Starbucks Copycat Pumpkin Cream Cheese Muffins

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Get ready for Pumpkin Cream Cheese Muffins – my absolute favorite treat this time of year! I can’t wait for you all to try them; they’re super soft, moist, and bursting with pumpkin flavor. These fluffy muffins are filled with a sweet cream cheese surprise in the middle, making them taste just like autumn in a dessert. The combination of creamy filling and crunchy pumpkin seeds is simply irresistible!

Starbucks Copycat Pumpkin Cream Cheese Muffins

Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Course Dessert
Servings 12


**Cupcake Batter:**

  • 1 3/4 cups all-purpose flour
  • 2 teaspoons pumpkin spice
  • 1/2 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup white granulated sugar
  • 1/2 cup light brown sugar
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1/4 cup whole milk
  • 1 1/2 cups pumpkin puree
  • 1 teaspoon vanilla extract

**Cream Cheese Filling:**

  • 8 ounces cream cheese
  • 1/2 cup white granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon all-purpose flour


  • Chopped pumpkin seeds


**Make the Cream Cheese Filling:**

  • Using a stand mixer with the paddle attachment or a hand mixer, beat together cream cheese, white sugar, vanilla extract, and all-purpose flour for about 2 minutes until smooth. Set aside. Be careful not to overbeat.

**Make the Batter:**

  • Preheat the oven to 375°F.
  • In a large mixing bowl, whisk together all the wet ingredients – white sugar, light brown sugar, eggs, vegetable oil, whole milk, pumpkin puree, and vanilla extract until smooth.
  • Add all the dry ingredients – all-purpose flour, pumpkin spice, cinnamon, baking soda, baking powder, and salt. Whisk vigorously until you have a smooth batter without any lumps.

**Prepare the Muffins:**

  • Line a cupcake tray with liners.
  • Fill each cupcake/muffin 2/3 to 3/4 full.
  • Transfer the cream cheese filling to a piping bag with a tip.
  • Insert the tip into the center of each cupcake and fill it to the top with the filling.
  • Sprinkle pumpkin seeds around the edges of the muffin.


  • Bake in the oven for 20 minutes.
  • Allow the muffins to cool for half an hour before serving.


  • Adding flour to the cream cheese helps stabilize it so it doesn’t sink after baking.
  • Store the muffins in the refrigerator in an airtight container since the cream cheese filling contains dairy and needs to be kept cold.

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