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Close up photo for the Starbucks copycat recipe Pumpkin Cream Cheese Muffin. Recipe at

Pumpkin Cream Cheese Muffin Recipe

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5 from 12 reviews

  • Author: Carlos Leo
  • Total Time: 30 minutes
  • Yield: 12 1x


Pumpkin Cream Cheese Muffins is a Starbucks copycat recipe. But ours are better. You know why?...because they are homemade, and you don’t have to leave the house. Pumpkin puree, pumpkin spice, and a luscious cream cheese filling make these the baking treats of the Fall season.


Units Scale
  • 1+1/2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1 teaspoon pumpkin spice
  • 1+1/2 cup (1 can of 13 oz) pure pumpkin puree
  • 1/4 cup unsalted butter, melted and cooled
  • 1 teaspoon vanilla bean paste or extract
  • 1 egg lightly beaten
  • 2 teaspoons toasted pumpkin seeds for garnish

Cream Cheese Filling

  • 4oz cream cheese, softened
  • 1/2 teaspoon vanilla bean paste or extract
  • 1 teaspoon all-purpose flour
  • 3 Tablespoons granulated sugar
  • 1 teaspoon milk


Making the Muffins:

  1. Preheat oven: Preheat oven to 350F, and prepare muffin baking trays with paper muffin cups to hold 12 muffins.
  2. Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and pumpkin spice.
  3. Mix wet ingredients: In a separate medium-sized bowl, whisk together the pumpkin, melted butter, vanilla, and egg.
  4. Combine: Make a well in the middle of the dry mixture and pour the wet mixture into the bowl. Stir with a large spoon until just combined and there are no dry pieces.
  5. Fill muffin trays evenly with the mixture.

Making the Cream Cheese Filling: 

  1. Blending: In a medium-sized bowl, mix all the ingredients using a hand or stand mixer on medium speed until smooth.
  2. Filling: Place mix into a piping bag (or a Ziplock bag and cut off a small corner). Place the piping bag into the muffins one at a time and fill insides with the cream cheese. Evenly distribute cream cheese mixture along with all the muffins, leaving a little dollop on top of each.
  3. Distribute the pumpkin seeds evenly around the outsides of the batter if desired.
  4. Bake for 18-20 minutes until a toothpick inserted into the bread part of the muffins comes out mostly clean.
  5. Cool for 10 minutes and then take them out of the muffin tray and place on a wire rack to cool completely.


You can store muffins in a container with a lid for a couple days, or in the refrigerator, and warm before eating.

These muffins don’t freeze well.... like you'll have any leftover to freeze LOL!

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American
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