Copycat Starbucks Pumpkin Cream Cheese Muffins are one of my favorite fall treats. I love the moist, flavorful muffins packed with spices and the rich, sweet cream cheese filling. While I typically splurge on Starbucks pumpkin muffins when they’re in season, I recently came up with a copycat recipe that tastes just as good. The best part is that I can make them at home any time of the year! The copycat Starbucks pumpkin muffin recipe is easy to follow and only requires a few ingredients. The next time you’re craving a Starbucks pumpkin muffin, give this Starbucks copycat recipe a try – you won’t be disappointed!
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Why You’ll Love These Muffins
Starbucks’ Pumpkin Muffins are a fall favorite, but they can be pricey if you buy them regularly.
Luckily, there’s an easy way to enjoy the same delicious pumpkin spice flavor at home with this copycat recipe.
The key to Starbucks’ muffins is the creamy filling, which is made by combining cream cheese, sugar, and spices. Once the filling is smooth, it’s spooned into the center of the muffin batter and baked until golden brown.
These cream cheese pumpkin muffins are best enjoyed warm, with a pumpkin spice latte or milk. So next time you’re craving Starbucks Pumpkin Muffins, whip up a batch at home using this recipe. You’ll save money and get to enjoy the taste of autumn any time you want.
More Pumpkin Recipes
Where do you get Pumpkin Purée?
Pumpkin puree can usually be found year-round in the baking aisle of your local grocery store.
I have used both Libby’s canned pumpkin and store brand, and both seem to work great in this recipe for copycat Starbucks Pumpkin Muffins.
Just make sure you use pumpkin purée and not pumpkin pie filling. They are totally different and your muffins will not bake correctly if you use pie filling.
Cream Cheese Filling
The best part about these muffins is the delicious cream cheese filling. It’s made by combining cream cheese, sugar, flour, and vanilla extract. Once the filling is smooth, it’s spooned into the center of the muffin batter and baked until golden brown.
Ingredients for Pumpkin Muffins
*Ingredient amounts are located in the recipe card at the end of this post.
Butter: You can use salted or unsalted butter to make these muffins. Melt the butter in the microwave or on the stove.
Sugar: Use granulated white sugar found on the baking aisle at most grocery stores.
Brown Sugar: This gives the muffins a little molasses flavor and helps keep them moist.
Pumpkin Purée: You can find this in the baking aisle of most grocery stores. Make sure to not use pumpkin pie filling.
Milk: Any kind of milk will work for this recipe – whole milk, 2%, skim, or even non-dairy milk.
Eggs: Use large eggs at room temperature for the best results.
Pure Maple Syrup: Pure maple syrup adds a touch of sweetness and depth of flavor to the muffins. Skip the pancake syrup, it’s not the same.
All-Purpose Flour: Use regular all-purpose flour for this recipe. Do not substitute with self-rising flour.
Baking Soda: This helps the muffins rise and get fluffy.
Baking Powder: This also helps the muffins rise, resulting in a light and airy texture.
Pumpkin Spice: You can find this on the spice aisle at most stores. If you don’t have pumpkin spice, you can make your own using this recipe.
Salt: A little salt helps to balance the sweetness of the muffins.
Cream Cheese Filling Ingredients
Cream Cheese: For the best results, use full-fat cream cheese that has been softened to room temperature. Do not use fat-free or low-fat cream cheese.
Sugar: You will need granulated white sugar for the cream cheese filling.
Flour: This is used to stabilize the filling.
Vanilla Extract: You can use pure vanilla extract or imitation vanilla extract. Whatever you have on hand.
Milk: You will need just a little bit of milk to thin out the filling. Any kind of milk works – whole milk, 2%, skim, or even non-dairy milk.
How to Make Starbucks Cream Cheese Muffins
 Place the melted butter, sugar, and brown sugar in a medium bowl and mix until completely combined.
 Add the pumpkin purée, milk, eggs, and maple syrup and stir.
 In a large bowl, sift together the flour, baking soda, baking powder, pumpkin spice, and salt.
 Pour the wet ingredients into the dry ingredients and stir until just moistened. DO NOT OVER MIX.
 Add the cream cheese mixture to a piping bag, or ziplock bag, and place the tip into the center of the muffin batter. Squeeze the filling out as you slowly lift the piping bag up. You will need about 1-1 1/2 tablespoons of filling per muffin.
 Optional Topping: Mix the oats and pumpkin spice together, then sprinkle over the top of the muffin.
 Bake at 375° for 20-25 minutes, until a toothpick inserted comes out clean.
 Allow the muffins to cool for 5 minutes, then transfer them to a cooling rack.
Helpful Kitchen Equipment
- Mixing Bowl
- Wooden Spoon
- Muffin Tins
- Baking Liners
- 1/4 Cup Cookie Scoop
- Hand Mixer or Stand Mixer
- Silicone Spatula
- Piping Bag
- Cooling Rack
How to Store Pumpkin Cream Cheese Muffins
These muffins are best served fresh, but they will keep in an airtight container in the fridge for up to a week.
How to Freeze Muffins
You can also freeze them for up to 2-3 months. Allow the muffins to cool completely before freezing.
Reheating Instructions To reheat, place the muffins on a plate and microwave for 15-20 seconds, or until warmed through.
This pumpkin spice muffin recipe is easy to follow and only requires a few simple ingredients. The next time you’re craving a Starbucks pumpkin muffin, give this recipe a try – you won’t be disappointed!
I hope you enjoy homemade pumpkin cheesecake muffins! If you make it, please leave a review and a comment below.