These copycat Starbucks pumpkin cream cheese muffins have a soft, warmly spiced pumpkin crumb, a pocket of sweet cream cheese in the middle and a crunchy topping of pumpkin seeds. They take 20 minutes to mix and about 22 minutes to bake, and they cost far less than the coffee shop version.
Starbucks is a trademark of Starbucks Corporation. This is our own homemade version and is not affiliated with or endorsed by Starbucks.
Tips for success
- Let the cream cheese soften at room temperature for an hour so the filling is smooth and lump-free.
- Stop mixing the batter as soon as the flour disappears. Overmixing makes tough muffins.
- Use plain pumpkin puree, not pumpkin pie filling, which already contains sugar and spices.
- Fill the liners generously for tall, domed tops.
Substitutions
- Pumpkin pie spice: mix 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground nutmeg and 1/4 tsp ground cloves.
- Vegetable oil: use canola oil or melted coconut oil.
- Sugar: replace up to half the granulated sugar with light brown sugar for a deeper flavor.
- Pepitas: use chopped pecans, or leave them off.
- Gluten-free: use a 1:1 gluten-free baking flour.
Storage and reheating
To store: Because of the cream cheese filling, refrigerate the muffins in an airtight container once they have cooled, within 2 hours of baking. They keep for up to 4 days. To freeze, wrap each muffin and freeze for up to 3 months.
To reheat: Warm a refrigerated muffin in the microwave for 10 to 15 seconds, or in a 300°F oven for 5 minutes. Thaw frozen muffins overnight in the refrigerator first.
Copycat Starbucks Pumpkin Cream Cheese Muffins
Ingredients
Method
- Heat the oven to 375°F and line a 12-cup muffin pan with paper liners.
- Beat the cream cheese, powdered sugar and vanilla until smooth. Spoon it into a piping bag or zip-top bag and refrigerate while you make the batter.
- In a large bowl, whisk the flour, granulated sugar, pumpkin pie spice, baking soda, baking powder and salt.
- In another bowl, whisk the eggs, pumpkin puree and oil until smooth.
- Pour the wet ingredients into the dry ingredients and stir just until no dry flour remains.
- Divide the batter among the liners, filling each about three-quarters full.
- Snip the corner of the bag. Push the tip about halfway into each muffin and squeeze in about 1 heaping tablespoon of filling. Sprinkle the pepitas on top.
- Bake for 20 to 24 minutes, until a toothpick inserted into the muffin, not the filling, comes out clean. Cool in the pan for 10 minutes, then move to a wire rack.
Notes
Frequently asked questions
Is this the official Starbucks recipe?
No. It is our homemade version inspired by the coffee shop muffin. It is not Starbucks' recipe and is not endorsed by Starbucks.
Why did the cream cheese filling sink?
The filling was too soft or the batter was too thin. Chill the filling while you mix the batter and push it only halfway into each muffin.
Can I make mini muffins?
Yes. Fill 24 mini muffin cups, add about 1 teaspoon of filling to each and bake for 10 to 12 minutes.
Do pumpkin cream cheese muffins need to be refrigerated?
Yes. Refrigerate them within 2 hours of baking because of the cream cheese filling.
More recipes to try
If you like this recipe, try our 2-ingredient pumpkin muffins, apple fritter bread and pumpkin fluff dip.