Print

Pumpkin Cream Cheese Muffins (Starbucks Copycat) Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 5 reviews

These Pumpkin Cream Cheese Muffins are a delightful copycat of Starbucks' favorite fall treat, featuring moist pumpkin-spiced muffin batter with a rich, creamy cheesecake center. Perfect for breakfast or a cozy snack, they combine autumn flavors with a luscious cream cheese surprise in every bite.

Ingredients

Muffin

  • 1 1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp pumpkin pie spice
  • 1 1/2 cups pumpkin puree (not pie filling)
  • 1/4 cup butter (melted and cooled)
  • 1 tsp vanilla extract
  • 1 egg

Cream Cheese Filling

  • 4 oz cream cheese (softened)
  • 1/2 tsp vanilla extract
  • 1 tsp flour
  • 2 tbsp sugar
  • 1 tsp milk

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin tray with paper liners or spray it lightly with nonstick cooking spray to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice until evenly combined.
  3. Combine Wet Ingredients: In a separate bowl, mix the pumpkin puree, melted and cooled butter, vanilla extract, and egg until smooth.
  4. Mix Batter: Fold the wet ingredients into the dry ingredients just until combined. Avoid overmixing to keep the muffins tender.
  5. Prepare Cream Cheese Filling: Beat together the softened cream cheese, sugar, flour, vanilla extract, and milk until smooth and creamy.
  6. Fill Muffin Cups: Spoon the muffin batter into the prepared muffin cups, filling each about three-quarters full. Add a dollop of the cream cheese mixture in the center of each muffin cup on top of the batter.
  7. Bake: Bake the muffins in the preheated oven for 18–20 minutes, or until the muffins are set and a toothpick inserted into the muffin (avoiding the cream cheese center) comes out clean.
  8. Cool and Serve: Allow the muffins to cool briefly on a wire rack before serving to let them set properly and make removal from liners easier.

Notes

  • Use pumpkin puree, not pumpkin pie filling, to ensure proper texture and flavor.
  • Do not overmix the muffin batter to keep the muffins light and tender.
  • The cream cheese filling adds a creamy surprise but can be omitted for a simpler muffin.
  • Store muffins in an airtight container at room temperature for up to 2 days or refrigerated for up to a week.
  • Muffins can be frozen for up to 2 months; thaw at room temperature before serving.

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