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Starbucks-Style Pumpkin Cream Cheese Muffins Recipe

These Starbucks Pumpkin Cream Cheese Muffins are moist, warmly spiced, and filled with a luscious cream cheese center. They’re perfect for autumn breakfasts, brunches, or whenever you want a cozy, sweet treat.

Starbucks muffin in half on a white plate.

These muffins combine tender pumpkin batter with a rich cream cheese filling for a bakery-style treat at home. The pumpkin base is spiced just right, while the cream cheese center adds a sweet, tangy contrast that makes each bite memorable.

Why We Love This

  • Moist & Flavorful: A tender pumpkin muffin spiced for fall.
  • Creamy Center: A smooth cream cheese filling adds richness.
  • Seasonal Favorite: Perfect for breakfast, snacks, or brunch.
  • Simple to Make: Straightforward steps and common ingredients.

Ingredients

Ingredients for Pumpkin Muffins - flour, pumpkin pie spice, baking soda, brown sugar, eggs, pumpkin puree, butter, cream cheese, vanilla, butter, pumpkin seeds.

Muffins

  • All-Purpose Flour – 2 cups. Use regular flour (spoon into the cup to avoid packing).
  • Pumpkin Pie Spice – 1 tablespoon to bring warm fall flavor.
  • Baking Soda – 1 teaspoon for leavening.
  • Baking Powder – 1/2 teaspoon.
  • Salt – 1 teaspoon.
  • Brown Sugar – 3/4 cup for moisture and caramel notes.
  • Granulated Sugar – 3/4 cup.
  • Eggs – 2 large.
  • Pumpkin Puree – 1 (15-ounce) can; use plain pumpkin, not pie filling.
  • Unsalted Butter – 1/2 cup, softened.

Cream Cheese Filling

  • Cream Cheese – 8 ounces, softened to room temperature for a smooth filling.
  • Granulated Sugar – 1/3 cup to sweeten the filling.
  • Vanilla Extract – 1 teaspoon for flavor and a bright color.

Topping

  • Butter – 1 teaspoon to toast the seeds.
  • Pumpkin Seeds – 2 tablespoons, roughly chopped for crunch.
  • Brown Sugar – 2 teaspoons to glaze the seeds.

Scroll to the recipe section below for exact ingredient amounts and the printable recipe card.

Step By Step Instructions

  • Step 1. Preheat the oven to 350°F (175°C). Line a 12-count muffin tin with liners and set aside.
Pumpkin seeds in a saucepan with butter.

Step 2. Make the topping: melt butter in a small saucepan over medium-high heat. Add pumpkin seeds and sauté 1–2 minutes, then stir in brown sugar and cook 2 more minutes until glazed. Remove from heat and let cool completely.

Dry ingredients combined in a bowl.

Step 3. In a medium bowl, whisk together flour, pumpkin pie spice, salt, baking soda, and baking powder.

Bowl of stand mixer with butter and both sugars combined.

Step 4. In the bowl of a stand mixer (or with a hand mixer), beat the softened butter with both sugars on medium-high until light and fluffy.

Add the eggs and mix until combined.

Step 5. Add the eggs one at a time or together and mix until combined.

Mix in the canned pumpkin to the mixture.

Step 6. Add the canned pumpkin and mix on low speed until incorporated.

Combine the wet and dry ingredients in a bowl together.

Step 7. Gradually add the dry ingredients to the pumpkin mixture and mix on low until just combined. Avoid overmixing to keep muffins tender.

  • Step 8. Prepare the cream cheese filling: combine softened cream cheese, sugar, and vanilla in a medium bowl and beat with a hand mixer until smooth.
  • Step 9. Transfer the filling to a piping bag or a zip-top bag with the corner cut off.
Batter divided into muffin tins.

Step 10. Spoon the batter evenly into the lined muffin cups, filling them to the top for a bakery-style dome. A large cookie scoop works well.

Cream cheese filling dolloped in the center of each muffin.

Step 11. Pipe a small amount of the cream cheese filling into the center of each muffin and add a small dollop on top.

Pumpkin seeds sprinkled on each muffin.

Step 12. Sprinkle the cooled pumpkin seeds over the pumpkin batter portion of each muffin. Bake 20–25 minutes, or until a toothpick inserted into the pumpkin portion comes out clean or with a few moist crumbs.

Starbucks Pumpkin Muffin on plate.

Step 13. Let muffins cool in the pan 5–10 minutes, then transfer to a wire rack to cool completely before serving.

Storage

Room Temperature: Store in an airtight container for up to 2 days.

Refrigerator: Keep in an airtight container for up to 5 days to maintain freshness.

Freezer: Wrap individually or place in a freezer-safe container and freeze up to 2 months. Thaw at room temperature before serving.

Starbucks Pumpkin Muffin on a plate.

Expert Tips

  • Optional Topping: Add pumpkin seeds, chopped nuts, or a streusel for extra texture—press them gently into the tops so they stick while baking.
  • Don’t Overmix: Mix wet and dry ingredients until just combined to keep muffins light and tender.
  • Generous Fill: To mimic bakery-sized muffins, fill the cups to the top.
  • Full-Fat Cream Cheese: Use brick-style, full-fat cream cheese for the best texture and flavor.
  • Filling Variations: Dollop the filling in the center or swirl it into the batter for a marbled effect.
  • Room Temperature Ingredients: Bring eggs and cream cheese to room temperature for a smooth batter and lump-free filling.
  • Even Baking: Rotate the pan halfway through baking for uniform color and texture.
  • Cooling: Allow muffins to rest in the tin for 5–10 minutes before transferring to a rack to prevent the filling from sinking.

More Starbucks Copycat Recipes

  • Starbucks Brownies Recipe
  • Starbucks Pumpkin Scones Recipe
  • Starbucks Marshmallow Dream Bar
  • Starbucks Lemon Loaf Recipe

Try these muffins and share a rating or comment if you make them.

Starbucks Cream Cheese Muffins arranged on a platter.

Starbucks Pumpkin Cream Cheese Muffins

Starbucks Pumpkin Cream Cheese Muffins capture fall flavors with a sweet cream cheese center. This copycat recipe is easy to follow and rich with pumpkin spice.
Prep Time 15 mins
Cook Time 20 mins
Cool in pan 5 mins
Total Time 40 mins
Servings 12
Cuisine American
Course Dessert
Calories 372
Author Carrie Barnard

Ingredients

For the Muffins:

  • 2 cups All Purpose Flour
  • 1 Tablespoon Pumpkin Pie Spice
  • 1 teaspoon Salt
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Baking Powder
  • 3/4 cup Brown Sugar
  • 3/4 cup Granulated Sugar
  • 2 Large Eggs
  • 1 can Pumpkin Puree (15 ounces)
  • 1/2 cup Unsalted Butter, softened

For the Cream Cheese Filling:

  • 8 ounces Cream Cheese, softened
  • 1/3 cup Granulated Sugar
  • 1 teaspoon Vanilla Extract

For the Topping:

  • 1 teaspoon Butter
  • 2 Tablespoons Pumpkin Seeds, roughly chopped
  • 2 teaspoons Brown Sugar

Instructions

  • Preheat oven to 350°F and line a 12-count muffin tin with liners.

For the Topping:

  • Melt butter in a small saucepan over medium-high heat.
  • Add pumpkin seeds and sauté 1–2 minutes.
  • Stir in brown sugar and coat seeds, cooking 2 more minutes. Remove from heat and cool.

For the Cream Cheese Filling:

  • Combine cream cheese, sugar, and vanilla in a bowl and beat until smooth.
  • Transfer to a piping bag or zip-top bag and set aside.

For the Muffins:

  • Whisk flour, pumpkin pie spice, salt, baking soda, and baking powder in a medium bowl.
  • Beat butter and both sugars until light and fluffy. Add eggs and mix until combined.
  • Mix in pumpkin, then slowly add dry ingredients and mix on low until just combined.

To assemble the muffins:

  • Spoon batter into muffin cups, filling to the top.
  • Pipe cream cheese filling into the center of each muffin and add a small dollop on top.
  • Sprinkle cooled pumpkin seeds on the pumpkin portions.
  • Bake 20–25 minutes until a toothpick in the pumpkin portion comes out clean.
  • Cool in the pan 5–10 minutes, then transfer to a wire rack to cool completely.

Recipe Notes

Refrigerate leftover muffins in an airtight container for up to 5 days. The topping is optional but adds a pleasant crunch and extra flavor.

Nutrition Facts

Calories: 372 kcal • Carbs: 53 g • Protein: 5 g • Fat: 16 g • Sugar: 34 g