If you’re anything like me, fall is the perfect excuse to dive headfirst into all things pumpkin. That’s exactly why I adore this Pumpkin Cream Cheese Muffins (Starbucks Copycat) Recipe—it combines that cozy, spiced pumpkin flavor with a luscious cream cheese swirl in every bite. Honestly, you won’t believe these muffins are homemade until you taste the richness of that creamy center paired with tender, pumpkin-spiced crumb. It’s like having your own mini Starbucks tucked right in your kitchen!
What makes these Pumpkin Cream Cheese Muffins (Starbucks Copycat) Recipe truly special is how they brighten up any morning or afternoon snack. I once brought them to a friend’s brunch, and they disappeared so fast I barely got one! Plus, making muffins this way is surprisingly straightforward—you’ll find that the batter rests to develop flavor, which really elevates the whole experience. Whether it’s a chilly morning coffee or a cozy weekend treat, these muffins never disappoint.
Why You’ll Love This Recipe
- Perfect Cream Cheese Swirl: The rich cream cheese center adds a delightful surprise in every muffin.
- Balanced Pumpkin Spice Flavor: Warm spices come together without overpowering the pumpkin’s natural sweetness.
- Simple Ingredients, Big Taste: You probably already have what you need, making it easy to bake anytime.
- Fan Favorite at Gatherings: From family breakfasts to office treats, these muffins always get compliments.
Ingredients You’ll Need
The magic behind these Pumpkin Cream Cheese Muffins (Starbucks Copycat) Recipe starts with straightforward ingredients that work harmoniously for flavor and texture. I always make sure to use pure pumpkin puree and fresh cream cheese to make my muffins stand out.
- Pumpkin puree: Use pure pumpkin—not pumpkin pie filling—for the best taste and texture.
- Light brown sugar: Adds moisture and a subtle caramel depth.
- Granulated sugar: Helps balance sweetness without overpowering.
- Eggs: At room temperature to help the batter blend smoothly.
- Sunflower oil: Keeps muffins moist without a heavy flavor.
- Vanilla extract: Enhances the sweetness and complements the spices.
- All-purpose flour: Provides structure; easy to find and reliable.
- Pumpkin pie spice & cinnamon: The signature cozy flavors that make pumpkin muffins unforgettable.
- Baking powder & baking soda: For that perfect rise and light crumb.
- Salt: Balances sweetness and enhances the other flavors.
- Whole milk: Adds tenderness and moisture.
- Cream cheese: Softened for a creamy filling center.
- Sugar for filling: Sweetens the cream cheese swirl just right.
- Flour for filling: Helps the filling hold its shape during baking.
Variations
One of the best things about this Pumpkin Cream Cheese Muffins (Starbucks Copycat) Recipe is how flexible it is. I love experimenting with variations to suit different tastes or dietary needs—and you should too!
- Dairy-Free Option: I swapped regular cream cheese for a dairy-free version once, and it still kept that creamy center without missing a beat.
- Vegan Version: Try replacing eggs with flax eggs and using plant-based milk and cream cheese; it’s slightly different but a delicious twist.
- Nutty Addition: Stir in chopped pecans or walnuts for extra crunch—I did this for a brunch and it was a hit!
- Spice Adjustments: If you like it spicier, add more cinnamon or a dash of ground cloves; I love tweaking the spices depending on the season.
How to Make Pumpkin Cream Cheese Muffins (Starbucks Copycat) Recipe
Step 1: Prepare the Batter and Let It Rest
Start by whisking together the pumpkin puree with both sugars until nice and smooth, just like I do to get that glossy batter. Then, add your eggs, sunflower oil, and vanilla extract—mix everything so it’s fully combined. In a separate bowl, whisk your dry ingredients: flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt. Here’s a trick I picked up—fold the dry ingredients in gently before adding the milk, which helps keep your batter tender. After mixing, allow the batter to rest on the counter for 30 minutes—this little wait lets flavors develop and makes the muffins extra moist.
Step 2: Whip up the Cream Cheese Filling
While your batter is resting, blend the softened cream cheese with sugar, flour, vanilla, and milk until smooth and creamy. I like to use a small electric mixer for this step because it makes the filling silky without lumps. Transfer the filling to a piping bag or a zip-top bag with a small snip at the corner—this will make adding that perfect cream cheese swirl so simple.
Step 3: Assemble and Bake Your Muffins
Preheat your oven to 425°F and line your muffin tin with parchment liners—these prevent sticking and make cleanup easier (trust me, I’ve tried dozens!). Scoop the pumpkin batter evenly into each cup, filling them right to the top. Then, carefully pipe the cream cheese filling into the center of the batter, making sure it’s just about ¼ inch below the surface so it peeks out beautifully after baking. I like to create a small swirl on top for that classic Starbucks appearance. If you have leftover batter, push the tip back into the batter and squeeze a little more cream cheese filling—it stretches nicely across the muffins.
Sprinkle chopped pumpkin seeds around the batter—this little touch adds texture and a pop of flavor. Bake initially at 425°F for 5 minutes to give the muffins a good rise, then lower the temperature to 350°F and bake for another 12-15 minutes. You’ll know they’re ready once a toothpick inserted comes out clean and the tops spring back when gently pressed. Let them cool for a few minutes in the pan before moving them to a wire rack to finish cooling.
Pro Tips for Making Pumpkin Cream Cheese Muffins (Starbucks Copycat) Recipe
- Use Paper Liners You Trust: I always opt for parchment liners because they help muffins release cleanly and keep that cream cheese swirl flawlessly visible.
- Let the Batter Rest: Resting the batter for 30 minutes helps hydrate the flour and deepens the pumpkin flavor—don’t skip this step!
- Temperature Control: Starting with a hotter oven burst sets the rise, then lowering it prevents over-browning and keeps the muffin soft.
- Avoid Overmixing: Fold dry ingredients gently until just combined to keep muffins tender and airy, avoiding a tough crumb.
How to Serve Pumpkin Cream Cheese Muffins (Starbucks Copycat) Recipe
Garnishes
When I serve these muffins, I like to keep it simple—just a few pumpkin seeds scattered on top before baking. Sometimes, I drizzle a little honey or maple syrup right before eating for an extra touch of sweetness. A dusting of powdered sugar can also give them a pretty café-style finish if you’re serving guests.
Side Dishes
These muffins are fantastic alongside a warm latte or chai tea, which accentuates the cozy spice notes. If you’re serving breakfast, I pair them with fresh fruit like sliced apples or pears to balance the richness. For brunch, a crisp green salad adds a refreshing contrast to these sweet, creamy muffins.
Creative Ways to Present
For gatherings, I’ve arranged these muffins in a pumpkin-themed basket with autumn leaves and small gourds around them—it makes a great centerpiece and conversation starter. You can also wrap each muffin in parchment paper tied with twine for a charming gift or party favor. I once tried serving mini butter pats shaped like leaves alongside, which made the presentation so festive.
Make Ahead and Storage
Storing Leftovers
I usually store leftover muffins in an airtight container at room temperature for up to 2 days. After that, I move them to the fridge to keep the cream cheese filling fresh. Just be sure to let them come to room temperature before eating for the best flavor and texture.
Freezing
Freezing these Pumpkin Cream Cheese Muffins (Starbucks Copycat) Recipe works like a charm! I freeze them individually wrapped in plastic wrap and then place them in a freezer-safe bag. When I want one, I thaw it overnight in the fridge or gently warm it in the microwave. The cream cheese filling stays creamy even after freezing, which is a huge win.
Reheating
To reheat, I pop a muffin into the microwave for about 15-20 seconds, which revives that soft crumb and slightly melts the cream cheese filling. If you have a toaster oven, warming them at 325°F for 5 minutes provides a lightly crisp top while keeping the inside moist—perfect for satisfying that fresh-baked feeling.
FAQs
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Can I use canned pumpkin pie filling instead of pumpkin puree?
I recommend sticking with pure pumpkin puree because pumpkin pie filling contains added sugars and spices that can throw off the balance of flavors and sweetness in these muffins. Using pure pumpkin gives you full control over the spices and sweetness levels.
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What’s the best way to get that cream cheese swirl effect?
Filling the muffin batter just below the top with cream cheese using a piping bag, then swirling it gently in a circular motion on top, creates that signature swirl. Be careful not to push the filling too deep or it’ll disappear into the muffin during baking.
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Can I make these muffins gluten-free?
Absolutely! Swap the all-purpose flour for a gluten-free baking blend that measures cup-for-cup like regular flour. I’ve found that adding a bit of xanthan gum helps keep the texture just right when baking gluten-free muffins.
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Why does the recipe call for resting the batter for 30 minutes?
Resting allows the flour to fully absorb the liquids, which results in a more tender crumb and richer flavor development. I’ve seen a noticeable difference in moisture and texture after this simple waiting period.
Final Thoughts
This Pumpkin Cream Cheese Muffins (Starbucks Copycat) Recipe has become one of my go-to treats whenever pumpkin season rolls around. I love how it wakes up every corner of the kitchen with warm, inviting aromas and how each bite delivers a perfect combo of moist pumpkin and silky cream cheese. If you want to recreate that iconic café feel without leaving your home, this recipe’s got you covered. Trust me, once you try making these, they’ll quickly become one of your favorite fall indulgences to share (or keep all to yourself!).
Print
Pumpkin Cream Cheese Muffins (Starbucks Copycat) Recipe
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 58 minutes
- Yield: 12 muffins
- Category: Baking
- Method: Baking
- Cuisine: American
Description
These Pumpkin Cream Cheese Muffins are a delightful Starbucks copycat recipe featuring moist pumpkin-spiced batter filled with a creamy vanilla-scented cream cheese center. Perfectly tender and topped with a swirl of cream cheese and optional pumpkin seeds, they make an irresistible fall breakfast or snack treat.
Ingredients
Pumpkin Muffin Batter:
- 1 1/2 cups (360ml) pure pumpkin puree
- 1/2 cup (110g) packed light brown sugar
- 1/2 cup plus 2 tbsp (125g) granulated sugar
- 2 large eggs, at room temperature
- 1/2 cup (120ml) sunflower oil
- 1 teaspoon (5ml) pure vanilla extract
- 2 cups (284g) all-purpose flour
- 1 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup (80ml) whole milk
Cream Cheese Filling:
- 4 oz (113g) cream cheese, at room temperature
- 2 tablespoon (25g) granulated sugar
- 1 teaspoon (3g) all-purpose flour
- 1/2 teaspoon pure vanilla extract
- 2 teaspoon (10ml) whole milk
Instructions
- Preheat and Prepare: Preheat your oven to 425°F (220°C). Line a standard 12-cup muffin pan with paper liners to ensure easy removal and prevent sticking.
- Make Pumpkin Muffin Batter: In a large bowl, combine the pumpkin puree with both the brown sugar and granulated sugar. Whisk until the mixture is smooth and glossy. Add the eggs, sunflower oil, and vanilla extract, whisking again until fully combined.
- Combine Dry Ingredients: In a medium bowl, whisk together all-purpose flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt until evenly blended. Gradually add the dry ingredients to the pumpkin mixture, gently folding them in. Before fully incorporating, pour in the whole milk and continue folding until the batter is evenly combined. It’s fine if it’s slightly lumpy as long as there are no dry flour pockets.
- Rest the Batter: Cover the bowl with a clean towel or plastic wrap and let the batter rest at room temperature for 30 minutes. This helps improve texture and flavor absorption.
- Prepare Cream Cheese Filling: In a small bowl, beat the softened cream cheese, granulated sugar, flour, and vanilla extract with an electric hand mixer or a wooden spoon until smooth. Add the milk and mix until the filling is creamy and well incorporated. Transfer the filling to a small piping bag or a zip-top plastic bag.
- Fill Muffin Cups: Using a large cookie scoop, divide the batter evenly into the prepared muffin cups, filling each to the rim. Snip a small tip from your piping bag and insert it into the batter about ¼ inch deep, near the center. Squeeze about ½ tablespoon of cream cheese filling into each muffin, slowly pulling the tip up to create a small swirl at the surface about 1 inch in diameter. If you have any leftover batter, you may add a little more cream cheese filling inside the muffins as desired. Optionally, sprinkle chopped pumpkin seeds around the batter edge, pressing them lightly in.
- Bake Muffins: Place the muffin pan in the oven and bake at 425°F (220°C) for 5 minutes. Then reduce the oven temperature to 350°F (175°C) and continue baking for an additional 12-15 minutes. The muffins are done when they feel firm to the touch and a toothpick inserted in the batter (avoiding the cream cheese swirl) comes out clean.
- Cool: Remove the muffin pan from the oven and transfer it to a wire rack. Let the muffins cool for 5 minutes in the pan, then take each muffin out to finish cooling completely on the wire rack.
Notes
- Resting the batter before baking helps hydrate the flour and results in a moister muffin.
- You can substitute pumpkin pie spice with a mix of cinnamon, nutmeg, ginger, and cloves if desired.
- Ensure cream cheese is softened at room temperature to make the filling smooth and easy to pipe.
- Using parchment liners prevents sticking and makes cleanup easier.
- For a dairy-free version, substitute whole milk and cream cheese with non-dairy alternatives.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to one week.
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 18g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
