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If you love the iconic Starbucks pumpkin cream cheese muffins but wish they were a little fresher, a little fluffier, and a whole lot cleaner, you’re going to love this recipe. These homemade Pumpkin Cream Cheese Muffins are soft, perfectly spiced, and filled with a silky vanilla cream cheese center that tastes just like fall in every bite.
The best part? They’re incredibly easy to make—no special equipment needed—and they come together with simple pantry staples. Once you try them, you might never go back to the café version!
A few weeks ago, I brought a batch of these muffins to a small get-together with friends. I honestly thought the adults would be the ones reaching for seconds… but the toddlers completely stole the show. My friends’ kids absolutely devoured these muffins—seeing how much the toddlers loved them (and how quickly they disappeared!) made this recipe an instant must-share. When a recipe can win over both grown-ups and picky toddlers? That’s a keeper in my book.
Why You’ll Love This Recipe
Pumpkin Cream Cheese Muffins (Starbucks Copycat)
Equipment
- Hand mixer optional
Ingredients
Wet Ingredients
- ½ cup (110g) brown sugar or coconut sugar
- ½ cups + 2 tbsp (125g) sugar
- 1 ½ cups (360ml) pumpkin purée
- 2 large eggs
- ½ cup (120ml) vegetable or neutral oil
- 1 tablespoon vanilla extract
- ⅓ cup (80ml) milk I used soy—regular and non-dairy alternatives work too
Dry Ingredients
- 2 cups (240g) all-purpose flour
- ½ tablespoon pumpkin spice
- ½ teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Cream Cheese Filling
- 8 oz (226g) softened cream cheese
- 3 tablespoons white sugar
- 1 tablespoon vanilla extract
Instructions
- Preheat your oven to 425°F (218°C).Line a 12-cup muffin pan with parchment liners—trust me, parchment is key so the muffins don’t stick. I used regular liners the first time and ended up eating more paper than muffin.
- In a large bowl, whisk together the brown sugar, white sugar, pumpkin purée, eggs, oil, and vanilla until smooth.
- In a separate bowl, combine the flour, pumpkin spice, cinnamon, baking powder, baking soda, and salt.
- Slowly fold the dry ingredients into the wet ingredients using a spatula.Pour in the milk and mix until just combined—do not overmix. Let the batter rest for 5–10 minutes while you prepare the filling.
- In a bowl, whisk together the softened cream cheese, sugar, and vanilla.If you have a hand mixer, use it.
- Transfer the filling to a small zip-top bag and snip off the tip to pipe.
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Pipe about 1 tablespoon of cream cheese into the center of each muffin. Sprinkle pumpkin seeds on top for that classic bakery look.
- Bake at 425°F for 5 minutes, then lower the temperature to 350°F (177°C) and continue baking for 20–25 minutes, until the tops are set. This high-heat-to-low-heat method creates tall, bakery-style muffins with domed tops. If you prefer a simpler method, bake at 350°F for 25–30 minutes.
Notes
- Fill every other muffin well to give them more room to rise tall.
- Don’t pipe the cream cheese filling too deep—about ¼ inch below the surface is perfect. If you go deeper, the tops may sink a little.
- Store in an airtight container at room temperature for 2 days, or refrigerate for 4–5 days.
- Warm leftovers in the microwave for 10–12 seconds for the best texture.
