Copycat Starbucks Pumpkin Cream Cheese Muffins

With cooler weather finally arriving, chances are you’re ready for warm sweaters and cozy mornings spent sleeping in.

Recipe by Annie Lyons

Video by Ally Ortegon

Fulfill your autumn dreams by indulging in these simple but exquisite pumpkin muffins, perfect for a crisp fall day.



Cream Cheese Topping

  • 4 oz. cream cheese, softened
  • 3 tbsp. sugar
  • ¼ tsp. vanilla extract
  • ¼ tsp. cinnamon


Pumpkin Spice Muffins

  • ¼ cup butter, softened
  • ½ cup sugar
  • ¾ cup brown sugar
  • ¼ cup light sour cream
  • ¼ cup milk
  • 1 2/3 cup pumpkin puree
  • 1½ tbsp. maple syrup
  • 1 egg
  • 1 tsp. vanilla
  • 1 tsp. ginger
  • 1½ tsp. cinnamon
  • ½ tsp. cloves
  • 1½ cups all-purpose flour
  • ½ tsp. salt
  • 1 tsp. baking soda
  • Chopped pecans or pumpkin seeds (optional toppings)



  1. Preheat the oven to 350 degrees and place paper liners in a muffin tin.
  2. In a large bowl, beat the butter and sugars until light and fluffy.
  3. Mix in the sour cream, milk, pumpkin puree, maple syrup, egg and vanilla. Stir until combined.  
  4. In another bowl, stir together the dry ingredients: flour, salt and baking soda.
  5. Add the flour mixture to the batter, stirring in a bit at a time. Mix until just combined.
  6. Fill each muffin liner 2/3 full. Divide the cream cheese mixture evenly between the liners and place a generous amount in the center of each muffin. If using, sprinkle the chopped pecans or pumpkin seeds on top.
  7. Bake for 25 to 30 minutes, until an inserted toothpick comes out mostly clean. Let the muffins cool completely before serving.

The muffins can keep for about 2-3 days when refrigerated.