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Copycat Starbucks Pumpkin Cream Cheese Muffins Recipe

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3.9 from 42 reviews

These Starbucks copycat Pumpkin Cream Cheese Muffins feature moist pumpkin spice cake swirled with a tangy cream cheese filling, capturing the authentic coffeehouse flavor. Perfectly spiced and tender, these bakery-style fall muffins are easy to make at home and ready in just 37 minutes, ideal for breakfast or a cozy snack.

  • Total Time: 37 minutes
  • Yield: 12 muffins

Ingredients

Pumpkin Muffin Batter

  • 1.75 cups All purpose flour, sifted for tender texture
  • 1 cup Pumpkin puree (canned pure pumpkin)
  • 1 cup Light brown sugar, packed
  • 0.5 cup Vegetable oil, for moist texture
  • 2 large Eggs, room temperature
  • 1.5 teaspoons Pumpkin pie spice (or homemade blend)
  • 1 teaspoon Baking soda, fresh for proper rise
  • 0.5 teaspoon Salt, for flavor enhancement
  • 1 teaspoon Vanilla extract, pure extract preferred

Cream Cheese Filling

  • 8 oz Cream cheese, softened completely
  • ⅓ cup Granulated sugar, for filling sweetness
  • 1 teaspoon Vanilla extract

Instructions

  1. Preheat Oven and Prepare Muffin Tin: Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners to ensure easy removal and neat presentation.
  2. Mix Wet Ingredients for Muffin Batter: In a large mixing bowl, whisk together the pumpkin puree, brown sugar, vegetable oil, eggs, and 1 teaspoon of vanilla extract until the mixture is smooth and well combined.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the sifted all-purpose flour, pumpkin pie spice, baking soda, and salt to ensure even distribution of the leavening and spices.
  4. Fold Dry Ingredients Into Wet: Gently fold the dry ingredients into the wet pumpkin mixture just until combined, taking care not to over-mix to keep the muffins tender.
  5. Prepare Cream Cheese Filling: Using an electric mixer, beat the softened cream cheese, granulated sugar, and 1 teaspoon of vanilla extract together until smooth and creamy without lumps.
  6. Layer Muffin Batter and Filling: Using an ice cream scoop, fill each muffin cup halfway with the pumpkin batter. Then add a generous dollop of the cream cheese mixture into the center of each cup.
  7. Top and Swirl: Cover the cream cheese dollop with the remaining pumpkin batter, filling each cup nearly to the top. Use a toothpick to gently swirl through the layers to create a marbled effect without completely blending the filling into the batter.
  8. Bake Muffins: Bake in the preheated oven for 18 to 22 minutes, or until muffins are golden brown and set. Test doneness by inserting a toothpick into the pumpkin part of the muffin; it should come out clean or with just a few moist crumbs.
  9. Cool Muffins: Let the muffins cool in the tin for 5 minutes before transferring them to a wire cooling rack to cool completely to avoid soggy bottoms and maintain texture.

Notes

  • For best results, use canned pure pumpkin puree instead of pumpkin pie filling, which contains added sugars and spices.
  • Ensure cream cheese is fully softened to achieve a smooth filling without lumps.
  • The pumpkin pie spice can be homemade using cinnamon, nutmeg, ginger, and cloves if unavailable.
  • Do not over-mix the batter after adding flour to keep muffins tender and moist.
  • Swirling the cream cheese filling creates a marbled appearance and distributes tangy flavor throughout.
  • Store leftovers in an airtight container for up to 3 days or freeze for longer storage.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 22 minutes
  • Category: Breakfast, Dessert
  • Method: Baking
  • Cuisine: American

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