Best Starbucks Pumpkin Cream Cheese Muffins Recipe

This homemade version of Starbucks’ Pumpkin Cream Cheese Muffins brings all the cozy autumn vibes right into my kitchen—no coffee run required. Moist, spiced pumpkin muffins filled with a tangy-sweet cream cheese center and topped with crunchy pepitas, these are just as good (if not better) than the ones from the bakery case. Every bite is rich with fall flavor and that signature creamy surprise in the middle.

Why You’ll Love This Recipe

I love making these muffins because they hit the perfect balance of soft, spiced pumpkin cake and creamy filling. They’re great for breakfast, snacks, or dessert—and they make my house smell amazing while baking. Unlike the store-bought version, I can tweak the sweetness, spice level, or filling amount to get them exactly how I like. Plus, they freeze beautifully, so I can enjoy pumpkin season anytime.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

for the muffins:
pumpkin purée (not pumpkin pie filling)
all-purpose flour
granulated sugar
brown sugar
eggs
vegetable oil
vanilla extract
baking soda
baking powder
pumpkin pie spice
ground cinnamon
salt

for the cream cheese filling:
cream cheese (softened)
granulated sugar
vanilla extract

for the topping:
raw pepitas (pumpkin seeds)

Directions

1. I preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.

2. In one bowl, I whisk together the flour, baking soda, baking powder, spices, and salt.

3. In another bowl, I combine pumpkin purée, both sugars, eggs, oil, and vanilla until smooth.

4. I fold the dry ingredients into the wet just until combined—no overmixing.

5. For the filling, I beat the softened cream cheese, sugar, and vanilla until smooth.

6. I spoon muffin batter into each cup, filling them about 3/4 full. Then I add about 1 tablespoon of cream cheese mixture to the center of each muffin and gently press it in.

7. I sprinkle pepitas over the top for that classic look and extra crunch.

8. I bake for 18–22 minutes, until a toothpick inserted into the muffin (not the cream cheese center) comes out clean.

9. I let them cool in the pan for 5 minutes before transferring to a wire rack.

Servings and timing

This recipe makes about 12 standard muffins.
Prep time: 15 minutes
Bake time: 20 minutes
Total time: 35 minutes

Variations

• I sometimes swirl the cream cheese mixture into the batter instead of leaving it as a center filling.

• For a nuttier flavor, I mix chopped walnuts or pecans into the batter.

• A sprinkle of cinnamon sugar on top before baking gives an extra sweet crunch.

• I make them mini by using a mini muffin tin and reducing the bake time to about 12–14 minutes.

Storage/Reheating

I store these muffins in an airtight container in the fridge for up to 5 days. The cream cheese filling makes refrigeration necessary. I usually bring them to room temperature or microwave them for 10–15 seconds before eating. For longer storage, I freeze them in a zip-top bag and thaw overnight in the fridge when I’m ready to enjoy.

FAQs

Can I use homemade pumpkin purée?

Yes, I’ve made these with homemade pumpkin purée—just make sure it’s thick and not too watery.

Do I need to chill the cream cheese mixture?

I usually don’t, but if I want a more defined filling, chilling it for 10–15 minutes helps it stay centered while baking.

Can I make these without the cream cheese filling?

Absolutely. They’re still delicious as plain pumpkin muffins. I just skip the filling step and go straight to topping with pepitas.

Why are my muffins too dense?

Overmixing the batter or using too much pumpkin can cause that. I always mix gently and measure carefully.

How do I prevent the cream cheese from sinking?

I press it gently into the batter, not all the way down. It helps keep the filling near the top instead of disappearing inside.

Conclusion

These homemade Pumpkin Cream Cheese Muffins are everything I love about fall in one bite—warm spices, creamy filling, and a tender, moist crumb. They’re easy to whip up and taste just like (or even better than) the Starbucks favorite. Whether I’m enjoying one with my morning coffee or serving them at a fall brunch, they never last long in my house.