Homemade Starbucks Pumpkin Cream Cheese Muffins Recipe

Introduction

These homemade Starbucks-style Pumpkin Cream Cheese Muffins are soft, flavorful, and spiced perfectly for fall. With a creamy pumpkin filling and a luscious cream cheese frosting, they make a delightful treat to enjoy any time of day.

Ingredients

• 4 oz cream cheese (softened)
• 1/4 cup granulated sugar
• 1 egg yolk (large)
• 1/2 tsp vanilla extract (pure)
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp ground cloves
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 1/2 cup vegetable oil
• 2 eggs (large, room temperature)
• 1 tsp vanilla extract (pure)
• 8 oz cream cheese (softened)
• 1/2 cup unsalted butter (softened)
• 3-4 cups powdered sugar (sifted)
• 1 1/2 tsp vanilla extract (pure)
• 1/8 tsp salt

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin tin with paper liners. In a medium bowl, beat 4 oz softened cream cheese with 1/4 cup sugar until smooth. Scrape the bowl, add 1 large egg yolk and 1/2 tsp vanilla extract, then mix on low just until combined. Set aside and refrigerate while preparing the batter.
2. Step 2: In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until evenly combined.
3. Step 3: In a separate large bowl, whisk together 1 cup granulated sugar, 1/2 cup brown sugar, pumpkin puree, vegetable oil, 2 large eggs, and 1 tsp vanilla extract until smooth.
4. Step 4: Gently fold the dry ingredients into the wet ingredients using a rubber spatula, mixing just until combined. A few small lumps are okay; avoid overmixing.
5. Step 5: Spoon batter into the lined muffin cups, filling each about halfway. Add a heaping teaspoon of the cream cheese filling to the center of each, then cover with more batter to fill cups about three-quarters full.
6. Step 6: Bake for 18–22 minutes, testing with a toothpick inserted into the cake part (not the filling). It should come out clean when done. Let muffins cool in the pan for 5–10 minutes before transferring to a wire rack to cool completely. Do not frost warm muffins.
7. Step 7: To make the frosting, beat 8 oz softened cream cheese with 1/2 cup softened butter until smooth and fluffy, about 2–3 minutes. Gradually add 3–4 cups sifted powdered sugar on low speed. Stir in 1 1/2 tsp vanilla extract and 1/8 tsp salt, then whip on medium-high speed for 3–4 minutes until light and airy. Spread or pipe frosting onto fully cooled muffins.

Tips & Variations

• For extra moisture, you can substitute half the vegetable oil with melted butter.
• Use room temperature eggs to help the batter mix more evenly.
• If you prefer less spice, reduce the ground cloves and ginger to 1/8 tsp each.
• Try adding chopped nuts or chocolate chips to the batter for a crunchy or sweet twist.

Storage

Store the frosted muffins in an airtight container in the refrigerator for up to 4 days. Allow them to come to room temperature before serving for the best texture. Unfrosted muffins can be kept at room temperature for 2 days or frozen for up to 3 months; thaw completely before frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, but you’ll need to cook and puree fresh pumpkin first to achieve a smooth consistency similar to canned puree. It may affect moisture, so adjust liquid ingredients slightly if needed.

How do I prevent the cream cheese filling from leaking during baking?

Make sure the filling is thick and chilled before adding it to the batter. Also, cover the filling completely with batter so it’s enclosed, which helps prevent leaking during baking.

Homemade Starbucks Pumpkin Cream Cheese Muffins Recipe

Print Recipe

★★★★★

4.5 from 126 reviews

Delight in these homemade Starbucks-inspired Pumpkin Cream Cheese Muffins, featuring a moist and spiced pumpkin batter with a luscious cream cheese filling inside. Topped with a sweet and fluffy cream cheese frosting, these muffins perfectly blend fall flavors and a creamy texture for an irresistible treat.

• Author: Tara
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Yield: 12 muffins 1x
• Category: Dessert, Breakfast, Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cream Cheese Filling

• 4 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 egg yolk, large
• 1/2 tsp pure vanilla extract

Dry Ingredients

• 1 1/2 cups all-purpose flour (190g)
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp ground cloves

Wet Ingredients

• 1 cup granulated sugar (200g)
• 1/2 cup packed brown sugar (110g)
• 1 cup canned pumpkin puree (225g) (not pumpkin pie filling)
• 1/2 cup vegetable oil (120ml)
• 2 large eggs, room temperature
• 1 tsp pure vanilla extract

Cream Cheese Frosting

• 8 oz cream cheese, softened (226g)
• 1/2 cup unsalted butter, softened (113g)
• 3–4 cups powdered sugar, sifted (360-480g)
• 1 1/2 tsp pure vanilla extract
• 1/8 tsp salt

Instructions

1. Prep & Filling: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. In a medium bowl, beat 4 oz softened cream cheese with 1/4 cup sugar until smooth. Scrape down the bowl, add 1 egg yolk and 1/2 tsp vanilla extract, mixing on low until just combined. Refrigerate the filling while you make the batter.
2. Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, nutmeg, ginger, and cloves until evenly combined and aromatic.
3. Wet Ingredients: In another large bowl, whisk the granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and 1 tsp vanilla extract until the mixture is smooth and fully incorporated.
4. Make Batter: Fold the dry ingredients into the wet mixture gently using a rubber spatula. Mix just until combined; the batter should still have a few small lumps to keep the muffins tender.
5. Assemble: Spoon the batter into the prepared muffin liners, filling each about half full. Add a heaping teaspoon of the cream cheese filling into the center of each muffin. Cover the filling evenly with more batter until the liners are about three-quarters full.
6. Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes or until a toothpick inserted into the cake (not the filling) comes out clean. Let the muffins cool in the pan for 5 to 10 minutes, then transfer them to a wire rack to cool completely before frosting.
7. Frosting: Beat the softened cream cheese and butter together until smooth and fluffy, about 2 to 3 minutes. Gradually add sifted powdered sugar 1 cup at a time on low speed. Once all sugar is incorporated, mix in 1 1/2 tsp vanilla extract and 1/8 tsp salt. Whip the frosting on medium-high speed for 3 to 4 minutes until light and airy. Spread or pipe the frosting onto the completely cooled muffins.

Notes

• Ensure the cream cheese and butter are softened for a smooth, creamy frosting.
• Do not overmix the batter to maintain a soft muffin texture.
• Use pumpkin puree, not pumpkin pie filling, to avoid excess sweetness and spices.
• Allow muffins to cool completely before frosting to prevent melting the frosting.
• Store muffins in an airtight container refrigerated for up to 4 days.
• Bring muffins to room temperature before serving for best flavor and texture.

Keywords: Pumpkin Muffins, Cream Cheese Filling, Starbucks Copycat, Fall Baking, Moist Muffins, Pumpkin Spice