Introduction
There’s something magical about biting into a soft, spiced pumpkin muffin topped with a creamy swirl of tangy cream cheese. These homemade Starbucks pumpkin cream cheese muffins deliver all the cozy fall vibes, but the best part? They’re made right in your kitchen! No drive-thru required.
I first discovered my love for these muffins during one of my seasonal Starbucks runs. You know the drill—pumpkin spice everything, crisp air, and a warm drink in hand. But honestly, making them at home feels like such a win. I can tweak the flavors, control the sweetness, and always have a fresh batch ready. Plus, they’re surprisingly easy to whip up!
These muffins are packed with pumpkin flavor, just the right amount of spice, and that irresistible cream cheese filling. Whether you’re hosting a fall brunch, need a cozy breakfast, or simply want to indulge in a delicious seasonal treat, this recipe is a must-try. Trust me, your kitchen will smell like pure autumn bliss!
Why You’ll Love This Recipe
- Easy to Make: You don’t need fancy equipment or skills—just a bowl, whisk, and some pantry staples.
- Better Than Store-Bought: Say goodbye to waiting in line and hello to fresher, fluffier muffins right at home.
- Fall Flavor Explosion: Packed with pumpkin puree and warm spices like cinnamon and nutmeg, these muffins scream autumn.
- Creamy Center: The luscious cream cheese filling takes these muffins to a whole new level of decadence.
- Customizable: Adjust the sweetness, spice, or even add some mix-ins like nuts or chocolate chips to make them your own.
- Perfect for Any Occasion: Whether it’s breakfast, an afternoon snack, or a dessert for friends, these muffins fit every moment.
What sets these apart from other pumpkin muffins is the perfect balance of flavors. The earthy pumpkin mingles beautifully with the warm spices, and the cream cheese adds a tangy, rich contrast without overpowering the sweetness. It’s the ultimate treat to celebrate the season!
What Ingredients You Will Need
This recipe uses simple ingredients to recreate the iconic Starbucks pumpkin cream cheese muffins. You might already have most of these in your pantry!
- For the Muffins:
- 1 ¾ cups (220g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 cup (200g) granulated sugar
- ½ cup (100g) brown sugar, packed
- 2 large eggs, room temperature
- 1 cup (240g) pumpkin puree (not pumpkin pie filling)
- ½ cup (120ml) vegetable oil
- ¼ cup (60ml) milk or dairy-free alternative
- 1 teaspoon vanilla extract
- For the Cream Cheese Filling:
- 8 oz (225g) cream cheese, softened
- ¼ cup (50g) granulated sugar
- 1 teaspoon vanilla extract
- Optional Topping:
- 2 tablespoons pumpkin seeds (for a crunchy finish)
Feel free to swap out the vegetable oil for melted coconut oil or use almond milk for a dairy-free version. You can also adjust the spices to suit your taste—add a pinch of allspice for extra warmth!
Equipment Needed
- Mixing bowls – One large and one medium.
- Whisk – To combine dry ingredients and mix the batter.
- Hand or stand mixer – Useful for making the cream cheese filling.
- Standard muffin tin – A 12-cup muffin pan works best.
- Paper liners – Keeps cleanup easy and prevents sticking.
- Spoon or piping bag – For adding the cream cheese filling.
If you don’t have a piping bag, you can use a zip-top bag and snip off one corner—it works like a charm!
Preparation Method
- Preheat your oven: Set the oven to 350°F (175°C). Line your muffin tin with paper liners.
- Mix the dry ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- Prepare the wet ingredients: In another bowl, whisk together the granulated sugar, brown sugar, eggs, pumpkin puree, vegetable oil, milk, and vanilla extract until smooth.
- Combine the batter: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix, or your muffins may become dense.
- Make the cream cheese filling: In a medium bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth and creamy.
- Fill the muffin cups: Spoon the batter into the lined muffin cups, filling each about ¾ full. Use a piping bag or spoon to add a dollop of cream cheese filling on top of each muffin. Gently press the filling down into the batter.
- Add toppings (optional): Sprinkle pumpkin seeds on top for a crunchy finish.
- Bake: Place the muffins in the oven and bake for 18-22 minutes. Check with a toothpick inserted into the muffin (not the cream cheese) to see if it comes out clean.
- Cool: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack. Serve warm or at room temperature.
Pro tip: If your cream cheese filling sinks too much, try freezing the filling for 10 minutes before adding it to the muffins!
Cooking Tips & Techniques
- Room temperature ingredients: Ensure eggs and cream cheese are at room temp for smooth mixing.
- Don’t overmix: Stir the batter until just combined for light and fluffy muffins.
- Freeze the filling: Chilling the cream cheese mixture slightly can help it hold its shape during baking.
- Use fresh spices: If your spices have been sitting in the pantry for years, they might lack that punchy flavor. Always use fresh, aromatic spices!
- Adjust sweetness: Taste the batter before baking and add more sugar if you prefer a sweeter muffin.
And if you’re multitasking, set a timer to avoid overbaking. Dry muffins are a no-go!
Variations & Adaptations
- Gluten-Free Version: Swap the all-purpose flour for a 1:1 gluten-free baking blend.
- Dairy-Free Option: Use dairy-free cream cheese and almond milk for the filling and batter.
- Nutty Twist: Add chopped pecans or walnuts to the batter for extra crunch.
- Chocolate Lovers: Fold in mini chocolate chips to the batter for a sweet surprise.
- Spice It Up: Increase the cinnamon or add a dash of cardamom for a unique flavor profile.
Personally, I’ve tried adding a sprinkle of brown sugar and cinnamon on top before baking—it creates a caramelized crust that’s irresistible!
Serving & Storage Suggestions
Serve these muffins slightly warm for the best experience—the cream cheese filling is delightfully gooey! Pair them with a hot cup of coffee, chai latte, or even a tall glass of cold milk.
To store, let the muffins cool completely. Keep them in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them in a freezer-safe bag for up to 3 months. Reheat in the microwave for 20-30 seconds to enjoy that fresh-baked taste!
Pro tip: The flavors deepen after a day or two, especially the spices, so don’t be afraid to make them ahead!
Nutritional Information & Benefits
Each muffin contains approximately:
- Calories: 260
- Protein: 4g
- Carbohydrates: 35g
- Fat: 11g
- Fiber: 2g
Pumpkin puree is rich in vitamins A and C, making these muffins a nutrient-packed treat. Cream cheese adds calcium and protein, while the warm spices like cinnamon and nutmeg have antioxidant properties. It’s indulgent and wholesome all at once!
Conclusion
If you’re craving fall flavors, these homemade Starbucks pumpkin cream cheese muffins are the answer. They’re easy, delicious, and customizable to your taste. Plus, the satisfaction of baking them yourself is unbeatable!
I love this recipe because it brings the comforting flavors of autumn into my home. Whether you enjoy them with your morning coffee or as a dessert, they’re bound to become a seasonal favorite. Give them a try and let me know how you customize yours!
Don’t forget to share your creations in the comments below or tag me on social media. Happy baking!
FAQs
Can I use canned pumpkin puree?
Yes, canned pumpkin puree works perfectly for this recipe. Just make sure it’s plain pumpkin puree and not pumpkin pie filling.
Can I make these muffins ahead of time?
Absolutely! You can bake them a day or two in advance. Store them in the fridge and reheat briefly before serving for the freshest taste.
What’s the best way to pipe the cream cheese filling?
If you don’t have a piping bag, use a zip-top bag with the corner snipped off. It’s quick, easy, and mess-free!
Can I skip the cream cheese filling?
Yes, you can make plain pumpkin muffins and they’ll still be delicious. Consider topping them with a streusel for added texture.
How do I know the muffins are done baking?
Insert a toothpick into the muffin (away from the cream cheese). If it comes out clean, your muffins are ready!
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Homemade Starbucks Pumpkin Muffins Recipe You’ll Love
- Total Time: 35 minutes
- Yield: 12 muffins 1x
Description
Soft, spiced pumpkin muffins topped with a creamy swirl of tangy cream cheese, perfect for cozy fall vibes and made right in your kitchen.
Ingredients
- 1 ¾ cups (220g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 cup (200g) granulated sugar
- ½ cup (100g) brown sugar, packed
- 2 large eggs, room temperature
- 1 cup (240g) pumpkin puree (not pumpkin pie filling)
- ½ cup (120ml) vegetable oil
- ¼ cup (60ml) milk or dairy-free alternative
- 1 teaspoon vanilla extract
- 8 oz (225g) cream cheese, softened
- ¼ cup (50g) granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons pumpkin seeds (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line your muffin tin with paper liners.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- In another bowl, whisk together the granulated sugar, brown sugar, eggs, pumpkin puree, vegetable oil, milk, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix.
- In a medium bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth and creamy.
- Spoon the batter into the lined muffin cups, filling each about ¾ full. Use a piping bag or spoon to add a dollop of cream cheese filling on top of each muffin. Gently press the filling down into the batter.
- Sprinkle pumpkin seeds on top for a crunchy finish (optional).
- Place the muffins in the oven and bake for 18-22 minutes. Check with a toothpick inserted into the muffin (not the cream cheese) to see if it comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack. Serve warm or at room temperature.
Notes
[‘Ensure eggs and cream cheese are at room temperature for smooth mixing.’, ‘Stir the batter until just combined for light and fluffy muffins.’, ‘Chilling the cream cheese mixture slightly can help it hold its shape during baking.’, ‘Use fresh spices for the best flavor.’, ‘Taste the batter before baking and adjust sweetness if needed.’, ‘If the cream cheese filling sinks too much, try freezing the filling for 10 minutes before adding it to the muffins.’]
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 260
- Fat: 11
- Carbohydrates: 35
- Fiber: 2
- Protein: 4
Keywords: pumpkin muffins, cream cheese muffins, fall recipes, Starbucks copycat, pumpkin spice, autumn treats
