Pumpkin Cream Cheese Muffins (Starbucks Copycat)

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Pumpkin Cream Cheese Muffins (Starbucks Copycat)

Pumpkin Cream Cheese Muffins (Starbucks Copycat), are soft, moist, and filled with a sweet cream cheese center. Breakfast, Snack recipe.

Prep Time15

Cook Time20

Total Time35

Course: Breakfast, Brunch

Cuisine: American, muffins

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Servings:

Equipment

Ingredients

Muffins

1¾ cups Flour
2 tsp Pumpkin Pie Spice
1 tsp Baking Soda
½ tsp Salt
15 oz Pumpkin Puree
1 cup Sugar
½ cup Brown Sugar
2 Eggs
½ cup Vegetable Oil
2 tsp Vanilla Extract
Orange Gel Food Coloring -add as needed for color

1 Egg Yolk
8 oz Cream Cheese -- Softened
¼ cup Sugar
1 tsp Vanilla Extract

Instructions

Prepare. Preheat your oven to 350°F (175°C). Line your muffin pan(s) with paper liners or lightly grease the cups with nonstick cooking spray.
Dry Ingredients. In a medium bowl, use a whisk to combine together the flour, pumpkin pie spice, baking soda, and salt until evenly combined.
Wet Ingredients. In a large mixing bowl, beat or whisk together the pumpkin puree, a cup of the sugar, a half cup of the brown sugar until combined. Then add the eggs, one at a time, gently mixing between additions, followed by the vegetable oil and the two teaspoons of the vanilla extract. If you are adding the orange gel food coloring, you can stir in a small amount here until the desired color is reached.
Combine Use a rubber spatula or similar item to gradually add the dry ingredients from the first bowl to the pumpkin mixture, stirring just until no dry streaks remain. Avoid overmixing.
Filling In a separate bowl, beat together the softened cream cheese, remaining sugar, the egg yolk, and the remaining vanilla extract until smooth and creamy.
Assemble. Start by spooning enough pumpkin batter into each muffin cup to fill it about one-third full. Add a heaping tablespoon of the cream cheese mixture to the center of each muffin. Cover with additional pumpkin batter until the muffin cups are about three-quarters full. If desired, you can use a toothpick or skewer to gently swirl a small amount of the cream cheese filling into the top of each muffin for a decorative look.
Bake Bake for 20–24 minutes, or until the tops are set and a toothpick inserted into the pumpkin portion of a muffin comes out with a few moist crumbs. Avoid testing directly in the cream cheese center.
Cool. Allow the muffins to cool in the pan for 5–10 minutes before transferring them to a wire rack to cool completely.

Recipe Notes

*Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used.
Also, please see the actual recipe post for further details on this recipe.

Nutritional Information is only an estimate and can vary especially with ingredients that are used.

See DiyandFun.com for details on this recipe.

Make sure that you are using "Pure Pumpkin Puree" and not "Pumpkin Pie Filling" in this recipe.

originally posted:

October 14, 2026

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Nutrition

Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!

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