By If you’ve ever sipped a pumpkin spice latte while enjoying a Starbucks Pumpkin Cream Cheese Muffin, you know just how deliciously addicting this seasonal treat can be. The perfect combination of spiced pumpkin cake and rich cream cheese filling makes it one of the most loved bakery items at Starbucks every fall.
But what if we told you that you could recreate this cozy coffee shop classic in your own kitchen? With this copycat Starbucks Pumpkin Cream Cheese Muffin recipe, you can bring all the autumn vibes home — and maybe even make it better than the original.
Whether you’re prepping for a cozy brunch or just want a treat with your coffee, this recipe delivers bakery-style results without the price tag.
Why You’ll Love This Recipe
- Easy to make with simple pantry ingredients
- Authentic flavor that mirrors the Starbucks version
- Perfectly spiced with cinnamon, nutmeg, and cloves
- Freezer-friendly, so you can enjoy them any time
- Customizable – swap in gluten-free flour or lighten it up
Let’s get into the details and whip up a batch of these crave-worthy muffins.
Ingredients You’ll Need
For the Muffins:
- 1¾ cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 large eggs
- ¾ cup granulated sugar
- ½ cup packed brown sugar
- 1 cup canned pumpkin puree
- ½ cup vegetable oil (or melted coconut oil)
- ¼ cup milk (dairy or non-dairy)
- 1 teaspoon vanilla extract
For the Cream Cheese Filling:
- 4 oz cream cheese, softened
- 2 tablespoons granulated sugar
- ½ teaspoon vanilla extract
Optional Topping:
- Pepitas (pumpkin seeds) or chopped walnuts for crunch
- Cinnamon sugar for dusting
How to Make Starbucks Pumpkin Cream Cheese Muffins
Step 1: Preheat & Prep
Preheat your oven to 350°F (175°C). Line a muffin pan with paper liners or lightly grease it.
Step 2: Make the Cream Cheese Filling
In a small bowl, combine the cream cheese, sugar, and vanilla extract. Beat until smooth. Set aside or chill for firmer consistency.
Step 3: Mix the Dry Ingredients
In a large bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt.
Step 4: Mix the Wet Ingredients
In another bowl, beat the eggs with the granulated sugar and brown sugar until light and smooth. Add the pumpkin puree, oil, milk, and vanilla extract. Stir until well combined.
Step 5: Combine the Batter
Pour the wet ingredients into the dry ingredients. Mix gently until just combined — don’t overmix.
Step 6: Fill the Muffin Tin
Scoop batter into each muffin cup, filling about ¾ full. Use a spoon to press a small indentation in the center of each. Add about a teaspoon of the cream cheese filling into the center of each muffin. Sprinkle with pepitas or cinnamon sugar if desired.
Step 7: Bake
Bake for 18–22 minutes, or until a toothpick inserted in the muffin (not the cream cheese) comes out clean. Let them cool in the pan for 5 minutes, then transfer to a wire rack.
Tips for Bakery-Style Muffins
- Don’t overmix the batter — this ensures a tender crumb.
- Chill the cream cheese before scooping it into the muffins for a more defined center.
- Use a cookie scoop for evenly portioned muffins.
- Let them rest overnight in an airtight container for even better flavor the next day.
Make It Your Own
Want to customize your muffins? Here are some ideas:
- Gluten-Free: Swap all-purpose flour for a 1:1 gluten-free blend.
- Lighter Version: Use applesauce instead of oil, and light cream cheese for the filling.
- Add Mix-ins: Stir in mini chocolate chips or chopped pecans into the batter.
- More Filling: Double the cream cheese filling if you like a more indulgent center.
Storage & Freezing
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Individually wrap and freeze muffins for up to 2 months. Thaw overnight or microwave for 30–60 seconds.
Conclusion
Skip the coffee shop line and bring fall right to your kitchen with this Starbucks Pumpkin Cream Cheese Muffin recipe you can make at home. Whether you’re a pumpkin lover, a baking enthusiast, or simply someone who loves a good muffin, this recipe delivers everything you crave.
The blend of warm spices, moist pumpkin cake, and creamy center makes each bite irresistible. Plus, it’s a fun and cozy baking project that fills your kitchen with the best kind of seasonal aroma.
Make a batch today — you may never need the drive-thru again.
FAQs
1. Can I use homemade pumpkin puree instead of canned?
Yes! Just make sure it’s well-drained and smooth. Canned tends to be more consistent in moisture and texture.
2. Can I substitute the cream cheese with something dairy-free?
Absolutely. Use a plant-based cream cheese alternative to make these muffins vegan-friendly.
3. What’s the best flour substitute for gluten-free baking?
Use a 1:1 gluten-free baking flour blend that includes xanthan gum for the best texture.
4. How do I get the cream cheese center to stay in place?
Chill the cream cheese mixture before scooping it into the batter, and press it down slightly into the muffin batter.
5. Can I make these muffins without eggs?
Yes! You can use flax eggs or a commercial egg replacer. They’ll be a bit denser but still delicious.
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