Breakfast
Desserts

Starbucks Pumpkin Cream Cheese Muffins

If you love the Starbucks Pumpkin Cream Cheese Muffins then you need to give this homemade version a try. They taste like the real deal, but are made with healthier and simpler ingredients like almond butter, pumpkin puree and pumpkin pie spice, also can be made vegan!

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Starbucks Pumpkin Cream Cheese Muffins that are stuffed with cream cheese and topped with pumpkin seeds.

Why You’ll Love This Recipe

  • Starbucks Pumpkin Cream Cheese Muffins are made with healthier ingredients.
  • They come together in just under 30 minutes.
  • These pumpkin muffins taste just like the real deal, but healthier.
  • Can easily be made vegan with the swap of a plant-based cream cheese.
  • Use gluten-free flour to make them gluten free too!
  • A perfect fall breakfast that pairs great with a warm cup of coffee.
  • If you loved this one, be sure to check out my Starbucks Pumpkin Loaf!

Ingredients And Substitutions

These are the main ingredients and substitutions for Starbucks Pumpkin Cream Cheese Muffins. Scroll down to the recipe card for a full list of ingredients and instructions.

This recipe calls for an entire can of pumpkin puree, I use the one from Trader Joe’s, but Libbys is a good one too.

Pumpkin pie spice and cinnamon are going to add so much fall flavor to these muffins.

Sweeten these up with a touch of coconut sugar which is my favorite sweetener to add into my baked good. However, you can substitute for cane sugar, brown sugar or even monk fruit sweetener.

Vanilla extract adds flavor to any baked good. I use extract in the muffins and vanilla bean paste in the cream cheese, however you can use one or both.

Coconut oil will help to provide a moist texture to these muffins. You can substitute for butter, extra virgin olive oil or even avocado oil.

Use an all natural creamy almond butter, one where the only ingredient is almonds. If you want to make these nut free you can use oat butter, tahini or sunflower seed butter.

The dry ingredients is a combination of all purpose flour which in my opinion provides the best texture. Although if you are gluten free, you can easily swap for a 1:1 gluten free flour blend such as Bob’s Red Mill or King Arthurs.

A touch of salt with help to balance out all the flavors.

Baking soda will activate during making to create a fluffy texture.

The cream cheese filling is a combination of cream cheese, cane sugar, non-dairy milk, flour, and vanilla bean paste. If you are vegan, just swap the regular cream cheese for plant-based cream cheese.

all the ingredients that you need to make these muffin in individual containers.

How To Make

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

all the wet ingredients in a glass bowl.

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!

a hand holding one of the pumpkin muffins that is baked and stuffed with cream cheese.

Tips And Tricks

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 peppitas on top of the muffins before baking if desired.

How To Serve And Store

Serve these Starbucks Pumpkin Cream Cheese Muffins once they have cooled for about 15 minutes out of the oven. Be careful because the filling may still be hot. Enjoy warm with a cup of coffee, or a Pumpkin Cream Cold Brew.

Store in an airtight container in the fridge and enjoy within 3-5 days. Reheat in the microwave or preferred in the air fryer for a few minutes.

Taste And Texture

These Starbucks Pumpkin Cream Cheese Muffins taste just like the real deal. The muffins themselves are moist, fluffy and filled with pumpkin spice flavorings. The center is a sweet cream cheese filling with vanilla bean paste.

The texture is fluffy, light and moist and tender.

the pumpkin muffin cut in half.

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.

Frequently Asked Questions

Can I make these vegan?

Yes! The only thing you would need to change is using plant-based cream cheese instead of regular. Everything else is the same.

Can I make these gluten-free?

Totally! Just use a gluten free flour blend such as Bob’s Red Mill or Kings Arthur.

Can I make these nut free?

Yes, just swap out the almond butter for a seed butter such as tahini or sunflower seed butter. You can also use Oat Butter which would taste really good!

Other Recipes You May Like

If you make this Hemp Milk, 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 InstagramTiktok or Pinterest!

Starbucks Pumpkin Cream Cheese Muffins

If you love the Starbucks Pumpkin Cream Cheese Muffins then you need to give this homemade version a try. They taste like the real deal, but are made with healthier and simpler ingredients like almond butter, pumpkin puree and pumpkin pie spice, also can be made vegan!
5 based on 4 reviews
Pin Recipe
PREP TIME:
10 minutes
COOK TIME:
23 minutes
TOTAL TIME:
35 minutes
Author - Hannah

Ingredients

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

SCALE:

1X

YIELDS:

7 large muffins

Directions

  1. Preheat oven to 375F and prepare a muffin tin by lining every other muffin cavity with a liner.
  2. In a large bowl combine pumpkin puree, coconut sugar, vanilla extract, coconut oil and almond butter. Whisk until well combined.
  3. Then, in a small bowl combine all purpose flour, baking soda, salt, cinnamon and pumpkin pie spice.
  4. Add dry ingredients to wet and mix with a spatula until just combined. Don't over mix batter.
  5. Use a double cookie scoop to add batter to muffin liners, I used two scoops per muffin and spread evenly. Set aside.
  6. 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.
  7. 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.
  8. Add on pumpkin seeds or pepitas if desired and bake for 23 minutes.
  9. 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.

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Leave A Comment And Rate This Recipe!

Rating:

I used the 1 to 1 baking flour and the muffins turned out great.They are so good.My husband loves them.He has type 2 diabetes and loves his treats .These are better for him.Thank you.💕🎃

Hello ! This recipe seems amazing.
Any chance we could get quantities in grams? In Europe we don’t use “cup” as measurements 😉

Hi Niko! I totally understand, here in the US we use the “cup” measurements not grams. I’m hoping this is something I can implement in the future, but as a one woman show I just don’t have the bandwith to do both at the moment. I always encourage my Europe friends to google a metric system and it will tell ya right away 🙂