Biscuits / Muffins / Scones · Breakfast · Fall (Halloween & Thanksgiving)

Pumpkin Cream Cheese Muffins (Like Starbucks)

I love, love, love Starbucks Pumpkin Cream Cheese Muffins.  They are just one of those special things about the fall that make me feel happy.

My favorite part, of course, is the cream cheese filling, almost like cheesecake, slightly sweet, and so yummy.

These were very easy to make.  10 minutes to the oven.

I left the candied pumpkin seeds off the top of mine, because they are not my favorite.  You could easily make or buy candied pumpkin seeds though, and place them on the top before baking.

Can’t eat them all? These muffins freeze very well.




  • 4 oz cream cheese, softened
  • 1/4 cup granulated sugar
  • 1/4 tsp vanilla extract

  • Muffin Batter
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 1/2 tsp ground cinnamon
  • 2 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 3 eggs
  • 3/4 cup dark brown sugar
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 cup canned pure pumpkin puree
  • 3/4 cup vegetable oil


Preheat oven to 350°.  Cream together the cream cheese, vanilla, and sugar.  Place mixture onto a piece of parchment paper and roll into a 10 inch log.  Place into the freezer while you get everything else ready.

In a mixing bowl, mix together eggs, sugar, vanilla, pumpkin, and oil until well mixed.  Add the dry ingredients, and stir until just combined. Do not overmix.

Place the muffin batter into 12 muffin cups (lined with muffin liners) to 3/4 full.  Take your cream cheese log out of the freezer and cut it into 12 even pieces (it will still be pretty soft.)  Press each one into the center of the muffin batter.

Bake for 20-25 minutes until the tops are slightly brown.  To test, insert a toothpick into the center of the muffin batter and see if it comes out clean. (not the cream cheese)


5 thoughts on “Pumpkin Cream Cheese Muffins (Like Starbucks)

  1. When we make our pumpkins rolls we use powered sugar in the cheese filling I think it would be better to use in this as well it makes it fluffy and no granuals from the sugar also may be better to add this after they bake just as u take from oven take teaspoon or a Mellon ballet n press the center in then spoon in the filling it shouldn't need cooked unless swirled through out the cake mixture

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