You can enjoy your favorite Starbucks Pumpkin Cream Cheese Muffins at home, any time of the year, with this easy copycat recipe.
Tender, warmly spiced pumpkin muffins are filled with sweet cream cheese and topped with crispy praline pumpkin seeds. These are so delicious and perfect for fall!
I have many pumpkin recipes here, but I think that this one for Pumpkin Cream Cheese Muffins might be my absolute favorite!
Previously, I might have reached for my Pumpkin Banana Muffins recipe or my classic Pumpkin Muffins recipe, but Pumpkin Cream Cheese Muffins are just exceptional.
Honestly, all of the baked goods from Starbucks are great, but I get extra excited when this one comes back on the menu in August or September.
This is not just a pumpkin muffin recipe – it’s a souped-up version that feels more like dessert than breakfast, with a luscious cream cheese filling and sweet praline pumpkin seeds.
Need more pumpkin recipes in your life? I have you covered! Try my Pumpkin Chocolate Chip Cookies, Pumpkin Cheesecake Bars, or another Starbucks favorite, Pumpkin Scones.
Pumpkin Cream Cheese Muffins Recipe Highlights
- Soft, Tender Texture – Canned pumpkin puree gives these muffins a moist texture that’s almost fool-proof. Nobody wants a dry pumpkin muffin.
- Delicious Cream Cheese Filling – The filling inside of these Starbucks muffins reminds me of cheese danish, and it’s made with just three simple ingredients.
- Easy Pumpkin Seed Topping – Don’t be scared of the word “praline”, It’s super easy to make the sugary pumpkin seed topping for these muffins, and it might be the best part!
Ingredients in Pumpkin and Cream Cheese Muffins
Here’s what you need to make these pumpkin spice muffins with cheesecake filling:
Complete list of ingredients and amounts can be found in the recipe card below.
- For the Filling: This simple, yet delicious creamy filling is made with softened cream cheese, granulated sugar, and pure vanilla extract.
- For the Praline Pumpkin Seeds: Start with raw pumpkin seeds. We’ll be toasting them in butter with pumpkin spice and brown sugar.
- Baking Basics: Grab your flour, baking soda, baking powder, salt, granulated sugar, and brown sugar for the pumpkin muffin batter.
- Eggs and Butter: Let the eggs come to room temperature and melt the butter before you start mixing. This will ensure that your batter is smooth and well-mixed.
- Oil: Canola oil or any light oil such as avocado or vegetable oil will work in this recipe.
- Pumpkin Puree: I’ve developed this recipe to use one standard 15 oz. can of pure pumpkin, so there’s nothing wasted.
- Pumpkin Pie Spice: You can buy this at the store, but if you’re planning on doing a lot of baking this fall, you might want to mix up a big batch of your own. My pumpkin pie spice recipe is delicious!
How To Make Pumpkin Cream Cheese Muffins
Tip!
Remember to turn the oven down! The initial high temperature helps the muffins to rise quickly, but the rest of the bake time should be done at a lower temp. If you forget, the muffins will burn.
Recipe Tips
- Make the filling and topping first. Once the batter is mixed up, you won’t want to let it sit for too long before baking the muffins. The cream cheese filling and seed topping can be made up to a day ahead of time if needed.
- Paper liners. I find this to be the easiest way to make muffins, but if you’d rather not use them, be sure to grease the muffin tin very well so that you can remove the muffins easily.
- Don’t overmix the batter. Add the flour mixture to the pumpkin mixture and stir just a few times, until you can no longer see any white streaks.
- The muffin tins will be very full! Typically I’d tell you to fill the cups only part-way, but this recipe cooks best if they are filled. The tops will rise and spread a bit while they bake.
- Check for doneness. Insert a toothpick into the center of the muffin, trying to avoid the cream cheese filling. When it comes out mostly dry and clean, your muffins are done!
Storing Tips
Because of the cream cheese filling, you should store these muffins in the fridge. They’ll stay fresh for up to 3-4 days if kept in an airtight container.
Feel free to enjoy pumpkin cream cheese muffins chilled, or warm them up briefly in the microwave for 30 seconds.
Be careful, as the filling can get very hot if you heat the muffins for too long.
What To Serve With Pumpkin Cream Cheese Muffins
Is it time for breakfast? Enjoy one of these with your favorite morning drink, like a hot cup of French Press Coffee or a healthy Green Smoothie.
Recipe FAQs
Can Pumpkin Cream Cheese Muffins be Frozen?
Absolutely! Freeze these in freezer bags or containers for up to 3 months. Thaw overnight before enjoying.
How Much Pumpkin is in a 15-ounce Can?
There is just a little bit less than 2 cups of pumpkin puree in a standard can. If you have a can that’s a different size, just measure out two cups and remove about 2 tablespoons.
Can I Skip the pumpkin seeds?
You can if you like. These muffins will be delicious without the praline topping, but they are extra good with it!
More Muffin Recipes
All Muffins →
It will be so fun and easy to make your favorite fall Starbuck’s pumpkin muffins at home! Save this recipe by pinning it, and share it with all of your baking friends.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Pumpkin Cream Cheese Muffins
Ingredients
Cream Cheese Filling:
- 8 ounces (225 g) cream cheese softened to room temperature
- ½ cup (100 g) granulated sugar
- ½ teaspoon pure vanilla extract
Praline Pumpkin Seeds:
- 1 tablespoon (13 g) unsalted butter
- ¼ cup (35 g) raw pumpkin seeds roughly chopped
- ¼ cup (50 g) light brown sugar divided
- ½ teaspoon pumpkin spice
Pumpkin Muffins:
- 2 cups (240 g) all-purpose flour
- 1 tablespoon pumpkin spice
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 15 oz. (425 g) canned pumpkin puree scant 2 cups
- ¾ cup (150 g) granulated sugar
- ½ cup (100 g) light brown sugar
- ½ cup (120 ml) canola oil
- 2 large eggs at room temperature
- 1 teaspoon pure vanilla extract
Instructions
Cream Cheese Filling:
- In a medium mixing bowl, cream together the cream cheese, sugar and vanilla until smooth. Microwave for 30 seconds to slightly melt the mixture for easier piping, then stir again.
- Transfer mixture into a piping bag and set aside until needed.
Praline Pumpkin Seeds:
- In a small pan over medium heat melt the butter.
- Add the chopped pumpkin seeds, half the brown sugar (about 2 tablespoons), and the pumpkin spice.
- Allow to cook, stirring frequently, until the seeds smell fragrant and the sugar is melted.
- Spread the mixture onto a parchment lined baking sheet and allow to cool.
- Transfer the seeds to a small bowl and mix in remaining brown sugar. Set aside until needed.
Muffins:
- Preheat the oven to 425°F (220°C), or 200°C for a fan oven. Line a 12 count muffin tin with paper liners and set aside
- In a large bowl, whisk together the flour, pumpkin spice, baking soda, baking powder and salt; set aside.
- In a medium bowl, whisk together the pumpkin, sugar, brown sugar, oil, eggs and vanilla extract until well combined.
- Pour the pumpkin mixture into the flour mixture and stir until just combined.
- Divide the batter evenly into the prepared muffin cups, each will be quite full.
- Sprinkle the pumpkin seed mixture evenly over the tops of the muffins.
- Cut the end of the piping bag, then insert into the center of the muffins and pipe a dollop of cream cheese filling into each muffin.
- Bake in the preheated oven for 5 minutes, then turn the oven down to 350°F (180°C), or 160°C for a fan oven and continue baking an addition 15 minutes, or until the muffins are domed and a toothpick inserted into the center comes out clean.
- Allow to cool for 5 minutes in the pan before transferring to a wire rack to cool completely.
Notes:
- Make the filling and topping first. Once the batter is mixed up, you won’t want to let it sit for too long before baking the muffins. The cream cheese filling and seed topping can be made up to a day ahead of time if needed.
- Paper liners. I find this to be the easiest way to make muffins, but if you’d rather not use them, be sure to grease the muffin tin very well so that you can remove the muffins easily.
- Don’t overmix the batter. Add the flour mixture to the pumpkin mixture and stir just a few times, until you can no longer see any white streaks.
- The muffin tins will be very full! Typically I’d tell you to fill the cups only part-way, but this recipe cooks best if they are filled. The tops will rise and spread a bit while they bake.
- Check for doneness. Insert a toothpick into the center of the muffin, trying to avoid the cream cheese filling. When it comes out mostly dry and clean, your muffins are done!
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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