Pumpkin Cream Cheese Muffins – Starbuck’s Copycat

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This was the first pumpkin recipe I have made for this season. It’s a copycat version of Starbuck’s pumpkin cream cheese muffins. I have not tried the original but I love this recipe!

Pumpkin Cream Cheese Muffins - Starbuck's Copycat | realmomkitchen.com

The muffin itself is fabulous. It’s nice and tender with the perfect amount of fall flavor. The fat used in this muffin is butter. Then you have the typical muffin ingredients along with pumpkin puree and pumpkin pie spice. Delicious!

However, the muffin is even better when you add in the cream cheese, it makes them even more fabulous! It’s like a little pocket of cheesecake surrounded by pumpkin muffin. The cream cheese filling is so simple to make. You just mix some flour, sugar, and milk in with some softened cream cheese. These pumpkin cream cheese muffins are a great addition to my go to pumpkin recipes.

Feel free to make 2 batches when you make them! They are perfect to keep a batch in the freezer. I love to keep some in the fridge and then take out 1 the night before for my daughter for breakfast. She loves having a muffin paired with a banana for breakfast.

Pumpkin Cream Cheese Muffins - Starbuck's Copycat | realmomkitchen.com

Here is what you need to make the

Pumpkin Cream Cheese Muffins

  • SALT
  • EGG
  • MILK

Pumpkin Cream Cheese Muffins - Starbuck's Copycat

Real Mom Kitchen

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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 23 minutes
Course Breakfast
Cuisine American
Servings 12 - 15 muffins


  • 1 ½ cups flour
  • ¾ cup sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1 tsp pumpkin pie spice
  • 1 ½ cups pumpkin puree
  • ¼ cup butter melted/cooled
  • 1 tsp vanilla extract
  • 1 egg
  • 4 oz cream cheese softened
  • ½ tsp vanilla extract
  • 1 tsp flour
  • 2 Tbsp sugar
  • 1 tsp milk


  • Preheat oven to 350 degrees and line a muffin tray with liners.
  • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and pumpkin spice.
  • In a separate bowl, whisk the pumpkin, melted butter, vanilla extract, and egg together.
  • Then add the wet mixture in with the dry mixture and stir until just combined.
  • Fill muffin liners with batter about 3/4 full.
  • For the filling: Place all ingredients into a bowl and beat until smooth.
  • Using a piping bag or Ziploc bag with corner tip cut off, add a dollop of cream cheese mixture to the muffin cups. *It will sink slightly into batter.
  • Bake at 350 degrees for about 18-20 minutes.
  • Remove from oven and allow to cool 2-3 minutes before removing from tray. Makes 15-15 muffins.
Tried this recipe?Let us know how it was!

This recipe is adapted from The Cookin’ Chicks.

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