Starbucks Inspired Pumpkin Cream Cheese Muffins are a cozy fall treat that combines spiced pumpkin batter with a luscious cream cheese center. They’re soft, moist, and loaded with warm flavors, making them taste just like the coffee shop favorite—but even better when made fresh at home. I love baking these during pumpkin season because they feel indulgent yet comforting with every bite.

Why You’ll Love This Recipe

I love these muffins because they give me that classic Starbucks flavor without the price tag or the trip to the café. The pumpkin spice base is moist and perfectly spiced, while the tangy cream cheese filling adds richness and balance. They make the perfect breakfast, snack, or sweet treat with a cup of coffee. Plus, they freeze beautifully, so I can make a batch and enjoy them all season long.

Ingredients

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

• All-purpose flour

• Baking soda

• Baking powder

• Salt

• Pumpkin pie spice (or cinnamon, nutmeg, ginger, cloves)

• Unsalted butter or vegetable oil

• Granulated sugar

• Brown sugar

• Eggs

• Pumpkin puree (not pumpkin pie filling)

• Vanilla extract

• Cream cheese (softened)

• Powdered sugar (for the filling)

• Optional: chopped pecans, pepitas, or coarse sugar for topping

Directions

1. I preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.

2. In a medium bowl, I whisk together flour, baking soda, baking powder, salt, and pumpkin spice.

3. In another bowl, I mix the butter (or oil), sugars, eggs, pumpkin puree, and vanilla until smooth.

4. I combine the wet and dry ingredients, stirring just until incorporated.

5. For the filling, I beat the cream cheese with powdered sugar until smooth and creamy.

6. I fill each muffin liner about 2/3 full with pumpkin batter, then add a spoonful of cream cheese mixture on top. I gently swirl it in or leave it as a center pocket.

7. If I want crunch, I sprinkle pepitas, nuts, or coarse sugar on top before baking.

8. I bake for 18–22 minutes, or until the muffins are set and a toothpick comes out clean (avoiding the cream cheese center).

9. I let them cool slightly before enjoying warm or at room temperature.

Servings and timing

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

Variations

I sometimes use a maple cream cheese filling for a deeper fall flavor. If I want extra decadence, I fold in chocolate chips to the pumpkin batter. For a crunchier top, I add a streusel topping made with butter, sugar, and flour. I’ve also made mini versions in a mini muffin pan for bite-sized treats.

storage/reheating

I store the muffins in an airtight container in the refrigerator for up to 4 days because of the cream cheese center. Before serving, I bring them to room temperature or microwave for about 10–15 seconds. They also freeze well—I wrap them individually and thaw as needed.

FAQs

Can I use homemade pumpkin puree?

Yes, I often use homemade puree, but I make sure it’s thick and not watery. If it’s too thin, I strain it to avoid overly wet batter.

Do I need to swirl the cream cheese?

Not at all. Sometimes I swirl it for a marbled look, but leaving it as a dollop creates a delicious cheesecake-like pocket in the center.

Can I make these muffins without the cream cheese?

Yes, I bake just the pumpkin batter for soft and flavorful pumpkin muffins. They’re still delicious and can be topped with nuts or streusel.

How do I keep the muffins moist?

The pumpkin puree naturally keeps them moist, but I make sure not to overbake. I take them out as soon as the tops are set and springy.

Can I double this recipe?

Yes, I double it often when baking for a group. The muffins freeze really well, so making extra is always a good idea.

Conclusion

Starbucks Inspired Pumpkin Cream Cheese Muffins are everything I love about fall wrapped into one delicious bite. With their moist pumpkin base, spiced aroma, and creamy filling, they taste like a cozy café treat made right in my own kitchen. Whether I serve them for breakfast, dessert, or alongside coffee with friends, they always bring that perfect balance of comfort and indulgence.