Starbucks Pumpkin Cream Cheese Muffins Recipe
These moist and spiced pumpkin muffins are filled with a creamy cheesecake center and topped with crunchy pepitas for the ultimate cozy treat. Just like your favorite coffee shop version—perfect for breakfast or a fall snack at home!
Ingredients
- 1¾ cups all-purpose flour
- 1 tbsp pumpkin pie spice
- ½ tsp ground cinnamon
- ½ tsp baking soda
- ½ tsp salt
- 2 large eggs
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 1 can 15 oz pumpkin puree
- ½ cup vegetable oil
- ¼ cup milk
- 1 tsp vanilla extract
Cream Cheese Filling:
- 8 oz cream cheese softened
- ¼ cup granulated sugar
- ½ tsp vanilla extract
Topping:
- ¼ cup shelled pepitas pumpkin seeds
Instructions
- Preheat oven to 350°F (175°C) and line a muffin pan with liners.
- In a bowl, whisk flour, pumpkin pie spice, cinnamon, baking soda, and salt.
- In another bowl, beat eggs, sugars, pumpkin puree, oil, milk, and vanilla until smooth.
- Mix dry ingredients into wet ingredients just until combined.
- In a small bowl, beat cream cheese, sugar, and vanilla until creamy.
- Fill muffin liners ¾ full with pumpkin batter.
- Spoon about 1 tbsp of cream cheese filling into the center of each muffin.
- Sprinkle tops with pepitas.
- Bake for 18–22 minutes or until a toothpick comes out clean (not through cream cheese).
- Cool in the pan for 10 minutes, then transfer to a wire rack
Notes
- Do not overmix the batter—this keeps the muffins tender.
- Chill the cream cheese filling slightly for cleaner centers.
- Store leftovers in the fridge and enjoy within 3 days
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