There’s something unmistakable about fall, that first crisp morning, the smell of cinnamon in the air, and yes… the annual return of Starbucks’ Pumpkin Cream Cheese Muffins. But here’s the truth: you don’t need to wait in line (or pay café prices) to enjoy that same warm, cozy flavor. These homemade pumpkin muffins are just as tender, filled with a creamy cheesecake center, and topped with crunchy pepitas for that signature Starbucks look.

They’re easy enough for a weekday bake, but special enough to make you feel like you’re treating yourself.

Ingredients for Starbucks Pumpkin Cream Cheese Muffins

For the Muffins:

1 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 tablespoon pumpkin pie spice (or homemade blend — see note below)
1 cup granulated sugar
½ cup brown sugar (packed)
1 cup pumpkin puree (not pumpkin pie filling)
½ cup vegetable oil
2 large eggs (room temperature)
1 teaspoon vanilla extract
¼ cup milk (whole or 2% for richness)

For the Cream Cheese Filling:

8 oz cream cheese (softened)
¼ cup granulated sugar
1 teaspoon vanilla extract

Optional Topping:

¼ cup pepitas (pumpkin seeds), lightly salted or raw

How to Make Starbucks Pumpkin Cream Cheese Muffins

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice. Set aside.

Step 3: Combine Wet Ingredients

In a large bowl, whisk together pumpkin puree, both sugars, eggs, oil, vanilla, and milk until smooth and glossy.

Step 4: Combine

Gradually fold the dry mixture into the wet ingredients. Stir gently — just until you don’t see streaks of flour. (Overmixing = dense muffins.)

Step 5: Make the Cream Cheese Filling

In a small bowl, beat cream cheese, sugar, and vanilla until smooth and creamy. You can use a handheld mixer or whisk.

Step 6: Fill the Muffin Cups

Fill each muffin cup about ⅔ full with pumpkin batter. Add 1 heaping teaspoon of the cream cheese mixture in the center of each cup. Top with a small spoonful of pumpkin batter to mostly cover the filling.

Step 7: Add the Topping

Sprinkle pepitas on top for that classic Starbucks texture and a little crunch.

Step 8: Bake

Bake for 18–22 minutes, rotating halfway through. The muffins are done when a toothpick inserted near the edge (not the cream cheese center) comes out clean.

Step 9: Cool

Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. The cream cheese center will firm up as they rest.

Baking Tips & Tricks

Room temperature ingredients = smoother batter and even rise.
Don’t overmix. Stir until just combined for tender, fluffy muffins.
Use full-fat cream cheese. It keeps the filling rich and stable during baking.
Store properly: Once cooled, refrigerate in an airtight container for up to 5 days or freeze up to 3 months.

Substitutions & Variations

Gluten-Free: Swap all-purpose flour for a 1:1 gluten-free baking mix (with xanthan gum).
Dairy-Free: Use vegan cream cheese (like Kite Hill) and almond milk instead of dairy milk.
Lower Sugar: Replace part of the sugar with coconut sugar or erythritol.
Add-Ins: Stir in ½ cup chopped walnuts, pecans, or chocolate chips.
Mini Muffins: Reduce baking time to 12–14 minutes.

Frequently Asked Questions (FAQ)

Can I use homemade pumpkin puree?

Yes — just make sure it’s thick and well-drained. Homemade puree can be wetter than canned, which may affect the texture.

How do I keep the cream cheese from sinking?

Place the cream cheese filling slightly above the center of the batter rather than at the bottom. The batter will rise around it as it bakes.

Can I freeze these muffins?

Absolutely! Once cooled, freeze them on a tray, then transfer to a freezer bag. Reheat in the microwave for 20–30 seconds before serving.

Can I make them healthier?

You can replace half the oil with Greek yogurt or applesauce for lighter muffins without sacrificing moisture.

Nutrition Information (per muffin)

Calories: 300
Sugar: 22g
Fat: 14g
Carbohydrates: 38g
Protein: 4g
Sodium: 210mg

There’s something deeply satisfying about pulling these pumpkin muffins out of your own oven — that warm spice, the creamy surprise in the middle, the golden tops sprinkled with crunch. It’s comfort you can hold in your hands, no drive-thru required.

Make a batch this weekend, pour yourself a cup of coffee, and let your kitchen smell like October. And if you fall in love (you probably will), go ahead and double the recipe, they freeze beautifully.

Now, your favorite Starbucks treat isn’t seasonal anymore, it’s just a recipe away.