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Starbucks Copycat Pumpkin Muffins

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If you’re a fan of those delicious Starbucks pumpkin treats but want to enjoy them fresh and homemade anytime, I’ve got a recipe for you to make at home. These Starbucks Copycat Pumpkin Muffins capture all the warm, fall flavors you love — without the long coffee shop lines or the extra cost. They’re ideal for breakfast, snack time, or even a simple dessert.

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How to Make Starbucks Pumpkin Muffins

Ingredients you’ll need for this recipe
  • 2 cups All-Purpose Flour
  • 1 Tablespoon Pumpkin Spice
  • 1 teaspoon Salt
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1/4 cup Vegetable Oil
  • 1 1/4 cups Pumpkin Puree
  • 1/2 cup White Sugar
  • 1/2 cup Brown Sugar
  • 2 Eggs
  • 1 teaspoon Vanilla Extract
  • 1/4 cup Pepitas/Pumpkin Seeds

Ingredients for the filling
  • 4 oz Cream Cheese, softened
  • 1 Tablespoon All-Purpose Flour
  • 1/4 cup White Sugar
  • 1 Tablespoon Milk
  • 1 teaspoon Vanilla Extract

Step by Step Guide

1. Line 2 muffin trays with liners. Set aside.

2. Preheat oven to 375F.

3. In a small bowl, whisk together the flour, pumpkin spice, salt, baking powder and baking soda. Set aside.

4. In a large bowl, beat together the vegetable oil, pumpkin puree and sugars until well-combined.

5. Beat in the eggs, followed by the vanilla extract.

6. Stir or beat in the flour mixture (dry ingredients) until fully incorporated.

7. Portion out the pumpkin muffin batter into the lined muffin trays, filling each muffin liner to 3/4 full.

8. Set the muffin trays aside as you prepare the cream cheese filling.

9. In a medium-sized bowl, beat together all ingredients until well combined.

10. Scoop the cream cheese mixture into a piping bag. Snip off the end and then insert into each individual muffin, squeezing about 1 Tablespoon of the filling into the center of each.

11. After you are done filling the pumpkin muffins, sprinkle the pumpkin seeds around the outside edge of each muffin.

12. Bake the muffins for 15-20 minutes until an inserted toothpick comes out clean.

13. Allow the muffins to cool in the muffin pans for 1 minute before removing to a cooling rack.

Serve and Enjoy!

Important Recipe Notes

  • Use canned pumpkin, not pumpkin pie filling. Double-check the label! Pumpkin pie filling has added sugar and spices, which will throw off the flavor and texture.
  • Don’t overmix the batter. Gently stir until just combined—this keeps your muffins light and fluffy.
  • Let the cream cheese soften. If your recipe includes a cream cheese filling or topping (like the classic Starbucks version), make sure it’s at room temperature so it blends smoothly.
  • Fill muffin cups almost to the top. This helps get that nice high muffin top like the coffee shop version.
  • Chill before eating (optional). These muffins are amazing warm, but once cooled, popping them in the fridge makes the cream cheese center firm and delicious—just like the real thing.
  • Store any leftover muffins in an airtight container in the fridge for up to 5 days. If they have a cream cheese center, refrigeration is a must to keep them fresh. You can also freeze them for up to 2 months—just wrap each muffin in plastic wrap and pop them in a freezer bag!

Starbucks Pumpkin Muffins

These Starbucks-inspired Pumpkin Muffins are filled with a creamy cream cheese center, topped with crunchy pepitas, and bursting with warm pumpkin spice flavor—great for fall mornings or cozy snacks!
Print Recipe

Ingredients

  • 2 cups All-Purpose Flour
  • 1 Tablespoon Pumpkin Spice
  • 1 teaspoon Salt
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1/4 cup Vegetable Oil
  • 1 1/4 cups Pumpkin Puree
  • 1/2 cup White Sugar
  • 1/2 cup Brown Sugar
  • 2 Eggs
  • 1 teaspoon Vanilla Extract
  • 1/4 cup Pepitas/Pumpkin Seeds
  • Cream Cheese Filling Ingredients:
  • 4 oz Cream Cheese, softened
  • 1 Tablespoon All-Purpose Flour
  • 1/4 cup White Sugar
  • 1 Tablespoon Milk
  • 1 teaspoon Vanilla Extract

Instructions

  • Line 2 muffin trays with liners. Set aside.
  • Pre-heat oven to 375F.
  • Ina small bowl, whisk together the flour, pumpkin spice, salt, baking powder and baking soda. Set aside.
  • In a large bowl, beat together the vegetable oil, pumpkin puree and sugars until well-combined.
  • Beat in the eggs, followed by the vanilla extract.
  • Stir or beat in the flour mixture (dry ingredients) until fully incorporated.
  • Portion out the pumpkin muffin batter into the lined muffin trays, filling each muffin liner to 3/4 full.
  • Set the muffin trays aside as you prepare the cream cheese filling.
  • In a medium-sized bowl, beat together all ingredients until well combined.
  • Scoop the cream cheese mixture into a piping bag. Snip off the end and then insert into each individual muffin, squeezing about 1 Tablespoon of the filling into the center of each.
  • After you are done filling the pumpkin muffins, sprinkle the pumpkin seeds around the outside edge of each muffin.
  • Bake the muffins for 15-20 minutes until an inserted toothpick comes out clean.
  • Allow the muffins to cool in the muffin pans for 1 minute before removing to a cooling rack.
Author: carlycampbell

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