Starbucks Pumpkin Muffin Recipe (Cream Cheese Copycat)
Make your favorite Starbucks Pumpkin Muffin at home with this easy and delicious copycat recipe. Moist, spiced, and filled with sweet cream cheese — perfect for fall mornings, holiday brunches, or a cozy coffee treat anytime.
Equipment
- 12-count muffin tin
- Paper liners or non-stick spray
- Mixing bowls (large and medium)
- Whisk and spatula
- Electric hand mixer (for cream cheese filling)
- Measuring cups and spoons
- Ice cream scoop or spoon (for portioning batter)
Ingredients
- Muffin Batter:
- 1¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground ginger
- 1 cup pumpkin puree not pumpkin pie filling
- ½ cup granulated sugar
- ½ cup brown sugar packed
- 2 large eggs
- ½ cup vegetable oil
- ¼ cup milk any type
- 1 tsp vanilla extract
- Cream Cheese Filling:
- 4 oz cream cheese softened
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
- Optional Topping:
- 2 tbsp roasted pepitas pumpkin seeds
Instructions
- Preheat oven to 350°F (175°C). Line muffin tin with paper liners or grease well.
- Make cream cheese filling: In a small bowl, beat softened cream cheese, powdered sugar, and vanilla until smooth. Chill in the fridge while preparing batter.
- Mix dry ingredients: In a large bowl, whisk flour, baking soda, baking powder, salt, and all spices.
- Mix wet ingredients: In a separate bowl, whisk together pumpkin puree, sugars, eggs, oil, milk, and vanilla until smooth.
- Combine batter: Pour wet mixture into dry ingredients and stir gently until just combined — do not overmix.
- Fill muffin cups: Spoon batter into liners, filling about ¾ full. Scoop a small ball of cream cheese filling and press into the center of each muffin.
- Add toppings: Sprinkle pepitas on top if using.
- Bake: Bake for 18–22 minutes, or until edges are set and a toothpick inserted near the edge comes out clean.
- Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
Store in an airtight container in the fridge for up to 5 days.
Muffins freeze well for up to 3 months.
You can use Greek yogurt or applesauce to replace some oil for a lighter version.
Want it vegan? Use dairy-free cream cheese and flax eggs (1 tbsp flax + 3 tbsp water per egg).
Use a 1:1 gluten-free flour blend to make it gluten-free.
Muffins freeze well for up to 3 months.
You can use Greek yogurt or applesauce to replace some oil for a lighter version.
Want it vegan? Use dairy-free cream cheese and flax eggs (1 tbsp flax + 3 tbsp water per egg).
Use a 1:1 gluten-free flour blend to make it gluten-free.