Starbucks pumpkin muffin recipe lovers, this copycat version lets you bake the famous coffee-shop treat at home with the same cozy pumpkin spice flavor and creamy center. This Starbucks pumpkin muffin recipe makes soft, spiced pumpkin cream cheese muffins with a tangy filling and crunchy pumpkin seeds on top that taste just like the original—only fresher and more budget-friendly. When you crave that seasonal Starbucks favorite, this Starbucks pumpkin muffin recipe is the easiest way to bring a copycat Starbucks pumpkin muffin straight to your kitchen.
Why You’ll Love This Starbucks Pumpkin Muffin Recipe
Classic Starbucks Pumpkin Flavor at Home
This recipe layers warm pumpkin pie spice, real pumpkin puree, and a creamy, lightly sweetened cream cheese filling to recreate the classic Starbucks treat. Because this Starbucks pumpkin muffin recipe uses real pumpkin and balanced spices, you get the same tender crumb and tangy center as the best pumpkin cream cheese muffins at your local café.
Ingredients You Recognize – No Weird Additives
Unlike store-bought muffins, this Starbucks pumpkin muffin recipe is made from pantry staples like flour, sugar, eggs, pumpkin puree, and cream cheese, with no preservatives or stabilizers. You can control the sweetness, choose your oil or butter, and easily tweak the recipe to fit your preferences while still keeping that copycat pumpkin cream cheese muffins flavor.
Perfect for Fall Mornings, Brunch, and Meal Prep
This Starbucks pumpkin muffin recipe makes a full batch you can enjoy fresh, refrigerate for grab‑and‑go breakfasts, or freeze for quick treats later in the season. The fall pumpkin muffin recipe with cream cheese center is ideal with coffee for a weekend brunch or as a special afternoon snack when the weather turns crisp.
What Are Starbucks Pumpkin Cream Cheese Muffins?
Flavor, Texture, and Signature Cream Cheese Center
Starbucks Pumpkin Cream Cheese Muffins are moist pumpkin spice muffins filled with a sweet, tangy cream cheese center and topped with crunchy pepitas or pumpkin seeds. The combination of spice, creamy filling, and texture contrast is exactly what this Starbucks pumpkin muffin recipe and other copycat Starbucks pumpkin muffin recipes are designed to mimic at home.
Starbucks vs Homemade: Key Differences
The original uses commercial bakery methods, stabilizers, and specific topping blends, while this homemade Starbucks pumpkin muffin recipe relies on simple ingredients and home-oven timing. You still get that iconic spiced pumpkin muffins with cream cheese filling vibe, but with the option to adjust spice, sweetness, and portion size however you like.
Ingredients You’ll Need
This Starbucks pumpkin muffin recipe makes about 12 standard muffins.
For the Pumpkin Muffin Batter
- 1 3/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 2 teaspoons pumpkin pie spice
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup neutral oil (vegetable or canola)
- 2 large eggs
- 2 teaspoons vanilla extract
For the Cream Cheese Filling
- 6 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Optional Toppings: Streusel and Pumpkin Seeds
- 1/3 cup pumpkin seeds (pepitas), for topping
- Optional: 1/4 cup streusel topping (simple crumb mixture of flour, sugar, and cold butter)
Ingredient Swaps (Gluten-Friendly and Lighter Options)
- Use a cup‑for‑cup gluten‑free baking blend instead of all-purpose flour for a gluten-friendly version of these pumpkin cream cheese swirl muffins.
- Swap neutral oil for melted coconut oil or melted butter for a slightly different flavor and texture in your pumpkin cheesecake muffin Starbucks dupe.
- Replace some granulated sugar with coconut sugar for a deeper caramel note and slightly less refined sweetness in your homemade pumpkin cream cheese muffins.
How to Make This Starbucks Pumpkin Muffin Recipe
Step 1 – Prep the Pan and Oven
- Preheat the oven to 350°F (175°C).
- Line a 12‑cup muffin tin with paper liners, or lightly grease each cup.
- For high‑top muffins, you can leave one row empty and stagger the liners so hot air circulates better.
A properly preheated oven and well-prepared pan help the Starbucks pumpkin muffin recipe bake evenly and rise quickly without sticking.
Step 2 – Mix the Pumpkin Muffin Batter
- In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice until no streaks remain.
- In a separate bowl or large measuring cup, whisk pumpkin puree, oil, eggs, and vanilla extract until smooth.
- Pour the wet mixture into the dry ingredients.
- Gently fold with a spatula just until you no longer see dry flour; avoid over‑mixing.
Mixing wet and dry separately then combining once keeps this Starbucks pumpkin muffin recipe tender rather than tough, just like the best pumpkin cream cheese muffins (Starbucks copycat) versions online.
Step 3 – Make the Cream Cheese Filling
- In a small bowl, beat softened cream cheese with 1/4 cup sugar, vanilla, and a pinch of salt until smooth and creamy.
- Transfer the mixture to a piping bag or a zip‑top bag with the corner snipped off.
The cream cheese should be soft enough to pipe but thick enough to hold its shape in the muffin batter, which is key to the Starbucks pumpkin muffin recipe look and that classic pumpkin cheesecake muffin Starbucks dupe center.
Step 4 – Fill, Top, and Bake the Muffins
- Spoon muffin batter into each liner, filling about two‑thirds full, and reserve a little batter to cover the filling if desired.
- Insert the piping tip or snipped bag corner into the center of the batter and squeeze in a spoonful of cream cheese filling, lifting slightly as you pipe.
- If the filling is visible on top, gently spoon a thin layer of batter over it to mostly cover, leaving a small circle showing if you like the Starbucks look.
- Sprinkle the tops with pumpkin seeds and streusel if using for that pumpkin muffins with pumpkin seeds topping effect.
- Bake 15–20 minutes, or until the muffin tops are set, lightly golden, and a toothpick inserted into the edge of a muffin (not the cream cheese center) comes out clean.
Because the batter is rich and moist, this Starbucks pumpkin muffin recipe bakes quickly—do not overbake or the muffins can dry out and lose that soft pumpkin muffin with cream cheese center texture.
Step 5 – Cooling, Unmolding, and Finishing Touches
- Cool the muffins in the pan for 5–10 minutes.
- Carefully remove to a wire rack and let them cool until barely warm before serving so the cream cheese center sets.
- If desired, dust lightly with powdered sugar for a bakery-style finish.
Letting the muffins cool slightly gives the Starbucks pumpkin muffin recipe its clean slices and the best creamy texture in the center, just like your favorite copycat Starbucks pumpkin muffin.
Pro Tips for Perfect Pumpkin Cream Cheese Muffins Every Time
Preventing Dense or Gummy Muffins
- Measure flour by spooning into the cup and leveling, or weigh it, so you do not use too much.
- Mix just until combined; over‑mixing develops gluten and makes muffins tough.
- Use pumpkin puree, not pumpkin pie filling, to control moisture and sweetness.
How to Keep the Cream Cheese Center from Sinking
- The batter should be slightly thick; if it feels very runny, let it sit for a few minutes before filling.
- Pipe the cream cheese into the center of the batter, not all the way to the bottom of the liner.
- Avoid overfilling with cream cheese; too much filling can sink or spill out.
Getting Big, High-Top Bakery-Style Muffins
- Use a higher oven rack position so the tops get strong initial heat.
- Fill the liners nearly to the top (about three‑quarters full) if you want dramatic domes.
- Avoid opening the oven door early, which can deflate the muffins.
Variations and Substitutions
Lighter Starbucks Pumpkin Muffin Recipe (Less Sugar and Oil)
- Swap half the granulated sugar for coconut sugar and slightly reduce total sugar if you prefer a less sweet muffin.
- Replace part of the oil with unsweetened applesauce to lighten the Starbucks pumpkin muffin recipe while keeping moisture in your easy pumpkin cream cheese muffins recipe.
For another fall dessert that balances cozy spice with creamy frosting, try these pumpkin bars with cream cheese frosting for your next dessert tray.
Gluten-Friendly Pumpkin Muffins
- Use a certified gluten‑free, 1:1 baking flour in place of all‑purpose flour.
- Check all ingredients (like pumpkin pie spice) to ensure they are gluten-free so your pumpkin cream cheese muffins (Starbucks copycat) stay safe for gluten-free guests.
If you need a naturally gluten-free option to serve alongside these muffins, bake a loaf of this soft gluten-free bread recipe for guests who avoid wheat.
Nut-Free or Seed-Free Options
- Omit pumpkin seeds entirely or replace them with a light oat streusel topping.
- Verify that cream cheese and spice blends are processed in nut‑free facilities if allergies are a concern.
Mini Muffins and Pumpkin Loaf Version
- For mini muffins, reduce baking time to about 10–12 minutes and use less cream cheese per cavity.
- For a loaf, bake in a greased loaf pan, swirling or layering the cream cheese through the center and increasing baking time until a tester near the edge comes out clean, turning this fall pumpkin muffin recipe with cream cheese into a pumpkin cream cheese swirl loaf.
Make-Ahead, Storage, and Freezing
How to Store Pumpkin Cream Cheese Muffins
- Store cooled muffins in an airtight container in the refrigerator for 3–4 days because of the cream cheese center.
- Let refrigerated muffins come to room temperature or warm slightly before serving for best flavor.
Freezing Baked Muffins (and Reheating)
- Wrap each muffin individually in plastic wrap, then place in a freezer‑safe bag or container for up to 2–3 months.
- Thaw overnight in the fridge or at room temperature, then warm briefly in the microwave or a low oven to refresh your homemade pumpkin cream cheese muffins.
Make-Ahead Batter and Filling
- You can mix the pumpkin batter and cream cheese filling a few hours ahead and chill them separately; let both sit at room temperature briefly before scooping and baking.
- Avoid leaving the batter chilled for more than a day, as leavening power decreases over time.
Nutrition and Serving Ideas
Approximate Nutrition per Muffin
Exact values vary with your ingredients, but a typical homemade Starbucks pumpkin muffin recipe with cream cheese center is around 280–340 calories per muffin with moderate carbs, some fat from oil and cream cheese, and a small amount of fiber from pumpkin. Consider these pumpkin cream cheese muffins a seasonal treat and focus on portion size and balance with protein‑rich or lighter foods throughout the day.
Coffee and Drink Pairings (At-Home Starbucks Experience)
- Serve this Starbucks pumpkin muffin recipe with hot coffee, cold brew, or a homemade pumpkin spice latte for a true coffee-shop feel.
- Pair the muffins with steamed milk, chai, or decaf options if you prefer less caffeine while still enjoying the warm spice flavors in your copycat Starbucks pumpkin muffin.
Starbucks Pumpkin Muffin Recipe – FAQs
Can I Make These Starbucks Pumpkin Muffins Without Cream Cheese?
Yes, you can bake them as plain pumpkin spice muffins by skipping the cream cheese filling and topping with pumpkin seeds or streusel instead. Reduce the baking time slightly since there is no creamy center, but keep the same Starbucks pumpkin muffin recipe base or adapt it into a simple spiced pumpkin muffins with cream cheese filling on the side.
Why Did My Pumpkin Muffins Sink in the Middle?
Muffins often sink if the batter is over‑mixed, the oven temperature is too low, or they were underbaked when removed from the oven. To keep this Starbucks pumpkin muffin recipe from sinking, measure ingredients accurately, avoid opening the oven door early, and check doneness at the muffin edge instead of the very center.
Can I Use Pumpkin Pie Filling Instead of Pumpkin Puree?
No, pumpkin pie filling includes sugar and spices, which will throw off the moisture and sweetness in this Starbucks pumpkin muffin recipe. Always use plain pumpkin puree so you can control the spices and sugar yourself and keep the pumpkin muffin with cream cheese center balanced.
How Do I Make This Starbucks Pumpkin Muffin Recipe Gluten-Free?
Use a gluten‑free 1:1 baking blend instead of regular flour and verify that your other ingredients are certified gluten-free. With this simple swap, the Starbucks pumpkin muffin recipe stays very close in texture and flavor while becoming a gluten-friendly version of pumpkin cream cheese muffins (Starbucks copycat).
Can I Freeze Starbucks Pumpkin Cream Cheese Muffins?
Yes, these muffins freeze very well; wrap them tightly and freeze for up to a few months, then thaw and gently reheat before serving. Freezing them individually makes it easy to grab just one or two muffins from this Starbucks pumpkin muffin recipe at a time whenever you want a quick copycat pumpkin cream cheese muffins snack.
How Do I Get That Classic Starbucks Pumpkin Seed Topping?
Use shelled pumpkin seeds (pepitas) and sprinkle a teaspoon or so on each muffin before baking; lightly sweetened or candied versions give extra crunch. For even more texture, combine seeds with a small amount of streusel on top of your Starbucks pumpkin muffin recipe batter to copy the look of pumpkin muffins with pumpkin seeds topping from the café.
Can I Double This Recipe for a Crowd?
Yes, you can double all ingredients and bake in two muffin pans, rotating them halfway through baking for even browning. A doubled Starbucks pumpkin muffin recipe is perfect for holidays, office treats, or fall brunch buffets when you want plenty of pumpkin cream cheese muffins to share.
What are the ingredients in Starbucks pumpkin muffin?
Starbucks pumpkin muffins contain enriched wheat flour, pumpkin puree, sugar, soybean oil, cream cheese, eggs, pumpkin seeds, and pumpkin spice blend. The exact proprietary recipe also includes stabilizers and preservatives not found in this homemade version.
What are the ingredients in Starbucks pumpkin muffins?
The Starbucks pumpkin cream cheese muffin ingredients include enriched flour, pumpkin, sugar, cream cheese, soybean oil, eggs, pumpkin seeds, spices, and various preservatives and stabilizers for shelf stability.
What are the ingredients in Starbucks pumpkin bread?
Starbucks pumpkin bread contains pumpkin puree, wheat flour, sugar, vegetable oil, eggs, spices, and usually a streusel topping. It is similar to their pumpkin muffins but in loaf form without the cream cheese center.
Does Starbucks use real pumpkin puree?
Yes, Starbucks uses real pumpkin puree in their seasonal pumpkin products, including the pumpkin muffins, pumpkin bread, and Pumpkin Spice Latte. They also use pumpkin spice flavorings to enhance the pumpkin flavor.
Does a Starbucks muffin contain an egg?
Yes, Starbucks muffins contain eggs as part of their standard baking ingredients. The pumpkin cream cheese muffin specifically includes eggs in the muffin batter and sometimes in the cream cheese filling as a stabilizer.
What’s the best flour for pumpkin muffins?
All-purpose flour is generally best for pumpkin muffins as it provides the right structure without making them too dense. For this copycat recipe, all-purpose flour gives the closest texture to Starbucks’ version.
What is in pumpkin spice at Starbucks?
Starbucks’ pumpkin spice is a blend of cinnamon, ginger, nutmeg, and clove. It is used in the Pumpkin Spice Latte, pumpkin muffins, and other seasonal products to create that signature autumn flavor.
Final Thoughts on This Starbucks Pumpkin Muffin Recipe
This Starbucks pumpkin muffin recipe captures everything you love about the seasonal coffee shop treat—moist pumpkin spice cake, tangy cream cheese, and crunchy seeds—while giving you full control in your own kitchen. Once you master the base Starbucks pumpkin muffin recipe, you can easily adapt it into different pumpkin cream cheese swirl muffins, lighter copycat Starbucks pumpkin muffin variations, or mini pumpkin cheesecake muffin Starbucks dupes for every fall occasion. When you are planning a full dessert spread, pair this recipe with a few more simple sweets from the easy dessert recipes collection on Meta Savory.
Print
Starbucks Pumpkin Muffin Recipe
- Total Time: 33 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
This Starbucks pumpkin muffin recipe is a cozy copycat pumpkin cream cheese muffin you can bake at home for fall.
Ingredients
1 3/4 cups all-purpose flour
3/4 cup granulated sugar
1/2 cup light brown sugar, packed
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
2 teaspoons pumpkin pie spice
1 cup canned pumpkin puree (not pumpkin pie filling)
1/2 cup neutral oil (vegetable or canola)
2 large eggs
2 teaspoons vanilla extract
6 ounces cream cheese, softened
1/4 cup granulated sugar (for filling)
1 teaspoon vanilla extract (for filling)
Pinch of salt (for filling)
1/3 cup pumpkin seeds (pepitas), for topping
Optional: 1/4 cup streusel topping (crumb mixture)
Instructions
1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease the cups lightly.
2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice until well combined.
3. In a separate bowl or large measuring cup, whisk the pumpkin puree, neutral oil, eggs, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and gently fold with a spatula just until no dry flour remains; do not overmix the batter.
5. In a small bowl, beat the softened cream cheese, 1/4 cup granulated sugar, 1 teaspoon vanilla, and a pinch of salt until smooth and creamy.
6. Transfer the cream cheese mixture to a piping bag or zip-top bag and snip off the tip or corner so you can pipe it.
7. Fill each muffin liner about two-thirds full with pumpkin batter, reserving a little batter to cover the filling if desired.
8. Insert the piping tip into the center of each muffin cup and squeeze a spoonful of cream cheese filling into the middle of the batter.
9. Top each muffin with a small spoonful of remaining batter if you want to mostly cover the cream cheese, then sprinkle pumpkin seeds and optional streusel over the tops.
10. Bake the muffins for 15–20 minutes, or until the tops are set and a toothpick inserted into the edge of a muffin (not the cream cheese center) comes out clean.
11. Cool the muffins in the pan for 5–10 minutes, then transfer them to a wire rack to finish cooling until just warm before serving.
12. Store cooled muffins in an airtight container in the refrigerator for 3–4 days, or freeze individually wrapped muffins for up to 2–3 months.
Notes
For a lighter version of this Starbucks pumpkin muffin recipe, swap part of the sugar for coconut sugar and replace some oil with unsweetened applesauce.
Use a 1:1 gluten-free baking blend in place of all-purpose flour to make the muffins gluten-friendly, and check all ingredients for gluten-free labeling.
Top the muffins with extra pumpkin seeds or a simple streusel for more crunch, and serve warm with hot coffee or a homemade pumpkin spice latte for a full café-style experience.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 310
- Sugar: 26g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
Keywords: Starbucks pumpkin muffin recipe, Starbucks pumpkin cream cheese muffins, copycat Starbucks pumpkin muffin
