Better Than Starbucks Pumpkin Muffins

Starbucks pumpkin muffins in a white plate

5 from 3 votes

Better Than Starbucks Pumpkin Muffins

Starbucks pumpkin muffins have been my FAVORITE Starbucks muffins for as long as Starbucks had them. Moist, fluffy pumpkin spice cake is topped with a crunchy caramelized pumpkin topping and an easy cream cheese filling.

I have perfected this addictive muffin recipe over the years and (in my opinion) have exceeded Starbucks's version! I used to travel 2 hours on the train for them when I still lived in Germany and now I can make them at home (just better).

I give you both a German and American version for the cheesecake filling and both are so good!

Prep Time25

Cook Time25

Total Time50

Course: Baking, Breakfast, Brunch, Coffee, Kaffee

Cuisine: American, German

Keyword: cheesecake muffins recipe, fall muffins recipe, pumpkin muffins recipe, Pumpkin spice muffins recipe, Starbucks pumpkin muffins recipe

Servings: muffins

Calories: 369kcal

Equipment

1 piping bag
1 gray muffin tin although any kind of muffin baking tin will work, the preferred the results using this silver/gray muffin tin better. The muffin tops were nice and round the the cheesecake filling didn't spread as much.
12 muffin liners
12 silicone muffin liners

Ingredients

Pumpkin Muffin Batter

425 grams pumpkin puree 1 can, or follow instructions in notes below to make pumpkin puree
2 eggs large
170 grams oil flavor neutral oil like avocado oil, but a mild olive oil will work too.
150 grams sugar
240 grams all-purpose flour
3 grams baking soda
3 grams baking powder
3 grams ground cinnamon
3 grams ground nutmeg
1 gram ground cloves
1 gram ground ginger
4 grams sea salt

Cheesecake Filling

220 grams cream cheese (8 ounce block) OR same amount of quark for German Käsekuchen filling, room temperature or a little warmed.
1 egg large
25 grams sugar
1 teaspoon pure vanilla extract

Caramelized Pumpkin Seed Topping

30 grams pumpkin seeds
1 pinch salt
15 grams sugar
1 pinch ground cinnamon or pumpkin spice

Metric - US Customary

Instructions

Preheat your oven (conventional setting, NOT convection) to 420℉ (215℃).
Combine the pumpkin seeds in a small skillet with the sugar, cinnamon and salt and toast until the sugar is dissolved. Move to a plate and allow to cool while making the batter.
30 grams pumpkin seeds, 1 pinch salt, 15 grams sugar, 1 pinch ground cinnamon
In a large bowl, combine all wet ingredients in a bowl and whisk together.
425 grams pumpkin puree, 2 eggs, 170 grams oil
In a separate smaller bowl, sift together all dry ingredients, then add to the wet ingredients. Whisk together until just combined.
150 grams sugar, 240 grams all-purpose flour, 3 grams baking soda, 3 grams baking powder, 3 grams ground cinnamon, 3 grams ground nutmeg, 1 gram ground cloves, 1 gram ground ginger, 4 grams sea salt
Using two large spoons, add the muffin batter to the lined muffin tin (about two spoonfuls each).
Sprinkle with the caramelized pumpkin seed topping.
For the cheesecake filling, combine the room temperature cream cheese or quark with the egg, sugar and vanilla using a whisk or your stand mixer and the whisk attachment.
220 grams cream cheese, 1 egg, 25 grams sugar, 1 teaspoon pure vanilla extract
Fill into a piping bag, then cut off the tip. Insert the piping bag about 1 inch or 2 cm into the muffin batter, then press out about 2 Tablespoons per muffins (it may help you to watch my short video on this).
Bake on the middle rack for 5 mins at 420℉ (215°C), then lower to 350°F (180°C) and bake for another 20 mins or until starting to turn golden on top.
If testing with a thermometer, the muffin Internal temperature should be 205°F (96℃9 or a few crumbs on a toothpick.
5 minutes after removing the pan from the oven, remove the muffins from the baking tin and let cool on a cooling rack. The muffins will release from the wrappers more easily when they are cooled. See below for freezing and reheating instructions.

Video

Notes

Can't find pumpkin puree?

Pumpkin puree is easily accessible in cans in the United States, which is a convenient time saver. But if you don't have easy access to pumpkin puree, and want to make these muffins, it's easy to make it at home.

Bake cut-up pumpkin or squash in the oven drizzled with a bit of flavor-neutral, high-heat oil (like avocado oil). Once the flesh is soft (poke it with a fork), remove from the oven and allow to cool down for a bit. Remove the skin and either mash up with a fork or use a food processor or blender.

To make it easier to blend your cooked pumpkin, you can add it to the wet muffin ingredients in this recipe before blending. Then combine with the dry ingredients to make the batter.

Can I freeze pumpkin muffins?

Yes, you can freeze these copycat Starbucks pumpkin muffins! I simply add them to a freezer bag and pop them in the freezer for up to 2 months. When ready to eat, simply let sit out at room temperature for 2 hours.

To warm them up (and to get the topping crunchy again) bake on a convection (Umluft) setting at 330 degrees Fahrenheit (165 degrees Celsius) for 6ish minutes after thawing.

I just LOVE finding these pumpkin muffins in the freezer, so maybe commit to making some extra!

Nutrition