If you look forward to Starbucks pumpkin season every year, you’re going to fall in love with these Pumpkin Cream Cheese Muffins. Soft, moist, and perfectly spiced, they’re bursting with real pumpkin flavor and have a dreamy cream cheese filling baked right inside.
These muffins capture everything you love about the original — that rich pumpkin spice aroma, the creamy cheesecake center, and the cozy fall flavors — but they’re homemade, budget-friendly, and even more delicious fresh out of your own oven.
Made with 100% pure pumpkin puree (not pie filling!) and a simple homemade pumpkin spice mix, these muffins are perfect for cozy weekends, Thanksgiving brunch, or even as a sweet breakfast on Christmas morning.
Why You’ll Love These Pumpkin Cream Cheese Muffins
- Just like Starbucks, but fresher and easier on the wallet.
- Super moist and tender thanks to real pumpkin puree.
- Creamy cheesecake center adds rich flavor and texture.
- Perfectly spiced with homemade pumpkin pie spice.
- Freezer-friendly — make a batch now, enjoy all season long.
Why You Should Try This Recipe
These muffins strike the perfect balance between pumpkin spice and creamy cheesecake — they’re indulgent without being overly sweet, and they bake up beautifully every time. The cream cheese filling melts into the muffin as it bakes, creating a luscious center that’s irresistibly smooth.
They’re ideal for breakfast, dessert, or a mid-afternoon coffee treat. Once you try them, you might never wait in a Starbucks line again.
Ingredients You’ll Need
For the Pumpkin Muffins:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice (or make your own — see below)
- 1 cup pumpkin puree (not pumpkin pie filling)
- ¾ cup brown sugar, packed
- ½ cup granulated sugar
- ½ cup vegetable oil (or melted butter)
- 2 large eggs
- 1 teaspoon vanilla extract
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
Optional Topping:
- 2 tablespoons pepitas (pumpkin seeds) or a sprinkle of cinnamon sugar
How to Make Pumpkin Cream Cheese Muffins (Step by Step)
Step 1: Preheat and prep
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
Step 2: Make the cream cheese filling
In a small bowl, beat together cream cheese, sugar, and vanilla until smooth and creamy. Set aside.
Step 3: Mix dry ingredients
In a large bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice.
Step 4: Combine wet ingredients
In another bowl, whisk together pumpkin puree, brown sugar, granulated sugar, oil, eggs, and vanilla until fully combined.
Step 5: Mix the batter
Add dry ingredients to the wet mixture and stir gently until just combined. Don’t overmix — a few small lumps are fine.
Step 6: Fill the muffin cups
Spoon about 2 tablespoons of pumpkin batter into each muffin cup. Add 1 tablespoon of cream cheese filling to the center, then cover with a small dollop of batter (optional: swirl lightly with a toothpick).
Step 7: Add toppings
Sprinkle each muffin with pepitas or cinnamon sugar for a bakery-style finish.
Step 8: Bake
Bake for 18–22 minutes, or until a toothpick inserted into the muffin (not the cream cheese center) comes out clean.
Step 9: Cool and serve
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Tips for the Best Pumpkin Cream Cheese Muffins
- Use full-fat cream cheese — for a rich, creamy center.
- Avoid overmixing — keeps the muffins light and tender.
- Use pure pumpkin puree — not pumpkin pie mix (too sweet).
- Don’t overfill the muffin cups — they’ll rise beautifully without spilling.
- Bring ingredients to room temperature — ensures even mixing.
- Add extra spice — a pinch of nutmeg or ginger for stronger fall flavor.
- Use brown sugar — adds depth and moisture.
- Cool before storing — prevents sogginess from condensation.
- Make a double batch — they freeze perfectly!
- Serve warm — the cream cheese center tastes like cheesecake filling.
Homemade Pumpkin Pie Spice (Quick DIY Mix)
If you don’t have pumpkin spice on hand, mix:
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
- ⅛ teaspoon allspice
- ⅛ teaspoon cloves
Variations & Substitutions
- Chocolate Chip Version: Add ½ cup mini chocolate chips to the batter.
- Maple Cream Cheese Filling: Add 1 tablespoon maple syrup to the filling.
- Gluten-Free Option: Use a 1:1 gluten-free flour blend.
- Vegan Version: Use dairy-free cream cheese and flax eggs.
- Nutty Topping: Add crushed pecans or walnuts for crunch.
- Mini Muffins: Bake in a mini muffin tin for 10–12 minutes.
- Cinnamon Swirl: Add a cinnamon-sugar swirl through the batter before baking.
- Frosted Version: Top cooled muffins with cream cheese frosting for a dessert-style twist.
- Low Sugar: Reduce sugar by ¼ cup or use coconut sugar.
- Extra Tangy: Add a teaspoon of lemon zest to the filling.
What to Serve With Pumpkin Cream Cheese Muffins
- Hot coffee or pumpkin spice latte
- Vanilla chai or cinnamon tea
- Greek yogurt and fruit for a balanced breakfast
- Whipped cream or maple butter for dessert
- Glass of cold milk for a classic pairing
Storage & Reheating Tips
To Store:
Keep in an airtight container in the refrigerator for up to 5 days.
To Freeze:
Wrap each muffin individually and freeze for up to 3 months. Thaw overnight in the fridge or microwave for 15–20 seconds before serving.
To Reheat:
Warm in the microwave for 10–15 seconds or in a 300°F oven for 5 minutes to restore the soft texture.
Recipe FAQs
Can I use low-fat cream cheese?
Yes, but full-fat gives a richer flavor and smoother texture.
Can I use pumpkin pie filling?
No — it already has added sugar and spices. Use pure pumpkin puree only.
Why did my muffins sink?
They may have been underbaked or overfilled. Bake until fully set around the edges.
Can I make these gluten-free?
Yes — use a 1:1 gluten-free baking blend.
Can I double the recipe?
Definitely — they’re freezer-friendly and great for brunch.
How can I make them extra fluffy?
Don’t overmix and be sure your baking soda and powder are fresh.
Can I make these ahead of time?
Yes — the flavors deepen overnight! Perfect for holiday prep.
Can I skip the topping?
Absolutely — they’re delicious plain or with a dusting of powdered sugar.
Can I make mini versions?
Yes, bake for 10–12 minutes instead of 20.
Can I swirl the filling instead of a center?
Yes — use a toothpick to gently swirl cream cheese into the batter before baking.
Final Thoughts
These Pumpkin Cream Cheese Muffins (Starbucks Copycat) are everything you love about fall — soft pumpkin spice muffins with a creamy, cheesecake-like center and just the right amount of sweetness.
They’re simple enough for a weekday bake but special enough for holiday mornings. With cozy spices, real pumpkin, and that luscious cream cheese filling, these muffins are proof that homemade always tastes better.
One bite, and you’ll see why this is the only pumpkin muffin recipe you’ll need this season.