Starbucks Copycat Pumpkin Muffins

These Starbucks Copycat Pumpkin Muffins are going to be a favorite for your family like they are for mine! We love these pumpkin desserts. When fall rolls around, it’s hard to resist the allure of warm, spiced treats that capture the essence of the season.

One of Starbucks’ most beloved fall offerings is the pumpkin cream cheese muffin, with its moist pumpkin base and creamy, sweet filling. But instead of standing in line for your favorite fall treat, why not make them at home? This copycat recipe is easy to whip up and creates a batch of muffins that taste just like—or dare we say, even better than—the real deal!

For more pumpkin ideas, check these out:

• Pumpkin Wacky Cake Recipe
• No Bake Mini Marshmallow Pumpkin Pies
• No Bake Pumpkin Pie in a Jar
• Pumpkin Pie Crumbl Cookies Copycat Recipe

These homemade Starbucks Copycat Pumpkin Muffins are perfect for breakfast, a midday snack, or even dessert. The best part? They’re surprisingly simple to prepare and require minimal ingredients. With a prep time of only 10 minutes and a bake time of 15 minutes, these muffins come together in a flash. Let’s dive into how you can recreate these fall favorites in the comfort of your own kitchen!

The Secret to These Pumpkin Muffins: The Perfect Blend of Pumpkin and Cream Cheese

What makes these muffins truly special is the combination of moist pumpkin spice batter and the luscious, slightly sweetened cream cheese filling. The key ingredients include a can of pumpkin puree, which adds moisture and that unmistakable pumpkin flavor. Or you can use homemade pumpkin puree like we like to do.

We leave out the spices because I’m allergic, but we know that people love pumpkin spice, so they are in the recipe and they have been tested well on my family at special events. Topped off with a rich and creamy center, these muffins offer a delightful contrast between the spiced, tender crumb and the creamy filling.

Ingredients

For the Muffins:

• 1 ½ cups flour
• ¾ cup sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• ½ teaspoon salt
• 1 – 15 oz can pumpkin puree (not pie filling)
• 1 egg
• ¼ cup unsalted butter, melted
• 1 teaspoon vanilla extract

For the Cream Cheese Filling:

• 4 oz cream cheese, softened
• 2 tablespoons sugar
• 1 teaspoon flour
• 1 teaspoon milk
• 1 teaspoon vanilla extract

Step-by-Step Directions

Step 1: Preheat Your Oven

Preheat your oven to 350°F (175°C). Prepare a standard muffin tin by either spraying it with nonstick spray or lining it with paper liners. Set the tin aside.

Step 2: Combine the Dry Ingredients

In a large mixing bowl or the bowl of a stand mixer, combine the flour, sugar, baking powder, baking soda, pumpkin pie spice, and salt. Use a whisk to thoroughly mix these ingredients together, ensuring that the baking powder and soda are evenly distributed.

Step 3: Mix the Wet Ingredients

In a separate medium bowl, add the pumpkin puree, egg, melted butter, and vanilla extract. Whisk these ingredients until smooth and well combined.

Step 4: Blend the Dry and Wet Mixtures

Pour the wet mixture into the bowl with the dry ingredients. Mix on low speed using a stand mixer or a hand mixer, just until the ingredients are incorporated. Be careful not to overmix, as this can result in dense muffins.

Step 5: Divide the Batter

Using a scoop or a spoon, divide the muffin batter evenly among the prepared muffin cups. Fill each cup about two-thirds full, leaving room for the cream cheese filling to expand slightly.

Step 6: Prepare the Cream Cheese Filling

In the bowl of a stand mixer or with a hand mixer, beat the softened cream cheese, sugar, flour, milk, and vanilla extract on medium-low speed until the mixture is smooth and creamy.

Step 7: Fill the Muffins

Transfer the cream cheese mixture into a piping bag, and snip off the tip to create a small opening (about ½ inch wide). Gently insert the tip of the piping bag just below the surface of the muffin batter and squeeze out about one tablespoon of filling into each muffin. Repeat for all muffins, and if you have leftover filling, you can always go back and add more.

Step 8: Bake the Muffins

Place the muffin tin in your preheated oven and bake for 15 to 20 minutes, or until the muffins are set and just starting to turn golden brown. Keep an eye on them to avoid overbaking.

Step 9: Cool and Store

Once baked, remove the muffins from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely. These muffins can be stored in the fridge in an airtight container for up to 2 days or frozen for up to 3 months.

Pro Tips for Perfect Pumpkin Muffins

1. Don’t Overmix the Batter: Overmixing can lead to tough, dense muffins. Mix the ingredients just until combined to keep the muffins light and fluffy.
2. Use Pumpkin Puree, Not Pumpkin Pie Filling: The canned pumpkin puree is pure and unsweetened, unlike the pie filling that contains added sugar and spices.
3. Soften the Cream Cheese Fully: For the filling to be smooth and easily pipeable, the cream cheese should be fully softened to room temperature before mixing.
4. Experiment with Toppings: If you’re feeling adventurous, sprinkle a few chopped pecans or a light streusel topping over the muffins before baking for an extra layer of texture and flavor.

Why You’ll Love These Muffins

These muffins are a perfect combination of classic fall flavors and creamy goodness. They bring together the warmth of pumpkin spice with the luxurious creaminess of the filling in every bite. Whether you’re hosting a brunch, grabbing a quick breakfast on the go, or simply indulging in a cozy treat with a hot cup of coffee, these pumpkin muffins are sure to hit the spot.

Not only are these muffins easy to make, but they’re also a great way to save money by avoiding those daily coffee shop runs. Plus, there’s something so satisfying about baking your own treats at home—your kitchen will smell amazing, and you can tweak the recipe to suit your preferences.

For more muffin ideas, try these:

• Healthy Lemon Muffins Recipe
• Healthy Pumpkin Chocolate Chip Muffins
• If You Like Pina Colada Muffins
• Apple Mini Muffins

Try these Starbucks Copycat Pumpkin Muffins this fall and treat yourself to a taste of seasonal comfort at home!

Starbucks Copycat Pumpkin Muffins

Difficulty:  Easy

Storage: Muffins can be stored in the fridge in an airtight container for up to 2 days or frozen for up to 3 months.

Print Recipe

Starbucks Copycat Pumpkin Cream Cheese Muffins

Slightly sweet, warmly spiced muffins with sweetened cream cheese filling.

Prep Time10 minutes mins

Cook Time15 minutes mins

Total Time25 minutes mins

Course: Breakfast

Cuisine: American

Keyword: cream cheese, muffins, pumpkin, pumpkin cream cheese muffins, starbucks copycat

Servings: 12

Ingredients

For the muffins –

• 1 ½ c flour
• ¾ c sugar
• 1 t baking powder
• 1 t baking soda
• 1 t pumpkin pie spice
• ½ t salt
• 1 – 15 oz can pumpkin puree not pie filling
• 1 egg
• ¼ c unsalted butter melted
• 1 t vanilla

For the cream cheese filling –

• 4 oz cream cheese softened
• 2 T sugar
• 1 t flour
• 1 t milk
• 1 t vanilla

Instructions

• Preheat the oven to 350 degrees.  Spray or line a standard muffin tin and set aside.
• In the bowl of a stand mixer, combine the flour, sugar, baking powder, baking soda, pumpkin pie spice, and salt.  Whisk to combine.
• In a medium bowl, combine the pumpkin puree, egg, melted butter and vanilla.  Whisk to combine.
• Pour the pumpkin mixture into the dry ingredients.  Mix on low speed just until combined.
• Divide the batter between the cupcake liners.  Set aside.
• To make the cream cheese filling – in the bowl of a stand mixer, combine the softened cream cheese, sugar, flour, milk and vanilla.
• Mix on medium low until combined and smooth.
• Transfer the filling to a piping bag.  Cut off about ½ of an inch from the tip.
• Insert the piping bag just below the surface of the muffin batter and gently squeeze until the filling reaches the top of the muffin (about a tablespoons worth of filling).  Repeat with the remaining muffins.  You can always go back and give some muffins more filling if there is any remaining.
• Bake the muffins in the preheated oven for 15-20 minutes or until set and just slightly starting to golden up.
• Allow to cool