Pumpkin Muffin Recipe, Starbucks Copycat

Craving Starbuck’s pumpkin cream cheese muffins? I’ve got you covered! This pumpkin muffin recipe makes the best muffins you’ll taste — unbelievably moist, full of warm spices, and with a surprise of sweet cream cheese filling in the centre.

Something about autumn (or fall, for my U.S. readers!) makes me want to grab my apron and start baking cosy treats. And what says autumn more than pumpkin?

While Starbucks is most renowned for its signature pumpkin spice latte, there’s another pumpkin-themed treat you should have your eye on. Unfortunately, like many of you, Starbucks is just far too expensive for me to fulfil my muffin cravings. I mean, I can eat a lot of these cakes.

So, I got to work creating a recipe. Whereas Starbucks muffins are packed with unnecessary ingredients, this Starbucks copycat pumpkin muffin recipe captures that incredible bakery-fresh flavour with far fewer ingredients resulting in a better-for-you, mouthwateringly moreish and indulgent treat.

It’s cosy, rustic, homely, and oh-so-easy to bake. You only need 30 minutes and some pantry staples.

Think of the natural sweetness from fresh pumpkin puree with warm notes of pumpkin spice mix: ginger, nutmeg, floral cardamom, and cinnamon-scented sugar. Plus, did I mention that topping of crunchy pepitas? Mm-hmm.

Your house will smell so good you’ll have a queue out the door for this pumpkin muffin recipe as soon as you open the oven door.

🧁 Ingredients You’ll Need for Pumpkin Muffins

The list is short ‘n sweet. To make these Starbucks copycat pumpkin muffins, you’ll only need a selection of pantry staples, and certainly not anything hard to procure.

I’ve listed all the ingredients below with a note explaining how they’re used in the recipe and any possible substitutions. However, as always, the proper quantities can be found in the recipe card.

• Pumpkin puree adds moisture and sweetness to this Starbucks copycat pumpkin muffin recipe. It also adds nutrition — it’s basically a hidden vegetable! I use homemade pumpkin puree (more on this below) but you can use canned. Just avoid canned pumpkin pie filling. They are NOT interchangeable.
• The egg gives us that delicate, open crumb that makes these muffins so delectable. Use room temp eggs.
• Olive oil adds unique depth and a slightly fruity flavour to the muffins. I prefer using oil in muffins rather than butter — it’s also responsible for the irresistible texture. I use it to a similar effect in my mini orange bundt cakes and even my chocolate ganache brownies.
• Vanilla extract adds a hint of floral complexity to the background of the palate.
• Plain flour (AP flour for my U.S. readers) is my go-to, but cake flour also works.
• Raising agents help the rise of the muffins, giving us those impressive bakery-style domes. Use both baking powder and bicarbonate of soda (baking soda).
• Sugar makes these pumpkin muffins just sweet enough without becoming overwhelmingly cloying. I use a mixture of demerara sugar — for that molasses-rich flavour that complements the spices and pumpkin so well — plus white granulated sugar.
• Salt — just a pinch — brings everything together. Don’t skip this!
• Homemade pumpkin spice including ginger, nutmeg, cinnamon, clove, and cardamom powder adds a beautiful aromatic warmth to the cakes that fill them with autumnal flavour. If you don’t have all of these spices, feel free to use store-bought pumpkin spice.

For the Surprise Cream Cheese Filling

• Cream cheese is the main ingredient, and it lends a gorgeously rich, luxurious, and slightly tangy flavour that balances out the sweetness of the muffin.
• Sugar takes the edge off the tang of the cheese. I don’t add much, but this is up to personal preference. Use white sugar to preserve that creamy colour.
• Flour thickens the mixture just enough to easily be able to pipe the mixture in.

Fresh or Canned Pumpkin Puree for Pumpkin Muffins?

I like to use fresh pumpkin puree for these muffins.

It’s incredibly straightforward to make homemade pumpkin puree. Cut your pumpkin in half, remove the seeds and stringy bits, then roast (facing downwards) for around an hour. Scoop out the flesh and puree.

It’s best to use sweet pumpkins for the puree; In the U.K., they’ll be marked “culinary pumpkins,” whereas in the U.S., you’ll want to look for “pie pumpkins” or “sugar pumpkins.”

However, homemade pumpkin puree isn’t truly comparable to canned. It’s likely to be significantly more watery, for one.

To remove excess water, place a cheesecloth over a sieve held over a large bowl. Add the pumpkin puree to the cheesecloth, gather the ends, and squeeze well to remove all water. Leave it to drain.

You can use the water as broth in pumpkin soup, so it’s not waste.

Alternatively, if you can’t access homemade pumpkin puree, opt for canned. The only downside? Your pumpkin muffins may lack a little moisture, which you can mitigate by adding a drop or two more oil.

🧑‍🍳 How to Make These Starbucks-Style Pumpkin Muffins

How to make pumpkin muffins like Starbucks? Surprisingly easily. This is an exceptionally straightforward recipe; mixing the ingredients only requires a hand whisk (or spatula) and less than five minutes of your time.

In fact, it’s a great recipe to get children involved with. Or simply for beginner bakers (the fewer people to share with, the better 😉).

You can find the full instructions in the recipe card below.

1. Mix the wet ingredients — pumpkin puree, egg, olive oil, and vanilla extract — in a large bowl.
2. Sieve the dry ingredients — plain flour, demerara and granulated sugar, baking soda and powder, salt, and homemade pumpkin spice — into a large bowl.
3. Mix the two together until just barely combined.
4. Rest the batter for at least 30 minutes, preferably an hour.
5. Preheat your oven to 200 C (392 F).
6. Make the cream cheese mixture by whisking cream cheese, sugar, and flour together. Place in an icing bag with a large round 16mm tip.
7. Line your muffin trays and divide the batter evenly. Push the piping bag into the center of the batter and squeeze out the cream cheese mixture. Repeat.
8. Sprinkle sugar and pepitas over the tops.
9. Bake the muffins for 12 minutes, then reduce the heat to 180 C (356 F) and bake for another 10 minutes, covered.
10. Let cool, then remove from the tin.

🎃 Pro Tips for This Pumpkin Muffin Recipe

Want some tips for baking perfect muffins?

While cooking is an art, baking is both an art and a science. That means there are more ways for things to go wrong — but don’t worry, this recipe is completely tried and tested.

My family has a long history of cooks, including my great-grandmother, who cooked in palaces for the royal family. Her wisdom was passed down through the generations, and I’d love to impart some of it to you today!

• Use room-temperature ingredients to ensure your batter comes together perfectly. If you typically store your eggs in the fridge, take them out an hour in advance of baking. This helps to prevent the mixture from seizing.
• Use a scale to measure your ingredients for fool-proof results. Cups aren’t precise enough for baking, so invest in a good kitchen scale — you won’t regret it.
• Don’t overmix muffins! Overmixing results in tough, chewy muffins. Mix everything together until just combined for the lightest, delicate crumb. It’s best to use a spatula and avoid stand mixers so you have greater control.
• Don’t skip resting the batter. Resting the batter can seem like a pain. After all, it does add time to the recipe. However, it’s totally worth it. Letting your muffin batter rest allows the dry ingredients to absorb more moisture from the pumpkin puree and olive oil — essential for these ultra-moist Starbucks copycat muffins.
• Toast the pepitas for a hint of crunch. You can use a steel pan or a few minutes under the grill.

Plus, here’s a few ideas for elevating the presentation of this pumpkin muffin recipe:

• Up the WOW factor to a ridiculous level by making homemade bakery-style liners to hold your muffins. Use printed parchment paper (or plain) and cut out 4″ squares. Cut a line almost to the centre on each side of the square, then push them into your muffin pan. Takes hardly any time, and looks so professional.
• Use coarse sugar to top the muffins for an extra crunch and pop of sweetness. It also adds a tempting suggestion of caramel-like richness.

☕ Serving Suggestions

I won’t lie — I’ve eaten this Starbucks copycat pumpkin muffin recipe for breakfast, brunch, snacks, desserts, and as an evening treat. In my opinion, there’s no wrong time of day for treats.

However, if you want to get uber cosy, there’s only one good answer: Snuggle up with a platter of pumpkin muffins and a cup of piping hot masala chai.

It’s a combo you’ll crave again and again — But, if coffee is more up your street, make your favourite brew and re-create the full Starbucks experience (at a fraction of the cost).

Not going to finish the pumpkin cream cheese muffins in one sitting? No worries. Pop them in an air-tight container and refrigerate for up to a week. You don’t want to leave them at room temp because of the cream cheese filling.

😍 Why You’ll Love This Recipe:

And not just you — everyone around you will be clammering for a taste too!