Introduction

These Best Starbucks Pumpkin Cream Cheese Muffins bring the cozy flavors of autumn right to your kitchen. Soft, moist pumpkin muffins are filled with a luscious cream cheese center, making them a perfect treat for breakfast or a snack. They’re easy to make and sure to impress with every bite.

The image shows a close-up of a partially eaten muffin with a golden brown, crumbly texture and a moist inside. The top layer has a swirl of creamy white frosting with a smooth and slightly glossy finish, decorated with a few light green pumpkin seeds scattered on top. The muffin sits on an open white paper liner stained with crumbs and small bits of seeds. In the background, there is another whole muffin and a blurred white bowl filled with seeds. Everything rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups all-purpose flour
1 cup granulated sugar
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 ½ tsp pumpkin pie spice
½ tsp cinnamon
1 ½ cups pumpkin puree
1 large egg, at room temperature
¼ cup unsalted butter, melted
1 ½ tsp vanilla extract

For the cream cheese filling:

8 oz cream cheese, at room temperature
½ cup powdered sugar
2 tsp all-purpose flour
Pinch of salt

Instructions

Step 1: Preheat the oven to 350°F (175°C). In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. Set aside.
Step 2: In another bowl, whisk the pumpkin puree, egg, melted butter, and vanilla extract until smooth and combined.
Step 3: Pour the wet ingredients into the dry ingredients and stir gently just until combined. Avoid overmixing to keep muffins tender.
Step 4: Grease a 12-cup muffin pan or line with paper liners. Divide the batter evenly into the muffin cups, filling each about two-thirds full. Set aside.
Step 5: In a medium bowl, beat the cream cheese, powdered sugar, flour, and salt together until smooth and creamy.
Step 6: Use a piping bag or a resealable plastic bag with a corner snipped off to fill each muffin with 1 to 2 tablespoons of the cream cheese filling.
Step 7: Bake the muffins for 15 to 20 minutes, or until a toothpick inserted into the muffin (not the cream cheese filling) comes out clean.
Step 8: Remove the muffins from the oven and let them cool in the pan for 10 minutes before transferring to a wire rack. Enjoy warm or at room temperature.

Tips & Variations

For extra texture, fold in ½ cup chopped pecans or walnuts into the batter before baking.
Use canned pumpkin puree for convenience, or homemade if you prefer fresh flavor.
If you don’t have a piping bag, carefully spoon the cream cheese filling into the muffin batter, creating a small well in the center of each muffin.
To make these muffins dairy-free, substitute cream cheese and butter with plant-based alternatives.

Storage

Store the muffins in an airtight container in the refrigerator for up to 4 days. Let them come to room temperature or warm slightly before serving to enjoy the cream cheese filling at its best. You can also freeze the muffins for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

The image shows a close-up of a muffin with a moist, crumbly texture and a warm golden brown color. The muffin is partially unwrapped from a white paper liner, revealing its soft, spongy inside. On top of the muffin’s center, there is a creamy, white layer of frosting or filling that looks smooth and slightly melted, with a few light brown pumpkin seeds scattered on top and around it. The muffin sits on a white marbled surface, with a blurred white bowl filled with pumpkin seeds in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin. Roast and puree the pumpkin flesh until smooth, then measure 1 ½ cups for the recipe. Fresh pumpkin may yield a more subtle flavor and slightly different texture.

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

Make sure to fill the muffins carefully with the cream cheese filling, avoiding overfilling. Using a piping bag helps control the amount and placement of the filling, reducing spills. Also, avoid inserting the filling after baking, as it melts more readily once hot.