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Copycat Starbucks Pumpkin Cream Cheese Muffins: Easy Recipe

Copycat Starbucks Pumpkin Cream Cheese Muffins - featured image
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This copycat Starbucks pumpkin cream cheese muffins recipe captures everything you love about the original, but it is made in your own kitchen with simple ingredients. The muffin top is perfectly domed, the texture is light and fluffy, and the cream cheese swirl stays right in the middle.

Ingredients

Scale
  • 8 oz cream cheese, softened to room temperature
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour
  • 1 3/4 cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup vegetable oil (or melted coconut oil)
  • 2 large eggs, room temperature
  • 1 (15 oz) can pure pumpkin puree
  • 1/4 cup milk (whole milk, 2%, or oat milk)
  • 1 teaspoon vanilla extract
  • 2 tablespoons granulated sugar (for topping)
  • 1/2 teaspoon pumpkin pie spice (for topping)
  • Pepitas (pumpkin seeds) for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Line your muffin tin with 12 paper liners.
  2. Make the cream cheese filling: In a medium bowl, beat the softened cream cheese and 1/4 cup of sugar together until smooth and creamy. Add the egg yolk and vanilla, and beat until just combined. Gently fold in the 1 tablespoon of flour. Cover and refrigerate while you make the batter.
  3. Mix the dry ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Set aside.
  4. Mix the wet ingredients: In a separate large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until well combined. Add the eggs one at a time, whisking well after each addition. Then, stir in the pumpkin puree, milk, and vanilla extract.
  5. Combine wet and dry: Pour the wet ingredients into the bowl with the dry ingredients. Use a rubber spatula to fold together gently until just combined. Do not overmix.
  6. Assemble the muffins: Fill each muffin liner about halfway full with batter. Drop a generous tablespoon of the cream cheese filling into the center of the batter. Top with another scoop of batter, covering the filling completely. Each liner should be about 3/4 full.
  7. Add the topping: In a small bowl, mix the remaining 2 tablespoons of sugar and 1/2 teaspoon of pumpkin pie spice. Sprinkle this mixture over the top of each muffin. Add a few pepitas.
  8. Bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the muffin part (not the cream cheese center) comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Keep the cream cheese filling cold to prevent sinking. Do not overmix the batter. Use room temperature ingredients for best results. Fill liners about 3/4 full for domed tops. For gluten-free, use a 1-to-1 gluten-free flour blend. For mini muffins, bake 10-12 minutes. Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Freeze for up to 3 months.

Nutrition

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

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