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Perfect Pumpkin Cream Cheese Muffins: Easy Starbucks Copycat

pumpkin cream cheese muffins - featured image
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These pumpkin cream cheese muffins are a perfect copycat of the Starbucks version, featuring a spiced pumpkin batter with a creamy, tangy cream cheese center. They’re quick to make, use simple ingredients, and are perfect for fall mornings or any time you crave a warm, comforting treat.

Ingredients

Scale
  • 8 ounces cream cheese, softened to room temperature
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg yolk
  • 1 3/4 cups all-purpose flour (spooned and leveled)
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup vegetable oil (or melted coconut oil)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons turbinado sugar (optional topping)
  • 1/2 teaspoon pumpkin pie spice (optional topping)

Instructions

  1. Make the cream cheese filling: In a medium bowl, beat the softened cream cheese with 1/4 cup granulated sugar, 1 teaspoon vanilla extract, and the egg yolk until completely smooth. Cover and freeze for at least 30 minutes.
  2. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  3. In a large bowl, whisk together the flour, 1 cup granulated sugar, brown sugar, baking soda, baking powder, salt, 2 teaspoons pumpkin pie spice, cinnamon, ginger, and nutmeg.
  4. In a separate medium bowl, whisk together the pumpkin puree, vegetable oil, eggs, and 1 teaspoon vanilla extract until smooth.
  5. Pour the wet ingredients into the dry ingredients and fold gently until just combined. Do not overmix.
  6. Remove the cream cheese filling from the freezer. Scoop into 12 equal portions and roll into balls (about 1 inch in diameter).
  7. Spoon about 2 tablespoons of batter into each liner. Place one cream cheese ball in the center of each cup. Divide the remaining batter evenly over the top, covering the filling completely.
  8. In a small bowl, mix the turbinado sugar and 1/2 teaspoon pumpkin pie spice. Sprinkle a generous pinch over each muffin.
  9. Bake for 20-25 minutes, until a toothpick inserted into the muffin part (not the cream cheese) comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Freeze the cream cheese filling for at least 30 minutes to prevent it from sinking. Use room temperature ingredients for best results. Do not overmix the batter. Let muffins cool completely before serving to allow the filling to set.

Nutrition

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

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