Here’s a cozy, fall‑inspired muffin that I love making at home. These muffins combine a spiced pumpkin batter with a tangy cream cheese swirl—soft, moist, and irresistible.

Why You’ll Love This Recipe

I fall in love every time I bake these muffins because:

They come together in about 30–40 minutes—perfect when I want a treat without spending all afternoon in the kitchen.
The flavor reminds me of the Starbucks version, at a fraction of the cost and with fresher ingredients.
The cream cheese center gives a delightful contrast to the spiced pumpkin, so each bite has a surprise.
Most ingredients are pantry staples, so I rarely need a special shopping trip.
They make my kitchen smell like autumn with cinnamon, nutmeg, and ginger wafting through the air.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the pumpkin batter:

1½ cups all‑purpose flour
¾ cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon pumpkin pie spice blend
¼ teaspoon salt
1½ cups pumpkin puree
1 large egg
¼ cup melted butter
1 teaspoon vanilla extract

For the cream cheese center:

4 oz (about 113 g) cream cheese, softened
2 tablespoons granulated sugar
1 teaspoon all‑purpose flour
1 teaspoon milk
½ teaspoon vanilla extract

directions

Preheat the oven to 350 °F (175 °C). Grease a muffin tin or line it with paper liners.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, pumpkin pie spice, and salt until well mixed.
In another bowl, combine the pumpkin puree, egg, melted butter (cooled slightly), and vanilla extract. Whisk until smooth.
Pour the wet mixture into the dry ingredients and stir gently just until combined. Don’t overmix—the batter should have a few streaks of flour still visible.
Fill each muffin cup about ¾ full with the batter (a scoop or spoon works well).
In a small bowl, beat together the softened cream cheese, sugar, flour, milk, and vanilla extract until creamy and smooth.
Transfer the cream cheese filling into a piping bag or a small Ziploc bag with the tip cut off. Insert the tip into the center of each muffin and squeeze in about 1 tablespoon of the cream cheese filling. As you fill, gently pull the tip up toward the surface.
Bake in the preheated oven for 15–20 minutes, or until a toothpick inserted into the part of a muffin without the filling comes out clean.
Remove the muffins from the oven and let them cool in the pan briefly. Then transfer them out to finish cooling slightly before serving—be careful, the cream cheese center stays hot right out of the oven.

Servings and timing

Servings: About 4 muffins (you can scale up for a full muffin tin batch)
Preparation time: ~11 minutes
Cook time: ~24 minutes
Total time: ~35 minutes

If you make a larger batch (e.g. 12 muffins), the times remain about the same; just watch that toothpick test carefully.

Variations

If you don’t have pumpkin pie spice, mix ½ teaspoon cinnamon, ¼ teaspoon nutmeg, ⅛ teaspoon ginger, and a pinch of cloves.
Instead of melted butter, you can use the same amount of vegetable oil or melted coconut oil (texture slightly changes).
Substitute up to half the all‑purpose flour with whole wheat flour for a heartier version.
Use a 1:1 gluten‑free flour blend to make them gluten-free.
If you don’t want a cream cheese center, you can omit it and make plain pumpkin muffins—they’re still tasty.

storage/reheating

Room temperature: Store in an airtight container for up to 3 days.
Refrigerator: Because of the cream cheese, they keep better in the fridge—up to 1 week.
Freezer: Wrap each muffin individually and freeze for up to 3 months. Thaw at room temperature for an hour or microwave for 30–45 seconds. For that fresh‑baked feel, warm them in a 300 °F oven for 5–10 minutes after thawing.

FAQs

How do I prevent the muffins from sinking?

I avoid opening the oven door during the first 15 minutes. Also, I make sure my leavening (baking powder/soda) is fresh and that I don’t overmix the batter.

Can I double the recipe?

Yes—I often double it to fill a 12‑cup muffin tin. The baking time is about the same; just check doneness with a toothpick in a non‑filling part.

What if my cream cheese filling is lumpy?

I always let the cream cheese come to room temperature and beat it thoroughly with the sugar, flour, milk, and vanilla until smooth before piping.

Can I use canned pumpkin pie filling instead of pumpkin puree?

No—pie filling already has sugar and spices added, which will throw off the balance. Use plain pumpkin puree for best results.

How do I know when the muffins are done?

Insert a toothpick into the muffin part (avoiding the cream cheese center). If it comes out clean or with a few crumbs, they’re done.

Conclusion

I hope you enjoy making these Fluffy Copycat Starbucks Pumpkin Cream Cheese Muffins as much as I do. The blend of spiced pumpkin batter and creamy cheese center feels indulgent without being overwhelming. Perfect for cozy mornings or sharing with friends over a cup of coffee. Let me know if you’d like a version for a full 12‑cup batch or any other twist!