Best Starbucks Pumpkin Cream Cheese Muffins

These Pumpkin Cream Cheese Muffins are my homemade answer to the seasonal favorite from Starbucks—and I honestly think they’re even better. With a moist, spiced pumpkin muffin base and a tangy cream cheese center, these bakery-style treats are perfect for cozy fall mornings, coffee breaks, or whenever I want something sweet and comforting with a hint of nostalgia.

Why You’ll Love This Recipe

I love how these muffins combine rich pumpkin flavor with a creamy cheesecake-like filling. They taste just like the ones I look forward to every fall, but fresher and made with pantry ingredients. The muffins are soft and tender, with just the right balance of spice, sweetness, and that irresistible cream cheese swirl. They’re perfect for breakfast, dessert, or a treat alongside my afternoon coffee.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Muffins:

• Pumpkin purée (not pumpkin pie filling)

• All-purpose flour

• Brown sugar

• Granulated sugar

• Eggs

• Vegetable oil

• Baking soda

• Baking powder

• Pumpkin pie spice

• Salt

• Vanilla extract

For the Cream Cheese Filling:

• Cream cheese, softened

• Powdered sugar

• Vanilla extract

Optional Topping:

• Pepitas (roasted pumpkin seeds) or chopped walnuts

Directions

1. I preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.

2. In a bowl, I whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt.

3. In another bowl, I mix the pumpkin purée, both sugars, eggs, oil, and vanilla until smooth.

4. I combine the wet and dry ingredients until just mixed—I’m careful not to overmix so the muffins stay tender.

5. For the filling, I beat the softened cream cheese with powdered sugar and vanilla until smooth.

6. I fill each muffin cup about 2/3 full with batter, then spoon about 1–2 teaspoons of cream cheese mixture into the center of each one.

7. I gently press the cream cheese in and swirl slightly if I want more of a marbled look.

8. I top each muffin with a few pepitas for crunch.

9. I bake for 18–22 minutes, or until the muffins are set and a toothpick inserted near the edge (not through the cream cheese) comes out clean.

10. I let them cool in the pan for 5 minutes, then transfer to a rack to cool completely.

Servings and Timing

This recipe makes 12 standard-size muffins. It takes about 15 minutes to prep and 20 minutes to bake, so I can have bakery-style muffins ready in under 40 minutes.

Variations

Sometimes I swap the cream cheese center for a cinnamon streusel topping when I want something different. I’ve also made a gluten-free version using a 1:1 flour blend, and it turned out great. For a healthier twist, I’ve used coconut oil and reduced the sugar slightly. If I want mini muffins, I use a mini muffin tin and reduce the baking time by a few minutes.

Storage/Reheating

I store these muffins in an airtight container in the fridge for up to 5 days. The cream cheese center stays fresh and delicious. When I want to reheat one, I microwave it for 10–15 seconds just to warm it slightly—it tastes like it’s straight from the oven. These also freeze well; I wrap them individually and thaw overnight in the fridge or reheat from frozen.

FAQs

Can I use pumpkin pie filling instead of purée?

No, I stick with pure pumpkin purée. Pumpkin pie filling has added sugar and spices that will throw off the flavor and texture.

How do I keep the cream cheese from sinking?

I spoon the batter in first and gently press the cream cheese on top—it stays centered this way and bakes perfectly.

Can I make these muffins ahead?

Yes! I often bake them the night before and refrigerate overnight. They taste great the next day and are even better chilled.

What if I don’t have pumpkin pie spice?

I mix 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, and a pinch of cloves as a homemade blend—it works perfectly.

Can I double the recipe?

Absolutely. I’ve doubled it many times for parties or holiday breakfasts. I just bake in batches so everything cooks evenly.

Conclusion

These Pumpkin Cream Cheese Muffins bring everything I love about fall into one irresistible treat—moist, warmly spiced, and filled with creamy goodness. They’re easy to make, perfect for sharing, and even better than the Starbucks version I used to crave. Whether I enjoy them with coffee in the morning or as an afternoon snack, they always feel like a little bite of autumn.

Print