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A delicious Starbucks Pumpkin Cream Cheese Muffins featured image showcases its tempting swirl of cream cheese filling and pumpkin spice topping.

BEST STARBUCKS PUMPKIN CREAM CHEESE MUFFINS

Recreate the cozy cafe experience with these Starbucks-inspired pumpkin cream cheese muffins. This recipe delivers a perfect balance of pumpkin spice, tangy cream cheese swirl, and a moist, tender crumb. Enjoy bakery-worthy muffins made right in your own kitchen.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¾ cup granulated sugar
  • ½ cup packed brown sugar
  • ½ cup vegetable oil
  • 1 cup pumpkin puree not pumpkin pie filling
  • 2 large eggs
  • ½ cup buttermilk
  • 1 teaspoon vanilla extract
  • 4 ounces cream cheese, softened
  • ¼ cup granulated sugar
  • ½ teaspoon vanilla extract

Equipment

  • Muffin tin (12-cup)
  • Paper liners
  • Large bowl
  • Medium bowl
  • Small bowl
  • Whisk
  • Electric mixer or hand mixer
  • Measuring cups and spoons
  • Toothpick or knife
  • Wire rack

Method
 

  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
  3. In a separate bowl, whisk together the granulated sugar, brown sugar, oil, pumpkin puree, eggs, buttermilk, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients and gently fold until just combined. Be careful not to overmix.
  5. In a small bowl, beat together the softened cream cheese, sugar, and vanilla extract until smooth and creamy.
  6. Fill each muffin liner about halfway full with the pumpkin batter. Then, dollop a spoonful of the cream cheese mixture on top of each muffin.
  7. Use a toothpick or knife to swirl the cream cheese into the pumpkin batter. Don't over-swirl.
  8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

Don't overmix the batter to avoid tough muffins. Use room temperature ingredients for a smoother batter. Don't overbake to prevent dry muffins. Store in an airtight container at room temperature for up to 3 days or freeze for up to 2 months. Add chocolate chips, nuts, or streusel topping for variations.