Substitutions and Modifications
- Extra filling: LOVE the cream cheese center? Double the filling (8 ounces cream cheese, ¼ cup sugar, 2 tablespoons flour, 2 teaspoons milk, 2 teaspoons vanilla).
- Sweeter filling: Use 3 to 4 tablespoons of sugar instead of 2, or swap in powdered sugar for a smoother, sweeter center.
- Melted butter: Use ½ cup melted unsalted butter instead of oil for a richer, buttery flavor.
- No pumpkin spice: Mix 1 ½ teaspoons cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, and ¼ teaspoon cloves.
- Gluten-free: Use a 1-to-1 gluten-free flour blend. Readers love Bob’s Red Mill 1-to-1.
- Dairy-free: Use dairy-free cream cheese and plant-based milk.
- Less sugar: Reduce each sugar to ½ cup, or use coconut sugar.
- Toppings: Sprinkle pepitas (pumpkin seeds) on top like the coffee shop version, or add a cinnamon streusel.
- Mix-ins: Fold in chocolate chips or chopped walnuts.
Why You’ll Love This Recipe
- It tastes just like the Starbucks version, but it’s easier, fresher, and SO much cheaper.
- It uses one whole can of pumpkin with no leftovers to waste.
- It’s made with simple pantry staples, and even beginner bakers get perfect results.
Equipment Needed
- 12-cup muffin tin
- Paper muffin liners (or nonstick spray)
- 2 large mixing bowls
- 1 small bowl (for the filling)
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Piping bag or zip-top bag (optional)
- Large cookie scoop (optional, for even muffins)
What Makes These Muffins So Good
- Spiced Pumpkin Batter: Moist, warm, and full of cozy fall flavor.
- Cream Cheese Center: A smooth, sweet cheesecake filling in every single bite.
- Bakery-Style Tops: Filling the cups nearly to the top gives you those big, domed coffee shop tops.
Starbucks Pumpkin Cream Cheese Muffins Recipe
Video
Ingredients
For the Muffins
- ½ cup vegetable oil or melted unsalted butter
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 can 15 ounces pumpkin puree (NOT pumpkin pie filling)
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 2 ½ teaspoons pumpkin spice
- ½ teaspoon fine salt
- Pepitas for topping (optional)
For the Cream Cheese Filling
- 4 ounces cream cheese room temperature
- 2 tablespoons granulated sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon milk
- 1 teaspoon vanilla extract
Instructions
- Preheat and prep. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. Liners make these SO much easier to remove and keep the filling from sticking to the pan.
- Mix the sugars and oil. In a large mixing bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until well blended and smooth.
- Add the eggs, vanilla, and pumpkin. Add the eggs, vanilla extract, and the whole can of pumpkin puree. Whisk until everything is completely combined and silky.
- Mix the dry ingredients. In a separate bowl, whisk together the flour, baking soda, pumpkin spice, and salt. Whisking first spreads the baking soda and spices evenly, so every muffin rises and tastes the same.
- Fold it all together. Add the dry ingredients to the wet ingredients and gently fold with a rubber spatula until just combined. A few small lumps are totally fine! Overmixing makes muffins tough and dense, so stop as soon as you don’t see dry flour.
- Fill the muffin cups. Divide the batter evenly among the 12 liners, filling each one nearly to the top. A large cookie scoop makes this super easy. Filling them high gives you those big, domed, coffee-shop-style tops. If you’d rather have smaller muffins, fill them ⅔ full and you’ll get about 16 muffins.
- Make the cream cheese filling. In a small bowl, beat the softened cream cheese, sugar, flour, milk, and vanilla until completely smooth with no lumps.
- Pipe in the filling. Spoon the filling into a piping bag or a zip-top bag with the corner snipped off. Push the tip gently into the center of each muffin and squeeze in a generous dollop. The filling should sit slightly below the surface so it stays in the middle. No piping bag? Just drop a spoonful on top of each muffin. Sprinkle pepitas on top if you want that coffee shop look!
- Bake. Bake for 20 to 25 minutes, until the tops spring back and a toothpick inserted into the muffin part (not the filling) comes out clean.
- Cool and enjoy. Let the muffins cool in the pan for 10 minutes, then move them to a wire rack to cool completely. This gives the cream cheese filling time to set. Enjoy them warm or at room temperature with your favorite fall latte!
Nutrition
Storage Instructions
- Counter: Because of the cream cheese filling, keep these at room temperature for no more than 1 day in an airtight container.
- Fridge: Store in an airtight container in the fridge for up to 5 days. Warm in the microwave for 15 to 20 seconds, or in a 350°F oven for about 10 minutes.
- Freezer: Wrap each muffin individually in plastic wrap and store in a freezer bag for up to 3 months. Thaw overnight in the fridge, then warm before serving.
Tips and Tricks
- Always use pumpkin puree, never pumpkin pie filling.
- Make sure the cream cheese is fully softened so the filling is smooth and lump-free.
- Push the piping tip slightly into the batter so the filling bakes into the center instead of sliding off the top.
- Use a large cookie scoop to divide the batter so all the muffins bake evenly.
Frequently Asked Questions
How many muffins does this recipe make?
It makes 12 bakery-style muffins when you fill the liners nearly to the top. If you fill them ⅔ full, you’ll get about 16 smaller muffins. Double the filling if you’re making more than 12.
Do these taste like the Starbucks version?
Yes! They have the same cozy pumpkin spice flavor and sweet cream cheese center. Many readers say they’re even better and taste fresher, and they’re a little less sweet than the original.
Can I make the filling sweeter?
Absolutely. Use 3 to 4 tablespoons of sugar, or swap in powdered sugar for a smoother, sweeter filling.
Why did my cream cheese filling sink?
This usually happens when the filling is too soft or the batter was overmixed. Make sure you add only 1 teaspoon of milk and fold the batter gently.
Can I cut this recipe in half?
Yes! Halve all of the ingredients to make 6 muffins. Use about ¾ cup plus 1 tablespoon of pumpkin puree. The bake time stays the same.
Can I make mini muffins?
Yes! Use a mini muffin tin, fill each cup almost to the top, add a small dot of filling, and bake for 12 to 15 minutes.
Can I use homemade pumpkin puree?
Yes, as long as it’s thick and not watery. If it looks wet, strain it through a paper towel-lined strainer for 30 minutes before using.
How many calories are in each muffin?
Each muffin has about 310 calories when you make 12. Nutrition is estimated and will change with any swaps or add-ins.
More Pumpkin Recipes You’ll Love
- Brown Butter Pumpkin Crumble Muffins
- Chocolate Swirl Pumpkin Muffins
- Cheesecake Swirl Pumpkin Bread
- Pumpkin Chocolate Chip Crumble Bread
- Gooey Pumpkin Brown Butter Cake
- Brown Butter Pumpkin Cupcakes
- Pumpkin Cinnamon Rolls
- Pumpkin Coffee Cake
More Starbucks Copycat Recipes
Skip the drive-thru and make your favorites at home!
- Homemade Pumpkin Spice Latte
- Pumpkin Cream Cold Foam Cold Brew
- Apple Crisp Latte
- Starbucks Copycat Salted Caramel Cream Cold Foam
- Starbucks Copycat Apple Croissant
- Better Than Starbucks Iced Lemon Loaf
- Copycat Starbucks Spinach, Egg White and Feta Wrap
Bake Them and Tag Me!
These Pumpkin Cream Cheese Muffins are one of my ALL-TIME favorite fall recipes, and I’m so happy so many of you have made them a fall tradition. Cheers to saving money and skipping the drive-thru all season long!
If you make them, leave a star rating and a comment below. I read every single one! And tag me @munchiesbymallory on Instagram and TikTok so I can see your muffins. Happy fall baking, friends!
Welcome to the pumpkin paradise you didn’t know you needed! If you love cozy fall flavors and that dreamy cream cheese center, these muffins are about to become your new best friend. They’re my homemade version of the famous Starbucks Pumpkin Cream Cheese Muffin, and so many of you say they’re even BETTER than the original.
Picture this: a soft, perfectly spiced pumpkin muffin that you bite into and discover a sweet, creamy cheesecake center. They’re cozy, they’re easy, and they’re SO much cheaper than hitting the drive-thru every morning. This recipe uses one whole can of pumpkin puree, so there’s no awkward half can left sitting in your fridge.
I make these on repeat from the first day of fall all the way through Thanksgiving. They’re perfect for breakfast, brunch, bringing to the office, or a cozy afternoon with a pumpkin spice latte.
P.S. Make sure you grab pumpkin PUREE, not pumpkin pie filling! They sit right next to each other at the store, and pie filling already has sugar and spices in it, which will throw off the whole recipe.
Ingredients Needed
For the Muffins
- All-Purpose Flour: Flour gives these muffins their structure and a soft, tender crumb. Spoon it into your measuring cup and level it off instead of scooping. Too much flour makes muffins dry and dense.
- Granulated Sugar: White sugar sweetens the muffins and helps the tops turn golden and slightly crisp. It’s what gives you that classic bakery-style muffin top.
- Brown Sugar: Brown sugar adds a warm molasses flavor that’s PERFECT with pumpkin. It also keeps the muffins moist for days.
- Baking Soda: Baking soda reacts with the pumpkin to help the muffins rise tall and fluffy. Make sure yours is fresh for the best lift.
- Pumpkin Spice: This warm blend of cinnamon, ginger, nutmeg, and cloves gives the muffins that cozy fall flavor. No pumpkin spice? You can make your own (see Substitutions).
- Salt: A little salt balances the sweetness and makes the pumpkin and spice flavors pop.
- Pumpkin Puree: One full 15-ounce can of pure pumpkin adds moisture, flavor, and natural sweetness. This is what makes the muffins so soft and tender.
- Vegetable Oil: Oil keeps the muffins incredibly moist and tender, even days later. You can use melted unsalted butter instead, but oil gives you the softest texture.
- Eggs: Two eggs bind everything together and add richness. Let them come to room temperature so they mix in smoothly.
- Vanilla Extract: Vanilla adds sweet depth and brings all the warm spices together.
For the Cream Cheese Filling
- Cream Cheese: Room temperature cream cheese makes the smooth, tangy cheesecake center that makes these muffins so special. Full-fat, brick-style cream cheese works best. Softened cream cheese mixes without lumps.
- Granulated Sugar: Sugar sweetens the filling so it tastes like a creamy cheesecake. Want it sweeter? See Substitutions.
- Flour: Just one tablespoon helps the filling stay thick so it doesn’t melt away into the muffin while it bakes.
- Milk: A teaspoon of milk makes the filling smooth and easy to pipe.
- Vanilla Extract: Vanilla adds warmth and makes the filling taste like cheesecake.
Substitutions and Modifications
- Extra filling: LOVE the cream cheese center? Double the filling (8 ounces cream cheese, ¼ cup sugar, 2 tablespoons flour, 2 teaspoons milk, 2 teaspoons vanilla).
- Sweeter filling: Use 3 to 4 tablespoons of sugar instead of 2, or swap in powdered sugar for a smoother, sweeter center.
- Melted butter: Use ½ cup melted unsalted butter instead of oil for a richer, buttery flavor.
- No pumpkin spice: Mix 1 ½ teaspoons cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, and ¼ teaspoon cloves.
- Gluten-free: Use a 1-to-1 gluten-free flour blend. Readers love Bob’s Red Mill 1-to-1.
- Dairy-free: Use dairy-free cream cheese and plant-based milk.
- Less sugar: Reduce each sugar to ½ cup, or use coconut sugar.
- Toppings: Sprinkle pepitas (pumpkin seeds) on top like the coffee shop version, or add a cinnamon streusel.
- Mix-ins: Fold in chocolate chips or chopped walnuts.
Why You’ll Love This Recipe
- It tastes just like the Starbucks version, but it’s easier, fresher, and SO much cheaper.
- It uses one whole can of pumpkin with no leftovers to waste.
- It’s made with simple pantry staples, and even beginner bakers get perfect results.
Equipment Needed
- 12-cup muffin tin
- Paper muffin liners (or nonstick spray)
- 2 large mixing bowls
- 1 small bowl (for the filling)
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Piping bag or zip-top bag (optional)
- Large cookie scoop (optional, for even muffins)
What Makes These Muffins So Good
- Spiced Pumpkin Batter: Moist, warm, and full of cozy fall flavor.
- Cream Cheese Center: A smooth, sweet cheesecake filling in every single bite.
- Bakery-Style Tops: Filling the cups nearly to the top gives you those big, domed coffee shop tops.
Starbucks Pumpkin Cream Cheese Muffins Recipe
Video
Ingredients
For the Muffins
- ½ cup vegetable oil or melted unsalted butter
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 can 15 ounces pumpkin puree (NOT pumpkin pie filling)
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 2 ½ teaspoons pumpkin spice
- ½ teaspoon fine salt
- Pepitas for topping (optional)
For the Cream Cheese Filling
- 4 ounces cream cheese room temperature
- 2 tablespoons granulated sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon milk
- 1 teaspoon vanilla extract
Instructions
- Preheat and prep. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. Liners make these SO much easier to remove and keep the filling from sticking to the pan.
- Mix the sugars and oil. In a large mixing bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until well blended and smooth.
- Add the eggs, vanilla, and pumpkin. Add the eggs, vanilla extract, and the whole can of pumpkin puree. Whisk until everything is completely combined and silky.
- Mix the dry ingredients. In a separate bowl, whisk together the flour, baking soda, pumpkin spice, and salt. Whisking first spreads the baking soda and spices evenly, so every muffin rises and tastes the same.
- Fold it all together. Add the dry ingredients to the wet ingredients and gently fold with a rubber spatula until just combined. A few small lumps are totally fine! Overmixing makes muffins tough and dense, so stop as soon as you don’t see dry flour.
- Fill the muffin cups. Divide the batter evenly among the 12 liners, filling each one nearly to the top. A large cookie scoop makes this super easy. Filling them high gives you those big, domed, coffee-shop-style tops. If you’d rather have smaller muffins, fill them ⅔ full and you’ll get about 16 muffins.
- Make the cream cheese filling. In a small bowl, beat the softened cream cheese, sugar, flour, milk, and vanilla until completely smooth with no lumps.
- Pipe in the filling. Spoon the filling into a piping bag or a zip-top bag with the corner snipped off. Push the tip gently into the center of each muffin and squeeze in a generous dollop. The filling should sit slightly below the surface so it stays in the middle. No piping bag? Just drop a spoonful on top of each muffin. Sprinkle pepitas on top if you want that coffee shop look!
- Bake. Bake for 20 to 25 minutes, until the tops spring back and a toothpick inserted into the muffin part (not the filling) comes out clean.
- Cool and enjoy. Let the muffins cool in the pan for 10 minutes, then move them to a wire rack to cool completely. This gives the cream cheese filling time to set. Enjoy them warm or at room temperature with your favorite fall latte!
Nutrition
Storage Instructions
- Counter: Because of the cream cheese filling, keep these at room temperature for no more than 1 day in an airtight container.
- Fridge: Store in an airtight container in the fridge for up to 5 days. Warm in the microwave for 15 to 20 seconds, or in a 350°F oven for about 10 minutes.
- Freezer: Wrap each muffin individually in plastic wrap and store in a freezer bag for up to 3 months. Thaw overnight in the fridge, then warm before serving.
Tips and Tricks
- Always use pumpkin puree, never pumpkin pie filling.
- Make sure the cream cheese is fully softened so the filling is smooth and lump-free.
- Push the piping tip slightly into the batter so the filling bakes into the center instead of sliding off the top.
- Use a large cookie scoop to divide the batter so all the muffins bake evenly.
Frequently Asked Questions
How many muffins does this recipe make?
It makes 12 bakery-style muffins when you fill the liners nearly to the top. If you fill them ⅔ full, you’ll get about 16 smaller muffins. Double the filling if you’re making more than 12.
Do these taste like the Starbucks version?
Yes! They have the same cozy pumpkin spice flavor and sweet cream cheese center. Many readers say they’re even better and taste fresher, and they’re a little less sweet than the original.
Can I make the filling sweeter?
Absolutely. Use 3 to 4 tablespoons of sugar, or swap in powdered sugar for a smoother, sweeter filling.
Why did my cream cheese filling sink?
This usually happens when the filling is too soft or the batter was overmixed. Make sure you add only 1 teaspoon of milk and fold the batter gently.
Can I cut this recipe in half?
Yes! Halve all of the ingredients to make 6 muffins. Use about ¾ cup plus 1 tablespoon of pumpkin puree. The bake time stays the same.
Can I make mini muffins?
Yes! Use a mini muffin tin, fill each cup almost to the top, add a small dot of filling, and bake for 12 to 15 minutes.
Can I use homemade pumpkin puree?
Yes, as long as it’s thick and not watery. If it looks wet, strain it through a paper towel-lined strainer for 30 minutes before using.
How many calories are in each muffin?
Each muffin has about 310 calories when you make 12. Nutrition is estimated and will change with any swaps or add-ins.
More Pumpkin Recipes You’ll Love
- Brown Butter Pumpkin Crumble Muffins
- Chocolate Swirl Pumpkin Muffins
- Cheesecake Swirl Pumpkin Bread
- Pumpkin Chocolate Chip Crumble Bread
- Gooey Pumpkin Brown Butter Cake
- Brown Butter Pumpkin Cupcakes
- Pumpkin Cinnamon Rolls
- Pumpkin Coffee Cake
More Starbucks Copycat Recipes
Skip the drive-thru and make your favorites at home!
- Homemade Pumpkin Spice Latte
- Pumpkin Cream Cold Foam Cold Brew
- Apple Crisp Latte
- Starbucks Copycat Salted Caramel Cream Cold Foam
- Starbucks Copycat Apple Croissant
- Better Than Starbucks Iced Lemon Loaf
- Copycat Starbucks Spinach, Egg White and Feta Wrap
Bake Them and Tag Me!
These Pumpkin Cream Cheese Muffins are one of my ALL-TIME favorite fall recipes, and I’m so happy so many of you have made them a fall tradition. Cheers to saving money and skipping the drive-thru all season long!
If you make them, leave a star rating and a comment below. I read every single one! And tag me @munchiesbymallory on Instagram and TikTok so I can see your muffins. Happy fall baking, friends!
Welcome to the pumpkin paradise you didn’t know you needed! If you love cozy fall flavors and that dreamy cream cheese center, these muffins are about to become your new best friend. They’re my homemade version of the famous Starbucks Pumpkin Cream Cheese Muffin, and so many of you say they’re even BETTER than the original.
Picture this: a soft, perfectly spiced pumpkin muffin that you bite into and discover a sweet, creamy cheesecake center. They’re cozy, they’re easy, and they’re SO much cheaper than hitting the drive-thru every morning. This recipe uses one whole can of pumpkin puree, so there’s no awkward half can left sitting in your fridge.
I make these on repeat from the first day of fall all the way through Thanksgiving. They’re perfect for breakfast, brunch, bringing to the office, or a cozy afternoon with a pumpkin spice latte.
P.S. Make sure you grab pumpkin PUREE, not pumpkin pie filling! They sit right next to each other at the store, and pie filling already has sugar and spices in it, which will throw off the whole recipe.
Ingredients Needed
For the Muffins
- All-Purpose Flour: Flour gives these muffins their structure and a soft, tender crumb. Spoon it into your measuring cup and level it off instead of scooping. Too much flour makes muffins dry and dense.
- Granulated Sugar: White sugar sweetens the muffins and helps the tops turn golden and slightly crisp. It’s what gives you that classic bakery-style muffin top.
- Brown Sugar: Brown sugar adds a warm molasses flavor that’s PERFECT with pumpkin. It also keeps the muffins moist for days.
- Baking Soda: Baking soda reacts with the pumpkin to help the muffins rise tall and fluffy. Make sure yours is fresh for the best lift.
- Pumpkin Spice: This warm blend of cinnamon, ginger, nutmeg, and cloves gives the muffins that cozy fall flavor. No pumpkin spice? You can make your own (see Substitutions).
- Salt: A little salt balances the sweetness and makes the pumpkin and spice flavors pop.
- Pumpkin Puree: One full 15-ounce can of pure pumpkin adds moisture, flavor, and natural sweetness. This is what makes the muffins so soft and tender.
- Vegetable Oil: Oil keeps the muffins incredibly moist and tender, even days later. You can use melted unsalted butter instead, but oil gives you the softest texture.
- Eggs: Two eggs bind everything together and add richness. Let them come to room temperature so they mix in smoothly.
- Vanilla Extract: Vanilla adds sweet depth and brings all the warm spices together.
For the Cream Cheese Filling
- Cream Cheese: Room temperature cream cheese makes the smooth, tangy cheesecake center that makes these muffins so special. Full-fat, brick-style cream cheese works best. Softened cream cheese mixes without lumps.
- Granulated Sugar: Sugar sweetens the filling so it tastes like a creamy cheesecake. Want it sweeter? See Substitutions.
- Flour: Just one tablespoon helps the filling stay thick so it doesn’t melt away into the muffin while it bakes.
- Milk: A teaspoon of milk makes the filling smooth and easy to pipe.
- Vanilla Extract: Vanilla adds warmth and makes the filling taste like cheesecake.
Substitutions and Modifications
- Extra filling: LOVE the cream cheese center? Double the filling (8 ounces cream cheese, ¼ cup sugar, 2 tablespoons flour, 2 teaspoons milk, 2 teaspoons vanilla).
- Sweeter filling: Use 3 to 4 tablespoons of sugar instead of 2, or swap in powdered sugar for a smoother, sweeter center.
- Melted butter: Use ½ cup melted unsalted butter instead of oil for a richer, buttery flavor.
- No pumpkin spice: Mix 1 ½ teaspoons cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, and ¼ teaspoon cloves.
- Gluten-free: Use a 1-to-1 gluten-free flour blend. Readers love Bob’s Red Mill 1-to-1.
- Dairy-free: Use dairy-free cream cheese and plant-based milk.
- Less sugar: Reduce each sugar to ½ cup, or use coconut sugar.
- Toppings: Sprinkle pepitas (pumpkin seeds) on top like the coffee shop version, or add a cinnamon streusel.
- Mix-ins: Fold in chocolate chips or chopped walnuts.
Why You’ll Love This Recipe
- It tastes just like the Starbucks version, but it’s easier, fresher, and SO much cheaper.
- It uses one whole can of pumpkin with no leftovers to waste.
- It’s made with simple pantry staples, and even beginner bakers get perfect results.
Equipment Needed
- 12-cup muffin tin
- Paper muffin liners (or nonstick spray)
- 2 large mixing bowls
- 1 small bowl (for the filling)
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Piping bag or zip-top bag (optional)
- Large cookie scoop (optional, for even muffins)
What Makes These Muffins So Good
- Spiced Pumpkin Batter: Moist, warm, and full of cozy fall flavor.
- Cream Cheese Center: A smooth, sweet cheesecake filling in every single bite.
- Bakery-Style Tops: Filling the cups nearly to the top gives you those big, domed coffee shop tops.
Starbucks Pumpkin Cream Cheese Muffins Recipe
Video
Ingredients
For the Muffins
- ½ cup vegetable oil or melted unsalted butter
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 can 15 ounces pumpkin puree (NOT pumpkin pie filling)
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 2 ½ teaspoons pumpkin spice
- ½ teaspoon fine salt
- Pepitas for topping (optional)
For the Cream Cheese Filling
- 4 ounces cream cheese room temperature
- 2 tablespoons granulated sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon milk
- 1 teaspoon vanilla extract
Instructions
- Preheat and prep. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. Liners make these SO much easier to remove and keep the filling from sticking to the pan.
- Mix the sugars and oil. In a large mixing bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until well blended and smooth.
- Add the eggs, vanilla, and pumpkin. Add the eggs, vanilla extract, and the whole can of pumpkin puree. Whisk until everything is completely combined and silky.
- Mix the dry ingredients. In a separate bowl, whisk together the flour, baking soda, pumpkin spice, and salt. Whisking first spreads the baking soda and spices evenly, so every muffin rises and tastes the same.
- Fold it all together. Add the dry ingredients to the wet ingredients and gently fold with a rubber spatula until just combined. A few small lumps are totally fine! Overmixing makes muffins tough and dense, so stop as soon as you don’t see dry flour.
- Fill the muffin cups. Divide the batter evenly among the 12 liners, filling each one nearly to the top. A large cookie scoop makes this super easy. Filling them high gives you those big, domed, coffee-shop-style tops. If you’d rather have smaller muffins, fill them ⅔ full and you’ll get about 16 muffins.
- Make the cream cheese filling. In a small bowl, beat the softened cream cheese, sugar, flour, milk, and vanilla until completely smooth with no lumps.
- Pipe in the filling. Spoon the filling into a piping bag or a zip-top bag with the corner snipped off. Push the tip gently into the center of each muffin and squeeze in a generous dollop. The filling should sit slightly below the surface so it stays in the middle. No piping bag? Just drop a spoonful on top of each muffin. Sprinkle pepitas on top if you want that coffee shop look!
- Bake. Bake for 20 to 25 minutes, until the tops spring back and a toothpick inserted into the muffin part (not the filling) comes out clean.
- Cool and enjoy. Let the muffins cool in the pan for 10 minutes, then move them to a wire rack to cool completely. This gives the cream cheese filling time to set. Enjoy them warm or at room temperature with your favorite fall latte!
Nutrition
Storage Instructions
- Counter: Because of the cream cheese filling, keep these at room temperature for no more than 1 day in an airtight container.
- Fridge: Store in an airtight container in the fridge for up to 5 days. Warm in the microwave for 15 to 20 seconds, or in a 350°F oven for about 10 minutes.
- Freezer: Wrap each muffin individually in plastic wrap and store in a freezer bag for up to 3 months. Thaw overnight in the fridge, then warm before serving.
Tips and Tricks
- Always use pumpkin puree, never pumpkin pie filling.
- Make sure the cream cheese is fully softened so the filling is smooth and lump-free.
- Push the piping tip slightly into the batter so the filling bakes into the center instead of sliding off the top.
- Use a large cookie scoop to divide the batter so all the muffins bake evenly.
Frequently Asked Questions
How many muffins does this recipe make?
It makes 12 bakery-style muffins when you fill the liners nearly to the top. If you fill them ⅔ full, you’ll get about 16 smaller muffins. Double the filling if you’re making more than 12.
Do these taste like the Starbucks version?
Yes! They have the same cozy pumpkin spice flavor and sweet cream cheese center. Many readers say they’re even better and taste fresher, and they’re a little less sweet than the original.
Can I make the filling sweeter?
Absolutely. Use 3 to 4 tablespoons of sugar, or swap in powdered sugar for a smoother, sweeter filling.
Why did my cream cheese filling sink?
This usually happens when the filling is too soft or the batter was overmixed. Make sure you add only 1 teaspoon of milk and fold the batter gently.
Can I cut this recipe in half?
Yes! Halve all of the ingredients to make 6 muffins. Use about ¾ cup plus 1 tablespoon of pumpkin puree. The bake time stays the same.
Can I make mini muffins?
Yes! Use a mini muffin tin, fill each cup almost to the top, add a small dot of filling, and bake for 12 to 15 minutes.
Can I use homemade pumpkin puree?
Yes, as long as it’s thick and not watery. If it looks wet, strain it through a paper towel-lined strainer for 30 minutes before using.
How many calories are in each muffin?
Each muffin has about 310 calories when you make 12. Nutrition is estimated and will change with any swaps or add-ins.
More Pumpkin Recipes You’ll Love
- Brown Butter Pumpkin Crumble Muffins
- Chocolate Swirl Pumpkin Muffins
- Cheesecake Swirl Pumpkin Bread
- Pumpkin Chocolate Chip Crumble Bread
- Gooey Pumpkin Brown Butter Cake
- Brown Butter Pumpkin Cupcakes
- Pumpkin Cinnamon Rolls
- Pumpkin Coffee Cake
More Starbucks Copycat Recipes
Skip the drive-thru and make your favorites at home!
- Homemade Pumpkin Spice Latte
- Pumpkin Cream Cold Foam Cold Brew
- Apple Crisp Latte
- Starbucks Copycat Salted Caramel Cream Cold Foam
- Starbucks Copycat Apple Croissant
- Better Than Starbucks Iced Lemon Loaf
- Copycat Starbucks Spinach, Egg White and Feta Wrap
Bake Them and Tag Me!
These Pumpkin Cream Cheese Muffins are one of my ALL-TIME favorite fall recipes, and I’m so happy so many of you have made them a fall tradition. Cheers to saving money and skipping the drive-thru all season long!
If you make them, leave a star rating and a comment below. I read every single one! And tag me @munchiesbymallory on Instagram and TikTok so I can see your muffins. Happy fall baking, friends!
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