Yield: 14 muffins

Pumpkin Cream Cheese Muffins

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes

Pumpkin Cream Cheese Muffins are a copycat Starbucks treat. Packed with flavor, these muffins have a sweet cream cheese filling and spiced pumpkin seeds sprinkled on top. Easy to make and freezer friendly!


For the Muffins

  • ⅓ cup vegetable oil
  • 1 cup pure pumpkin puree (no pumpkin pie filling)
  • ½ cup granulated sugar
  • ½ cup light brown sugar, packed
  • 2 large eggs
  • ¼ cup whole milk
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • ¼ teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder

For the Cream Cheese Filling

  • 1 package (8 oz) cream cheese, softened
  • 1 Tablespoon all-purpose flour
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon whole milk
  • ½ teaspoon kosher salt

For the Topping

  • ¼ cup pumpkin seeds
  • ½ teaspoon pumpkin pie spice


  1. Preheat oven to 375 degrees F. Line a muffin pan with paper liners and spray the liners with non-stick baking spray. Set aside.
  2. In a large mixing bowl, combine the oil and pumpkin until blended. Add sugars and mix well.
  3. Add in eggs, milk, and vanilla extract. Gently fold in the flour, pumpkin pie spice, salt, baking soda, and baking powder.
  4. Spoon muffin batter into liners and fill about ¾ full.
  5. Using the back of a spoon, press the tops of each muffin until indented.
  6. For the filling, beat cream cheese with flour, sugar, vanilla, milk, and salt until creamy, about 3-4 minutes. Spoon filling into a ziploc bag, and snip off the corner. Press the snipped end into the muffin batter and squeeze until it fills (you'll want to see some on the top too).
  7. Toss the pumpkin seeds with pumpkin pie spice. Sprinkle each muffin top with a few seeds.
  8. Bake muffins for 15-20 minutes. They may be slightly jiggly until cooled.


  • Don't overmix the muffin batter.
  • Spray the back of spoon with baking spray to create the hole in the muffin batter.
  • Store leftover muffins in airtight container in refrigerator for up to 7 days. Or freeze for up to 3 months.

Nutrition Information:



Serving Size:

1 muffin

Amount Per Serving: Calories: 228Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 29mgSodium: 221mgCarbohydrates: 37gFiber: 1gSugar: 22gProtein: 4g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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