Copycat Starbucks Pumpkin Cream Cheese Muffins

These easy Copycat Starbucks Pumpkin Cream Cheese Muffins are packed with flavor and include a sweet cream cheese filling inside. Light, fluffy textured muffins that are even better than the original. This pumpkin muffin recipe is perfect to make any time that pumpkin spice craving hits!

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If you’re a pumpkin fan like I am, be sure to also check out my Pumpkin Bars with Cream Cheese Frosting and Cinnamon Streusel Pumpkin Cake!

Starbucks Copycat Pumpkin Cream Cheese Muffins

These fluffy, moist muffins come together using simple ingredients and are the ultimate muffin! Each Fall, when Starbucks brings their classic pumpkin muffins back to the menu, the season just isn’t long enough, or they run out of stock and I have to order something else. Since making this copycat recipe, I get to enjoy the same classic muffin anytime the craving hits!

With the perfect amount of pumpkin pie spice throughout and a cream cheese mixture that just can’t be beat, these muffins are perfect to enjoy anytime!

Homemade versus Starbucks Pumpkin Muffins

You may be wondering why I am proclaiming these muffins to be even BETTER than the original. I know, it’s a big proclamation to make given that Starbucks is known for their muffins. However, after just one bite of my homemade pumpkin treats, you’ll agree with me!

• Fresh Tasting– these homemade muffins are packed full of bold pumpkin spice flavors, sweet tangy cream cheese, and never dry or stale.
• Always Available– if you’ve ever craved these muffins only to pull up to Starbucks and hear they don’t have any more in stock, you know how disappointing that can be. Now, simply keep a can of pumpkin on hand in your pantry and you’ll always be prepared.
• Moist and Fluffy– each bite is packed with just the right amount of pumpkin and cream cheese filling. The muffins are soft, airy, and light textured which literally melts in your mouth.
• Cheaper– Starbucks isn’t exactly known to be the most affordable, but these muffins can be made for half the price of ordering out.
• Healthier– I won’t go proclaiming these as healthy, but I will say they are healthier than the original. They don’t leave the same greasy residue on the wrappers, use homemade ingredients that can be controlled, and have way less sugar than the original.

Ingredients Needed for Cream Cheese Pumpkin Muffins

To make these easy, simple pumpkin muffins, you’ll need the following ingredients. Scroll below to printable recipe card for exact ingredient amounts and directions.

MUFFIN

• Flour– all purpose
• Sugar– adds the perfect amount of sweetness to the muffins
• Baking Powder/ Baking Soda/ Salt– ensure this is all fresh as it gives the muffins their rise
• Pumpkin Pie Spice– if you don’t have this on hand, you can combine 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, and 1/2 teaspoon ground allspice for a great alternative
• Pumpkin Puree– not pumpkin pie filling, I use Libby’s canned pumpkin.
• Butter– melted/cooled, use unsalted since salt is added into the muffin recipe already
• Vanilla Extract– pure versus imitation
• Egg– large

CREAM CHEESE FILLING

• Cream Cheese– softened, a block is perfect for this recipe, don’t use whipped as it doesn’t have the same consistency
• Vanilla Extract– make sure its pure versus imitation
• Flour– all purpose flour
• Sugar- granulated white sugar
• Milk– any type works, I tend to use 2% but use what you have on hand

How to make Copycat Starbucks Pumpkin Cream Cheese Muffins

Follow these simple instructions to make these delicious muffins entirely from scratch.

1. Preheat oven to 350 degrees and line a muffin tray with liners or cooking spray.
2. In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and pumpkin spice.
3. In a separate bowl, combine the pumpkin, melted butter, vanilla extract, and egg.
4. Combine the wet mixture with the dry mixture and stir until just combined.
5. Fill muffin liners with batter about 3/4 full.
6. To make cream cheese filling: Place all ingredients into a bowl and combine.
7. Using a piping bag or Ziploc bag with corner tip cut off, add a dollop of cream cheese mixture to the muffin cups. *It will sink slightly into batter.
8. Place muffin tray into preheated oven to bake for about 18-20 minutes.
9. Remove from oven and allow to cool 2-3 minutes before removing from tray.

Expert Tips

• Make sure you grease or paper line the muffin tray prior to adding muffin batter. You don’t want these sticking to the muffin pan.
• Don’t over-mix the batter as it can change the texture of these muffins to be dense and not nearly as moist and fluffy.
• If you don’t want to use a piping bag or bag cut with corner off, a small cookie dough scoop works great for the cream cheese mixture too.
• Don’t overfill the muffins as they will rise and combine into one another and get messy.
• Add a few pumpkin seeds on top, coarse sugar, light brown sugar sprinkled on top, chocolate chips, or chopped nuts for a crunchy addition.

Recipe FAQ’s

Can you freeze these Pumpkin Cream Cheese Muffins?

Absolutely! Place these pumpkin muffins into a freezer safe container or bag and store for up to 3 months. Simply thaw and enjoy! You can also reheat them for a few seconds in the microwave, just be sure not to keep them in too long so the cream cheese mixture melts.

Should I use pumpkin seeds on top?

Up to you! Starbucks includes a pumpkin seed or two on each of their muffins, so its the classic way to enjoy these. However, my family doesn’t really enjoy that addition and I almost never have any on hand, so most of the time, I omit.

Can I use low fat cream cheese?

Try not to. Brick style, block cream cheese is best and full fat due to the fact it won’t runny.

How do I make these into mini muffins?

Technically, you can! Simply use a greased mini muffin pan and follow directions as written. The only downside to this is the fact its a lot of work. You will essentially be doubling the amount of muffins you make and the cream cheese filling will need to be place into the small muffin cavity. If you’re up for the challenge, you definitely can!

Can I make these into pumpkin muffins without the cream cheese filling?

Yes! Simply omit the steps about the muffins and bake the muffins once the pumpkin batter has been created. You’ll have a perfectly moist, flavor packed pumpkin muffin!

How do I incorporate the cream cheese mixture if I don’t want a large amount in the center?

Feel free to use a toothpick to swirl the cream cheese mixture throughout the muffin.

How do I stop muffins from sticking to paper cups?

1. Use a silicone muffin pan. No paper is needed, and the muffins slip out of the pan perfectly.
2. If you use a metal pan, use paper liners that are made of parchment paper. More expensive than regular paper, but muffins don’t stick to parchment.
3. Use regular paper muffin liners in a metal pan. Just before putting the batter in, spray the paper liners briefly with a vegetable oil spray. Spray from directly over top, or spray the papers in the pan from one side, then flip the pan around, and hit the other side with oil spray, so that a small amount of spray is on most of the paper. It doesn’t take much.

How to store Pumpkin Cream Cheese Muffins

Due to the cream cheese filling, these muffins should be stored in the refrigerator.

• Refrigerator– up to 4 days in an airtight storage container.
• Freezer– place muffins in a freezer safe container for up to 3 months. Allow to thaw overnight before serving. The texture may change slightly, but they will still be delicious.
• Serving– these muffins are best served at room temperature, so remove from refrigerator at least 10-15 minutes before serving.

More Pumpkin Recipes to try

Fluffy Pumpkin Pancakes– quick to whip up and you can serve them with any topping you like

Great Pumpkin Cookies– thick and cakey with extra pumpkin spice flavor.

Pumpkin Banana Bread– super moist, filled with pumpkin spice and bananas and is a delicious, easy fall recipe.

Cinnamon Streusel Pumpkin Muffins– made from scratch, moist pumpkin spice muffins, are topped with a golden cinnamon streusel.

Pumpkin Spice Mudslides– this drink combines all the flavors of the classic mudslide cocktail with a pumpkin spice twist.

3 Ingredient Pumpkin Chocolate Chip Bread– only 3 ingredients to make this moist and flavorful quick bread perfect anytime of the day!

Copycat Starbucks Cream Cheese Muffins offer a delectable alternative to the famous coffee chain’s beloved treat. With their moist and tender texture and rich cream cheese filling, these homemade muffins are sure to satisfy any craving. By following this simple recipe, you can enjoy the taste of Starbucks right in your own kitchen. So why wait in line when you can indulge in these delicious treats anytime? Give it a try and impress your family and friends with your baking skills while savoring every bite of these delightful copycat muffins! If you make this recipe, be sure to leave a star rating below and comment!

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Print Recipe

4.08 from 351 votes

Pumpkin Cream Cheese Muffins (Starbucks Copycat)

Copycat Starbucks Cream Cheese Pumpkin Muffins are moist and flavorful pumpkin muffins with a rich cream cheese filling, reminiscent of the popular coffee shop treat.

Prep Time15 minutes mins

Cook Time19 minutes mins

Total Time34 minutes mins

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: pumpkin cream cheese muffins, pumpkin muffins, starbucks cream cheese muffins

Servings: 15

Calories: 140kcal

Author: The Cookin' Chicks

Equipment

• Mixing Bowls
• muffin tray
• Muffin Liners

Ingredients

• MUFFIN
• 1 1/2 cups flour
• 3/4 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon pumpkin pie spice
• 1 1/2 cups pumpkin puree
• 1/4 cup butter, melted/cooled
• 1 teaspoon vanilla extract
• 1 egg
• CREAM CHEESE FILLING
• 4 oz cream cheese, softened
• 1/2 teaspoon vanilla extract
• 1 teaspoon flour
• 2 tablespoon sugar
• 1 teaspoon milk

Instructions

• Preheat oven to 350 degrees and line a muffin tray with liners or cooking spray.
• In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and pumpkin spice.
• In a separate bowl, combine the pumpkin, melted butter, vanilla extract, and egg.
• Combine the wet mixture with the dry mixture and stir until just combined.
• Fill muffin liners with batter about 3/4 full.
• To make cream cheese filling: Place all ingredients into a bowl and combine.
• Using a piping bag or Ziploc bag with corner tip cut off, add a dollop of cream cheese mixture to the muffin cups. *It will sink slightly into batter.
• Place muffin tray into preheated oven to bake for about 18-20 minutes.
• Remove from oven and allow to cool 2-3 minutes before removing from tray.
• Enjoy!

Notes

*If you would like the addition of oats on top, feel free to sprinkle some on top prior to placing tray into oven. 

 

Nutrition

Calories: 140kcal | Carbohydrates: 24g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 20mg | Sodium: 241mg | Potassium: 89mg | Fiber: 1g | Sugar: 13g | Vitamin A: 3927IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg

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