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.

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!

TABLE OF CONTENTS

Toggle

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.

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.

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.

This post contains affiliate links.

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.

Starbucks Pumpkin Muffin Recipe:

Servings: 12 muffins

Prep time: 15 mins

Cook time: 30 mins

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

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.

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.

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.

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.

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. 

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

Inspired by Starbucks:

• Starbucks Hot Chocolate Bomb Recipe
• Sugar Free Cranberry Bliss Bar
• Peppermint Mocha Recipe
• Starbucks Latte Sugar Cookies
• Sugar Cookie Latte Recipe
• Starbucks Pumpkin Cream Cheese Muffins
• Starbucks Tiramisu Frappuccino Recipe
• White Hot Chocolate Recipe
• S’more Frappuccino Recipe
• Blueberry Scone Recipe

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 Cream Cheese Muffins

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.

5 from 1 vote

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Author: Heather Painchaud

Servings: 12

Print

Ingredients

0.5x1x2x

• Filling
• 8 oz 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

Cook ModePrevent your screen from going dark

Instructions

• Line muffin cups with cupcake liners.  Preheat the oven to 350 degrees ferenheit.
• 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.
• In a small bowl combine topping ingredients and set aside.
• For the muffin batter, cream together butter and sugar in the bowl of a stand mixer.
• Add egg and pumpkin puree, mix well.
• In a separate bowl, combine dry ingredients.
• Add the flour mixture to the wet ingredients and mix until a thick batter forms.
• Use a cookie scoop to fill each of the muffin tins with batter right to the top.
• Sprinkle a tablespoon of the topping mixture on the top of the muffin.
• Snip the tip off of the piping bag and squeeze two tablespoons of the cream cheese mixture into the center of the batter.
• Bake at 350 degrees for 30 mins.
• 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

Serving: 1g | Calories: 427kcal | Carbohydrates: 52g | Protein: 6g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 349mg | Fiber: 2g | Sugar: 30g

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...