If you’re a fan of Starbucks’ seasonal pumpkin muffins, you’re in for a treat! These homemade Pumpkin Muffins are bursting with warm fall flavors, topped with crunchy pepitas, and filled with a creamy surprise inside.

They’re perfect for cozy mornings, afternoon snacks, or whenever you’re craving that signature Starbucks taste without leaving the house.

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.

And that’s it! You’ve just made your very own Starbucks-style Pumpkin Muffins, complete with a creamy, dreamy filling. They’re perfect for enjoying with a cup of coffee, sharing with friends, or just savoring on a crisp autumn day. Trust me, once you try these, you’ll be making them all season long!

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.