Starbucks Pumpkin Cream Cheese Muffins copycat I’m obsessed with right now

Are you craving that cozy Starbucks treat with a homemade twist? These Starbucks Pumpkin Cream Cheese Muffins copycat recipes are precisely what you need to bring fall flavors into your kitchen. Soft, spiced pumpkin muffins hiding a luscious cream cheese swirl make them irresistible any time of day.

I’m obsessed with this Starbucks Pumpkin Cream Cheese Muffins copycat because it nails that perfect balance of sweet pumpkin and tart cream cheese, just like the original, but fresher and made with pantry staples. Let’s dive into why these muffins might become your new favorite fall baking project.

Why I Can’t Stop Making These Cookies

• Quick win: Ready in under an hour, perfect for a last-minute breakfast or snacks.
• Flavor twist: The creamy cheese filling cuts through the warm pumpkin spice beautifully.
• Pantry-friendly: Uses simple ingredients you probably already have on hand.
• Kid-friendly: Sweet, soft, and moist – a definite lunchbox winner.
• Seasonal appeal: The rich pumpkin flavor fits perfectly with crisp autumn mornings and cozy gatherings.

What Type of Pumpkin Should I Use?

For the best results, use canned pumpkin puree labeled “100% pumpkin,” not pie filling, which has added sugars and spices. It’s smooth, consistent, and gives that classic pumpkin flavor. If you want to go the fresh route, roast and puree a sugar pumpkin, then strain it well to remove excess moisture. Avoid frozen pumpkin unless you drain and pat it dry, as too much humidity can weigh down the muffin batter.

Options for Ingredient Alternatives

• Butter or oil: Swap melted butter with neutral oils like canola or avocado oil for a dairy-free option.
• Cream cheese: Full-fat yields the creamiest swirl, but light cream cheese works fine with a slightly tangier result.
• Milk: Whole milk is ideal, but almond, oat, or soy milk can be used in equal amounts.
• Extracts: Try maple extract or a pinch of ground ginger for an extra autumn kick.
• Sweeteners: Brown sugar deepens flavor, but coconut sugar can replace it for a hint of caramel.
• If using coconut oil, chill the dough longer before baking to prevent spreading.

The Biggest Challenges While Baking

• Folding in cream cheese: Fold gently at the end to keep the tender swirls intact and avoid overmixing.
• Butter temperature: Use softened, not melted butter, or your batter texture may be off.
• Avoid overmixing batter: Mix just until combined for fluffy muffins.
• Dry dough fix: Add a tablespoon of milk at a time if the batter feels too thick or dry.
• Chill the dough for 30 minutes before baking if using coconut oil or in very warm kitchens to reduce spreading.

Storage & Freezing Instructions

Store these muffins at room temperature in an airtight container for up to 3 days. For longer freshness, refrigerate for up to 5 days. Bring to room temperature or warm slightly before serving. Freeze muffins individually wrapped in plastic wrap, then place them in a freezer bag for up to 3 months. For make-ahead dough, shape and swirl cream cheese into the batter, cover tightly, and freeze; thaw overnight in the fridge before baking as directed.

Estimated Nutrition

Whole batch: approximately 2000 calories, 90 g fat, 280 g carbohydrates, 24 g protein.
Per muffin (if making 12): about 165-175 calories, 7-8 g fat, 23-25 g carbs, 2 g protein. Nutrition will vary slightly based on ingredient swaps.

Ingredients

• 1 1/2 cups canned pumpkin puree (about 340 g)
• 1 cup granulated sugar (200 g)
• 1/2 cup packed brown sugar (110 g)
• 1/2 cup unsalted butter, softened (113 g)
• 2 large eggs
• 1 tsp vanilla extract
• 2 cups all-purpose flour (240 g)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp salt
• 8 oz cream cheese, softened (225 g)
• 1/4 cup powdered sugar (30 g)
• 1 large egg yolk
• 1/2 tsp vanilla extract (for cream cheese filling)

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
3. Beat in the eggs one at a time, then add the vanilla extract and pumpkin puree, mixing until thoroughly combined.
4. In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Slowly add the dry ingredients to the wet ingredients, stirring gently just until combined. Avoid overmixing.
5. In another bowl, beat the cream cheese, powdered sugar, egg yolk, and vanilla extract until smooth and creamy.
6. Fill each muffin cup about halfway with pumpkin batter. Add a dollop (about one tablespoon) of cream cheese filling in the center, then cover with more pumpkin batter to fill nearly to the top.
7. Bake for 22 to 25 minutes or until a toothpick inserted near the edge (not the cream cheese center) comes out clean. Let muffins cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Tips, Variations & Serving Ideas

• Sprinkle chopped pecans or walnuts on top before baking for extra crunch.
• Swirl in mini chocolate chips with the cream cheese for a sweet surprise.
• For a dairy-free version, use vegan cream cheese and oil instead of butter.
• Underbake by 2 minutes for gooey cream cheese centers.
• Serve warm with a dusting of powdered sugar or a drizzle of maple syrup.
• Store leftover muffins in a paper bag or an airtight container to maintain moisture balance.
• Add a pinch of ground cloves or ginger to the batter for a spicier autumn kick.

FAQs

Q: Can I substitute the cream cheese filling with something else?
A: You can use mascarpone or ricotta with powdered sugar as a milder alternative, but cream cheese offers the best tang and texture.

Q: Is it okay to use pumpkin pie spice instead of individual spices?
A: Absolutely! Use 1 1/2 teaspoons pumpkin pie spice in place of cinnamon and nutmeg for convenience.

Q: Can I double the recipe?
A: Yes, double all ingredients and bake in multiple muffin tins or batches to maintain even cooking.

Save This for Later (Pinterest)

If these Starbucks Pumpkin Cream Cheese Muffins copycat recipes sound as delicious to you as they do to me, be sure to save or share this post on Pinterest so you can find it easily for your next pumpkin craving!