside for easy spooning.
Step 3 – Mix the wet ingredients
- In a large bowl, whisk together pumpkin puree, eggs, avocado oil, coconut sugar, and vanilla until well combined.
Step 4 – Add the dry ingredients
- In a separate bowl, sift together gluten-free flour, baking soda, pumpkin pie spice, and sea salt.
- Gradually fold dry ingredients into the wet mixture until just combined. Do not overmix.
Step 5 – Fill the muffin cups
- Spoon batter into each muffin liner, filling about ⅔ full.
- Add 1–2 teaspoons of cream cheese mixture into the center of each muffin.
- Use a toothpick or spoon to gently swirl it in (optional for a marbled look).
Step 6 – Add toppings
- Sprinkle pumpkin seeds on top of each muffin for crunch and a bakery-style finish.
Step 7 – Bake
- Bake for 18–22 minutes, or until a toothpick inserted into the muffin (not the cream cheese center) comes out clean.
Step 8 – Cool & enjoy
- Allow muffins to cool in the pan for 5 minutes, then transfer to a cooling rack.
- Serve warm or at room temperature.
🍽️ Servings & Timing
- Servings: 12 muffins
- Prep Time: 15 minutes
- Bake Time: 20 minutes
- Cooling Time: 10 minutes
- Total Time: 45 minutes
🧊 Storage & Reheating
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keeps fresh for 5–6 days in a sealed container.
- Freezer: Wrap muffins individually in plastic wrap and freeze for up to 2 months.
- Reheating: Warm in the microwave for 15–20 seconds or in the oven at 300°F (150°C) for 5 minutes.
🥄 Variations
- Nut-Free: Skip pumpkin seeds or replace with sunflower seeds.
- Chocolate Twist: Add ½ cup chocolate chips to the batter.
- Maple Cream Cheese Filling: Replace granulated sugar in the filling with 2 tablespoons maple syrup.
- Mini Muffins: Use a mini muffin pan and reduce baking time to 12–14 minutes.
- Dairy-Free Version: Use vegan cream cheese and plant-based milk substitutes.
- Extra Spice: Add a pinch of ground ginger or nutmeg for more fall flavor.
- Streusel Topping: Mix oats, flour, cinnamon, and butter for a crumbly topping instead of pumpkin seeds.
❓ 10 FAQs
1. Can I use regular flour instead of gluten-free flour?
Yes, simply replace the gluten-free blend with all-purpose flour.
2. Do I need to swirl the cream cheese filling?
Not at all. You can leave it as a center surprise or swirl it for a marbled effect.
3. Can I use canned pumpkin pie filling instead of puree?
No, pumpkin pie filling has added sugar and spices. Stick with plain puree.
4. What if I don’t have avocado oil?
You can use vegetable, sunflower, or melted coconut oil instead.
5. Can I reduce the sugar?
Yes, cut the coconut sugar to ¾ cup for less sweetness.
6. How do I make them dairy-free?
Use vegan cream cheese and coconut cream instead of dairy cream cheese.
7. Can I bake this recipe as a loaf instead of muffins?
Yes, bake in a greased loaf pan at 350°F (175°C) for 50–55 minutes.
8. Why are my muffins dense?
Overmixing the batter can make them heavy. Fold gently for best results.
9. How do I know when they’re baked through?
Insert a toothpick into the muffin (avoiding cream cheese). It should come out clean.
10. Can I make these ahead for a party?
Yes! Bake the day before, store in the fridge, and bring to room temperature before serving.
🏁 Conclusion
These Pumpkin Cream Cheese Muffins are a bakery-style treat you can whip up at home without waiting in line at Starbucks. Moist, spiced pumpkin muffins filled with creamy, tangy cream cheese and topped with crunchy pumpkin seeds make the perfect fall indulgence.
They’re easy to make, freezer-friendly, and guaranteed to impress guests or satisfy your pumpkin cravings. Once you try these copycat muffins, you’ll find yourself making them all season long!
Pumpkin Cream Cheese Muffins Recipe (Starbucks Copycat)
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- Line a 12-cup muffin tin with paper liners or lightly grease it with oil.
- In a small bowl, beat the cream cheese, granulated sugar, and 1 teaspoon vanilla until smooth and creamy.
- Transfer to a piping bag or set aside for easy spooning.
- In a large bowl, whisk together pumpkin puree, eggs, avocado oil, coconut sugar, and vanilla until well combined.
- In a separate bowl, sift together gluten-free flour, baking soda, pumpkin pie spice, and sea salt.
- Gradually fold dry ingredients into the wet mixture until just combined. Do not overmix.
- Spoon batter into each muffin liner, filling about ⅔ full.
- Add 1–2 teaspoons of cream cheese mixture into the center of each muffin.
- Use a toothpick or spoon to gently swirl it in (optional for a marbled look).
- Sprinkle pumpkin seeds on top of each muffin for crunch and a bakery-style finish.
- Bake for 18–22 minutes, or until a toothpick inserted into the muffin (not the cream cheese center) comes out clean.
- Allow muffins to cool in the pan for 5 minutes, then transfer to a cooling rack.
- Serve warm or at room temperature.
Notes
Yes, simply replace the gluten-free blend with all-purpose flour. 2. Do I need to swirl the cream cheese filling?
Not at all. You can leave it as a center surprise or swirl it for a marbled effect. 3. Can I use canned pumpkin pie filling instead of puree?
No, pumpkin pie filling has added sugar and spices. Stick with plain puree. 4. What if I don’t have avocado oil?
You can use vegetable, sunflower, or melted coconut oil instead. 5. Can I reduce the sugar?
Yes, cut the coconut sugar to ¾ cup for less sweetness. 6. How do I make them dairy-free?
Use vegan cream cheese and coconut cream instead of dairy cream cheese. 7. Can I bake this recipe as a loaf instead of muffins?
Yes, bake in a greased loaf pan at 350°F (175°C) for 50–55 minutes. 8. Why are my muffins dense?
Overmixing the batter can make them heavy. Fold gently for best results. 9. How do I know when they’re baked through?
Insert a toothpick into the muffin (avoiding cream cheese). It should come out clean. 10. Can I make these ahead for a party?
Yes! Bake the day before, store in the fridge, and bring to room temperature before serving. 🏁 Conclusion These Pumpkin Cream Cheese Muffins are a bakery-style treat you can whip up at home without waiting in line at Starbucks. Moist, spiced pumpkin muffins filled with creamy, tangy cream cheese and topped with crunchy pumpkin seeds make the perfect fall indulgence. They’re easy to make, freezer-friendly, and guaranteed to impress guests or satisfy your pumpkin cravings. Once you try these copycat muffins, you’ll find yourself making them all season long!
