Starbucks Pumpkin Cream Cheese Muffins – A Fall Copycat Recipe

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Starbucks Pumpkin Cream Cheese Muffins

When fall rolls around, coffee shops embrace pumpkin-spiced everything. One of the most beloved seasonal treats is the Starbucks Pumpkin Cream Cheese Muffin. With its soft, spiced pumpkin base, tangy cream cheese filling, and crunchy topping, this muffin captures everything we love about autumn in one bite.

But while buying one at Starbucks can feel like a special treat, making them at home is even better. Not only can you enjoy them fresh from the oven, but you can also customize them—extra cream cheese filling, different spices, or even a sprinkle of nuts on top. This copycat recipe brings the coffeehouse favorite into your kitchen, perfect for breakfast, snack time, or paired with your favorite latte.

What Makes These Muffins Unique

Unlike plain pumpkin muffins, these Starbucks-inspired muffins have a surprise inside: a pocket of sweetened cream cheese filling. As the muffin bakes, the cream cheese melts slightly, creating a cheesecake-like center. The top is usually finished with crunchy pepitas (pumpkin seeds), adding texture and visual appeal.

The flavor balance is key—warm pumpkin spices, creamy tanginess, and just the right amount of sweetness. Together, they create a bakery-quality treat that tastes indulgent yet comforting.

Key Ingredients for Starbucks Pumpkin Cream Cheese Muffins

For the Muffins:

  • 1 ¾ cups all-purpose flour
  • 1 cup pumpkin purée (not pumpkin pie filling)
  • 1 cup brown sugar
  • ½ cup vegetable oil (or melted butter)
  • 2 large eggs
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 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)
  • 2 tbsp coarse sugar (optional for crunch)

Step-by-Step Instructions

1. Make the Cream Cheese Filling

In a small bowl, beat cream cheese, sugar, and vanilla until smooth. Set aside in the fridge to firm slightly.

2. Prepare the Muffin Batter

In a large bowl, whisk flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt. In another bowl, whisk pumpkin purée, brown sugar, oil, eggs, and vanilla. Gently fold wet ingredients into dry until just combined.

3. Assemble the Muffins

Line a muffin tin with paper liners. Fill each cup about two-thirds full with batter. Using a spoon, press a dollop of cream cheese filling into the center of each muffin. Top with a sprinkle of pepitas and coarse sugar.

4. Bake to Perfection

Bake at 350°F (175°C) for 18–22 minutes, or until a toothpick inserted into the muffin (not the cream cheese center) comes out clean. Cool slightly before serving.

Tips for Success

  • Don’t overmix the batter: It keeps the muffins light and fluffy.
  • Chill the cream cheese filling: This helps it stay in the center while baking.
  • Use fresh pumpkin purée: It enhances flavor and texture.
  • Double the cream cheese: If you love cheesecake, add more filling.
  • Make ahead: Store muffins in the fridge for up to 4 days or freeze for 2 months.

Nutrition Information (per muffin, approx.)

  • Calories: 290
  • Fat: 15g
  • Carbohydrates: 35g
  • Sugar: 18g
  • Protein: 5g
  • Fiber: 2g

Variations You Can Try

  • Nutty Crunch: Add chopped pecans or walnuts on top.
  • Chocolate Lovers: Fold in chocolate chips for extra indulgence.
  • Maple Twist: Add 1 tbsp maple syrup to the cream cheese filling.
  • Gluten-Free: Substitute flour with a gluten-free baking blend.

Perfect Pairings

  • Pumpkin spice latte for the ultimate fall experience
  • Hot chai tea with cinnamon and cardamom
  • A tall glass of cold milk for balance
  • Cappuccino or espresso for a bakery-style treat

FAQs

Can I use pumpkin pie filling instead of purée?
No, pumpkin pie filling has added sugar and spices that will alter the recipe.

Can I make these muffins without pepitas?
Yes, you can leave them plain or substitute with sunflower seeds, oats, or streusel topping.

Can I freeze Pumpkin Cream Cheese Muffins?
Yes, freeze individually wrapped muffins for up to 2 months. Thaw overnight in the fridge before reheating.

How do I make the cream cheese filling firmer?
Add 1 tbsp cornstarch to the filling for a cheesecake-like texture.

Final Bite – Why You’ll Love This Copycat Recipe

The Starbucks Pumpkin Cream Cheese Muffins are the perfect representation of fall flavors—warm pumpkin spice, tangy cream cheese, and a hint of crunch from pepitas. Making them at home means you can enjoy them fresh, customize them to your liking, and skip the long coffee shop line. Whether you serve them for breakfast, as a snack, or alongside your favorite fall beverage, these muffins will become a seasonal tradition.

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