Pumpkin Cream Cheese Muffins

4.75 from 4 votes
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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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Close up of pumpkin cream cheese muffins stacked on top of eachother

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!

Close up overhead shot of pumpkin cream cheese muffins

Copycat Starbucks Pumpkin Muffin Recipe

For this recipe I adapted my mom’s banana bread recipe, which I’ve used as a base for so many quick breads and muffins. It’s a really easy recipe and turning it into pumpkin muffins was a breeze.

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.

Close up of pumpkin cream cheese muffin with bite missing to show cheesecake filling

Freezing Muffins

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!

Copycat pumpkin cream cheese muffins on a wood cutting board with Starbucks cup in background

Common Questions about Pumpkin Muffins

My cheesecake sunk or slipped off and don’t look like yours!

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.

Do I have to use pumpkin seeds?

No you can skip them.

Can I make these as just muffins without the cream cheese?

Yes you can!

Can I use nondairy milk?

Yes you can use any milk.

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Pumpkin Cream Cheese Muffins

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!
4.75 from 4 votes
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Yield 18 muffins
Serving Size 1 muffin

Ingredients

For the Muffin

  • 1 cup sugar
  • cup vegetable oil
  • 1 cup pumpkin puree not pumpkin pie mix
  • 2 eggs
  • ¼ cup milk
  • 2 teaspoons pumpkin pie spice
  • ¼ teaspoon salt
  • 1 teaspoon baking soda
  • 2 cups sifted all-purpose flour

For the Cream Cheese Filling

  • 8 ounces cream cheese softened
  • ½ cup sugar
  • 1 teaspoon vanilla
  • Pumpkin Seeds optional

Instructions

  • 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!

Recipe Video

Nutrition Information

Serving: 1muffin | Calories: 208kcal | Carbohydrates: 29g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 32mg | Sodium: 143mg | Potassium: 72mg | Fiber: 1g | Sugar: 18g | Vitamin A: 2319IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg

Nutritional information not guaranteed to be accurate

Course Breakfast
Cuisine American
Keyword breakfast, muffin, pumpkin

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!

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10 CommentsLeave a comment or review

  1. These are little pumpkin treat gems. They turned out exactly like the photo and delicious! Can’t wait to test freezing them so I can indulge at will with a favorite cup of tea! Thank you for sharing the recipe!

  2. These muffins are PERFECT! I made these today to bring to my nana who loves pumpkin baked goods and they turned out amazing! Definitely follow the 1/2 full part of filling the cupcakes wells. I filled mine about 3/4 and they were so big the cream cheese spread over on one batch. Once I lowered to 1/2 they came out perfectly! Super simple ingredients and perfect results! I will definitely be making these throughout the fall.

  3. These muffins were amazing… I doubled the recipe to make 24. I like muffin top so I was able to fill 24 muffins 3/4 of the way. I used a piping bag to place an even amount of cream cheese and I added extra pumpkin pie seasoning along with extra salt and added a tiny bit of salt to the filling. Next time I will add the pumpkin seeds around it so they will look authentic but they DO taste just like starbucks! I’m happy with this recipe!

  4. Wow. I never had the original at Starbucks, just stumbled across your recipe. I used half a Hokkaido Squash cut into cubes, put in the microwave for a minute and then pureed with a hand blender. Your recipe is awesome!

  5. Great recipe thank you! Great taste and they look pretty!

    I used less sugar in the filling, and made extra filling because that’s my favorite part. Next time I will also fill the muffin liners 2/3rds full instead of half full. (I did half full this time, and mine rose above the liners but they would have been prettier with more of a muffin top.)

    Thanks again 🙂

  6. I just tried the cheesecake pumpkin recipe and they turned out great. If you do want to skip the cheesecake filling like I did (since I didn’t have cream cheese on hand), just fill the muffin tins up to 3/4s full. My muffins ended up taking 17 minutes to bake. Candying the pumpkin seeds either to mix into the muffins or just to top makes the muffins even better. Thanks for the recipe

  7. I made these with what I had on hand so I used organic light brown sugar instead of regular sugar, organic coconut oil subbed for the vegetable, unsweetened almond milk and organic sprouted whole wheat flour instead of all-purpose. For the filling I used organic powdered sugar subbed for the sugar and along with the pumpkin seeds I sprinkled cinnamon on top too. They were so easy to make and the taste is something you truly could not buy from a cafe! 😉 Thank you for posting your wonderful recipe!