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Best Copycat Starbucks Pumpkin Cream Cheese Muffins Recipe

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These copycat Starbucks pumpkin cream cheese muffins are tender, spiced, and filled with a creamy, tangy center. Made with simple ingredients and a few clever tricks, they taste even better than the bakery version.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) light brown sugar, packed
  • 1 cup (245g) pumpkin puree (100% pure, not pumpkin pie filling)
  • ⅓ cup (80ml) vegetable oil
  • ¼ cup (60g) unsalted butter, melted and slightly cooled
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 8 oz (226g) cream cheese, softened to room temperature (full-fat block)
  • ¼ cup (30g) powdered sugar
  • ½ teaspoon vanilla extract
  • 2 tablespoons pepitas (pumpkin seeds) (optional)
  • 1 tablespoon coarse sugar (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners.
  2. Make the cream cheese filling: In a medium bowl, beat the softened cream cheese with an electric mixer until smooth and fluffy, about 2 minutes. Add the powdered sugar and vanilla extract, then beat for another minute until well combined and silky. Chill in the fridge for at least 15 minutes.
  3. Mix the dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
  4. Mix the wet ingredients: In a separate medium bowl, whisk together the pumpkin puree, vegetable oil, melted butter, eggs, and vanilla extract until smooth and uniform in color.
  5. Combine wet and dry: Pour the wet ingredients into the bowl of dry ingredients. Use a rubber spatula to fold together gently until no streaks of flour remain. A few small lumps are fine. Do not overmix.
  6. Portion the batter: Using a cookie scoop or spoon, divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
  7. Add the cream cheese filling: Remove the cream cheese mixture from the fridge. Scoop about 1 tablespoon of the filling and drop it into the center of each muffin cup. Gently press it down slightly so it sits in the middle of the batter. Do not swirl.
  8. Top the muffins: If using, sprinkle a few pepitas and a pinch of coarse sugar over the top of each muffin.
  9. Bake at high heat: Place the muffin tin in the preheated oven and bake at 425°F (220°C) for 5 minutes. Without opening the oven door, reduce the temperature to 350°F (175°C) and bake for another 15 to 18 minutes, or until a toothpick inserted into the muffin part (not the cream cheese center) comes out clean.
  10. Cool properly: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire cooling rack to cool completely.

Notes

Chill the cream cheese filling for at least 15 minutes to prevent it from sinking. Use room temperature ingredients for best results. Measure flour correctly by spooning and leveling. Do not overmix the batter. Let muffins cool completely before storing to avoid soggy tops.

Nutrition

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

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