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Copycat Starbucks Pumpkin Cream Cheese Muffins Recipe

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These copycat Starbucks pumpkin cream cheese muffins are everything you want in a fall treat — warm, spiced, creamy, and absolutely satisfying. They’re the kind of recipe that makes your kitchen smell like autumn, fills your home with warmth, and brings a smile to everyone who takes a bite.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ¼ cup (50g) light brown sugar, packed
  • 1 cup (245g) pumpkin puree (100% pure pumpkin, not pumpkin pie filling)
  • ½ cup (120ml) vegetable oil (or melted coconut oil)
  • 2 large eggs, at room temperature
  • ¼ cup (60ml) milk (whole milk preferred)
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon cinnamon
  • 6 oz (170g) cream cheese, softened (full-fat block cream cheese)
  • ¼ cup (30g) powdered sugar
  • ½ teaspoon vanilla extract
  • 2 tablespoons turbinado sugar (optional, for topping)
  • 2 tablespoons pepitas (optional, for topping)

Instructions

  1. Preheat your oven to 425°F (220°C). Line your muffin tin with paper liners or grease it well.
  2. In a small bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. Set aside at room temperature.
  3. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
  4. In a separate medium bowl, whisk together the pumpkin puree, vegetable oil, eggs, milk, and vanilla extract until smooth.
  5. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold together gently until just combined (a few lumps are fine).
  6. Fill each muffin cup about one-third full with batter.
  7. Transfer the cream cheese mixture to a piping bag or zip-top bag with the corner snipped off. Pipe about 1 tablespoon of filling into the center of each muffin cup.
  8. Carefully spoon the remaining batter over the cream cheese filling, filling each cup about three-quarters full. Let the batter mound slightly above the rim if desired.
  9. Sprinkle the tops with turbinado sugar and pepitas, if using.
  10. Bake at 425°F for 5 minutes. Then, without opening the oven door, reduce the temperature to 350°F (175°C) and continue baking for 15-18 minutes, or until a toothpick inserted into the muffin (avoiding the cream cheese center) comes out clean.
  11. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, use full-fat block cream cheese and ensure it is at room temperature. Do not overmix the batter. The high initial oven temperature (425°F) helps create a tall dome. Let muffins cool completely before serving to allow the cream cheese filling to set.

Nutrition

Keywords: pumpkin cream cheese muffins, copycat Starbucks, fall baking, pumpkin spice, cream cheese filled muffins

Find it online: https://bitesienna.com/copycat-starbucks-pumpkin-cream-cheese-muffins-recipe/