As autumn arrives, there’s something undeniably comforting about the rich flavors and warming spices that fill the air. If you’re anything like me, the scent of pumpkin and cinnamon swirling through your kitchen is enough to make the entire season feel cozy. One of the season’s most anticipated treats is undoubtedly the Starbucks Pumpkin Cream Cheese Muffin—a muffin that captures the essence of fall in every bite. The balance of tender, spiced pumpkin cake paired with a creamy, tangy cream cheese filling makes these muffins utterly irresistible.

But what if you could make these delicious pumpkin muffins right at home, where the aroma would fill your house and make your mornings feel even more special? Well, good news—you absolutely can! This recipe allows you to recreate those beloved Starbucks pumpkin cream cheese muffins from scratch, with the added bonus of knowing exactly what’s going into them. Whether you’re enjoying them alongside a steaming cup of coffee or sharing them with loved ones on a crisp fall afternoon, these homemade muffins are sure to impress.

Why You’ll Love This Recipe

These pumpkin cream cheese muffins are the perfect blend of soft, spiced pumpkin flavor and a sweet, tangy cream cheese filling that feels luxurious without being too heavy. The combination of pumpkin puree and warm spices—cinnamon, nutmeg, and cloves—gives the muffins a comforting flavor that feels like a warm hug on a chilly day. The cream cheese filling adds a delightful contrast with its smooth, slightly tangy taste that cuts through the sweetness of the muffin batter. When baked, the muffins puff up beautifully, creating a slightly crispy top that gives way to a soft and moist interior. This recipe not only tastes like the Starbucks version but might even become your go-to fall treat once you realize just how easy it is to make.

These muffins are perfect for breakfast, a mid-day snack, or even as a dessert. The festive flavors of pumpkin and cream cheese make them a must-have during the fall season, but their deliciousness will have you reaching for them year-round. If you’re looking for a cozy, comforting muffin recipe that’s a little indulgent but still light enough to savor with your morning coffee, this is the one.

INGREDIENTS YOU’LL NEED:

For the Muffins:

2 cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 ½ teaspoons pumpkin pie spice
½ teaspoon ground cinnamon
½ teaspoon salt
1 ¼ cups sugar
2 large eggs
1 cup pumpkin puree
½ cup vegetable oil
1 teaspoon vanilla extract

For the Cream Cheese Filling:

8 ounces cream cheese, softened
¼ cup powdered sugar
1 teaspoon vanilla extract

HOW TO MAKE Starbucks Pumpkin Cream Cheese Muffins

STEP-BY-STEP INSTRUCTIONS:

Preheat the Oven
Begin by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it to prevent sticking.
Prepare the Dry Ingredients
In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. Stir everything together to ensure the dry ingredients are evenly distributed.
Mix the Wet Ingredients
In another bowl, whisk together the sugar and eggs until they are smooth and slightly fluffy. Add in the pumpkin puree, vegetable oil, and vanilla extract, whisking until fully combined. The pumpkin puree is the secret to that moist, tender texture, so make sure it’s well incorporated.
Combine the Wet and Dry Ingredients
Gradually add the wet ingredients to the dry mixture, stirring gently with a spatula until just combined. Be careful not to overmix, as this can cause your muffins to be dense rather than light and fluffy.
Make the Cream Cheese Filling
In a separate bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. This filling is what makes these muffins so special, so take your time to get it perfectly smooth.
Assemble the Muffins
Spoon a little bit of the pumpkin muffin batter into each muffin cup, filling each about halfway. Then, add a generous spoonful of the cream cheese filling on top of the batter, making sure to leave a little space around the edges. Finally, top with more pumpkin muffin batter to completely cover the cream cheese filling.
Bake
Place the muffin tin in the preheated oven and bake for about 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean (though be careful not to hit the cream cheese filling). The muffins should be golden on top with a slightly cracked surface, showcasing that beautiful cream cheese center.
Cool and Enjoy
Once baked, let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy them warm or at room temperature, paired with a hot cup of coffee or tea for the ultimate fall experience.

HELPFUL TIPS:

Room Temperature Ingredients: To get the smoothest cream cheese filling, ensure the cream cheese is softened before mixing. Cold cream cheese can result in clumps and a lumpy texture.
Don’t Overmix the Batter: When combining the wet and dry ingredients, mix gently until just combined. Overmixing can lead to tough muffins.
Cream Cheese Swirl: If you want an extra swirl effect, try swirling the cream cheese filling into the muffin batter before baking. It gives a beautiful visual touch and an extra creamy bite.
Storage Tip: These muffins can be stored in an airtight container at room temperature for up to 3 days. If you want to store them for longer, freeze them for up to 3 months. Just make sure to wrap them tightly in plastic wrap or a freezer-safe bag.

DETAILS:

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 12 muffins
Category: Breakfast, Snack, Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

NOTES:

Feel free to experiment by adding a sprinkle of cinnamon sugar on top before baking for an added sweet crunch, or even fold in some chopped nuts like walnuts for a bit of texture. You can also substitute the vegetable oil with melted butter for a richer flavor, though it may alter the texture slightly.

NUTRITIONAL INFORMATION (Per Muffin):

Calories: 290
Fat: 16g
Carbohydrates: 35g
Fiber: 1g
Sugar: 21g
Protein: 3g

FREQUENTLY ASKED QUESTIONS:

Can I make these muffins dairy-free?
Yes! You can substitute the cream cheese filling with a dairy-free cream cheese alternative and use non-dairy milk in the batter for a fully dairy-free version.

Can I use homemade pumpkin puree instead of canned?
Absolutely! Homemade pumpkin puree will work just as well, though make sure to drain it well to avoid excess moisture in the batter.

Can I make these ahead of time?
Yes! These muffins can be made ahead of time and stored in an airtight container for up to 3 days. They also freeze beautifully for up to 3 months—just thaw them overnight at room temperature when you’re ready to enjoy.

STORAGE INSTRUCTIONS:

Store your leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, wrap them tightly in plastic wrap and freeze for up to 3 months. When you’re ready to eat them, simply thaw them at room temperature or heat them in the microwave for a few seconds to warm them up.

Related Recipes

If you loved these Starbucks-style pumpkin muffins, you’ll definitely want to try these other cozy, autumn-inspired recipes:

Conclusion

There’s something undeniably magical about pumpkin-flavored treats, and these homemade pumpkin cream cheese muffins are no exception. With their rich, spiced pumpkin flavor and creamy, tangy center, they bring a little bit of autumn magic into every bite. Whether you’re indulging in them for breakfast, dessert, or as a snack, these muffins are sure to be a crowd-pleaser. So grab your mixing bowl, preheat your oven, and let the fall baking season begin!