Pumpkin Cream Cheese Muffins 🎃 Starbucks Copycat 🎃


    Pumpkin Cream Cheese Muffins are a delightful fall treat that perfectly captures the cozy flavors of the season. These moist and flavorful muffins combine the earthy sweetness of pumpkin with the creamy richness of cream cheese, resulting in a delicious and comforting baked good. Whether you’re looking for a tasty breakfast option, a snack to enjoy with your afternoon tea, or a festive addition to your holiday spread, these muffins are sure to please your taste buds.

    The combination of spiced pumpkin batter and a surprise cream cheese filling makes these muffins truly irresistible. The warm, aromatic spices like cinnamon, nutmeg, and cloves will fill your kitchen with a heavenly aroma as they bake. And when you bite into one of these muffins, you’ll be greeted with a luscious, tangy cream cheese center that balances the sweetness of the pumpkin.

    These Pumpkin Cream Cheese Muffins are also incredibly easy to make, making them a perfect choice for both beginner and experienced bakers. You can whip up a batch in no time, and they are great for sharing with family and friends during fall gatherings or as a special treat during a quiet morning at home.

    So, get ready to embrace the flavors of autumn with this delightful Pumpkin Cream Cheese Muffin recipe. Follow along for step-by-step instructions and enjoy the warmth and comfort these muffins bring to your table.


    • 1 1/2 cups all purpose flour
    • 3/4 cup sugar
    • 1 tsp baking powder
    • 1 tsp baking soda
    • 1 tsp pumpkin pie spice (I used 2 tsps)
    • 1/4 tsp salt
    • 1 1/2 cups pumpkin puree
    • 1 egg
    • 1/4 cup melted butter, cooled
    • 1 tsp vanilla extract
    • Cream Cheese Filling:
    • 4 oz cream cheese, softened
    • 2 tbsp sugar
    • 1 tsp all purpose flour
    • 1 tsp milk
    • 1/2 tsp vanilla extract


    Into a bowl, mix together the pumpkin puree, egg, butter and vanilla extract until everything is well combined. Add in the dry ingredients. Give everything a quick mix, but don’t over-mix.

    Grab your muffin pan, line it with paper cupcake liners or, if you don’t have any, spray with non-stick cooking spray. Fill up each liner with the pumpkin batter 3/4 of the way.

    Make the cream cheese filling. Mix all of the ingredients together until smooth. Place the filling into a piping bag. Squeeze out about a tablespoon’s worth of cream cheese into each muffin. If you want your muffins to have a dollop of cream cheese on the top, pipe a small amount on top.

    Into the oven at 350 degrees for 15-20 minutes. I left mine in for the full 20 minutes. Enjoy!