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Starbucks Pumpkin Muffins (Copycat Recipe)

Indulge in the cozy flavors of fall with this Starbucks pumpkin muffin recipe! Pumpkin spiced, filled with cream cheese and topped with a sweet streusel, they are a perfect autumn treat.

Starbucks Pumpkin Muffins

These copycat Starbucks pumpkin muffins are ideal for pairing with your next pumpkin spice latte this fall season.  These fluffy pumpkin muffins are topped with sweet, crunchy pumpkin seeds and full of a delicious cream cheese filling – a combination that is to die for!

As a huge fan of our local Starbucks coffee shop, I am always recreating my favorite treats from the cafe at home.  Be sure to check out my sugar-free cranberry bliss bar or blueberry scone recipe too!

Too busy to make this right away? Pin it for later! Pin this post to your favorite board on Pinterest and it will be there when you’re ready!

These delicious muffins make the perfect fall breakfast during pumpkin season, or any time of year really!  The moist texture and flavour of pumpkin with warm spices makes this Starbucks copycat recipe one that you’ll want to have on repeat.

Starbuck Pumpkin Muffin with cream cheese filling

Homemade pumpkin cheesecake muffins are actually easier to create than you would think.  Simply follow this easy recipe to make the most decadent pumpkin muffins this year.

Pumpkin Muffin Recipe

What creates the pumpkin spice flavor?

Pumpkin spice is a seasoning that is commonly found at the grocery store in the spice aisle.  It’s often used to add that pumpkin pie flavor to recipes.

I like to create my own pumpkin spice by simply combining equal parts ground cinnamon, ground nutmeg and ground ginger.  Don’t worry about running out to the store if you have these spices in your pantry already.

Pumpkin Muffin Recipe

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Supplies:

  • Stand mixer or hand mixer – this white KitchenAide stand mixer is the one that I have.
  • Bamboo sliding mat – okay, this isn’t needed for this recipe specifically but if you have a stand mixer it makes manuvering this heavy piece of equipment way easier!
  • ​Large bowl – these Pyrex bowls are my favorite.
  • Piping bag – I try to have these on hand but a large freezer bag works in a pinch.
  • Muffin pan – use what you’ve got.
  • Muffin liners – these ones from Wilton are a good value.
  • Small cookie scoop – or a muffin scoop!
  • Wire cooling rack – this tiered one is great if you’re doing a lot of baking and stores flat.
Starbuck Pumpkin Muffin on a plate

Starbucks Pumpkin Muffin Recipe:

Servings: 12 muffins

Prep time: 15 mins

Cook time: 30 mins

Pumpkin muffin ingredients
topping ingredients

Ingredients:

Start with a few simple ingredients from the grocery store to make these muffins.

Filling 

  • 8oz cream cheese, room temperature
  • 1/3 cup powdered sugar
  • 1 tsp vanilla extract

Topping

  • 2 Tbsp brown sugar
  • 1 Tbsp salted butter, melted
  • 1 tsp pumpkin spice (or homemade)
  • 1/4 cup pumpkin seeds, chopped
  • 1/4 granola or oats

Muffin Batter

  • 2 cups all-purpose flour
  • 1tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground ginger 
  • 1 tsp nutmeg
  • 1 tsp ground cinnamon
  • ¾ cup salted butter, softened
  • 1 ¼ cups granulated sugar
  • 2 large eggs
  • 2 cups (15 oz can) pumpkin puree
cream cheese filling ingredients

Instructions:

1. Line muffin cups with cupcake liners.  Preheat the oven to 350 degrees ferenheit.

cream cheese mixture in a bowl

2. In a medium bowl combine cream cheese, powdered sugar and vanilla until smooth.  Spoon the cream cheese mixture into a piping bag and set aside.

topping mixture in a bowl

3. In a small bowl combine topping ingredients and set aside.

butter and sugar creamed together

4. For the muffin batter, cream together butter and sugar in the bowl of a stand mixer.

5. Add egg and pumpkin puree, mix well.

pumpkin muffin dry ingredients combined in a bowl

6. In a separate bowl, combine dry ingredients.

pumpkin muffin batter in a bowl

7. Add the flour mixture to the wet ingredients and mix until a thick batter forms.

pumpkin muffin batter in muffin pan

8. Use a cookie scoop to fill each of the muffin tins with batter right to the top.

pumpkin seed topping sprinkled on batter

9. Sprinkle a tablespoon of the topping mixture on the top of the muffin.

cream cheese filling piped into pumpkin muffin batter

10. Snip the tip off of the piping bag and squeeze two tablespoons of the cream cheese mixture into the center of the batter.

pumpkin muffins baked in muffin tin

11. Bake at 350 degrees for 30 mins.

12. Move to a wire rack to cool before serving.

Starbucks Pumpkin Cream Cheese Muffins

How amazing do these bakery style pumpkin muffins look? The key to full, fluffy muffins is making sure to fill each muffin cup to the brim with batter.

Starbucks Pumpkin Cream Cheese Muffins

Substitutions:

  • Unsalted butter may be used, simply add a pinch of salt to the batter when mixing.
  • 3 tsp of pumpkin spice may be used instead of the combination of cinnamon, ginger and nutmeg in the muffins.
  • Pure pumpkin puree or canned pumpkin should be used and not substituted for pumpkin pie filling. Pumpkin pie filling is too thick and will not result in moist muffins.
  • You could play with the topping mixture and use slivered almonds, chopped pecans or old fashioned oats too.
Starbucks Pumpkin Cream Cheese Muffins

Recipe Notes:

  • A large ziplock bag may be used instead of a pastry bag to pipe the cream cheese filling into the batter.
  • Muffins may be stored in an airtight container, covered in plastic wrap for 3-4 days.
  • A 15 oz can of pumpkin puree is just under two cups (1.875 cups) but you’ll still get moist pumpkin muffins with this shortage.
Starbucks Pumpkin Cream Cheese Muffins

For the lover of all things pumpkin this is sure to quickly become one of your favorite pumpkin recipes. The combination of cozy spices and sweet cream cheese filling is seriously what fall baking is all about. 

Pumpkin Cream Cheese Muffin Recipe

Love Starbucks as much as I do? Check out these creative ideas and 20+ Starbucks Christmas Drinks!

Inspired by Starbucks:

Starbucks Pumpkin Cream Cheese Muffins

If you love this copycat Starbucks pumpkin muffin recipe, please give it a five star review and help me share it on Facebook or Pinterest!

Starbucks Pumpkin Muffins

Starbucks Pumpkin Cream Cheese Muffins

Yield: 12
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Indulge in the cozy flavors of fall with this Starbucks pumpkin muffin recipe! Pumpkin spiced, filled with cream cheese and topped with a sweet streusel, they are a perfect autumn treat.

Ingredients

  • Filling
  • 8oz cream cheese, room temperature
  • 1/3 cup powdered sugar
  • 1 tsp vanilla extract
  • Topping
  • 2 Tbsp brown sugar
  • 1 Tbsp salted butter, melted
  • 1 tsp pumpkin spice (or homemade)
  • 1/4 cup pumpkin seeds, chopped
  • 1/4 granola or oats
  • Muffin Batter
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground ginger 
  • 1 tsp nutmeg
  • 1 tsp ground cinnamon
  • ¾ cup salted butter, softened
  • 1 ¼ cups granulated sugar
  • 2 large eggs
  • 2 cups (15 oz can) pumpkin puree

Instructions

  1. Line muffin cups with cupcake liners.  Preheat the oven to 350 degrees ferenheit.
  2. In a medium bowl combine cream cheese, powdered sugar and vanilla until smooth.  Spoon the cream cheese mixture into a piping bag and set aside.
  3. In a small bowl combine topping ingredients and set aside.
  4. For the muffin batter, cream together butter and sugar in the bowl of a stand mixer.
  5. Add egg and pumpkin puree, mix well.
  6. In a separate bowl, combine dry ingredients.
  7. Add the flour mixture to the wet ingredients and mix until a thick batter forms.
  8. Use a cookie scoop to fill each of the muffin tins with batter right to the top.
  9. Sprinkle a tablespoon of the topping mixture on the top of the muffin.
  10. Snip the tip off of the piping bag and squeeze two tablespoons of the cream cheese mixture into the center of the batter.
  11. Bake at 350 degrees for 30 mins.
  12. Move to a wire rack to cool before serving.

Notes

  • A large ziplock bag may be used instead of a pastry bag to pipe the cream cheese filling into the batter.
  • Muffins may be stored in an airtight container, covered in plastic wrap for 3-4 days.
  • A 15 oz can of pumpkin puree is just under two cups (1.875 cups) but you'll still get moist pumpkin muffins with this shortage.
  • Nutrition Information:
    Yield: 12 Serving Size: 1
    Amount Per Serving: Calories: 427Total Fat: 22gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 86mgSodium: 349mgCarbohydrates: 52gFiber: 2gSugar: 30gProtein: 6g

    All values are approximate and based on ingredients used by the recipe writer. Always calculate your own individual nutritional values for the most accurate calculation.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Pinterest

    about heather

    Hello, I’m Heather!

    I'm an active mom of twin boys who is always looking for opportunities to inspire creativity through fun crafts, do-it-yourself projects and delicious recipes. This blog has been an integral part of supporting my little family and I am so grateful to have you become a part of our journey! Let's create together... Read more...

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    Pinned it, can’t wait to try! Will leave a review once I’ve had time to try it :)

    I love how yummy these are, I just added a dash of vanilla and 1 tsp of molasses to my wet ingredients and are we every happy with this recipe, it will be on repeat! thanks for the inspo!!!!!