Copycat Starbucks Pumpkin Cream Cheese Muffin Recipe

If you’ve ever wandered into Starbucks on a crisp fall morning and caught that sweet-spiced scent floating off the pastry case, you probably remember the muffin. The one with a swirl of cheesecake baked right into its golden-orange center. This Starbucks Pumpkin Cream Cheese Muffin copycat captures that exact moment, the soft hum of cinnamon, the salty-sweet pepitas clinging to the edge, and that cool, creamy center that somehow holds its shape even after a bite.

It’s a seasonal treat, sure. But making it at home means no more waiting for Starbucks to bring it back. This muffin isn’t just a quick bake, it’s a little pocket of fall, the kind you pull apart slowly with your fingers while your coffee cools beside you. Sweet, tender pumpkin crumb. A rich cheesecake middle. Toasty pepita crunch that sneaks up with a kiss of salt. It’s all there, warm and ready from your own oven.

And the best part? You can tweak it to fit your pantry or your mood, gluten-free, dairy-free, protein-boosted, or just a bit extra indulgent. Let’s get into it.

How to make Starbucks Pumpkin Cream Cheese Muffin

You’ll start with a plush pumpkin muffin base, oil-based, like Starbucks does, to keep it soft and moist. The filling is a simple cream cheese mixture stabilized with a touch of flour so it bakes neatly in place. And on top, the pièce de résistance: sweet-and-salty praline pepitas, toasted in a pan before baking so they stay crunchy even after a day or two on the counter.

These muffins rise tall, smell like your favorite fall candle, and taste like a cozy morning in a coffee shop, without the line.

Nutrition facts (per muffin, ~113 g)

• Calories: 350
• Total Fat: 14 g
• Saturated Fat: 5 g
• Carbohydrates: 53 g
• Sugar: 34 g
• Protein: 5 g
• Sodium: 430 mg

Ingredients (12 muffins)

Prep time: 25 minutes
Cook time: 18–20 minutes
Total time: ~45 minutes
Yield: 12 muffins

Pumpkin Muffin Base

• 2 cups (240 g) all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• 1 tsp fine sea salt
• 2 tsp pumpkin pie spice (or homemade blend: 1¼ tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, pinch clove)
• 1 cup (240 g) canned pumpkin purée
• ¾ cup (150 g) granulated sugar
• ½ cup (100 g) light brown sugar
• ½ cup (120 ml) neutral oil (canola or sunflower)
• 2 large eggs
• 2 tbsp milk (any kind)
• 2 tsp vanilla extract

Cream Cheese Center

• 8 oz (226 g) brick cream cheese, softened
• ½ cup (60 g) powdered sugar
• 1 tbsp all-purpose flour
• 2 tsp milk
• 1 tsp vanilla extract
• Pinch of salt

Praline Pepita Topping

• ½ cup (75 g) raw pepitas (pumpkin seeds)
• 3 tbsp light brown sugar
• 1 tbsp butter or neutral oil
• ½ tsp pumpkin spice
• ⅛ tsp fine sea salt
• Optional: pinch flaky salt to finish

Tools you’ll need

• Standard 12-cup muffin tin
• Paper muffin liners
• Medium and small mixing bowls
• Hand mixer or stand mixer
• Rubber spatula
• Small saucepan or skillet (for pepitas)
• Piping bag or zip-top bag
• Measuring cups and spoons
• Cooling rack

Instructions

1. Make the praline pepitas

Toast pepitas in a small skillet over medium heat for 1 minute. Add butter, brown sugar, salt, and pumpkin spice. Stir until coated and bubbling, about 2–3 minutes. Spread on parchment to cool, then coarsely chop.

2. Make the cream cheese filling

In a small bowl, beat cream cheese until smooth. Add powdered sugar, flour, milk, vanilla, and salt. Mix until thick but spoonable. Transfer to piping bag or zip-top bag and chill 10–15 minutes.

3. Make the muffin batter

Whisk together flour, baking powder, baking soda, salt, and pumpkin spice. In another bowl, whisk pumpkin, sugars, oil, eggs, milk, and vanilla until smooth. Fold in dry ingredients just until no flour remains. Let rest 5 minutes.

4. Assemble

Line muffin tin. Spoon batter into each cup, filling about ⅔ full (roughly 60 g). Press or sprinkle chopped praline pepitas around the outer edge of each muffin. Pipe about 1 tbsp (15–18 g) of cream cheese into the center of each. Sprinkle a few more praline bits over the top for crunch.

5. Bake

Bake at 400°F (200°C) for 10 minutes. Lower temp to 350°F (175°C) and bake 8–10 minutes more, until a toothpick in the muffin part comes out clean. Cool in pan 10 minutes, then transfer to rack.

6. Serve

Let cool at least 30 minutes so the filling sets. Enjoy warm or at room temp.

Tips

• For a bakery-style dome, rest batter 5 minutes before baking.
• Don’t overmix the batter, gentle folds keep it fluffy.
• The cream cheese center will firm up more as it cools.
• Store muffins chilled in an airtight container for 3–4 days. Reheat slightly before serving.
• Muffins freeze well, wrap individually and thaw overnight.

What to serve with

Cozy sips

• Pumpkin Spice Latte (hot or iced): Go full seasonal. The muffin and PSL were made for each other. It’s a cinnamon-cardamom hug in edible form.
• Chai tea or dirty chai: The bold spice of chai cuts through the richness of the muffin perfectly. Add a shot of espresso if you’re craving something deeper.
• Maple cold brew: A chilled option with a touch of smokey sweetness that plays nicely with the cream cheese center.

Light breakfast pairings

• Greek yogurt with honey and walnuts: Adds tang and crunch while keeping things light if you only want half a muffin.
• Scrambled eggs with herbs: A savory counterpart to balance the muffin’s sweetness. Especially nice with thyme or chives.
• Sliced apples with almond butter: Crisp, nutty, and refreshing in contrast to the muffin’s plush crumb.

Midday snack partners

• Aged cheddar slices: Yep, really. A sharp cheddar alongside a pumpkin muffin is chef’s kiss. Try it once and you’ll be surprised.
• Toasted pecans or candied walnuts: Just a small handful for extra crunch. Add to a grazing board or serve beside coffee.

Dessert-style pairings

• Vanilla bean ice cream: Split the muffin and warm it up, then serve à la mode.
• Salted caramel drizzle: Over the top of a warmed muffin. Do this. Trust me.
• Whipped cream with cinnamon sugar: Simple, dreamy, and easy to add for guests if serving on a brunch board.

Variations

Mini Pumpkin Muffins
Use a mini muffin pan and reduce bake time to 9–11 minutes total. Pipe smaller cream cheese centers and sprinkle tiny bits of praline pepitas. These are great for parties or portion control.

Gluten-Free Version
Swap the all-purpose flour for a good 1-to-1 gluten-free flour blend with xanthan gum. Add an extra egg yolk to keep the structure rich and moist.

Dairy-Free Muffins
Use plant-based cream cheese (like Kite Hill or Miyoko’s) and oat milk. For the topping, swap butter with coconut oil and skip the whipped cream garnish if using.

Protein-Packed Muffins
Add a scoop of vanilla or unflavored whey protein to the dry ingredients and reduce flour slightly. Use Greek yogurt in place of some oil for added lift and protein.

Extra-Cheesecake Version
Double the cream cheese filling and pipe more into each muffin, almost like a mini pumpkin cheesecake in muffin form. You can also swirl it slightly into the batter for a marbled effect.

Nutty Crown Version
Swap the pepitas for chopped pecans or walnuts tossed with brown sugar and cinnamon for a Southern-style twist.

Ingredient Substitutes

Pumpkin Purée

• Original: Canned pumpkin purée
• Substitutes: Roasted mashed butternut squash, sweet potato mash, or homemade pumpkin purée (well-drained)

All-Purpose Flour

• Original: Standard white flour
• Substitutes: 1-to-1 gluten-free flour blend, white whole wheat flour (adds a nutty taste), or a 50/50 mix of AP and oat flour for a heartier texture

Neutral Oil

• Original: Canola oil
• Substitutes: Melted coconut oil, light olive oil, or even applesauce (cut fat by half, but muffins will be less rich)

Cream Cheese

• Original: Full-fat brick cream cheese
• Substitutes: Neufchâtel (33% less fat), plant-based cream cheese, or mascarpone (richer and less tangy)

Brown Sugar

• Original: Light brown sugar
• Substitutes: Coconut sugar (adds a deep caramel flavor), maple sugar, or mix white sugar with a touch of molasses

Praline Pepitas

• Original: Candied pumpkin seeds
• Substitutes: Toasted chopped pecans, sunflower seeds with brown sugar, or granola clusters for crunch

Pumpkin Pie Spice

• Original: Store-bought blend
• Substitutes: Homemade: 1 part cinnamon, ½ part ginger, ¼ part nutmeg, pinch clove and black pepper. Or use apple pie spice in a pinch.