This easy Starbucks Pumpkin Muffin Recipe is a perfect copycat of their famous Pumpkin Cream Cheese Muffins. Fluffy, moist, and filled with a creamy center, these homemade muffins are even better than the original! If you love pumpkin cream cheese, also check out my Pumpkin Bars with Cream Cheese Frosting and Pumpkin Cream Cheese Bread.
These fluffy, moist muffins come together using simple ingredients and are the ultimate muffin! Each Fall, when Starbucks brings their classic pumpkin muffins back to the menu, the season just isn’t long enough, or they run out of stock and I have to order something else. Since making this copycat recipe, I get to enjoy the same classic muffin anytime the craving hits! Also try my Cinnamon Streusel Pumpkin Muffins if you’re a streusel fan!
Quick Look: Copycat Starbucks Pumpkin Muffins
- ⏱️ Prep Time: 15 minutes
- 🔥 Baking Time: 18-20 minutes
- 🕒 Total Time: 34 minutes
- 👩🍳 Servings: 15 muffins
- 🥄 Calories: 140 calories per muffin (may vary)
- 🎃 Flavor Profile: Sweet, Spiced, Creamy
- 👍 Difficulty: Easy
Jump to:
Why You’ll Love These Muffins
You may be wondering why I am proclaiming these muffins to be even BETTER than the original. After just one bite, you’ll agree with me!
- Fresh Tasting– packed with bold pumpkin spice flavors, a creamy cheesecake-style center, and that light, fluffy texture you love in a classic pumpkin cream cheese muffin recipe.
- Always Available– no more seasonal limits or sold-out signs at your local coffee store! With this copycat Starbucks pumpkin muffin recipe, you can enjoy pumpkin cream cheese muffins anytime.
- Moist and Fluffy– the perfect balance of spiced pumpkin with cream cheese filling that melts in your mouth.
- Budget Friendly– making this pumpkin spice muffin at home costs a fraction of what you'd pay at the coffee shop.
- Better for you– homemade ingredients mean less sugar, no greasy wrappers, and a treat you can feel good about baking.
Made these today and they were fantastic! They turned out perfectly moist, and the filling is just like Starbuck's pumpkin muffins. The only thing I added was a few nuts on top. My family devoured them. A new go to pumpkin recipe!
Ingredient Notes
See printable recipe card below for exact measurements and instructions.
Pumpkin Muffins
- Flour– all-purpose flour gives the muffins structure.
- Sugar– adds sweetness and balances the spice.
- Baking Powder, Baking Soda & Salt– fresh leaveners make muffins light and fluffy.
- Pumpkin Pie Spice– classic warm spices flavor! If you don't have any, mix cinnamon, ginger, nutmeg, and allspice.
- Pumpkin Puree– use 100% pumpkin (like Libby's canned pumpkin puree), not pumpkin pie filling.
- Butter– melted, unsalted for best flavor.
- Vanilla Extract & Egg– for richness and binding.
Cream Cheese Filling
- Cream Cheese– use a block (not whipped) for the right texture.
- Vanilla Extract & Milk– adds creaminess and flavor.
- Sugar & Flour– sweetens and thickens the filling.
How to Make Copycat Starbucks Pumpkin Cream Cheese Muffins
Follow these simple instructions to make these delicious muffins entirely from scratch.
Step 1. Preheat oven to 350°F and line a muffin tin with liners or nonstick spray. In a bowl, whisk flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice.
Step 2. In another bowl, stir pumpkin puree, melted butter, vanilla, and egg. Gently fold the wet ingredients mixture into the dry ingredients mixture using a wooden spoon until just combined.
Step 3. Beat softened cream cheese with sugar, flour, vanilla, and milk until smooth.
Step 4. Spoon batter ¾ full, then pipe or spoon a dollop of sweet cream cheese mixture into the center of the pumpkin batter. *It will sink slightly into center of the batter.
Step 5. Bake 18-20 minutes, until muffins are set and slightly golden.
Step 6. Remove from oven and allow to cool 2-3 minutes before removing and placing on cooling rack or serving!
Baking Tips
- Grease or line your pan with muffin liners - prevents sticking, so your muffins come out perfectly.
- Don't overmix - over-mixing can make your muffins dense instead of light and fluffy.
- Cream cheese filling - use a piping bag, Ziploc bag, or small scoop to add it to the center.
- Avoid overfilling - muffins rise better and stay neat.
- Optional toppings - pumpkin seeds, brown sugar, coarse sugar, chocolate chips, or chopped walnuts add a little crunch to the top of the muffin.
Storage Tips
Because of the cream cheese filling, proper storage is key:
- Refrigerator– Store in an airtight container for up to 4 days.
- Freezer– Place muffins in a freezer-safe container for up to 3 months. Thaw overnight before serving.
- Serving– Bring to room temperature for 10-15 minutes before enjoying.
Want a less seasonal cream cheese muffin? Try my Banana Cream Cheese Muffins and Blueberry Cream Cheese Muffins for year-round goodness!
Starbucks Pumpkin Muffin Recipe FAQ’s
Yes! These muffins freeze perfectly for up to 3 months. Thaw overnight or warm briefly in the microwave before serving.
Optional! Starbucks often adds a few seeds, but it's up to your taste. Sprinkle before baking if you like a classic look and crunch.
Use a toothpick to swirl the cream cheese into the batter for pumpkin cream cheese swirl muffins.
Use silicone muffin pans or high-quality parchment liners. Lightly spray liners if needed to ensure your muffins slip out perfectly.
More Copycat Starbucks Recipes You’ll Love
These Starbucks Pumpkin Muffins Copycat are soft, moist, and filled with creamy goodness-just like the coffee shop version! This easy pumpkin cream cheese muffin recipe lets you enjoy homemade fall flavors anytime, skip the line, and savor every bite!
Did you love this recipe? If you make this recipe and love it, stop back, give it a 5-star rating ⭐⭐⭐⭐⭐ and leave a comment.
Want to save this recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
Pumpkin Cream Cheese Muffins (Starbucks Copycat)
Video
Ingredients
- MUFFIN
- 1 ½ cups all-purpose flour
- ¾ cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 ½ cups pumpkin puree not pie filling
- ¼ cup butter melted and cooled
- 1 teaspoon vanilla extract
- 1 egg
- CREAM CHEESE FILLING
- 4 oz cream cheese softened
- ½ teaspoon vanilla extract
- 1 teaspoon flour
- 2 tablespoon sugar
- 1 teaspoon milk
Instructions
- Preheat oven to 350°F. Line a muffin tray with liners or spray with nonstick spray.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice.
- In another bowl, mix pumpkin, melted butter, vanilla, and egg.
- Fold wet ingredients into dry until just combined.
- Beat cream cheese, sugar, flour, vanilla, and milk until smooth.
- Spoon batter ¾ full into muffin cups. Add a dollop of cream cheese filling to the center.
- Bake 18-20 minutes, until muffins are set. Cool briefly on wire rack before serving.
Notes
- Optional: sprinkle pumpkin seeds, coarse sugar, chocolate chips, or chopped walnuts on top before baking.
- Store in the fridge up to 4 days, or freeze for up to 3 months.
- Grease muffin tray thoroughly or use muffin liners to prevent sticking.
Nutrition
Magda says
Yummy!! These muffins are super close to the Starbucks ones and super tasty.
I didn’t take into consideration the altitude (5000 ft) and only baked them for 18 minutes, next time I’ll leave them in for at least 20 minutes. Thanks for the recipe!
Kristin says
Yay! Glad you enjoyed these!!!
Vyvy says
Delicious recipe! I also added 1 tsp pumpkin spice and 2Tbsp Greek yogurt and made the batch into mini muffins for my son’s class. it was a hit!
Kristin says
Yay!! Love hearing this! Glad you enjoyed and great idea on mini muffins!
Boobookittysmom says
I adore Starbuck’s Pumpkin Cream Cheese Muffins and their topping really adds to their taste! I can’t imagine that yours don’t have a topping because they would seem incomplete! I would mix some chopped pecans, pumpkin seeds and a little brown sugar and sprinkle that around the muffin tops before I baked them!
Kristin says
Oh I definitely agree! Truth be told, I did mine as a shortcut! I have added pumpkin seeds and chopped nuts before and its quite tasty! Have fun with these and I definitely encourage you to make them your own! Keep me posted what you think!!
Martha J Kreider says
Sorry, these are ok but nothing special. Mine look exactly like the picture too.
Would probably suggest adding a little more spice, possibly more cinnamin and some ginger and nutneg.
May try again.
Kristin says
Sorry they weren’t a hit with you! You can definitely increase the spices if you desire!
debra Bailey says
I’m type 2 diabetic is there a way to convert this so I can eat it?
Instead of fat replace with applesauce, can I use self rising flour not baking soda or powder?
Kristin says
Good question! I haven’t tried conversions with this, but you can definitely use self rising flour and omit the baking soda/powder, and cut salt in half. As for applesauce, that may work, but I can’t say for sure! Sorry I can’t help more, if you end up trying it, please do keep me posted!
Kelly says
Anyone tried these as mini muffins? If so how did you adjust timing? Did it work out?
Kristin says
I haven’t, but should work great! As for timing, decrease by about 5-10 minutes and watch them from there! Enjoy!
Kara says
Is it self rising flour or all purpose?
Kristin says
All purpose flour! Enjoy!
Mandi says
Made these today and they were fantastic! They turned out perfectly moist, and the filling is just like Starbuck’s pumpkin muffins. The only thing I added was a few nuts on top. My family devoured them. A new go to pumpkin recipe!
Kristin says
YAY! Love hearing that! Glad you enjoyed!
Melany says
Can this recipe be doubled or tripled?
Kristin says
Sure, I don’t see why that wouldn’t work great!
Crystal says
Do these need to be refrigerated?
Kristin says
Since they have the cream cheese filling, its best to store in the refrigerator. I always take mine out earlier and let it get to room temperature prior to eating! Enjoy!
Virginia says
Made this as a tea loaf, and put the cream cheese in a line down the center, baked for around 55 minutes. Delicious definitely a new family favorite! Thanks for sharing!
Kristin says
Oh yum!! Love that idea! So glad you enjoyed it!!
Kim says
Absolutely delicious!! Perfect for Thanksgiving morning with the Macy’s Day Parade!
Kristin says
Awww, glad you enjoyed them! They definitely are perfect for watching the parade!
Stefanie says
Your recipe calls for “pumpkin spice”. Do you mean pumpkin pie spice???
Kristin says
Whoops, yep, that’s what I mean. I need to correct that, thanks for catching that!!
Paula says
sound great
Kristin says
Thanks! They really are quite tasty!