These Starbucks Pumpkin Cream Cheese Muffins are moist, creamy and the perfect healthier, high protein copycat of your fall fave.
Okay, obviously I had to make a copycat version of everyone’s fave Starbucks pumpkin cream cheese muffin! And you know me, I had to sneak in some extra protein while I was at it. So yes, I fully support having a muffin (or 2 😉) for breakfast.
Why you’ll love this recipe
- Healthier Starbucks copycat: Get all the cozy pumpkin spice flavour of your favourite Starbucks muffin, but made with wholesome ingredients at home.
- High-protein muffins: Greek yogurt, eggs, oats and pumpkin seeds add protein to these satisfying pumpkin cream cheese muffins, making them a good breakfast or snack.
Ingredients and substitutions
- Rolled oats – blend 1½ cups rolled oats into oat flour, or use about 1⅓ cups store-bought oat flour
- Baking powder & baking soda – no direct substitutes recommended
- Pumpkin pie spice – use cinnamon, or a mix of cinnamon, nutmeg and dried ginger
- Salt – use kosher salt or sea salt
- Greek yogurt – use plain regular yogurt or a thick dairy-free yogurt
- Pumpkin puree – use homemade pumpkin puree with a similar thick consistency; don’t use pumpkin pie filling
- Eggs – no tested substitute recommended, since they help bind and structure the muffins
- Maple syrup – use honey, though it will slightly change the flavour
- Vanilla extract – use vanilla bean paste or omit if needed
- Pumpkin seeds – use chopped pecans, walnuts or sunflower seeds
Cream cheese filling
- Low-fat cream cheese – use regular full-fat cream cheese for a richer filling
- Icing sugar – no direct substitute recommended for the same smooth filling
- Flour – all-purpose flour works best; this small amount helps thicken the filling
- Milk – use any milk you have on hand, including dairy-free milk
How to make Starbucks pumpkin cream cheese muffins
Step 1: Make the oat flour
Blend the oats into a flour in a magic bullet or blender.
Step 2: Mix the dry ingredients
Mix the oat flour with the other dry ingredients.
Step 3: Mix the wet ingredients
Mix the wet ingredients first, then add the dry ingredients.
Step 4: Make the filling
Whip the cream cheese frosting ingredients until just combined.
Step 5: Assemble the muffin tins
Grease a muffin tin and add the batter to each cup, then add the cream cheese filling to a ziplock bag and cut the corner tip.
Step 6: Finish, bake and enjoy!
Add the cream cheese filling to each muffin, top with pumpkin seeds then bake.
Tips & Variations
These easy tips and customizations will give you the perfect pumpkin cream cheese muffins.
- Make your own oat flour: Blend rolled oats until they reach a fine, flour-like consistency.
- Room temp cream cheese: Make sure the cream cheese is room temperature for a smooth filling.
- Don’t over mix or over bake: Mix the batter until just combined and check the muffins around the 20 min mark.
- Boost protein + fibre: Stir a spoonful of hemp hearts into the batter or sprinkle them overtop before baking.
- Extra add-ins: Add pecans, walnuts, dried cranberries, or chocolate chips for added flavour and texture.
- More muffins: Try my chocolate chip pumpkin muffins or double chocolate zucchini muffins!
Frequently asked questions
Can I use pumpkin pie filling instead of pumpkin puree?
No, you’ll want to use pure pumpkin puree for this recipe. Pumpkin pie filling has added sugars and spices that can change the sweetness and flavour.
Why did my cream cheese filling sink into the muffins?
It’s normal for the filling to sink a bit, but make sure you aren’t over mixing the batter or the filling. The cream cheese should be room temperature, but not warm or runny. When adding the filling, don’t push it down too far so it stays closer to the top of the muffin.
How can I make my own pumpkin spice blend?
I highly recommend making your own because it’s so easy! The simplest way is to use one part cinnamon + half part nutmeg + half part dried ginger. Based on this ratio for this recipe you’ll need 1/2 tsp cinnamon, 1/4 tsp nutmeg and 1/4 tsp dried ginger.
Make It a Starbucks Moment at Home
You know I love an iced coffee moment, and pairing these pumpkin cream cheese muffins with a cozy fall sip is basically chef’s kiss. Here are a few of my favourite Starbucks copycat drinks to enjoy with it:
Storing and reheating
Storing: Let muffins cool completely, then store in an airtight container in the refrigerator for up to 5 days.
Reheating: not necessary, but if you’d like you can warm them up in the microwave for 10-15 seconds until just warmed. Don’t overheat because of the cream cheese filling.
Freezing: Wrap muffins individually and place in a freezer-safe bag or container. Freeze for up to 3 months.
Defrosting and reheating: Thaw overnight in the refrigerator, or microwave straight from frozen in short intervals until warmed through.
More Starbucks Copycat Recipes
Starbucks Pumpkin Cream Cheese Muffins
Equipment
Ingredients
- 1.5 cup rolled oats blended into oat flour
- 2 tsp baking powder
- 1 tsp pumpkin pie spice or cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup Greek yogurt
- 1 cup pumpkin puree
- 3 eggs
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 2 tbsp pumpkin seeds
Cream cheese filling
- 3/4 cup low fat cream cheese room temperature
- 1/4 cup icing sugar
- 1 tbsp flour
- 1 tbsp milk
Instructions
- Preheat oven to 350 F. Blend oats in a blender to create oat flour, then combine in a bowl with baking powder, pumpkin pie spice, baking soda and salt.
- Meanwhile, combine Greek yogurt, pumpkin puree, eggs, maple syrup and vanilla in another large bowl. Add dry ingredients to wet ingredients and fold in just to combine.
- Next make the cream cheese filling. Blend cream cheese, icing sugar, flour and milk until smooth with beaters, then add mixture to a piping bag or ziploc bag with the corner cut off.
- Divide muffin batter among 12 greased cups in your muffin tin, then add a dollop of cheese cheese filling to each and sprinkle pumpkin seeds overtop.
- Bake for 20-25 minutes or until a toothpick inserted in the middle of a muffin comes out clean (I usually check at the 20 minute mark).
- Let cool a few minutes in the muffin tin before transferring to a wire rack to cool completely. Store muffins on the counter up to 5 days or in the fridge up to 10 days.
Comments & Reviews
Renee Amaral says
So simple to make!