Rating: 3 stars
2 Ratings
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  • 1 star values: 1

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.

EatingWell.com, October 2022


Credit: Photographer: Sara Baurley, Food Stylist: Jasmine Smith, Prop Stylist: Josh Hoggle

Recipe Summary

15 mins
40 mins

Nutrition Profile:



Ingredient Checklist


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

  • 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. 

  • 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. 

  • 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. 

  • 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

1 muffin
198 calories; protein 4g; carbohydrates 26g; dietary fiber 2g; sugars 11g; added sugar 9g; fat 9g; saturated fat 3g; mono fat 5g; poly fat 1g; cholesterol 41mg; vitamin a iu 5667IU; vitamin b3 niacin 1mg; vitamin c 2mg; vitamin d iu 7IU; vitamin e iu 2IU; folate 12mg; vitamin k 6mg; sodium 145mg; calcium 104mg; iron 1mg; magnesium 46mg; phosphorus 67mg; potassium 145mg; zinc 1mg; omega 6 fatty acid 1g; niacin equivalents 2mg; selenium 8mcg.