Introduction

These Best Starbucks Pumpkin Cream Cheese Muffins bring the beloved fall flavors to your kitchen with ease. Soft pumpkin-spiced muffins filled with a creamy, sweet cream cheese center make for a delightful treat any time of day.

The image shows a close-up of a single muffin with three layers. The bottom layer is a white crinkled muffin liner holding a golden-brown muffin that looks soft and crumbly. The muffin is partially eaten, showing a moist inside with a lighter texture than the outside. On top, there is a dollop of creamy white frosting with a smooth texture sprinkled with a few greenish pumpkin seeds. In the blurred background, there is another whole muffin and a white bowl filled with more pumpkin seeds, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups all-purpose flour
1 cup granulated sugar
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 ½ tsp pumpkin pie spice
½ tsp cinnamon
1 ½ cups pumpkin puree
1 large egg, at room temperature
¼ cup unsalted butter, melted
1 ½ tsp vanilla extract

For cream cheese filling:

8 oz cream cheese, at room temperature
½ cup powdered sugar
2 tsp all-purpose flour
Pinch of salt

Instructions

Step 1: Preheat the oven to 350°F (175°C). In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. Set aside.
Step 2: In another bowl, combine the wet ingredients: pumpkin puree, egg, melted butter, and vanilla extract. Whisk until smooth.
Step 3: Gently fold the wet ingredients into the dry ingredients. Stir just until combined; do not overmix.
Step 4: Grease a 12-cup muffin pan with non-stick spray or line with paper liners. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
Step 5: In a small bowl, beat together the cream cheese, powdered sugar, flour, and salt until smooth and creamy.
Step 6: Using a piping bag or a resealable plastic bag with a corner cut off, pipe 1 to 2 tablespoons of cream cheese filling into the center of each muffin.
Step 7: Bake for 15-20 minutes, or until a toothpick inserted into the muffin (avoiding the cream cheese center) comes out clean.
Step 8: Remove muffins from the oven and let them cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.

Tips & Variations

Use canned pumpkin puree for convenience and consistency, but homemade pumpkin puree works beautifully as well.
For a richer flavor, substitute half of the all-purpose flour with whole wheat flour.
Try adding chopped pecans or walnuts to the batter for a delightful crunch.
If you don’t have a piping bag, use a spoon to carefully drop the cream cheese filling into the muffin centers.
To make these dairy-free, substitute cream cheese and butter with plant-based alternatives.

Storage

Store the muffins in an airtight container in the refrigerator for up to 4 days. For best flavor, warm slightly in the microwave before serving. You can also freeze the muffins for up to 2 months; thaw overnight in the refrigerator and warm before eating.

How to Serve

The image shows a muffin with a golden-brown crumb texture and a swirl of creamy white frosting on top, sprinkled with a few pumpkin seeds. The muffin is partially unwrapped, revealing a moist, slightly crumbly inside that contrasts with the smooth frosting. In the background, there is a white bowl filled with pumpkin seeds, all placed on a white marbled surface. The lighting highlights the muffin’s soft texture and the creamy frosting detail. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pumpkin pie spice substitute if I don’t have it?

Yes, you can make your own blend by combining cinnamon, nutmeg, ginger, cloves, and allspice in appropriate proportions. Typically, a mix of cinnamon, nutmeg, and ginger works well too.

How do I prevent the cream cheese filling from leaking out?

Make sure the cream cheese filling is thick enough by including the flour and chilling it slightly before piping. Also, gently press the filling into the batter so it stays inside during baking.

Best Starbucks Pumpkin Cream Cheese Muffins Recipe

Print Recipe

★★★★★

4.6 from 74 reviews

Discover the delightful flavors of fall with these Best Starbucks Pumpkin Cream Cheese Muffins. Moist pumpkin-spiced muffins are filled with a luscious cream cheese center, creating the perfect balance of sweet and spicy. Ideal for breakfast or an autumn snack, this easy recipe brings cozy pumpkin pie spice and creamy filling together in every bite.

Author: Maya
Prep Time: 15 minutes
Cook Time: 15-20 minutes
Total Time: 30-35 minutes
Yield: 12 muffins 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

For Muffins:

1 ½ cup all-purpose flour
1 cup granulated sugar
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 ½ tsp pumpkin pie spice
½ tsp cinnamon
1 ½ cups pumpkin puree
1 large egg, at room temperature
¼ cup unsalted butter, melted
1 ½ tsp vanilla extract

For Cream Cheese Filling:

8 oz cream cheese, at room temperature
½ cup powdered sugar
2 tsp all-purpose flour
pinch of salt

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s hot and ready for baking your muffins.
Mix Dry Ingredients: In a large bowl, combine the flour, granulated sugar, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. Stir these together thoroughly and set aside to prepare the wet mixture.
Combine Wet Ingredients: In a separate bowl, whisk the pumpkin puree, egg, melted butter, and vanilla extract until smooth and well blended.
Make Muffin Batter: Gradually add the dry ingredients into the wet ingredients, stirring gently just until everything is combined. Avoid over-mixing to keep muffins tender.
Prepare Muffin Tin: Grease a 12-cup muffin pan with non-stick cooking spray or line it with paper liners. Evenly divide the batter among the muffin cups, filling each about two-thirds full.
Prepare Cream Cheese Filling: In a clean bowl, beat together the softened cream cheese, powdered sugar, flour, and a pinch of salt until smooth and creamy.
Fill Muffins: Using a piping bag or a ziplock bag with the corner snipped off, pipe 1-2 tablespoons of the cream cheese filling into the center of each muffin cup on top of the batter.
Bake: Bake in the preheated oven for 15-20 minutes or until a toothpick inserted into the muffin (avoiding the cream cheese center) comes out clean.
Cool and Serve: Remove the muffins from the oven and let them cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.

Notes

Ensure cream cheese is at room temperature for easy mixing and smooth filling.
Do not overmix the batter to keep the muffins light and fluffy.
Filling the muffins with cream cheese can be done carefully by using a piping bag or a small spoon.
These muffins can be stored in an airtight container in the refrigerator for up to 3 days.
For extra flavor, sprinkle a little cinnamon sugar on top before baking.

Keywords: pumpkin muffins, cream cheese filling, fall recipes, Starbucks copycat, pumpkin spice, homemade muffins, easy breakfast