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A stack of three muffins on a red plate, with the top muffin partially eaten. Pumpkin seeds are scattered around.

Copycat Starbucks Pumpkin Cream Cheese Muffin

These Copycat Starbucks Pumpkin Cream Cheese Muffins bring all the cozy fall flavors you love right into your kitchen without the hefty price tag. With warm spices, pumpkin, and that irresistible creamy center, they feel like a coffee shop indulgence but way easier (and cheaper) to make at home. They're perfect for any fall occasion—holidays, tailgating, bake sales—you name it! Plus, you can make a batch ahead and freeze them, so you’ll always have a tasty treat ready to go.
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: Copycat Starbucks Pumpkin Cream Cheese Muffins
Servings: 12
Calories: 241kcal
Author: Mandy Applegate

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
US Customary - Metric

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

Calories: 241kcal | Carbohydrates: 29g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 48mg | Sodium: 315mg | Potassium: 126mg | Fiber: 1g | Sugar: 14g | Vitamin A: 3489IU | Vitamin C: 1mg | Calcium: 95mg | Iron: 1mg
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