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Copycat Starbucks Pumpkin Muffin Recipe

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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!

Starbucks Pumpkin Muffins with cream cheese filling.

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Below you will find tips, tricks and helpful hints for making this recipe including step by step instructions with pictures. If you would like to go directly to the recipe, scroll down to the recipe card.

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.

Starbucks Pumpkin Muffins with cream cheese filling.

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.

A piping bag filled with cream cheese over a pan of pumpkin muffins.

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 Starbucks Pumpkin Muffins.

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.

Ingredients for pumpkin muffin cream cheese filling.

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 

[1] Place the melted butter, sugar, and brown sugar in a medium bowl and mix until completely combined.

Melted butter mixed with sugar and brown sugar.

[2] Add the pumpkin purée, milk, eggs, and maple syrup and stir.

Wet ingredients in a bowl for pumpkin muffins.

[3] In a large bowl, sift together the flour, baking soda, baking powder, pumpkin spice, and salt.

Dry ingredients for pumpkin muffins.

[4] Pour the wet ingredients into the dry ingredients and stir until just moistened. DO NOT OVER MIX.

Pumpkin muffin batter in a bowl with a spoon.

[5] Line a muffin pan with baking liners and use a 1/4 cup cookie scoop to fill the muffin tin cups with batter.

Pumpkin muffin batter scooped into baking liners in a muffin tin.

[6] Cream Cheese Filling: Beat the cream cheese in a stand mixer or with a hand mixer until light and fluffy. Then combine cream cheese with the sugar, flour, vanilla, and milk. Mix until smooth.

Starbucks pumpkin muffin cream cheese filling on a whisk.

[7] 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.

Pumpkin muffin batter filled with sweet cream cheese.

[8] Optional Topping: Mix the oats and pumpkin spice together, then sprinkle over the top of the muffin.

Oats mixed with pumpkin spice over a pan of pumpkin muffins.

[9] Bake at 375° for 20-25 minutes, until a toothpick inserted comes out clean. 

Starbucks pumpkin muffins baking in an oven.

[10] Allow the muffins to cool for 5 minutes, then transfer them to a cooling rack.

A pumpkin cream cheese muffin in a muffin pan.

 Helpful Kitchen Equipment

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.

Starbucks cream cheese muffins in a muffin pan.

Final Thoughts

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.

Happy baking!

Other Breakfast Recipes:

Watch the Video:

Copycat Starbucks Pumpkin Cream Cheese Muffins.
Starbucks Pumpkin Muffins with cream cheese filling.

Copycat Starbucks Pumpkin Muffin Recipe

Yield: 12 Muffins
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

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.

Ingredients

Muffin Ingredients

  • 1/4 Cup Butter, melted
  • 1/2 Cup Sugar
  • 1/4 Cup Brown Sugar
  • 2/3 Cup Pumpkin Purée
  • 1/2 Cup Milk
  • 2 Eggs
  • 2 Tablespoons Pure Maple Syrup
  • 2 Cups All-Purpose Flour
  • 1 Teaspoon Baking Soda
  • 1/2 Teaspoon Baking Powder
  • 1 Teaspoon Pumpkin Spice
  • 1/4 Teaspoon Salt

Cream Cheese Filling Ingredients

  • 8 Ounces Cream Cheese, softened
  • 1 Tablespoon All-Purpose Flour
  • 1/2 Cup Sugar
  • 1 Teaspoon Vanilla Extract
  • 1-2 Teaspoons Milk

Optional Topping

  • 1 Tablespoon Oats
  • 1/8 Teaspoon Pumpkin Spice

Instructions

  1. Place the melted butter, sugar, and brown sugar in a medium bowl and mix until completely combined.
  2. Add the pumpkin purée, milk, eggs, and maple syrup and stir.
  3. In a large bowl, sift together the flour, baking soda, baking powder, pumpkin spice, and salt.
  4. Pour the wet ingredients into the dry ingredients and stir until just moistened. DO NOT OVER MIX.
  5. Line a muffin pan with baking liners and use a 1/4 cup cookie scoop to fill the muffin tin cups with batter.
  6. Cream Cheese Filling: Beat the cream cheese in a stand mixer or with a hand mixer until light and fluffy. Then combine cream cheese with the sugar, flour, vanilla, and milk. Mix until smooth.
  7. 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.
  8. Optional Topping: Mix the oats and pumpkin spice together, then sprinkle over the top of the muffin.
  9. Bake at 375° for 20-25 minutes, until a toothpick inserted comes out clean. 
  10. Allow the muffins to cool for 5 minutes, then transfer them to a cooling rack.
Nutrition Information:
Yield: 12 Serving Size: 1 Muffin
Amount Per Serving: Calories: 291Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 61mgSodium: 279mgCarbohydrates: 42gFiber: 1gSugar: 24gProtein: 5g

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Starbucks Pumpkin Muffins

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