Starbucks Copy Cat Pumpkin Cream Cheese Muffins









I don’t know about you, but pumpkin is my favorite flavor when fall rolls around. Cliché I know, but Starbucks is where you can find me on a crisp autumn morning (or a cool night before heading to the football stadium)… Starbucks bleeds pumpkin during fall, I love it! My favorite seasonal treat from Starbucks has to be their pumpkin cream cheese muffins. They are too good! But how simple are muffins to make at home?! I just had to recreate these in my kitchen. I mean, how awesome would it to have your own endless supply of these at home?! Take them with you in the morning for a yummy breakfast or eat them as a just-because-snack. They are yummy at any time of day!

When I first had the idea to recreate these muffins, I went straight to the source and read what Starbucks had to say about them. Starbucks describes them as a “pumpkin muffin with crunchy, candied pumpkin seeds and cream cheese filling. A sensual delight of textures, a slow indulgence, best enjoyed with a good book and a warm drink to keep it company.” I couldn’t agree more!! However, I also saw that they weren’t the healthiest for you, either. While Starbucks pumpkin cream cheese muffins are delicious, there are definitely some ingredients in theirs that can be avoided when you make your own batch, and honestly, they taste almost identical! I am so happy with the way these turned out. Make them for your family and friends, I know they’ll love them! Enjoy!!

Copy Cat Pumpkin Cream Cheese Muffins


  • 1 3/4 cups all purpose flour
  • 1 cup sugar
  • 1/2 cup dark brown sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp nutmeg
  • 2 eggs
  • 1 15 ounce can pure pumpkin puree
  • 1/2 cup coconut oil, melted
  • 1 tsp vanilla extract
  • 8 oz cream cheese
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 2 tsp vanilla extract
  • 1 cup of pepitas, also known as shell-less pumpkin seeds.
  • 1 Tbsp butter
  • 1/4 cup sugar


  1. Preheat oven to 375 degrees F and put 12 liners into a standard muffin baking pan.
  2. Measure out the flour, sugars, baking soda, salt and spices in a medium bowl and whisk together. Set aside.
  3. In another bowl, whisk together the eggs, pumpkin puree, coconut oil and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and mix. Do not over mix.
  5. Evenly distribute the batter into the cupcake baking pan.
  6. Pipe cream cheese mixture into the middle of the batter of each muffin.
  7. Sprinkle candied pepitas (pumpkin seeds) on top.
  8. Bake for aprox. 20 minutes.
  10. Mix all ingredients together until smooth.
  12. Combine all ingredients into a skillet over medium heat.
  13. Stir constantly so mixture does not burn.
  14. Stop stirring and transfer to parchment paper once all sugar is melted and pepitas are coated.
  15. Make sure to spread pepitas out so they do not harden into a clump.
  16. Use a sharp knife to roughly chop pepitas.
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Pumpkin muffin recipe adapted from here.

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September 8, 2016
September 20, 2016



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