These Copycat Starbucks Pumpkin Cream Cheese Muffins capture everything you want from fall in a single bite. They’re tender, spiced, filled with cream cheese, topped with a pepita praline crunch, and yield 16 muffins so you don’t have to pay cafe prices for the flavor.
Even if the weather isn’t cooperating where you are, these muffins bring instant cozy vibes. They’re simple to make in a few straightforward steps and deliver a bakery-quality result at home.
The Muffins
The muffin batter is moist and richly spiced. It uses a full cup of 100% pumpkin puree and a tablespoon of pumpkin pie spice to emphasize that classic pumpkin-spice profile. Vegetable oil keeps these muffins tender and prevents dryness, so every bite stays soft.
The Filling
A sweet-tangy cream cheese center makes these muffins feel indulgent, almost like a built-in cinnamon-roll frosting. The filling is simple—cream cheese, sugar, and vanilla—whipped smooth and piped into the batter for a delightful surprise in every muffin.
The Pepita Praline
The pepita praline topping recreates the signature crunch you find on the Starbucks version. Toasted pepitas are caramelized with butter and brown sugar, then finished with pumpkin pie spice. It’s optional but adds excellent texture and flavor contrast.
Together, the components create a moist, almost dessert-like pumpkin muffin with a creamy center and a crunchy, spiced topping. These are a great make-ahead treat for brunch or a cozy snack.
Copycat Starbucks Pumpkin Cream Cheese Muffins
Ingredients
For the Pepita Praline Crunch:
- 1/3 cup pepitas (pumpkin seeds), roughly chopped
- 1 Tbsp unsalted butter
- 2 Tbsp light brown sugar, divided
- 1 tsp pumpkin pie spice
For the Cream Cheese Filling:
- 8 oz (1 package) cream cheese, softened
- 1/4 cup granulated white sugar
- 1 tsp pure vanilla extract
For the Pumpkin Muffins:
- 1½ cups all-purpose flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 Tbsp pumpkin pie spice
- 1/2 cup vegetable oil
- 1¼ cups granulated white sugar
- 1 cup 100% pure pumpkin puree (not pumpkin pie filling)
- 1/4 cup milk or buttermilk
- 2 large eggs
- 1/2 tsp pure vanilla extract
Instructions
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Preheat the oven to 350°F and line two muffin tins with about 16 paper liners; set aside.
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Make the pepita praline: Melt the tablespoon of butter in a small skillet over medium heat. Add the pepitas and stir for 2–3 minutes until they’re toasted. Add one tablespoon of the brown sugar and cook 1–2 minutes more, stirring constantly until caramelized. Remove from heat and stir in the remaining tablespoon of brown sugar and the pumpkin pie spice. Set aside.
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Make the cream cheese filling: In a medium bowl, beat the softened cream cheese, granulated sugar, and vanilla until smooth. Transfer to a piping bag and set aside.
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Make the muffin batter: Whisk the flour, baking soda, baking powder, salt, and pumpkin pie spice in a large bowl. In a separate bowl, whisk the oil, granulated sugar, pumpkin puree, milk, eggs, and vanilla until smooth. Add the wet ingredients to the dry and mix until just combined, taking care not to overmix.
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Assemble: Fill liners about three-quarters full. Snip the tip off the cream cheese bag and pipe about a tablespoon of filling into the center of each muffin. Sprinkle the pepita praline around the exposed batter, leaving the cream cheese center visible.
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Bake for 20–25 minutes, or until a toothpick inserted near the center comes out with moist crumbs but not wet batter. Cool until just warm or let cool completely. Store leftovers in an airtight container in the fridge for up to 4 days.
Notes
These extra steps—making the praline and piping the filling—are worth the effort. The result is a decadent, bakery-style muffin you’ll want to make all season.
Craving more pumpkin? Try another pumpkin recipe.
Have a super sweet day!
xo, Hayley