Go Back
–+ servings
Starbucks Pumpkin Cream Cheese Muffins

Delicious Starbucks Pumpkin Cream Cheese Muffins Made Easy

These Starbucks Pumpkin Cream Cheese Muffins combine a rich cream cheese filling with a spiced pumpkin batter for a delightful autumn treat.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cream Cheese Filling
  • 8 oz Cream Cheese Substitute with mascarpone for a different texture
  • 1/4 cup Granulated Sugar
  • 1 large Egg Yolk Aquafaba can be used for a vegan version
  • 1 tsp Vanilla Extract Almond extract can be used for a twist
For the Muffin Batter
  • 2 cups All-Purpose Flour Can substitute with gluten-free flour blend
  • 1 tsp Baking Soda No substitutions recommended
  • 1/2 tsp Salt Consider using sea salt for gourmet touch
  • 1 tsp Ground Cinnamon Adjust spice levels to taste
  • 1/4 tsp Ground Nutmeg
  • 1/4 tsp Ground Ginger
  • 1/4 tsp Ground Cloves
  • 1 cup Granulated Sugar Coconut sugar can be used as a healthier option
  • 1/2 cup Brown Sugar Can replace with coconut sugar
  • 1 cup Canned Pumpkin Puree Fresh pumpkin can be used if prepared
  • 1/2 cup Vegetable Oil Can substitute with melted coconut oil or butter
  • 2 large Eggs Flax eggs can replace for vegan version
  • 1/2 cup Unsalted Butter Use vegan butter if dairy-free
For the Frosting
  • 2 cups Powdered Sugar Sift for best results
  • 1 tsp Vanilla Extract Optional but recommended
  • 1/4 tsp Salt Omit if using salted butter

Equipment

  • Muffin Tin
  • Mixing Bowls
  • spatula
  • electric mixer

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. Beat together cream cheese, granulated sugar, egg yolk, and vanilla extract until smooth in a mixing bowl.
  3. In a separate bowl, mix granulated sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth.
  4. Whisk together flour, baking soda, salt, and spices in another bowl.
  5. Fold dry ingredients into the wet mixture until just combined.
  6. Spoon batter into muffin liners halfway, add cream cheese filling, then top with more batter.
  7. Bake for 18-22 minutes until a toothpick comes out clean.
  8. Cool muffins in the tin for 5-10 minutes before removing.
  9. Prepare the frosting by beating cream cheese and butter, adding powdered sugar and vanilla until smooth.
  10. Frost cooled muffins and serve warm or at room temperature.

Nutrition

Serving: 1muffinCalories: 250kcalCarbohydrates: 32gProtein: 3gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 45mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 200IUVitamin C: 1mgCalcium: 30mgIron: 1mg

Notes

Ensure room temperature ingredients for easy mixing. Store leftovers in an airtight container.

Tried this recipe?

Let us know how it was!