If you’re obsessed with Starbucks Pumpkin Cream Cheese Muffins, you have to try this homemade version! They taste just like the real deal but are made with simple, wholesome ingredients like almond butter, pumpkin purée, and pumpkin pie spice—and the best part? They can easily be made vegan!

You guys know I love a good Starbucks remake—between my Starbucks version of the Pumpkin Loaf, Fudge Bars, and Cake Pops, I’ve had a blast recreating all the favorites at home. But these Pumpkin Cream Cheese Muffins? Ohhh, they might just be my best one yet. Made with simple, wholesome ingredients, they come together in under 30 minutes, making them perfect for a cozy fall morning (especially with a hot cup of coffee in hand, or an iced coffee with pumpkin cold foam!).

The best part? They’re already eggless, so making them vegan is super easy—just swap in a plant-based cream cheese! Need them gluten-free? A 1:1 gluten-free flour blend works perfectly. Whether you’re meal prepping for the week, baking for friends, or just treating yourself to some fall flavors, these muffins are a total win.

How To Make

ONE: In a large bowl combine all the wet ingredients.

TWO: Then, in a separate bowl combine the dry ingredients, then add dry ingredients into wet ingredients.

THREE: In another bowl, combine all ingredients for cream cheese filling, then add to a piping bag.

FOUR: Use a double cookie scoop to add two scoops of batter to muffin liners and set aside. Fill each muffin with cream cheese and top with pepitas if desired and bake.

SIX: Once baked, let cool slightly and enjoy!

Tips And Tricks

• Use the Right Tools – A whisk works best for the wet ingredients, while a rubber spatula helps gently combine the wet and dry without overworking the batter.
• Evenly Fill Your Muffin Liners – A double cookie scoop makes it super easy to portion out the batter evenly so every muffin bakes up the same size.
• No Piping Bag? No Problem! – Just use a plastic bag for the cream cheese filling! Place it over a cup before filling to keep things mess-free, then snip the corner to pipe it into the muffins.
• Blend the Cream Cheese Filling Well – An electric mixer ensures the filling is smooth, creamy, and perfectly incorporated.
• Topping for Extra Crunch – Sprinkle pumpkin seeds (pepitas) on top before baking for a little crunch and a pretty finishing touch.

How To Serve And Store

Serving – Let the muffins cool for about 15 minutes after baking before digging in—the cream cheese filling stays hot! Enjoy them warm with a cozy cup of coffee or pair them with a Pumpkin Cream Cold Brew for the ultimate fall treat.

Storing – Keep muffins in an airtight container in the fridge for up to 3-5 days to maintain freshness.

Reheating – Warm them up in the microwave for a few seconds or air fry for a couple of minutes to get that fresh-out-of-the-oven texture again.

Taste And Texture

These Pumpkin Cream Cheese Muffins taste just like the Starbucks version—but honestly? Even better. The muffins are soft, fluffy, and packed with warm pumpkin spice goodness in every bite. And that sweet, creamy vanilla bean cream cheese center? Absolute perfection.

Texture-wise, they’re light, moist, and perfectly tender, with that dreamy contrast between the spiced pumpkin muffin and the rich, smooth filling. Basically, they’re the ultimate cozy fall treat—soft, creamy, and totally irresistible!

If You’re Vegan

If you are vegan but still want to make these muffins, all you have to do is swap out the regular cream cheese for a plant-based cream cheese. The only difference is the cream cheese is slightly more melted due to the coconut content in the plant cream cheese. Aside from that these muffins will turn out amazing. Pictured below are the muffins made with VEGAN cream cheese!

Other Recipes You May Like

• Gluten Free Starbucks Pumpkin Loaf
• Pumpkin Cream Cold Foam
• Starbucks Egg White Bites
• Cranberry Bliss Bars
• Pumpkin Pie Bites

If you make these Starbucks Pumpkin Cream Cheese Muffins, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok or Pinterest!

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Starbucks Pumpkin Cream Cheese Muffins

4.20 from 5 ratings

Hannah Kling

If you’re obsessed with Starbucks Pumpkin Cream Cheese Muffins, you have to try this homemade version! They taste just like the real deal but are made with simple, wholesome ingredients like almond butter, pumpkin purée, and pumpkin pie spice—and the best part? They can easily be made vegan!

Prep Time 10 minutes minutes

Cook Time 23 minutes minutes

Total Time 35 minutes minutes

Servings 7 large muffins

Ingredients  

1x2x3x

Pumpkin Muffins

• 1.5 cups pumpkin puree (or 1 can)
• 1/2 cup coconut sugar (can sub any other sugar)
• 1 tsp vanilla extract
• 1/4 cup coconut oil (melted)
• 1/2 cup creamy almond butter
• 1/2 tsp ground cinnamon
• 1 tsp pumpkin pie spice
• 1.5 cups all purpose flour (can use a 1:1 gluten free flour blend)
• 1/2 tsp sea salt
• 1 tsp baking soda

Cream Cheese Filling

• 2 tablespoon cane sugar (can use coconut but will turn mixture brown)
• 2 teaspoon non-dairy or dairy milk
• 1 teaspoon all purpose flour (can use gluten free flour blend)
• 1/2 teaspoon vanilla bean paste (or vanilla extract)
• 4 oz cream cheese (softened or sub for vegan cream cheese)

Instructions

• Preheat oven to 375F and prepare a muffin tin by lining every other muffin cavity with a liner.
• In a large bowl combine pumpkin puree, coconut sugar, vanilla extract, coconut oil and almond butter. Whisk until well combined.
• Then, in a small bowl combine all purpose flour, baking soda, salt, cinnamon and pumpkin pie spice.
• Add dry ingredients to wet and mix with a spatula until just combined. Don’t over mix batter.
• Use a double cookie scoop to add batter to muffin liners, I used two scoops per muffin and spread evenly. Set aside.
• In a medium bowl add in softened cream cheese with all other ingredients for the cream cheese mixture listed above. Use an electric whisk and beat until cream cheese is light and fluffy.
• Add cream cheese mixture to a piping bag or plastic baggie and cut off the corner. Press the corner into the muffin top and squeeze until the cream cheese comes out on top.
• Add on pumpkin seeds or pepitas if desired and bake for 23 minutes.
• Remove and let cool for 15-20 minutes before enjoying!

Notes

• First mix together the wet ingredients, the add in the dry.
• Use a whisk to combine the wet ingredients and use a rubber spatula to combine the wet and dry.
• I like to use a double cookie scoop when adding batter to muffin liners to ensure they are evenly filled.
• If you don’t have a pipping bag, use a plastic bag for the cream cheese filling.
• Place the plastic bag over a cup to easily fill with the cream cheese mixture.
• Use an electric mixer to fully incorporate the filling.
• Add pumpkin seeds or pepitas on top of the muffins before baking if desired.

Did you make this recipe?Don’t forget to tag @lovelydelites across all social media platforms!