There’s something about pumpkin season that makes me want to bake everything! The minute fall comes around, I’m ready for pumpkin spice, warm desserts, and all those cozy flavors that make the house smell amazing. One of my favorites has always been the Starbucks pumpkin cream cheese muffin, so of course I had to make my own version at home.

And I have to say, these might be even better! You get a soft, moist pumpkin muffin, a creamy cheesecake-like center, and those sweet, crunchy candied pumpkin seeds on top. The best part is how easy they are to make.

I use vanilla cake mix as a shortcut, then add real pumpkin purée, pumpkin spice, and a few simple ingredients to completely transform it. They look bakery-worthy without all the extra work. Make these with your morning coffee, serve them for brunch, or warm one up when you’re craving something sweet. This is definitely one of those recipes you’ll want to bring back every fall.

Recipe

Starbucks Copycat Pumpkin Muffins

5 from 1 vote

These Starbucks copycat pumpkin muffins are soft, warmly spiced, and filled with a rich cream cheese center, then topped with sweet candied pumpkin seeds for the perfect finishing crunch. Made with pumpkin purée and a simple cake-mix shortcut, they’re easy to prepare and taste just like a cozy fall coffee-shop treat.

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Scale

Ingredients

1/4 cup pumpkin seeds unsalted
1/4 cup brown sugar
1 box vanilla cake mix
1 tsp pumpkin spice
2 eggs
1/2 cup melted butter cooled to room temp
1/2 can about 7 oz pure pumpkin purée
8 oz cream cheese softened
1/4 cup sugar

Instructions

Preheat the oven to 350°F. Line a muffin tin with cupcake liners.

Candied pumpkin seeds:

In a small pan over medium heat, combine the pumpkin seeds and brown sugar.
Stir until the sugar melts and coats the seeds, forming a crunchy candy coating.
Remove from heat immediately and set aside to cool.

Pumpkin batter:

In a large bowl, whisk together pumpkin purée, eggs, and melted butter.
Add the cake mix and pumpkin spice. Stir until well combined. Batter will be thick.

Cream cheese filling:

In another bowl, beat together cream cheese and sugar until smooth.
Transfer mixture to a piping bag or a Ziploc bag with the corner snipped.

Assemble muffins:

Fill each cupcake liner about 2/3 full with pumpkin batter.
Sprinkle candied pumpkin seeds on top.
Pipe a dollop of cream cheese filling into the center of each muffin.
Bake for 18–20 minutes, or until a toothpick inserted in the pumpkin part comes out clean (avoid the cream cheese center when testing).
Cool slightly before serving—or enjoy warm if you can’t wait!

Connie’s notes

Use pure pumpkin purée. Make sure you’re using 100% pumpkin and not pumpkin pie filling, which already contains added sugar and spices.
Let the butter cool. After melting the butter, allow it to come closer to room temperature before mixing it with the eggs.
Use room-temperature cream cheese. Softened cream cheese will give you a smooth, creamy center without lumps.
Don’t overmix the batter. Once you add the cake mix, stir only until everything is combined. The batter is supposed to be thick.
Watch the pumpkin seeds carefully. The brown sugar can go from caramelized to burned quickly, so keep stirring and remove the pan from the heat as soon as the seeds are coated.
Don’t overbake. Test the pumpkin portion of the muffin with a toothpick rather than the cream cheese center. Overbaking can make the muffins dry.
Enjoy them slightly warm. Let them cool enough for the cream cheese center to set, but they’re especially delicious while still a little warm.
Store leftovers in the refrigerator. Because of the cream cheese filling, keep the muffins in an airtight container in the refrigerator. Warm one slightly before serving for that fresh-baked taste.