Copycat Starbucks Pumpkin Cream Cheese Muffins


Lightly sweetened cream cheese fills the center of these copycat Starbucks pumpkin muffins, while pepitas add a great crunch factor. Whole-wheat flour amps up the fiber in these healthy breakfast muffins. Be sure not to overfill the muffin with the cream cheese filling or else it will overflow when baking.

Copycat Starbucks Pumpkin Cream Cheese Muffins
Photo: Photographer: Sara Baurley, Food Stylist: Jasmine Smith, Prop Stylist: Josh Hoggle
Active Time:
15 mins
Total Time:
40 mins
Nutrition Profile:


  • ¾ cup whole-wheat flour

  • ¾ cup all-purpose flour plus 1 teaspoon, divided

  • 1 ½ teaspoons baking powder

  • 1 teaspoon pumpkin pie spice

  • ½ teaspoon baking soda

  • ¼ teaspoon salt

  • 1 (15 ounce) can unseasoned pumpkin puree

  • ½ cup packed light brown sugar plus 1 teaspoon, divided

  • 2 large eggs

  • ¼ cup extra-virgin olive oil

  • 1 teaspoon vanilla extract

  • 4 ounces cream cheese, softened

  • 3 tablespoons pepitas, roughly chopped


  1. Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.

  2. Whisk whole-wheat flour and 3/4 cup all-purpose flour together in a medium bowl. Add baking powder, pumpkin pie spice, baking soda and salt; whisk to combine. Whisk pumpkin, 1/2 cup brown sugar, eggs, oil and vanilla in a large bowl until well combined. Fold the dry ingredients into the wet ingredients until just combined.

  3. Whisk cream cheese and the remaining 1 teaspoon each all-purpose flour and brown sugar in a medium bowl until well combined and smooth. Spoon the mixture into a piping bag or a zip-top plastic bag. Cut 1/2-inch off the tip of the bag. Set aside.

  4. Fill each liner about 3/4 full of pumpkin mixture. Dip the cut tip of the piping bag into the center of the batter and slowly add 2 teaspoons of cream cheese filling into each muffin, lifting the bag to the top of the muffin so some of the cream cheese mixture is poking through. Sprinkle pepitas on the edges of the batter, avoiding the cream cheese mixture.

  5. Bake until a toothpick inserted in the part without the filling comes out clean, 15 to 18 minutes. Let cool in the pan for 10 minutes before serving.

To make ahead

Cool muffins completely; wrap and refrigerate for up to 2 days.


12-cup muffin tin; paper liners

Nutrition Facts (per serving)

198 Calories
9g Fat
26g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 198
% Daily Value *
Total Carbohydrate 26g 9%
Dietary Fiber 2g 7%
Total Sugars 11g
Added Sugars 9g 18%
Protein 4g 8%
Total Fat 9g 12%
Saturated Fat 3g 15%
Cholesterol 41mg 14%
Vitamin A 5667IU 113%
Vitamin C 2mg 2%
Vitamin D 7IU 2%
Vitamin E 1mg 9%
Folate 12mcg 3%
Vitamin K 6mcg 5%
Sodium 145mg 6%
Calcium 104mg 8%
Iron 1mg 6%
Magnesium 46mg 11%
Potassium 145mg 3%
Zinc 1mg 9%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Related Articles