These Starbucks pumpkin cream cheese muffins are soft, warmly spiced, and filled with a sweet cream cheese center that makes every bite hit just right. They’re easy to make with pantry staples and way more affordable than a coffee shop run. Bake a batch when you want something cozy, not complicated — they store well, too.

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Quick Summary

Prep time: 15 mins
Cook time: 20 mins
Flavor: warmly spiced, soft pumpkin base, creamy center
Great for: fall mornings, bake sales, emotional resets

Why I Like This Recipe

Honestly? I just wanted a warm muffin and a quiet moment. Made these half-distracted and they still turned out great. New go-to when I need to bake but don’t wanna think too hard.

Ingredients

Pumpkin Muffin Batter:

2 cups all-purpose flour
½ cup white sugar
½ cup packed dark brown sugar
1 tbsp baking powder
2 tsp ground cinnamon
1 tsp ground nutmeg
¼ tsp allspice
¼ tsp ground ginger
¼ tsp ground cloves
½ tsp salt
1 cup whole milk
2 large eggs
1 tsp vanilla extract
1 cup canned pumpkin puree
½ cup vegetable oil

Cream Cheese Filling:

4 oz cream cheese (softened)
⅓ cup powdered sugar
1 tbsp flour

Topping:

3 tbsp chopped pepitas

How To Make Pumpkin Cream Cheese Muffins

Preheat + prep: Set your oven to 175°C (350°F). Line a muffin pan — 12 cups.
Mix dry ingredients: Whisk flour, both sugars, spices, baking powder, and salt in one bowl.
Mix wet ingredients: In another bowl, stir milk, eggs, vanilla, pumpkin, and oil until just combined.
Make the filling: Blend cream cheese, powdered sugar, and flour until smooth.
Combine: Fold wet into dry — don’t overmix.
Assemble muffins: Spoon batter into liners ¾ full. Drop a teaspoon or two of filling into each. Top with pepitas.
Bake: 17–20 mins or until a toothpick comes out clean (minus the filling, of course). Cool slightly before eating.

Pumpkin Cream Cheese Muffins– Easy Starbucks Copycat

Tips for Success

Don’t overmix the batter or you’ll lose the fluff.
Cream cheese should be room temp — makes it way easier to mix.
Use a cookie scoop to portion batter evenly.
Optional: sprinkle a little cinnamon sugar on top before baking for extra ✨.

Storage and Reheating

Fridge: Store in an airtight container for up to 5 days. Better flavor on day 2.
Freezer: Wrap tightly. Freeze up to 2 months.
Reheat: Microwave for 10–15 seconds. Cream center warms up nicely without drying out the muffin.

Frequently Asked Questions

Can I use pumpkin pie filling instead of puree?
Not really — it’s already sweetened and spiced. You’ll end up with weirdly flavored muffins.
Do I have to use pepitas on top?
Nope. You can skip them or swap with chopped nuts or even oats. They’re just for crunch and a little visual ✨.
Can I make these gluten-free?
You can try with a 1:1 gluten-free flour blend. Texture might be slightly different, but still good.
Can I double the cream cheese filling?
Absolutely. Just make sure your muffin batter isn’t too full or it’ll overflow.
What kind of oil works best?
Any neutral one — vegetable, canola, even light olive oil. Just avoid anything too strong like coconut unless that’s the vibe you want.

Common Mistakes and How to Dodge Them

Overmixing the batter: It’s tempting to stir until smooth, but that kills the fluff. Mix just until everything’s combined.
Filling that’s too thick or too cold: Cold cream cheese doesn’t blend well and will clump. Let it sit out and soften — makes life easier.
Batter too full in the liners: If you fill them to the top, the muffins will spill over and glue themselves to the pan. ¾ full is your sweet spot.
Undercooked muffins: Remember the filling stays soft. When you check for doneness, poke the muffin part — not the cream cheese.
Thinking they’re only for fall: Wrong. These slap year-round. Just say they’re “spiced muffins” and keep baking them in July.

Nutrition Facts (Per Serving)

Calories: 240 kcal
Total Fat: 10g
Saturated Fat: 3g
Cholesterol: 40mg
Sodium: 180mg
Potassium: 90mg
Total Carbohydrate: 34g
Dietary Fiber: 1g
Sugars: 19g
Protein: 4g

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