These are delicious Starbucks pumpkin cream cheese muffins with a very light and fluffy texture. Really, these are the most delicate and airy pumpkin muffins I’ve ever tasted.
Starbucks Pumpkin Cream Cheese Muffins
They have just enough sweet taste, a wonderful aroma of pumpkin pie spices, and a delicious cream cheese filling.
Haven’t tried them yet?
Quickly prepare these Starbucks pumpkin cream cheese muffins this fall evening.
What are the ingredients for Starbucks pumpkin cream cheese muffins?
These are amazing Starbucks pumpkin cream cheese muffins, and it’s easy to make them. You will need these simple ingredients:
All-purpose flour, granulated sugar, baking powder, baking soda, pumpkin pie spice, salt, pumpkin puree, egg, melted butter, and vanilla extract for pumpkin muffins.
For the cream cheese filling, you will need softened cream cheese, granulated sugar, all-purpose flour, milk, and vanilla extract.
How to make Starbucks Pumpkin Cream Cheese Muffin?
Follow the simple recipe below to make these delicious Starbucks Pumpkin Cream Cheese Muffins from scratch.
- Preheat the oven to 350ºF.
Add 1 ½ cups all-purpose flour, ¾ cup granulated sugar, 1 tsp baking powder, 1 tsp baking soda, 1 tsp pumpkin pie spice, and ¼ tsp salt to a large bowl. Mix until combined. Then, set aside. - In another bowl, whisk together 1 ½ cups pumpkin puree, egg, ¼ cup melted butter (cooled), and 1 tsp vanilla extract until combined.
- Add these wet ingredients to the dry ingredients. Mix using a rubber spatula or a wooden spoon until just combined. Don’t over-mix the batter. Set aside.
- In another bowl, whisk together 4 oz softened cream cheese, 2 tbsp granulated sugar, 1 tsp all-purpose flour, 1 tsp milk, and ½ tsp vanilla extract until just combined.
- Transfer the cream cheese filling to the piping bag.
- Grease the muffin tin with non-stick cooking spray or line with paper liners. Scoop the pumpkin batter into the prepared muffin tin. Fill each liner about ¾ full.
- Fill each muffin with the cream cheese filling: dip the cut tip of the pastry bag into the center of the batter and slowly add the filling and lift the pastry bag to the top of the muffin. You need to add about 1 tbsp of cream cheese filling to each pumpkin muffin.
Bake in the preheated oven for 15-20 minutes or until ready. Check the readiness of the Starbucks pumpkin cream cheese muffins using a toothpick inserted in part without the filling. If it comes out clean – Starbucks pumpkin cream cheese muffins are ready. Then, remove the muffin tin from the oven and let Starbucks pumpkin cream cheese muffin cool slightly.
RECIPE TIPS;
- You can use canned pumpkin puree or homemade pumpkin puree.
- You can grease the muffin tin with non-stick cooking spray if you don’t have muffin liners.
- Don’t over-mix the batter. Mix until just combined.
- If you don’t have a piping bag, you can use a ziplock bag.
Can you freeze pumpkin cream cheese muffins?
No, I don’t recommend freezing these Starbucks pumpkin cream cheese muffins because they will lose their shape and stop being fluffy, light, and moist.
How to store Starbucks pumpkin cream cheese muffins?
Store these Starbucks pumpkin cream cheese muffins for up to 4 days in the refrigerator.
Place them in an airtight container for storing.
Remove Starbucks pumpkin cream cheese muffins from the refrigerator at least 10 minutes before serving.
CHECK OUT THESE AWESOME MUFFINS RECIPES
Starbucks Pumpkin Cream Cheese Muffins
Ingredients
For the pumpkin muffins:
- 1 1/2 cups all-purpose flour;
- 3/4 cup granulated sugar;
- 1 tsp baking powder;
- 1 tsp baking soda;
- 1 tsp pumpkin pie spice;
- 1/4 tsp salt;
- 1 1/2 cups pumpkin puree;
- 1 egg;
- 1/4 cup melted butter;
- 1 tsp vanilla extract.
For the cream cheese filling:
- 4 oz cream cheese, at room temperature;
- 2 tbsp granulated sugar;
- 1 tsp all-purpose flour;
- 1 tsp milk;
- 1/2 tsp vanilla extract.
Instructions
- Preheat the oven to 350ºF.
- Add all-purpose flour, granulated sugar, baking powder, baking soda, pumpkin pie spice, and salt to a large bowl. Mix until combined. Set aside.
- In another bowl, whisk together pumpkin puree, egg, melted butter (cooled), and vanilla extract until combined. Then, add these wet ingredients to the dry ingredients. Mix using a rubber spatula or a wooden spoon until just combined. Don't over-mix the batter.
- Grease the muffin tin with non-stick cooking spray or line with paper liners. Scoop the batter into the prepared muffin tin. Fill each liner about ¾ full. Set aside.
- Prepare the cream cheese filling. In a bowl, whisk together softened cream cheese, granulated sugar, all-purpose flour, milk, and vanilla extract until combined. Then, transfer the cream cheese filling to the piping bag. Fill each muffin with the cream cheese filling: dip the cut tip of the pastry bag into the center of the batter and slowly add the filling and lift the pastry bag to the top of the muffin. You need to add about 1 tbsp of cream cheese filling to each pumpkin muffin.
- Bake in the preheated oven for 15-20 minutes or until ready. Check the readiness of the Starbucks pumpkin cream cheese muffins using a toothpick inserted in the part without the filling, if it comes out clean - Starbucks pumpkin cream cheese muffins are ready. Then, remove the muffin tin from the oven and let Starbucks pumpkin cream cheese muffin cool slightly. Then, remove from the tin.
Sooo yummy!
I used substituted with oat flour and monk fruit sugar instead.
I also added 1.5 scoops of vanilla protein powder.
I doubled the cream cheese filling as recommended by others as well.
I had left overs, so I spread some on top before eating 😋
I added 2-3 tablespoons of yogurt and lowered the temperature 5 degrees. I am at 9,ooo ft in elevation and baked them for 17 minutes.
So yummy must try
My new favorite pumpkin recipe! The kids all love it. I can’t wait to share with my coworkers on Tuesday!
I’ve never had these from Starbucks, but the recipe looks so good. I decided to make them. I made exactly as recipe said. Done in 25 minutes. Absolutely the most moist muffins I have ever made! I may add extra cinnamon next time.
These are great! I used Bob’s Red Mill 1:1 gluten free flour and doubled the baking powder (like I always do when using GF flour with regular flour recipes). I also doubled the cream cheese filling since I like a lot of it, and these minor tweaks still worked great with this recipe. I always want the ones at Starbucks that I can’t have, so I’m glad I have a great substitute when the craving hits. Thank you!
I just wanted to comment because I made this recipe using Truvia brown sugar (in the batter) and Splenda for the cream cheese mix. These are SO good and I’m so happy that they taste great even slightly healthified. So glad I can partake in pairing a fall treat with my coffee.
So good! I added some nutmeg and cinnamon just for more flavor and came out great!
Loved it. Only lasted 2 days in our house. I made 13 muffins from the recipe. I used aluminum muffin cups. I sprayed the liners in the cups with Pam. They came out with ease. I read earlier reviews and made a couple changes. I used 1 cup of sugar
Instead of 3/4 cup in the batter. I also doubled the cream cheese recipe. Everything else stayed the same.
Amazing!
You need to double the cream cheese filling if you want all the muffins to have filling. Use a zip lock bag if you don’t have a pastry bag
This looks so good! What a great fall dish to make for friends!
These came out perfectly delicious! I doubled up on the spice bcuz my family loves it. I also made a drizzle for it using powdered sugar, heavy cream and a splash of Liquor ‘43’ for my peeps that love it. Great recipe!
I doubled the cream cheese and used a whole 16oz can of pumpkin purée. They turned out a bit moister and more pumpkin-y than Starbucks’ and are delicious. Sprinkled some pumpkin pie spice on top of the cream cheese and pepitas and they are very cute and a bit fancy looking- will be making for my family on Thanksgiving!
The best pumpkin muffin recipe I have ever made!
Excellent recipe! The recipe is easy and the results, right on point! The only addition I made was to sprinkle some pecan chips on top of each muffin before baking them. Super fall munchy!!
Just delish!
I’m going to make them in mini muffin pans, I have a pan that makes around 36 at a time. How long do you think I should bake them?
I was thinking about trying it with a mini pan, how long did you end up cooking it for?
Delicious muffins!! Thanks for the recipe 🙂
These were so delicious. I followed what others said and doubled the cream cheese amounts. I plan to use this recipe forever!
Wished I’d read this first. I need more now!
I used doubled the filling and used mascarpone instead of cream cheese, and added about 2 tsp buttermilk powder…needless to say the filling bubbled over, so I put a tray beneath them and it worked! The muffins are delicious and somehow taste like a fresh donut. I’m definitely making these again and I’ll try the cream cheese !
Absolutely amazing! Use whole pack of cream cheese. Thank you 😊
This is a good copycat recipe. I think I would double to the cream cheese as this recipe doesn’t have the equivalent amount as Starbucks does. Will try again with more cream cheese. Should freeze just fine.
I read recipe said doesn’t freeze well. Did you try it?
Mine froze fine
Perfect copy cat recipe! Wouldn’t change a thing. Going to save so much money making my own! 😍
You absolutely can freeze this muffins! I have bought box of 4-6 at Starbucks on many occasions. They receive their muffins frozen and keep in the freezer and take out what they might sell. I always make and freeze…works great. Thanks for a wonderful recipe. Happy Fall Y’all !🎃
Thank you for sharing those tips!
Turned out great! Can I store these at room temperature or do they need to stay refrigerated?
Excellent!
Made these twice now and they turn out wonderful! I have to make two batches to get eighteen muffins, and I have to cook them 25 minutes- maybe I’m making them to big but everyone loves them!!
So glad you were able to customize it to your liking!