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Best Starbucks Copycat Pumpkin Cream Cheese Muffins (Easy Recipe)

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These moist and flavorful pumpkin cream cheese muffins feature a tangy cream cheese center and a crunchy cinnamon-sugar top, capturing the essence of fall in every bite. They’re quick to make with simple ingredients and are perfect for cozy mornings or holiday brunches.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) light brown sugar, packed
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (240g) pumpkin puree
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 8 ounces (226g) cream cheese, softened
  • ¼ cup (50g) granulated sugar (for filling)
  • ½ teaspoon vanilla extract (for filling)
  • 2 tablespoons granulated sugar (for topping)
  • ½ teaspoon ground cinnamon (for topping)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners.
  2. Make the cream cheese filling: In a medium bowl, beat the softened cream cheese, ¼ cup granulated sugar, and ½ teaspoon vanilla extract until smooth and creamy. Set aside at room temperature.
  3. Whisk the dry ingredients: In a large bowl, whisk together the all-purpose flour, ¾ cup granulated sugar, packed brown sugar, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt.
  4. Mix the wet ingredients: In a separate medium bowl, whisk together the pumpkin puree, vegetable oil, eggs, and 1 teaspoon vanilla extract until smooth.
  5. Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients. Gently fold together until just combined. Do not overmix.
  6. Fill the muffin cups: Using a cookie scoop or spoon, fill each muffin liner about halfway full with batter.
  7. Add the cream cheese filling: Drop a heaping teaspoon of the cream cheese mixture into the center of each muffin cup, gently pressing it down slightly.
  8. Top with remaining batter: Divide the remaining batter evenly over the cream cheese filling, making sure the filling is completely covered. The muffin cups should be about ¾ full.
  9. Make the cinnamon-sugar topping: In a small bowl, stir together the 2 tablespoons granulated sugar and ½ teaspoon cinnamon. Sprinkle generously over the top of each muffin.
  10. Bake at 425°F for 5 minutes. Then, without opening the oven door, reduce the temperature to 350°F (175°C) and continue baking for 15-18 minutes, until a toothpick inserted into the muffin part comes out clean or with a few moist crumbs.
  11. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, use room temperature ingredients. Do not overmix the batter. The high initial oven temperature (425°F) creates the domed top. Let the cream cheese filling set for at least 15-20 minutes before serving. Store in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 5 days, or freeze for up to 3 months.

Nutrition

Keywords: pumpkin cream cheese muffins, Starbucks copycat, fall muffins, pumpkin muffins, cream cheese filled muffins, easy muffin recipe

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