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!
Starbucks Pumpkin Cream Cheese Muffins
I love the fall season because I can bake all the pumpkin things without any judgement. I got a few funny looks from our kids when it was 90 degrees outside, and I had 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.
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.
- 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.
- Set the cream cheese filling aside.
Step Two: Mix pumpkin batter.
- Mix the wet ingredients with the sugar in a large bowl.
- Add the dry ingredients and buttermilk and beat until just mixed in. Do not over beat the batter.
Step Three: Grease & fill muffin tins.
- 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.
- A large spoon or cookie scoop is the easiest way to fill your muffin tins evenly.
Step Four: Assemble the pumpkin cream cheese muffins.
- Spoon cheesecake into two ziplock bags.Cut one large corner off each bag.
- 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.
- 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!
CLICK HERE TO PIN THIS RECIPE FOR LATER!
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.
How to store Pumpkin Cheesecake Muffins
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.
PRO 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 Chocolate Chip Bread
- Pumpkin Cobbler recipe
- Traditional Pumpkin Pie
- Pumpkin Spice Cheesecake
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Pumpkin Cream Cheese Muffins Recipe
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!
Ingredients
For the Cheesecake Center
- 1 - 8 ounce package cream cheese, softened
- 1/4 cup granulated sugar
- 1 tablespoon all purpose flour
- 1/2 teaspoon vanilla extract
For the Pumpkin Muffins
- 2/3 cup vegetable oil
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup pumpkin puree
- 2 1/4 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 cup buttermilk
- 1/4 cup pepitas
Instructions
- Preheat oven to 400 degrees. Spray the bottoms of a 12-count and a 6-count muffin tin with nonstick baking spray. Use a paper towel to wipe the excess off the sides of the muffin pans.
- Beat the cream cheese, sugar, flour, and vanilla until light and creamy. Spoon the cheesecake filling evenly into 2 ziplock bags and cut one corner off. Set aside.
- Beat the oil, sugars, vanilla, eggs, and pumpkin until mixed together.
- Stir together the flour, baking powder, baking soda, and spices. Add the dry ingredients and the buttermilk to the wet ingredients and mix gently. Do not over beat the batter.
- Spoon the batter evenly into 18 muffin cavities. Use one bag of cheesecake to insert the filling into the batter in the pans.
- Use the second bag of cheesecake to add a swirl of cheesecake to the tops of the muffins.
- Sprinkle the outside edges of batter with pepitas and bake for 14-15 minutes. Remove and cool in the pan for 2 minutes, then gently remove and place on a cooling rack.
- If the muffins are not eaten within a few hours, place in a covered container in the refrigerator.
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Nutrition Information:
Yield: 18 Serving Size: 1Amount Per Serving: Calories: 243Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 34mgSodium: 160mgCarbohydrates: 26gFiber: 1gSugar: 12gProtein: 4g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
Robin says
I made the Starbucks copycat pumpkin cream cheese muffins for the first time today.
Overall, I’m happy with the outcome.
However, the mixture ended up being VERY stiff and I had to add a cup of milk to thin it down enough to be spooned into the muffin pans.
Also, there’s an unpleasant metallic aftertaste as a result of using so much baking powder AND baking soda. Next time I plan on reducing that amount by half.
It’s a great recipe that gets close to the Starbucks original and I will definitely try these again. thanks!
Jocelyn says
I am sorry to hear you had some difficulties with this recipe. Did you add the buttermilk? I have made these many times and never had either of these issues with the batter. An additional cup of milk would totally change this recipe. Using buttermilk is also what activates and neutralizes the baking soda, so you don’t get that after taste. Regular milk will not do that in a recipe because it’s not an acidic ingredient. I hope that helps and that you try the muffins again.
Robin says
Thanks for the clarification. I did not have any buttermilk so I used half yoghurt and half plain milk. Next time I’ll be sure to use real buttermilk.
Catherine says
Do you use powdered buttermilk or liquid buttermilk?
Jocelyn says
I used the liquid buttermilk for these muffins. You can also use 2 tablespoons of the powdered buttermilk and 1/2 cup water. Either one works just fine.
Catherine Bergethon says
Thanks! Making them now!