These pumpkin cream cheese muffins are just like the one’s you can get at Starbucks but BETTER because they’re homemade and less expensive to make!
Each soft and tender pumpkin muffin has a dollop of cream cheese filling baked inside – they are so good! Make these copycat muffins and you’ll want to skip the expensive coffee shop ones.
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How to make Starbucks Pumpkin Cream Cheese Muffins Video
Every fall I am SO excited when Starbucks has their pumpkin cream cheese muffins but last year, they were always out of them when I stopped by. It was such a bummer!
So, I’ve been making my own and I am loving having my freezer stocked so I don’t even have to leave the house to have one. It’s also so much cheaper – all of those coffees and muffins add up!
And I have to tell you – these homemade pumpkin cheesecake muffins are so much better. The muffins are soft and moist with the perfect amount of pumpkin spice. There’s a little scoop of cream cheese filling so you get that cheesecake flavor and creaminess in every bite.
Now we don’t have to wait until Starbucks decides to serve them – having this recipe means you can make them all year if you want!
Copycat Starbucks Pumpkin Muffin Recipe
There are two parts to the recipe: the pumpkin muffin batter and the cream cheese filling. I love this recipe because you only need one bowl and a spoon to make the batter – no mixer required.
- Instead of butter, I like to use vegetable oil in this recipe. Butter is a little heavy and so using oil makes muffins that are airier and fluffier.
- For the pumpkin be sure to buy canned pumpkin puree not pumpkin pie filling. They are two different things! Pumpkin pie filling has other ingredients while puree is just… well, pureed pumpkin.
- The muffins are flavored with pumpkin spice which is usually a combination of ground cinnamon, cloves, nutmeg, ginger and sometimes allspice. I make a lot of pumpkin baked goods during the fall season and it’s just easier to use a spice mix – less measuring!
- I think these have just the right amount of pumpkin spice (2 teaspoons) but if you really like fall spices feel free to increase the amount up to one tablespoon total.
It might be tempting to use a hand mixer for this recipe but I don’t recommend it. For really tender muffins it’s best to mix it by hand just until the dry ingredients are absorbed into the wet ingredients. With a mixer you risk overmixing the batter.
You Will Love the Cream Cheese Filling!
The filling is so good – like a little bite of cheesecake in each muffin! Just combine softened cream cheese, sugar and vanilla together in a bowl.
Make sure your cream cheese is room temperature to avoid lumps!PRO TIP
Drop one tablespoon of the mixture onto each muffin before they go in the oven. As the muffins bake, they will puff up around the cream cheese filling. When you take them out the filling will be peeking out and will be soft and creamy when you bite into it.
Serve these Pumpkin Muffins with Cream Cheese Filling warm or freeze them for later!
Let the muffins cool for at least five minutes before serving them – they are so delicious warm from the oven! I usually treat myself to one right away and then freeze the rest. They are very tempting!
You can keep them in the refrigerator, too, but they will keep for a long time in the freezer. It’s such a treat to pull one out and warm it in the microwave for a sweet afternoon snack.
If you’re a fan of Starbucks pumpkin cream cheese muffins you have to try this copycat recipe! They’re so easy, way less expensive and even better than the original. You will love saving the dollars every time you pull one out of the freezer!
Common Questions about Pumpkin Muffins
In order to achieve the look that I have, make sure to make a little divot in the muffin batter, then place the cheesecake in that little indentation. Flatten the cheesecake slightly, pressing it into the batter.
No you can skip them.
Yes you can!
Yes you can use any milk.
Other favorite copycat recipes
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Pumpkin Cream Cheese Muffins
For the Muffin
- 1 cup sugar
- 1/3 cup vegetable oil
- 1 cup pumpkin puree not pumpkin pie mix
- 2 eggs
- 1/4 cup milk
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 2 cups sifted all-purpose flour
For the Cream Cheese Filling
- 8 ounces cream cheese softened
- 1/2 cup sugar
- 1 teaspoon vanilla
- Pumpkin Seeds optional
- Preheat oven to 350°. Line muffin tins with liners.
- Stir pumpkin, oil, and sugar together in a large bowl. Do this by hand – don’t use a mixer. Stir in eggs, pumpkin pie spice, salt, and baking soda. Stir in 1 cup flour, then stir in milk, then stir in remaining 1 cup flour.
- Divide evenly among muffin pans, filling each liner ½ full. Make a small indentation in the top of the muffin with the back of a spoon, a little holder for the cream cheese filling.
- Stir together cream cheese, sugar, and vanilla.
- Drop 1 tablespoon onto the top of each muffin. Use the back of a spoon to spread the cheesecake mixture into the little indentation you made and adhere it to the muffin batter. Sprinkle with 4-5 pumpkin seeds, optional.
- Bake for about 15-20 minutes, until a toothpick inserted in the muffin part comes out with just a few crumbs stuck too it.
- Cool at least 5 minutes before serving. Store in refrigerator. Muffins can be frozen for quick breakfasts!
Nutritional information not guaranteed to be accurate
Copycat Pumpkin Cream Cheese Muffins are my favorite pumpkin muffin recipe with a cheesecake filling! These easy muffins are a Starbucks Copycat and are the perfect easy breakfast or brunch muffin recipe for fall!
Last Updated on September 10, 2021
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: September 9, 2021