These pumpkin muffins are just like the ones from Starbucks—but better because you get to eat them fresh out of the oven.
They’re soft and moist, filled with sweet cream cheese, and topped with crunchy roasted pepitas.
The combo of cozy pumpkin spice, melty cream cheese, and crunchy topping is hard to beat.
This is one of those recipes I make on repeat every fall… and honestly? Sometimes I don’t even wait for fall.
Why I Love This Recipe
I’ve loved these muffins ever since I had one in a drive-thru on a rainy October morning. Warm drink in one hand, muffin in the other—it was peak cozy. But they’re expensive and not always fresh, so I started making my own. Turns out, homemade is way better.
- You can control how much filling you want (I always go heavy-handed)
- You get to enjoy them warm, which makes the cream cheese even dreamier
- They freeze beautifully for an easy grab-and-go breakfast
- Your kitchen will smell like a candle store, in the best way possible
Makes: 6 jumbo muffins
Cook Time: 25 minutes
Total Time: 40 minutes
Macros (per muffin):
Calories: 410
Protein: 7g
Fat: 20g
Carbs: 48g
Fiber: 2g
Sugar: 30g
Why This Recipe Works (Quick Science)
Pumpkin puree adds both moisture and structure thanks to its fiber. Brown sugar adds a deeper molasses flavor and helps keep the muffins soft. Oil makes them tender, while the eggs give structure. The cream cheese filling bakes into the center without leaking because it’s thickened with powdered sugar. The pepitas toast while baking, adding crunch on top.
What You’ll Need
- 1 ¾ cups all-purpose flour
- 1 tbsp pumpkin pie spice
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- ¾ cup canned pumpkin puree
- ½ cup light brown sugar, packed
- ½ cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
Cream Cheese Filling:
- 4 oz cream cheese, softened
- 2 tbsp powdered sugar
Topping:
- 3 tbsp roasted pepitas
Pro Tips
- Don’t skip the paper liners—they help hold the filling in place and make cleanup easier
- Use room-temp cream cheese so it blends smoothly and doesn’t clump
- Let the muffins cool 5–10 minutes before eating so the cream cheese can set slightly
- If using regular-size muffin tins, reduce the bake time to 18–20 minutes
- A cookie scoop makes filling the muffin wells even and easy
Tools Needed
- 2 mixing bowls
- Hand mixer or whisk
- Jumbo muffin tin (6-count)
- Muffin liners
- Rubber spatula
- Cookie scoop or spoon
Substitutions and Variations
- Use Greek yogurt in place of half the oil for a lighter version
- Swap out pepitas for chopped pecans or walnuts
- Make it dairy-free: use vegan cream cheese and a neutral dairy-free milk
- Add mini chocolate chips for a dessert twist
Make-Ahead Tips
- Mix the dry ingredients and wet ingredients the night before—just store separately
- You can fill and refrigerate the cream cheese mixture in advance
- Muffins freeze well for up to 2 months. Just thaw overnight or microwave for 20–30 seconds
How to Make Copycat Starbucks Pumpkin Cream Cheese Muffins
Step 1: Mix Dry Ingredients
In a large bowl, whisk together 1 ¾ cups all-purpose flour, 1 tbsp pumpkin pie spice, ½ tsp baking soda, ½ tsp baking powder, and ¼ tsp salt until combined.
Step 2: Mix Wet Ingredients
In another bowl, whisk together ¾ cup canned pumpkin puree, ½ cup packed brown sugar, ½ cup granulated sugar, ½ cup vegetable oil, 2 large eggs, and 1 tsp vanilla extract until smooth.
Step 3: Combine Wet and Dry
Pour the wet ingredients into the dry and gently fold with a rubber spatula until just combined—don’t overmix.
Step 4: Make the Cream Cheese Filling
In a small bowl, beat together 4 oz softened cream cheese and 2 tbsp powdered sugar until smooth and creamy.
Step 5: Assemble the Muffins
Line a jumbo muffin tin with paper liners. Fill each about ¾ full with batter. Use a spoon or scoop to press a tablespoon of the cream cheese filling into the center of each. Sprinkle with roasted pepitas.
Step 6: Bake
Bake at 375°F for 22–25 minutes, or until a toothpick inserted into the muffin (not the cream cheese center) comes out clean.
Step 7: Cool & Serve
Let muffins cool in the pan for 10 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Leftovers & Storage
- Store leftovers in an airtight container in the fridge for up to 4 days
- Reheat in the microwave for 20 seconds for that warm-center magic
- Freeze individually wrapped muffins up to 2 months
Common Mistakes
- Overmixing the batter—it makes the muffins dense
- Not softening the cream cheese first—it won’t blend well
- Underbaking—the cream cheese might look done before the muffin is fully baked
What to Serve With
- Hot coffee or chai latte
- Greek yogurt with cinnamon and honey
- Fresh apple slices or pear wedges
FAQ
Can I use a regular muffin tin?
Yes! This makes about 12 regular muffins. Bake for 18–20 minutes.
Can I skip the cream cheese filling?
Sure—but the filling is what makes them special!
Can I make these gluten-free?
Yes, just use a 1:1 gluten-free flour blend.
Can I use fresh pumpkin?
Absolutely, just make sure it’s cooked and puréed smooth.
Hope You Love These!
If you make these Copycat Starbucks Pumpkin Muffins, I’d love to hear how they turn out! Drop a comment below and let me know if you made any changes or have questions. Enjoy that first bite—it’s pure fall bliss.
