Pumpkin Cream Cheese Muffins (Starbucks Copycat)

This pumpkin cream cheese muffin recipe is the ultimate Starbucks copycat! Soft, spiced pumpkin muffins with a rich cream cheese swirl.

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Pumpkin season is here, and nothing screams autumn quite like a warm, spiced muffin with a creamy surprise inside.

If you love the iconic Starbucks pumpkin cream cheese muffin, you’re going to fall in love with this homemade version. These muffins are tender, full of cozy pumpkin spice flavor, and have a luscious cream cheese filling. Pair one with your favorite latte or a cup of tea, and you’ll have the perfect fall treat.

Ingredients for Pumpkin Cream Cheese Muffins

You’ll need just a few pantry staples and some pumpkin puree to whip up this recipe:

Dry Ingredients

• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tbsp pumpkin pie spice
• 1 tsp ground cinnamon

Wet Ingredients

• 1 cup pumpkin puree
• 1/2 cup granulated sugar (not wet, but mixed with wet ingredients)
• 1/2 cup brown sugar (not wet, but mixed with wet ingredients)
• 2 large eggs
• 1/3 cup vegetable oil
• 1 tsp vanilla extract

Cream Cheese Swirl

• 4 oz cream cheese, softened
• 2 tbsp powdered sugar

How to Make Pumpkin Cream Cheese Muffins

Making these pumpkin cream cheese muffins at home is much easier than you might think, and the process is actually quite fun. With just a few bowls, some pantry staples, and a little pumpkin magic, you’ll have muffins that look and taste like they came straight from Starbucks.

1. Preheat & prep

Start by preheating your oven to 425°F and lining a standard 12-cup muffin tin with paper liners or greasing it lightly with nonstick spray. This ensures your muffins don’t stick and makes cleanup much easier.

2. Mix dry ingredients

In a medium bowl, whisk together the dry ingredients—flour, baking soda, salt, pumpkin pie spice, and cinnamon powder—until well combined and lump-free. This step distributes the spices evenly so every bite of your muffin has that cozy fall flavor.

3. Mix wet ingredients

In a separate large bowl, combine the wet ingredients: pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Whisk until the mixture looks smooth and slightly glossy.

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5. Combine all ingredients

Slowly add the dry mixture to the wet mixture (including your granulated and brown sugar), gently folding everything together with a spatula until just combined.

It’s important not to overmix here because that can lead to dense muffins instead of light and fluffy ones. The batter should be thick but scoopable.

4. Prepare cream cheese swirl

Next, prepare the cream cheese filling. In a small bowl, beat the softened cream cheese with powdered sugar until smooth and creamy. This rich, sweet filling is what gives the muffins their signature Starbucks-inspired swirl.

5. Fill muffin cups

To assemble the muffins, spoon pumpkin batter into each liner until it is about halfway full. Add a small dollop—about a teaspoon—of the cream cheese mixture into the center, then cover with another layer of pumpkin batter until the cups are about three-quarters full.

6. Bake

Place the muffins into the oven and lower the temperature to 375°F, and bake for 20-25 minutes. The lower heat allows the inside to cook through without overbaking.

Tips for Making the Perfect Pumpkin Cream Cheese Muffins

Use room temperature cream cheese. Always make sure your cream cheese is at room temperature before mixing it with powdered sugar. If it’s too cold, it won’t blend smoothly, and you may end up with a lumpy filling.

Don’t overmix the batter. When combining the wet and dry ingredients, stir only until the flour disappears. Overmixing activates the gluten and will give your muffins a tough, chewy texture instead of a tender crumb.

Storage. Store these pumpkin cream cheese muffins in an airtight container in the fridge for up to five days. They taste wonderful reheated for just a few seconds in the microwave. If you want to make a batch ahead of time, you can also freeze them. Wrap each muffin individually in plastic wrap, store in a freezer bag, and keep for up to two months. Simply thaw overnight or reheat when you’re ready to enjoy.

FAQs About Pumpkin Cream Cheese Muffins

Q: Can I freeze these muffins?
Yes! Wrap them individually in plastic wrap and store in a freezer bag for up to 2 months. Thaw at room temperature or microwave for 20 seconds before eating.

Q: Can I use homemade pumpkin puree?
Absolutely. Just make sure it’s thick and not watery; otherwise, the muffins may turn out too soft.

Q: Can I make them healthier?
You can substitute vegetable oil for healthier alternatives like avocado oil. You can also use whole wheat flour in place of all-purpose flour, although you might get slightly denser muffins.

Nutritional Facts (per muffin, approx.)

Calories: 240kcal | Carbohydrates: 32g | Protein: 4g | Fat: 11g | Sugar: 20g | Fiber: 2g. (Values are approximate and will vary based on portion size and ingredients used.)