Pumpkin Cream Cheese Muffins - Starbucks Copycat

These Pumpkin Cream Cheese Muffins are a delicious way to say hello to fall. A creamy cheesecake center inside a pumpkin spice muffin makes this Starbucks copycat recipe the best fall breakfast!

Jump to:

• Why Make These at Home
• Ingredients Needed
• How to make Pumpkin Cream Cheese Muffins
• Storage Recommendations
• More Pumpkin Recipes
• Recipe

I love the fall season because I can bake pumpkin scones or pumpkin bread without any judgement.  I usually get a few funny looks from our kids when it's 90 degrees outside, and I have a kitchen full of pumpkin treats. Welcome to life in Florida.

A few weeks ago I shared a copycat recipe for Starbucks pumpkin cream cold brew, so baking these Starbucks Pumpkin Cream Cheese Muffins was next on my list.

Why Make These at Home

Buying muffins and coffee at the store tends to be a bit pricey, so I'm on a mission to make delicious copycat recipes that you can make at home.

Skip the line at the store and save some money by making these pumpkin cream cheese muffins at home.

They are easy to make, and your kitchen will smell amazing as they bake.

These carrot cake muffins and these zucchini cream cheese muffins are two of my favorite ways to eat cheesecake for breakfast. Yes, I did just say cheesecake for breakfast. 

I'm all about finding lots of fun ways to incorporate cheesecake in all the things! So of course, I couldn't wait to create pumpkin cheesecake muffins for fall this year.

Ingredients Needed

These Starbucks pumpkin muffins are easy to make with simple pantry ingredients. They bake up soft and delicious, and the pocket of cheesecake adds a creamy goodness to every bite.

For the Cream Cheese Center

• Cream Cheese - 8 ounces softened and unwrapped.
• Granulated Sugar - Sweetens the filling.
• Flour - Adds structure to the filling.
• Vanilla Extract - Gives it a delicious flavor.

For the Pumpkin Muffins

• Canola Oil - Gives the muffins a tight and tender crumb texture.
• Sugar - A mixture of granulated sugar and brown sugar sweetens the muffins.
• Vanilla Extract - Adds flavor.
• Eggs - Binds the ingredients together.
• Pumpkin Puree - Make sure you buy the canned puree, NOT the pumpkin pie mix. They are two different ingredients.
• Flour - Gives structure to the muffins. Read our tutorial on how to measure flour to make sure you are adding the correct amount of flour.
• Baking Powder & Baking Soda - Using both of the provide the lift needed as the muffins bake.
• Spices - A mixture of cinnamon, nutmeg, ginger, and cloves gives the muffins a delicious fall flavor.
• Buttermilk - Makes the muffins moist and fluffy.
• Pepitas - Gives the muffins a great taste and makes them look just like the Starbucks pumpkin cream cheese muffins. 

How to make Pumpkin Cream Cheese Muffins

There are two basic parts to these pumpkin spice muffins with a cheesecake center. Your kitchen will smell amazing as the muffins bake.

Step One: Make cream cheese filling.

1. Beat softened cream cheese with sugar, vanilla, and a little bit of flour.  The flour is what helps it set up and not sink into the middle. 
2. Set the cream cheese filling aside.

Step Two: Mix pumpkin batter.

1. Mix the wet ingredients with the sugar in a large bowl.
2. Add the dry ingredients and buttermilk and beat until just mixed in.  Do not over beat the batter. 

Step Three: Grease & fill muffin tins. 

1. Spray the bottom of nonstick muffin tins with a baking spray that has flour in it.  Make sure you wipe out any excess on the sides of the pan because the muffin batter needs to be able to "grab" onto the sides of the pan. If there is extra spray, they slide up and look funny when they finish baking.
2. A large spoon or cookie scoop is the easiest way to fill your muffin tins evenly. 

Step Four: Assemble the pumpkin cream cheese muffins.

1. Spoon cheesecake into two ziplock bags.Cut one large corner off each bag. 
2. Push the opening into the muffin batter and press slightly.  You want to use all the cream cheese filling in this bag for the "inside" of the muffin. 
3. Use the second bag of cheesecake filling to add a swirl to the top of each of the pumpkin muffins.

Step Five: Sprinkle with pumpkin seeds. 

The pepitas on top make these homemade pumpkin muffins look just like the ones you will buy at Starbucks. The best part is these taste better and cost way less!

Step Six: Bake, cool, and devour!

If you love the Starbucks Pumpkin Cream Cheese Muffins, you have to try this copycat recipe. They are the perfect muffins for breakfast or brunch this fall.

Storage Recommendations

It's best to refrigerate these copycat Starbucks pumpkin cream cheese muffins because of the cheesecake centers. Keep them in covered container in the refrigerator for 3-4 days. These pumpkin cream cheese muffins are delicious served fresh from the oven, room temperature, or cold.

BruCrew Tip: Reheat a muffin in the microwave for about 8-10 seconds to get that "fresh from the oven" taste.

You can also freeze these pumpkin muffins to enjoy later, but I think they taste best fresh. Place the muffins in individual bags and freeze for 2-3 months. Thaw to room temperature before eating.

More Pumpkin Recipes

• Pumpkin Chocolate Chip Cookies
• Pumpkin Spice Bundt Cake
• Best Pumpkin Cheesecake
• Pumpkin Cobbler recipe
• Traditional Pumpkin Pie
• Pumpkin Spice Cheesecake

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