My take on Starbucks Pumpkin Cream Cheese Muffin, except much more affordable and you can have this year round!
Fun Fact About Me
Want to know what started this Pumpkin Cream Cheese Muffin recipe? Well, I started working at Starbucks at the beginning of the pumpkin craze! In 2003, Starbucks rolled out their very first PSL (Pumpkin Spice Latte) and boy has it been increasing in popularity ever since!
I’ve since retired my iconic Starbucks green siren apron (well not really, I still have it!) but for years i’ve been making my own version of Pumpkin Cream Cheese Muffins at home because:
- It’s WAY cheaper. For research sake for this blog post (yearh, that’s it…research hehe), I purchased a muffin at my local Starbucks and paid $3.45 for my muffin. For one Pumpkin Cream Cheese Muffin people! That’s crazy. I always have the ingredients to make my own Pumpkin Cream Cheese Muffins at home (with the exception of the pumpkin puree which costs $2.79 at my Target). Given that, I can make 12 Pumpkin Cream Cheese Muffins for under 3 bucks.
- Homemade is much tastier, and fresher! I find that when I purchase a muffin from Starbucks, it can sometimes be dry and too crumbly. And sometimes, they just plain darn old. With my homemade Starbucks copycat version, I know they’ll be fresh cause I made them with my own hands!
Easy One Bowl Method (well, 2 but who’s counting!)
You literally throw all the muffin mixture ingredients into a bowl and that’s it. No creaming, no sifting, no needing an additional bowl to slowly add the dry ingredients. Nope. I sometimes don’t have the time or patience for all that. Now you will need a second bowl for the cream cheese filling of course, but it’s so nice knowing that this recipe is only utilizing one large mixing bowl.
Do I gotta use Pumpkin Seeds?
No, you really don’t need to use pumpkin seeds in my version of Pumpkin Cream Cheese Muffins. I did use them in today’s post because they were on sale at Costco! I do think they add a nice crunch to the muffin themself though. Also, you can definitely make your own candied pumpkin seeds if you want to go the extra step. But remember? I don’t have time for that lol!
In the above picture, Starbucks Pumpkin Cream Cheese Muffin is the darker one on the left, and my dupe version is on the right. I tried to add the same amount of pumpkin seeds that they used, but honestly, if I’m using pumpkin seeds, I would go all out and put a bunch more on top. But that’s just me. I can be excessive sometimes haha!
Can I store these Pumpkin Cream Cheese Muffins in the freezer?
I’ll be honest, I have no idea. The reason I say this, is because they’re always gone by the third day. I love to share my homemade goodies with family and friends. But I don’t see why you couldn’t freeze them! Wrap them up individually in saran wrap, then place in a freezer gallon sized bag. They’d probably keep for up to two months.
Pin it for later!
Want to try other sweet stuff? Give my Homemade Blueberry Pie a go! Or this Baked Creme Brulee French Toast is a crowd pleaser for breakfast or dessert!
If you end up making my Starbucks Dupe Pumpkin Cream Cheese Muffin, please leave me a comment down below and let me know what you think. I’d love to chat with you!
Starbucks Dupe: Pumpkin Cream Cheese Muffin
Pumpkin Muffin Mixture
- 1 15 oz can pumpkin puree
- 1 1/2 cups granulated sugar
- 3 eggs
- 3/4 cup canola oil
- 1 1/2 tsp vanilla extract
- 1 cup all purpose flour
- 1 3/4 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
Cream Cheese Filling
- 1 8oz cream cheese block, softened
- 1.2 cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp cornstarch
- 3 tbsp crushed pumpkin seeds optional
- Preheat oven to 325 F. Line a standard muffin tin with 12 muffin liners and spray the top with cooking spray.
- In a large mixing bowl, mix together all muffin ingredients. Fill up muffins tins with muffin mixture all the way to the top without overflowing.
- In a small mixing bowl, mix together all cream cheese filling ingredients. Dollop heaping tablespoons of cream cheese mixture into the middle of muffins.
- Sprinkle outsides of muffins with crushed pumpkin seeds if desired.
- Bake in oven for 27-30 minutes. Allow muffins to cool completely in muffin tin. Enjoy!