Copycat Starbucks Pumpkin Cream Cheese Muffin
Add Preferred SourceCopycat Starbucks Pumpkin Cream Cheese Muffins deliver that rich, spiced flavor you’d expect from your favorite coffee shop, but for way less. With warm pumpkin, cozy spices, and a creamy center, they feel like an indulgence—but made at home and with budget-friendly ingredients. Perfect for those fall cravings without the coffee shop price tag.
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Is it even fall without pumpkin cream cheese muffins? You’ll love how easy and cost-effective these muffins are to make at home; there really is no need to spend a small fortune on them. Perfect for the holidays, tailgating, and bake sales, you can make them ahead, and they freeze well, too.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Pumpkin Cream Cheese Muffins with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Follow my easy instructions and you’ll see how simple they are to make.
Preheat the Oven and Prepare the Muffin Tin
Start by preheating your oven to 180ºC (350°F). Line a muffin tin with paper liners or lightly grease each cup to ensure the muffins don’t stick.
Combine the Dry Ingredients
In a large bowl, sift together the flour, cinnamon, nutmeg, baking powder, baking soda, and sea salt.
Sifting helps break up any clumps and evenly distributes the spices for a smooth, well-balanced batter.
Mix the Wet Ingredients
In another bowl, whisk together the pumpkin puree, milk, brown sugar, vegetable oil, eggs, and vanilla extract.
Mix until everything is smooth and combined. This is where the rich pumpkin flavor and moisture come in!
Combine the Wet and Dry Mixtures
Slowly pour the wet mixture into the dry ingredients. Stir gently until just combined. Be careful not to overmix, as this can make your muffins dense instead of soft and fluffy.
Fill the Muffin Tins
Spoon the muffin batter into the prepared muffin tin, filling each cup about three-quarters full. This allows room for the muffins to rise without overflowing.
Prepare the Cream Cheese Filling
In a small bowl, beat together the cream cheese, powdered sugar, flour, vanilla extract, and a pinch of salt using an electric mixer.
You want the mixture to be smooth and creamy. Transfer the filling to a piping bag (or use a ziplock bag with the corner snipped off).
Add the Cream Cheese Filling
Insert the tip of the piping bag into the center of each muffin and squeeze in a generous amount of the cream cheese filling.
Make sure to leave a small swirl of filling on top for that classic look.
Bake the Muffins
Place the muffin tin in the preheated oven and bake for 18-20 minutes.
Check for doneness by inserting a toothpick into the center of a muffin—it should come out clean or with just a few crumbs.
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Sprinkle a few pumpkin seeds on top of each muffin for added crunch and a bit of extra pumpkin flavor.
Enjoy your Copycat Pumpkin Cream Cheese Muffins!
Ingredients
For the muffins:
- 1 ½ cups all-purpose flour
- 3 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1 cup canned pumpkin puree
- ½ cup milk
- ½ cup brown sugar
- ¼ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Cream cheese frosting:
- 1 cup cream cheese
- ⅓ cup powdered sugar
- 1 tablespoon all purpose flour
- 1 teaspoon vanilla
- ⅛ teaspoon salt
- Pumpkin seeds
Instructions
- Preheat your oven to 180ºC (350°F) and line a muffin tin with paper liners. In a large bowl, sift together the flour, cinnamon, nutmeg, baking powder, baking soda, and sea salt to ensure everything is well-mixed and smooth.1 ½ cups all-purpose flour, 3 teaspoons ground cinnamon, ½ teaspoon ground nutmeg, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon sea salt
- In another bowl, combine the pumpkin puree, milk, brown sugar, vegetable oil, eggs, and vanilla, and mix until fully combined.1 cup canned pumpkin puree, ½ cup milk, ½ cup brown sugar, ¼ cup vegetable oil, 2 large eggs, 1 teaspoon vanilla extract
- In a separate bowl, whisk together the pumpkin puree, milk, brown sugar, vegetable oil, eggs, and vanilla extract until well combined and smooth. Once mixed, gradually add the wet ingredients to the bowl of dry ingredients. Stir gently until everything is just combined—avoid overmixing to keep the muffins light and fluffy.
- Spoon the batter into the lined muffin tin, filling each cup about three-quarters full to allow room for the muffins to rise.
- In another small bowl, use an electric mixer to blend together the cream cheese, powdered sugar, flour, vanilla extract, and a pinch of salt until smooth. Transfer the mixture into a piping bag (or a ziplock bag with a small corner cut off).1 cup cream cheese, ⅓ cup powdered sugar, 1 tablespoon all purpose flour, 1 teaspoon vanilla, ⅛ teaspoon salt
- Insert the tip into the center of each muffin and squeeze a generous amount of filling inside, making sure to leave a swirl of cream cheese on top. Sprinkle a few pumpkin seeds on top of each muffin for added texture and flavor.Pumpkin seeds
- Bake the muffins for 18-20 minutes, or until a toothpick inserted into the center comes out clean or with only a few crumbs. Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Serve and enjoy!
Notes
- Fluffy Muffins: Don’t overmix the batter. Stir until just combined to keep your muffins soft and fluffy.
- Cream Cheese Center: Use a piping bag or make your own by snipping a corner off a plastic bag. This keeps the filling neat and easy to control.
- Seed Topping: Gently press the pumpkin seeds into the top of the muffins to make sure they stay put while baking.
- Room Temperature Cream Cheese: Bring the cream cheese to room temperature before mixing to avoid lumps in your filling.
- Even Baking: Fill the muffin tins evenly for uniform baking. A cookie scoop works great for this.
- Adjust the Spice: You can increase or decrease the amount of cinnamon and nutmeg to suit your taste. Feel free to make these muffins as spicy or mild as you like.
- Perfect Bake Time: Check your muffins at the 18-minute mark. You want them to be golden on top and set in the middle.
Nutrition
Recipe Notes and Expert Tips
Here are some handy tips to make sure your Pumpkin Cream Cheese Muffins turn out perfectly every time—easy tweaks that make all the difference!
- Fluffy Muffins: Don’t overmix the batter. Stir until just combined to keep your muffins soft and fluffy.
- Cream Cheese Center: Use a piping bag or make your own by snipping a corner off a plastic bag. This keeps the filling neat and easy to control.
- Seed Topping: Gently press the pumpkin seeds into the top of the muffins to make sure they stay put while baking.
- Room Temperature Cream Cheese: Bring the cream cheese to room temperature before mixing to avoid lumps in your filling.
- Even Baking: Fill the muffin tins evenly for uniform baking. A cookie scoop works great for this.
- Adjust the Spice: You can increase or decrease the amount of cinnamon and nutmeg to suit your taste. Feel free to make these muffins as spicy or mild as you like.
- Perfect Bake Time: Check your muffins at the 18-minute mark. You want them to be golden on top and set in the middle.
How to Store Leftover Pumpkin Cream Cheese Muffins
Store your muffins in an airtight container at room temperature for up to three days, or pop them in the fridge for up to a week.
Want to make them last even longer? Freeze them! Place cooled muffins, it’s crucial they are cooled, in a freezer-safe container or bag, and they’ll keep for up to two months.
To enjoy, let them thaw at room temperature or warm them up in the microwave for a quick treat.
Our Top 3 Money-Saving Tips for This Recipe
Want to save while making these delicious muffins? Here are a few simple tricks to keep your costs low without sacrificing flavor!
- Buy Pumpkin in Bulk: Stock up on canned pumpkin puree when it’s on sale (or after fall) and freeze what you don’t use. It’s great for all kinds of recipes, not just muffins!
- Roast Your Own Seeds: Instead of buying pumpkin seeds, save the seeds from fresh pumpkins. Clean, roast, and use them for an easy, homemade topping.
- Homemade Cream Cheese Frosting: Skip the expensive store-bought stuff and make your own cream cheese filling. You likely already have most of the ingredients at home, so it’s a simple way to save.
More Easy Pumpkin Recipes for You to Try at Home
If you love pumpkin flavor, then take a look at some of my favorite recipes.
I took these to an office gathering and they were a huge hit! Super moist, taste delicious and the cream cheese and pumpkin seeds are such a nice addition. Thanks for a wonderful recipe!
That’s amazing! I’m so glad they were a success!