Starbucks-Inspired Pumpkin Cream Cheese Muffins

There’s something about fall that makes me crave a trip to Starbucks, mostly for their pumpkin cream cheese muffins. Soft, spiced pumpkin cake filled with tangy cream cheese and topped with crunchy pepitas… it’s the ultimate cozy coffee companion.

But here’s the good news: you can skip the coffee shop line and make them at home and honestly, they might be even better.

These muffins are moist, tender, and perfectly spiced, with that creamy cheesecake-style center that makes every bite irresistible. I love baking a batch on Sunday so we have grab-and-go breakfasts and snacks all week long. Plus, you can even sneak in a scoop of pumpkin spice collagen for a little protein boost without changing the flavor.

If you’re a pumpkin spice lover like me, these muffins are going to be on repeat all season.

Why You’ll Love These Muffins

Pumpkin cream cheese muffins are one of the most iconic fall bakery treats, and this homemade version is every bit as soft, spiced, and decadent without the coffee shop price tag.

Warm pumpkin spice batter surrounds a tangy cream cheese center, just like Starbucks, and a sprinkle of pepitas on top adds crunch and color. These muffins stay moist for days thanks to oil (instead of butter), and they’re easy enough for a weekday bake.

What you”ll need to make these Pumpkin Muffins

• All-purpose flour

• Canned pumpkin puree (not pumpkin pie filling)

• Granulated sugar

• Light brown sugar

• Vegetable oil (or coconut oil)

• Eggs

• Pumpkin pie spice

• Cinnamon

• Baking powder

• Baking soda

• Salt

• Vanilla extract

• Cream cheese

• Pepitas (pumpkin seeds)

• Vitauthority Collagen powder (Pumpkin Spice)

  Tools You’ll Need

• 12-cup muffin pan

• Muffin liners (or nonstick spray)

• Mixing bowls (large + medium + small)

• Hand mixer or stand mixer (for cream cheese filling)

• Whisk & spatula

• Measuring cups & spoons

• Ice cream scoop or spoon (for filling muffin cups)

• Wire cooling rack

Instructions

1. Preheat oven: 350°F (175°C). Line a muffin tin with 12 liners.

2. Make the cream cheese filling: Beat softened cream cheese, sugar, and vanilla until smooth and creamy. Set aside.

3. Mix dry ingredients: Whisk flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt in a medium bowl.

4. Mix wet ingredients: In a large bowl, whisk pumpkin puree, eggs, sugars, oil, and vanilla until smooth. Stir in collagen if using.

5. Combine: Gently fold dry ingredients into wet until just combined. Do not overmix.

6. Assemble muffins: Fill each muffin liner ⅔ full with batter. Drop 1 tablespoon of cream cheese filling into the center, pressing lightly. Sprinkle pepitas on top.

7. Bake: 18–22 minutes, or until a toothpick inserted into the pumpkin muffin part comes out clean. Cool slightly before serving.

Pro Tips

• Use oil instead of butter for ultra-moist muffins.

• Don’t over-mix the batter! It should just come together.

• Chill the cream cheese filling for 10 minutes before scooping to make it easier to handle.

FAQs

Can I make these ahead of time?
Yes! Store in the fridge for up to 5 days. They also freeze well for up to 2 months.

Do I need to use collagen?
Nope — it’s optional. But if you add a scoop of Pumpkin Spice Collagen, you’ll sneak in protein and extra fall flavor.

Can I swap the pepitas?
Yes, try chopped pecans, walnuts, or leave them off completely.

Final Thoughts

These Starbucks-inspired Pumpkin Cream Cheese Muffins are cozy, festive, and perfect for pumpkin spice season. Make a batch for breakfast, snacks, or to share at fall gatherings and I promise they’ll disappear fast.

Print

Pumpkin Cream Cheese Muffins (Starbucks-Inspired)

Yield 12

Author Kim Alexander

Prep time

15 Min

Total time

15 Min

Cook modePrevent screen from turning off

Ingredients

Pumpkin Muffins

• 1 ¾ cups all-purpose flour
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• ¾ cup granulated sugar
• ½ cup light brown sugar, packed
• ½ cup vegetable oil (or melted coconut oil)
• 2 large eggs
• 2 teaspoons pumpkin pie spice
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• 1 scoop Vitauthority Pumpkin Spice Collagen

Cream Cheese Filling

• 8 oz cream cheese, softened
• ¼ cup granulated sugar
• 1 teaspoon vanilla extract

Topping

• ¼ cup pepitas (pumpkin seeds), lightly toasted

Instructions

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners.
2. Beat softened cream cheese, sugar, and vanilla until smooth and creamy. Set aside.
3. In a medium bowl, whisk together flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt.
4. In a large bowl, whisk pumpkin puree, eggs, granulated sugar, brown sugar, oil, and vanilla until smooth. Stir in collagen if using.
5. Gently fold the dry ingredients into the wet mixture until just combined. Do not over-mix.
6. Fill muffin cups ⅔ full with batter. Drop 1 heaping tablespoon of cream cheese filling in the center of each muffin and press down lightly. Sprinkle pepitas on top.
7. Bake for 18–22 minutes, or until a toothpick inserted into the pumpkin muffin part (not the cream cheese center) comes out clean.
8. Transfer muffins to a wire rack. Serve warm or chilled.

Notes

• Oil (not butter) makes these muffins extra moist.
• Chill the cream cheese filling for 10 minutes before scooping to make it easier to handle.
• Store in an airtight container in the fridge for up to 5 days, or freeze for up to 2 months.

Nutrition Facts

Calories

342

Fat

17 g

Sat. Fat

6 g

Carbs

43 g

Fiber

1 g

Net carbs

42 g

Sugar

27 g

Protein

5 g

Sodium

254 mg

Cholesterol

50 mg

Similar Recipes

Mini Pumpkin Donut Holes

Easiest Homemade Pumpkin Pie Recipe (No Mixer Needed!)

Easy Pumpkin Loaf Recipe with Cream Cheese Drizzle and Crumble Topping

Easy Grain-Free Granola Bars Recipe: Crunchy, Healthy, and Perfect for Meal Prep

Did you make this recipe?

Tag @HomeCookVibe on instagram and hashtag it #homecookblog