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Best Homemade Copycat Starbucks Pumpkin Cream Cheese Muffins

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These copycat Starbucks pumpkin cream cheese muffins are moist, spiced perfectly, and have a luscious cream cheese center. Made with simple ingredients, they’re quick and easy to prepare, perfect for fall gatherings or a cozy breakfast treat.

Ingredients

Scale
  • 1 ¾ cups (210g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 1 cup (240g) pumpkin puree (100% pure pumpkin)
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 8 ounces (226g) cream cheese, softened
  • ¼ cup (30g) powdered sugar
  • ½ teaspoon vanilla extract (for filling)
  • ¼ cup pumpkin seeds (pepitas)
  • 1 tablespoon coarse sugar

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. Make the cream cheese filling: In a small bowl, beat softened cream cheese with an electric mixer until smooth. Add powdered sugar and ½ teaspoon vanilla extract; beat until fluffy. Set aside.
  3. Mix dry ingredients: In a large bowl, whisk together flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt.
  4. Mix wet ingredients: In a separate bowl, whisk together pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and 1 teaspoon vanilla extract until smooth.
  5. Combine wet and dry: Pour wet ingredients into dry ingredients. Fold gently with a spatula until just combined (a few streaks of flour are okay). Do not overmix.
  6. Fill muffin cups: Using a cookie scoop or spoon, fill each liner about halfway full with batter.
  7. Add cream cheese filling: Drop a generous tablespoon of cream cheese mixture into the center of each muffin. Do not press down.
  8. Top with remaining batter: Spoon remaining batter over the cream cheese filling, covering it completely. Each cup should be about ¾ full.
  9. Add toppings: Sprinkle pumpkin seeds and coarse sugar over the top of each muffin; press lightly.
  10. Bake: Place muffin tin in preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the muffin part (not the cream cheese center) comes out clean. Tops should be golden and spring back when touched.
  11. Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For a domed Starbucks look, let batter rest for 10 minutes before baking. Do not overmix batter. Soften cream cheese properly to avoid lumps. Use room temperature eggs. Check doneness with a toothpick inserted into the muffin part, not the cream cheese center. Let muffins cool at least 10 minutes before eating to avoid burning mouth on hot filling.

Nutrition

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

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