Pumpkin Cream Cheese Muffins (Starbucks Copycat)
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These Starbucks pumpkin cream cheese muffins are a complete copycat recipe! So moist and crumbly with the most dreamy cream cheese filling!
Featured Comment
Absolutely perfect as is – 20 mins for me. Great flavor and nice crumbs. Didn’t even have to use the KitchenAid mixer!
Why you’ll love pumpkin cream cheese muffins
- Starbucks copycat. This is an exact replica of everyone’s favorited Starbucks cream cheese pumpkin muffins, except these are much more budget-friendly (and tastier!) than the store-bought version.
- No mixer required. This is a fool-proof recipe using pantry staples, even for first time bakers, made in less than 1 hour start to finish. And a mixer is not required, even for the cream cheese filling.
- Crowd-favorite. Pumpkin muffins are guaranteed to be a crowd-pleaser for everyone (kids and grown ups!), perfect for holidays, get togethers, dinner parties and potlucks. They can be made ahead of time (stored in the fridge) and be transported so easily.
- Uses an entire can of pumpkin puree. No more waste! This recipe uses an entire can of pumpkin puree, yielding 16 muffins for everyone to enjoy (and freeze for later).
- Freezer-friendly. Yes, these muffins freeze and reheat like a dream, keeping up to 3 months in the freezer (more on that below).
how easy is this recipe?
So easy! There’s two parts to the recipe.
- Muffin base. This is a simple, straight-forward pumpkin muffin batter (no mixer required). Be sure to use pumpkin puree (not pumpkin pie filling), mixing just until combined.
- Cream cheese filling. Use room temperature cream cheese, and mix everything together until smooth, adding to a piping bag or Ziploc bag with the corner snipped off. Fill in the center of each muffin, dipping the piping bag or Ziploc bag into the batter + releasing, and bake until perfectly golden brown.
How to make pumpkin cream cheese muffins
- Prepare the filling. Combine the room temperature cream cheese, confectioners’ sugar, flour, milk, vanilla, and salt until smooth. Spoon the mixture into a piping bag or Ziploc bag with the corner snipped off.
- Combine the dry ingredients. Combine the flour, sugars, pumpkin pie spice, baking powder, baking soda, and salt.
- Combine the wet ingredients. Whisk together the pumpkin puree, vegetable oil, eggs, and vanilla. Pro tip – be sure to use 100% pure pumpkin, not canned pumpkin pie mix.
- Combine the wet to dry. Pour the wet ingredients over the dry, combining gently with a rubber spatula just until moist, working carefully not to overwork the batter.
- Assemble the muffins. Line 2 x 12-cup muffin pans with paper liners, filling each muffin cup halfway to 3/4 full with the batter. Pipe or spoon 2 tablespoons of the filling in the center, then sprinkle with rolled oats around the filling (optional).
- Bake. Bake for 17-22 minutes, or until a toothpick inserted in the center comes out clean (avoiding the center filling).
- Let cool. Cool for 10-15 minutes, then transfer to a wire rack.
pro tip
Use a cookie scoop for the batter.
Use a large cookie scoop to scoop the batter into each well to ensure a consistent size and even baking for each muffin.
freezing and storage
Serving
Serve warm or at room temperature.
Storage
Leftover muffins can be stored in an airtight container in the fridge (because of the cream cheese filling) for 3-4 days. Let sit 10-15 minutes at room temperature prior to serving.
Freeze after baking
Let the muffins cool completely. Wrap each muffin in plastic wrap before transferring into plastic freezer bags (this will prevent freezer burn), squeezing out any excess air before sealing. To reheat, thaw in the fridge or at room temperature, reheating at 325°F (covered in foil) until heated through.
Tools For This Recipe
Pumpkin Cream Cheese Muffins (Starbucks Copycat): Frequently Asked Questions
Do I have to use a piping bag for the cream cheese filling?
Not at all! A Ziploc bag with the corner snipped off will work very well here.
How can I store leftovers?
Leftovers can be stored in an airtight container in the fridge for 3-4 days.
Why do pumpkin cream cheese muffins require refrigeration?
This is because of the dairy-based cream cheese filling.
Are these muffins freezer-friendly?
Yes! The muffins can keep in the freezer for at least 3 months, wrapping the cooled muffins individually in plastic wrap, then aluminum foil to prevent freezer burn.
How can you reheat the frozen muffins?
Thaw the muffins at room temperature or warm in the microwave for 10-15 seconds.
Pumpkin Cream Cheese Muffins (Starbucks Copycat)
These Starbucks pumpkin cream cheese muffins are a complete copycat recipe! So moist and crumbly with the most dreamy cream cheese filling!
Ingredients
- 2 cups all-purpose flour
- ¾ cup sugar
- ½ cup brown sugar
- 1 ½ teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 (15-ounce) can pumpkin puree
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons rolled oats, optional
for the cream cheese filling
- 1 (8-ounce) package cream cheese, at room temperature
- ⅓ cup confectioners' sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon whole milk
- 1 teaspoon vanilla extract
- ⅛ teaspoon kosher salt
Instructions
- Preheat oven to 350 degrees F. Line 2 12-cup muffin pans with paper liners; set aside.
- In a large bowl, combine flour, sugars, pumpkin pie spice, baking powder, baking soda and salt.
- In a large glass measuring cup or another bowl, whisk together pumpkin puree, vegetable oil, eggs and vanilla.
- Pour mixture over dry ingredients and stir using a rubber spatula just until moist; let stand for 15 minutes.
- Scoop the batter evenly into the muffin tray.
- Squeeze about 2 tablespoons cream cheese filling into the center of each muffin, leaving a dollop on the top; sprinkle with rolled oats around the filling, if desired.
- Place into oven and bake for 17-22 minutes, or until a tester inserted in the center comes out clean; let cool 10-15 minutes before transferring to a wire rack.
for the cream cheese filling
- In a small bowl, whisk together cream cheese, confectioners' sugar, flour, milk, vanilla and salt until smooth. Transfer to a piping bag or Ziploc bag with the corner snipped off.
Equipment
Notes
- Pumpkin puree vs. pumpkin pie filling. Canned pumpkin puree and pumpkin pie filling are not the same, and are not interchangeable. Pumpkin pie filling comes pre-mixed with sweeteners and spices.
- Use “brick” cream cheese. Avoid using whipped cream cheese. The “brick-style” cream cheese, at room temperature, will add all the lovely rich and creamy textures for the muffin filling.
- Avoid overmixing. Using a rubber spatula, stir the batter until everything is just combined and moistened with a few lumps here and there. Overmixing will lead to dense, tough muffins.
- Mix it up. Although not required, feel free to add in chocolate chips, pecans or walnuts to the batter (about 1/2 cup). Or add pumpkin seeds instead of rolled outs, lightly pressing into the batter.
- Fill the batter to the top. Fill the muffin cups to the top for bakery-style, domed muffins.
- Cool on a wire rack. Cool the muffins on a wire rack for better air circulation, allowing them to cool faster and evenly, and preventing sogginess.
- Halve the recipe. Need a smaller-batch of muffins? This recipe halves beautifully yielding 8 muffins with the same bake time.
Did you make this recipe?
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Easily swapped in glute free flour and they came out amazing. Will definitely make these again!
Made the pumpkin cream cheese muffins today with pumpkin cooked at home. They are delicious. Will definitely be making this over and over again but the pumpkin (heirloom) cooked with pilloncillo at home made a big difference.
They cooked to perfection for 25 mins.
Thank you,
I made the pumpkin cream cheese muffins this afternoon exactly per the recipe. They’re fine. The muffin part is a little dry. All of our ovens are a bit different. I set the timer for 20 minutes to check them early, and they were already done. Maybe a little over. My muffins pans are dark, so that might be why. Check them early.
If I made them again, I would definately use a piping bag with a tip to add the cream cheese. The soft baggie smooshed into the muffin and it was hard to get a nice little bump of cream cheese on top. I would also sprinkle a little demera sugar on top for some sparkle and crunch. I suspect these will be better tomorrow when the spices have perfumed them a little more. They are easy and fast to pull together.
Hi, does it make 16 muffins or 12. It says both.
The recipe yields 16 muffins.
Is it possible to make a half of this recipe?
Absolutely! The recipe halves very well.
Absolutely perfect as is-20 mins for me. Great flavor and nice Crumbs. Didn’t even have to use the Kitchenaid mixer!
I have not yet. I just found what looks to be this recipe for beautiful muffins. I’m definitely excited about making them.
Thank you for sharing.
Ellie H.
Delish, delish, delish!!! 10 out of 10; will be making again