Starbucks Pumpkin Muffins (Copycat Recipe)

Got a hankering for a Starbucks pumpkin muffins? I have you covered with this copycat recipe!

When it comes to warm and cozy fall treats, Starbucks is the king. I mean, have you tried their pumpkin bread? It’s out of this world!

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But their pumpkin cream cheese muffins are even better.

And with this copycat recipe, you can have them at home anytime a craving strikes.

Homemade Pumpkin Muffins

Gone are the days of hitting the drive-thru for the perfect breakfast grab-and-go breakfast!

Starbucks Pumpkin Muffins Recipe 

If you’re just as hooked on Starbucks pumpkin muffins as I am, you have to try this copycat recipe.

These muffins are insanely delicious! They’re moist and buttery, but not greasy, and the mildly crisp edges are also amazing. 

The flavors are spot-on, with phenomenal pumpkin sweetness and perfectly-balanced warm spices.

Naturally, the key ingredient of these muffins is pumpkin. It’s what gives them their moist texture and rich flavor. Mmm.

Nothing goes better with pumpkin than pumpkin pie spice. These two are meant for each other.

The spice blend complements the pumpkin’s flavor beautifully.

But what makes the Starbucks pumpkin muffin stand out from the rest is the cream cheese center.

Sweet, creamy, and slightly tangy, this frosting makes all the difference.

What Is Pumpkin Pie Spice?

Pumpkin pie spice is always a hit during the fall. We use it all the time, but do you know what gives this spice that warm flavor?

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Pumpkin pie spice is a blend of ground cinnamon, nutmeg, ginger, cloves, and allspice. 

Now that you know what it’s made of, try making it yourself! This allows you to adjust the amount of spices accordingly to suit your preferences.

Tips & Tricks 

  • Sift the dry ingredients to get lighter and more tender muffins.
  • I know this recipe calls for mixing all the ingredients together at once, but mixing the dry and wet ingredients separately beforehand makes better muffins. Combining them all at once might cause over-mixing, which can lead to tough and dry muffins. 
  • If you don’t have enough batter to fill all the muffin tins, pour water over the empty tins half-way. This neat little trick ensures even baking.
  • Let the muffins sit for at least 15 minutes before eating. This will give the muffins a deeper flavor and better consistency. I know it’s tempting, but we gotta practice a little self-control! Trust me, they’re worth the wait.
Pumpkin Muffins

How to Store Starbucks Pumpkin Muffins 

Because these pumpkin muffins have cream cheese centers, they’re best stored in the fridge.

Place the muffins in an air-tight container and refrigerate for up to one week.

They taste amazing whether hot or cold, so you can eat them straight from the fridge.

But if you want that fresh-from-the-oven vibe, heat them in the microwave for 8 to 10 seconds.

Can I Freeze the Muffins? 

Yes! These muffins are not only easy to make but also make-ahead and freezer-friendly!  

First things first: let them cool completely before freezing.

Place the muffins in a freezer-safe container or Ziplock bag and freeze.

You can also wrap them individually with plastic wrap before placing them in the container to help retain their moisture. 

Stored this way, they’ll last for up to 2-3 months in the freezer. Yay!

Let the muffins sit at room temperature for 15-20 minutes to thaw. You can also warm them in the microwave for 30-45 seconds. 

Starbucks Pumpkin Muffins (Copycat Recipe)

Servings

24

servings
Prep time

15

minutes
Cooking time

25

minutes
Calories

300

kcal

Ingredients

  • 3 cups all-purpose flour

  • 1 teaspoon cinnamon

  • 1 teaspoon nutmeg

  • 1 teaspoon ground cloves

  • 4 teaspoons pumpkin pie spice

  • pinch of cardamom (optional)

  • 1 teaspoon salt

  • 1 teaspoon baking soda

  • 5 eggs

  • 2 cups and 3 tablespoons sugar

  • 2 cups pumpkin

  • 1 1/4 cup vegetable oil

  • 8 ounces cream cheese

  • Chopped walnuts or pecans (optional)

Directions

  • Preheat the oven to 350 degrees Fahrenheit. Grease muffin tins with oil or butter, or line with muffin liners.
  • In a bowl, combine cream cheese, one egg, and 3 tablespoons of sugar. Pour the mixture into or parchment paper-lined baking sheet. Roll the parchment paper to form a log. Freeze it as you make the muffin batter, up to 1 hour.
  • Mix the rest of the ingredients (except for the cream cheese and nuts, if using) in a large bowl until well-combined. Pour the batter over the muffin tins until filled half-way.
  • Unwrap the cream cheese mixture and slice with a sharp knife to form discs. Each disc should be about 1-2 teaspoons worth. If the log is too big, slice them into thick discs and then cut them in half.
  • Place a disc into each muffin tin and press it down. Top the muffins with chopped nuts (if using).
  • Bake for 20 to 25 minutes at 350 degrees Fahrenheit. Insert a toothpick into the center of a muffin, making sure not to touch the cream cheese center, to check for doneness. If the toothpick comes out clean, the muffins are done.
  • Let the muffins cool in the pan for 5 minutes before taking them out. Place the muffins on a rack to cool completely.
Starbucks Pumpkin Muffins

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INSANELYGOOD

Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

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