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Perfect Copycat Starbucks Pumpkin Cream Cheese Muffins Recipe

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These copycat Starbucks pumpkin cream cheese muffins are tender, spiced perfectly, and have a luscious cream cheese center. Made with simple ingredients, they are quick and easy to prepare, perfect for fall mornings or any time you crave a cozy treat.

Ingredients

Scale
  • 1 ¾ cups (210g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) packed brown sugar (dark or light)
  • 1 cup (245g) pumpkin puree (100% pure, not pie filling)
  • ½ cup (120ml) vegetable oil (or canola/coconut oil)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 6 oz (170g) cream cheese, softened (full-fat)
  • ¼ cup (30g) powdered sugar
  • ½ teaspoon vanilla extract (for filling)
  • 1 tablespoon all-purpose flour (for filling)
  • 2 tablespoons pepitas (pumpkin seeds)
  • 1 tablespoon turbinado sugar (optional)

Instructions

  1. Preheat oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners.
  2. Make the cream cheese filling: In a small bowl, beat softened cream cheese until smooth. Add powdered sugar, ½ teaspoon vanilla extract, and 1 tablespoon flour. Beat until combined and creamy. Set aside.
  3. Mix dry ingredients: In a large bowl, whisk together 1 ¾ cups flour, granulated sugar, brown sugar, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
  4. Mix wet ingredients: In a separate bowl, whisk together pumpkin puree, vegetable oil, eggs, and 1 teaspoon vanilla extract until smooth.
  5. Combine wet and dry: Pour wet ingredients into dry. Fold gently with a rubber spatula until just combined (a few lumps are fine). Do not overmix.
  6. Fill muffin cups: Spoon about 2 tablespoons of batter into each cup (half full).
  7. Add cream cheese filling: Drop a generous teaspoon of cream cheese mixture into the center of each cup. Do not press down.
  8. Top with remaining batter: Divide remaining batter over the filling, covering it completely. Cups should be about three-quarters full.
  9. Add toppings: Sprinkle pepitas and a pinch of turbinado sugar on top of each muffin.
  10. Bake at high heat: Place in oven and bake at 425°F (220°C) for 5 minutes. Do not open the oven door.
  11. Lower temperature: Reduce oven to 350°F (175°C) without removing muffins. Bake for an additional 15-18 minutes, until a toothpick inserted into the muffin part (avoid cream cheese) comes out clean or with a few moist crumbs.
  12. Cool: Let muffins cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, use full-fat cream cheese and room temperature eggs. The tablespoon of flour in the cream cheese filling prevents it from sinking. Starting at high heat creates a domed top. Muffins can be stored at room temperature for up to 2 days, refrigerated for up to 5 days, or frozen for up to 3 months.

Nutrition

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

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