Pumpkin Cream Cheese Muffins {Starbucks Copycat}

These Pumpkin Cream Cheese Muffins {Starbucks Copycat} are full of fall spices, smooth cream cheese filling and crunchy nuts. It all combines to create the the perfect fall breakfast.
Pumpkin Cream Cheese Muffins
The other day I got a text from my aunt with a challenge…to recreate Starbucks pumpkin cream cheese muffins. Well, I can’t turn down a challenge, especially if it means I get to whip up something with pumpkin, my favorite dessert flavor.
Pumpkin Cream Cheese Muffins
I can’t compare these to Starbucks because the day I planned on picking one up, for research and comparison purposes of course, my sugar levels were high at my appointment and my midwife decided to do another glucose check just to be safe.

So I decided that it probably wouldn’t be the best thing to be scarfing down in case there is an issue. The sacrifices we make for our children. 

I have had them before though and these ended up pretty darn close.
Pumpkin Cream Cheese Muffins
But what I can tell you is that these are incredibly moist (I’m sorry) muffins and some of the best I have ever made. The spices are rich and heavenly. And don’t even get me started on the cream cheese filling. It was sweet and creamy which was a nice compliment to the pumpkin.

Noah enjoyed eating just the tops of these muffins…smart kid.

Pumpkin Cream Cheese Muffins
Write a review
Prep Time
1 hr 15 min
Cook Time
25 min
Total Time
1 hr 40 min
Prep Time
1 hr 15 min
Cook Time
25 min
Total Time
1 hr 40 min
  1. 3 cups all-purpose flour
  2. 1 1/2 tsp. cinnamon
  3. 1 tsp. nutmeg
  4. 1 tsp. ground cloves
  5. 4 tsp. pumpkin pie spice
  6. 1 tsp. salt
  7. 1 tsp. baking soda
  8. 4 eggs
  9. 2 cups sugar
  10. 2 cups pumpkin
  11. 2 Tbsp. molasses
  12. 1 1/4 cups vegetable oil
  13. 1/2 cup powdered sugar
  14. 1 tsp. vanilla
  15. Chopped pumpkin seeds, walnuts or pecans (optional)
  1. Preheat oven to 350.
  2. Cream together the cream cheese, powdered sugar and vanilla. Dump onto on a piece of wax paper or parchment paper and shape it into a long log that is not any wider than a muffin cup. Put it in the freezer while you mix and fill the pans, up to an hour.
  3. Meanwhile, mix together the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda. In another large bowl, whisk eggs, sugar, pumpkin, oil and molasses together.
  4. Unwrap the cream cheese mixture and cut with a sharp knife so each cream cheese disk equals 1-2 teaspoons.
  5. Fill muffin tins (greased or paper cups) a little over half full. Put a cream cheese disc in the middle of each, pressing down. Sprinkle with 1 teaspoon chopped nuts or pumpkin seeds.
  6. Bake at 350 degrees F for 20-25 minutes, until a toothpick comes out clean (do not touch the cream cheese mixture).
  7. Let cool in pans for 5 minutes, then remove to racks to cool completely. Do not touch the cream cheese until it cools.
Adapted from Food.com
Adapted from Food.com
Meg's Everyday Indulgence http://megseverydayindulgence.com/


  1. I have also a good day my love.
    And a good week.
    Back at WP.
    Sincerely Andrea

  2. […] them and I had to portion cookies in a different way. Not.Gonna.Happen. I love to use a big one for muffins or cupcakes too. Perfect! And what a fun stocking stuffer, just […]

Leave a Reply

Your email address will not be published. Required fields are marked *