Spiced Pumpkin Muffins with Sweet Cream Cheese Filling (Starbucks Copycat!)

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Start your Fall morning off right with these warm and sweet Spiced Pumpkin Muffins! Better than Starbucks, these muffins are truly melt-in-your-mouth delicious. Tender and moist pumpkin muffins, filled with a sweetened cream cheese, and topped with spiced candied pumpkin seeds. There’s just SO MUCH to love!! Every bite is sweet, tangy, creamy, and perfectly spiced. It’s similar to Starbucks, but truly even better. Serve warm, right out of the oven, with your favorite cup of coffee and enjoy the best of Fall flavors in one super simple muffin.

About The Recipe

We’re starting the week with something I’ve recently fallen in love with…Starbucks pumpkin muffins!

At the end of September, I had taken a few days trip to Austin. And, like every tired traveler running on 0 caffeine, I needed a quick pick-me-up. Got some coffee and decided I was a little snacky.

Originally, I ordered a blueberry muffin (I am an absolute sucker for my mom’s blueberry muffin recipe, so I always order blueberry muffins!), but they were out. They asked if pumpkin was okay and, naturally, I said sure! I do love pumpkin afterall.

After one bite, I was in love!

Now, my mom and I often get some recipe inspiration from Starbucks, but this was another level. After I came home, I told my mom ALL about it. We just had to make it because I knew that, not only would I be able to eat them whenever I wanted, but they would truthfully be even better.

So, we got to work. It took a little bit of recipe testing to get these muffins juuuust right. Between a light, fluffy muffin that’s subtly pumpkin and just the right amount of spice, to a thick and rich cream cheese filling, and candied pumpkin seeds.

Developing this recipe was all about finding the right balance of flavors, textures, and consistencies.

And, to be honest, I thought maybe this recipe wasn’t going to turn out.

But, I can finally say that this recipe is absolutely perfect. Every bite rich, flavorful, tender, moist…It’s truly the perfect muffin to start your Fall mornings!

Reasons You Will Love These Pumpkin Muffins with Cream Cheese Filling

• A Starbucks copycat that actually tastes even BETTER than the original!
• An easy to make muffin that only takes a few bowls and few minutes to mix up.
• HOMEMADE CANDIED PUMPKIN SEEDS.
• The perfect combination of flavors and textures.
• A delicious way to start your Fall mornings.
• Can be made ahead of time!

Equipment Needed

• Mixing Bowls
• Hand Mixer
• Small Cookie Scoop
• Sheet Pans
• Wooden Spoon
• Small Food Processor
• Whisk
• Large Cookie Scoop
• Cupcake Papers
• Muffin Pan

Ingredients

Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post.

For The Filling:

• Cream Cheese – Adds a rich, tangy, creaminess to these muffins!
• Granulated Sugar – Gives the cream cheese just the right amount of sweetness.
• Vanilla Extract – A hint of vanilla rounds out the flavor in the filling.

For The Pumpkin Seeds:

• Granulated Sugar – We decided to candy the pumpkin seeds to make them extra delicious!
• Pumpkin Pie Spice – Adds an extra bit of spice to every bite.
• Salt – Just a dash of salt to keep these pumpkin seeds from being too sweet!
• Water – Keeps the sugar from burning.
• Pumpkin Seeds – For this recipe, you will need raw pumpkin seeds!
• Vanilla Extract – Adds just a hint of flavor.

For The Muffins:

• All-Purpose Flour – All you need is just regular unbleached all-purpose flour to create the most tender crumb.
• Granulated Sugar – Sugar does so much for baked goods other than sweeten! It keeps the muffin soft, moist, it helps promote browning…it is an essential ingredient for structure and flavor!
• Baking Powder – Adds just the right amount of rise to these muffins, making them tall and fluffy!
• Baking Soda – A second acting leavening to ensure the perfect rise!
• Salt – Just a dash to balance out the sugar and bring out the flavor.
• Pumpkin Pie Spice – Adds a subtle flavor that really enhances the pumpkin flavor.
• Buttermilk – This is our secret ingredient to extra delicious pumpkin muffins!
• Pumpkin Purée – For this recipe, its best to use canned pumpkin purée as this provides a sweeter more delicious pumpkin flavor.
• Vegetable Oil – Keeps these incredibly tender and moist without adding flavor.
• Large Eggs – Remember to set our your eggs ahead of time to allow them to come to room temperature before mixing.
• Vanilla Extract – Vanilla adds just a sweet undertone, making these muffins irresistible!

How To Make Pumpkin Muffins with Cream Cheese Filling

Step 1: Make filling

Combine cream cheese, sugar, and vanilla in a small bowl. Beat with an electric mixer until smooth.

Use a 1 Tablespoon cookie scoop to portion mixture onto prepared pan. Set in freezer while finishing recipe.

Step 2: Prepare candy

In a small skillet, combine sugar, spice, salt, and water. Cook and stir over medium heat until mixture boils. Let boil for 1 minute.

Stir in pumpkin seeds. Cook and stir until sugar just starts to crystalize.

Remove from heat and stir in vanilla.

Immediately pour onto prepared pan. Separate with a fork. Allow to cool.

Use a small food processor and a knife to chop the pumpkin seeds. Set aside.

Step 3: Make batter

In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and spice.

In a medium bowl, whisk together buttermilk, pumpkin, oil, eggs, and vanilla.

Pour wet ingredients over dry ingredients. Whisk until combined.

Step 4: Bake

Use a 3 Tablespoon scoop to portion batter into muffin cups. Insert 1 cream cheese ball into each muffin. Sprinkle top with pumpkin seeds.

Bake for 30 minutes, or until muffins test done.

FAQ’s & Troubleshooting

How To Store

Once these muffins have cooled completely, you can store them in a zip top bag and keep them in the fridge for 3-5 days. You can also freeze them in a freezer safe zip top bag for up to 2 months!

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Expert Tips

• When making the filling, be sure to thoroughly mix the cream cheese and sugar! Do not leave any lumps.
• The cream cheese will still be sticky after freezing.
• When making the syrup, be very careful! The mixture will boil and bubble up.
• Constantly stir the pumpkin seeds in the syrup to ensure they are thoroughly coated and the syrup doesn’t burn!
• When you pour the pumpkin seeds on the lined pan, carefully break apart any clusters you may have.
• Be careful to not over-mix the muffin batter!
• Place the cream cheese at the center of each muffin and press down until the top of the cream cheese and the muffin batter are level.
• Sprinkle the pumpkin seeds around the edges of the muffins!
• When testing to see if the muffins are done, do not go through the cream cheese. Place your cake tester or toothpick beside to test the doneness of the muffin.

When you make these Spiced Pumpkin Muffins with Sweet Cream Cheese Filling (Starbucks Copycat!), leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

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