If you’ve ordered one too many Starbucks Pumpkin Cream Cheese Muffins, learn how to make your own Pumpkin Cream Cheese Muffins!

How to make Pumpkin Cream Cheese Muffins Recipe

I don’t usually trek to Starbucks, but ever since I’ve been taking my youngest to college I’ve been making Starbucks detours. In fact, way too many and I hate to admit how many Starbucks pumpkin goods I’ve consumed. Let’s just say I’ve earned my fair share of free goods with the Starbucks app.

Baked Pumpkin Cream Cheese Muffins

Anyhoo, one of my favorite things to snack on during the fall is the Starbucks Pumpkin Cream Cheese Muffins. It’s so delicious, but at $3.25 a muffin it can get a bit costly. Luckily, I think this recipe is pretty close and will help me save some money and satisfy my fall pumpkin cravings. This recipe can create 17 regular sized muffins for just a bit more than it would cost to buy one Starbucks Pumpkin Cream Cheese Muffin, so that’s a win for me! Now, let’s get to the Starbucks inspired Pumpkin Cream Cheese Muffins!

3 pumpkin cream cheese muffins on white plate

Pumpkin Cream Cheese Muffins

Yield: 17
Prep Time: 25 minutes
Cook Time: 17 minutes
Additional Time: 20 minutes
Total Time: 1 hour 2 minutes

How to make Starbucks inspired Pumpkin Cream Cheese Muffins. An affordable option to satisfy your pumpkin muffin cravings.


  • 1 1/2 cup All Purpose flour
  • 1 T. pumpkin spice
  • 3/4 tsp. baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp. salt
  • 1 - 15 oz. can pumpkin puree (not pumpkin filling)
  • 3/4 cup white sugar
  • 1/4 cup light brown sugar*
  • 1/4 cup vegetable oil
  • 1/2 tsp. pumpkin spice extract
  • 2 large eggs
  • 3 T. chopped roasted unsalted pepitas

Cream Cheese Filling

  • 4 oz. cream cheese, room temperature or softened
  • 3 T. sugar
  • 2 tsp. condensed milk
  • 1 1/2 tsp. flour
  • 1 tsp. vanilla
  • 1/2 tsp. milk - optional**


  1. Prep: Preheat oven to 350°F. Line muffin tin with cupcake liners. Set aside. Chop the pepitas. Set aside.
  2. Prepare the cream cheese filling by mixing all the ingredients together in a bowl. Fill a pastry bag with the cream cheese mix.*** Set aside. If you don't have a pastry bag, use a Ziploc bag and cut off the corner.
  3. Dry ingredients for pumpkin cream cheese muffins In a large bowl, mix together the flour, pumpkin spice, baking powder, baking soda, and salt. Set aside.
  4. Wet ingredients pumpkin cream cheese muffins In a separate bowl, mix together pumpkin puree, white and brown sugar, vegetable oil, pumpkin spice extract, and eggs.
  5. Pumpkin Cream Cheese Muffins Batter Add the pumpkin mixture to the flour mixture. Whisk just until all the flour is incorporated into the wet ingredients and there are no lumps.
  6. Pumpkin cream cheese muffins in muffin pan Using a 3T. cookie scoop, add the batter to the prepared muffin liners. It should make approximately 17 muffins.
  7. Add chopped pepitas to pumpkin cream cheese muffins Gently tap the pan(s) to level out the batter and sprinkle the edges with the chopped pepitas. It's alright if a bit gets into the center.
  8. Add cream cheese swirls to pumpkin cream cheese muffins Take the pastry bag with the cream mix and insert the tip into the center of each muffin, about 1/4 ways in. Swirl it around while squeezing out a good size 1 - 2 tsp. of cream cheese. I make large circles of cream cheese as this ensures a bit of cream cheese with every bite when eating the top. The other option is to make a smaller circle, but go about 1/2 way into the muffin batter. If you have any leftover cream cheese, go back through and deposit more cream cheese on the muffins. Tip: try not to leave peaks on the cream cheese as these can burn or over brown when baking.
  9. Baked Pumpkin Cream Cheese Muffins Place in a 350°F oven on the center rack for 16 - 17 minutes. Let muffins rest in the pan for 10 minutes before removing to a cooling rack. Serve warm**** or let cool completely before eating.
  10. 3 pumpkin cream cheese muffins on white plate Store muffins in an air tight container in the fridge for up to 4 days. To reheat cold muffins, place in the microwave for 15 seconds. Muffins can be stored in the freezer after completely cooling, but the cream cheese might have a bit of textural change. To reheat, place in the microwave with a damp paper towel covering the muffin and heat in 15 second increments until desired temperature. It can also be left out to defrost to room temperature if eating the same day.


* If you prefer really sweet muffins, you can use up to 1/2 cup of light brown sugar.

** You can add 1/2 tsp. milk to thin out the cream cheese and make it easier to pipe out. I skip it, but you can add it if you like.

*** I use a #804 tip or 3/8" pastry tip. You can use a smaller tip too.

**** When serving warm right out of the oven, some of the muffin may stick to the muffin liner.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

More Breakfast Ideas

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.