Can I use homemade pumpkin puree for these Starbucks cream cheese pumpkin muffins?

Absolutely! Homemade pumpkin puree works beautifully, but make sure to drain it well if it seems watery. You may need to adjust the moisture slightly depending on consistency.

Can I make these Starbucks cream cheese pumpkin muffins gluten-free?

Yes! Use a 1:1 gluten-free flour blend in place of the all-purpose flour. The muffins may have a slightly different texture but will still taste amazing.

How do I know when my Starbucks cream cheese pumpkin muffins are done baking?

Insert a toothpick into the muffin part (not the cream cheese center). If it comes out clean or with a few moist crumbs, they're ready.

Can I make mini Starbucks cream cheese pumpkin muffins instead?

Definitely! Use a mini muffin tin and reduce baking time to 12–15 minutes. The cream cheese filling can be trickier to add but still works.

Why did my cream cheese filling sink to the bottom of my Starbucks cream cheese pumpkin muffins?

This can happen if the filling is too thin. Use softened (not melted) cream cheese and make sure your filling is thick. Don’t overfill the cups either.

Starbucks Cream Cheese Pumpkin Muffins Recipe You Can’t Resist 2025

Starbucks Cream Cheese Pumpkin Muffins Recipe You Can’t Resist

Print Recipe

These homemade Starbucks cream cheese pumpkin muffins are rich, warmly spiced, and filled with a luscious cream cheese center — just like your coffee shop favorite, but better and budget-friendly!

Author: Harmony
Prep Time: 20 minutes
Cook Time: 22–25 minutes
Total Time: 45 minutes
Yield: 12 muffins 1x
Category: Breakfast, Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

For the Muffin Batter:
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1½ cups granulated sugar
- ½ cup vegetable oil
- ⅓ cup water
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1 teaspoon vanilla extract
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
For the Topping:
- ¼ cup pepitas (pumpkin seeds)
- 2 tablespoons brown sugar
- ½ teaspoon cinnamon

Instructions

Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk flour, baking soda, cinnamon, pumpkin pie spice, nutmeg, and salt.
In a large bowl, whisk sugar, oil, water, pumpkin puree, eggs, and vanilla until smooth.
Gradually fold dry ingredients into wet mixture just until combined. Do not overmix.
In another bowl, beat cream cheese and sugar until smooth. Add egg yolk and vanilla and mix until combined.
Fill muffin cups halfway with batter. Add 1 tbsp cream cheese filling to center of each, then top with more batter.
Mix pepitas, brown sugar, and cinnamon. Sprinkle on top of each muffin.
Bake for 22–25 minutes or until a toothpick inserted in the muffin (not cream cheese) comes out clean. Cool 5 minutes before transferring to a wire rack.

Notes

For a healthier option, use half whole wheat flour, reduce sugar, or substitute applesauce for oil. Muffins freeze well — wrap individually and store up to 3 months.

Nutrition

Serving Size: 1 muffin
Calories: 380
Sugar: 30g
Sodium: 220mg
Fat: 21g
Saturated Fat: 6g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 1.5g
Protein: 5g
Cholesterol: 45mg

Keywords: starbucks pumpkin muffins, cream cheese pumpkin muffins, fall baking, pumpkin spice muffins

Find it online: https://harmonymeal.com/starbucks-cream-cheese-pumpkin-muffins/