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Best Copycat Starbucks Pumpkin Cream Cheese Muffins

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These copycat Starbucks pumpkin cream cheese muffins are everything you want in a fall breakfast — tender, spiced, with a creamy surprise in the middle. They’re the kind of muffin that makes your morning feel special, even if you’re just sitting in your kitchen in your pajamas.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling)
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 8 ounces (226g) cream cheese, softened (for filling)
  • ¼ cup (30g) powdered sugar (for filling)
  • ½ teaspoon vanilla extract (for filling)
  • 2 tablespoons pepitas (pumpkin seeds) (for topping, optional)
  • 1 tablespoon coarse sugar (for topping, optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Line your muffin tin with paper liners.
  2. In a small bowl, beat the softened cream cheese with the powdered sugar and vanilla extract until completely smooth. Chill in the fridge while you make the batter.
  3. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
  4. In a separate large bowl, whisk together the granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth.
  5. Pour the wet ingredients into the dry ingredients. Gently fold together with a rubber spatula until just combined. Do not overmix.
  6. Divide the batter evenly among the 12 muffin cups, filling each about halfway.
  7. Drop a generous teaspoon-sized dollop of the cream cheese mixture into the center of each muffin cup. Do not press it down.
  8. Divide the remaining batter evenly over the cream cheese filling, covering it completely. Each cup should be about ¾ full.
  9. Sprinkle the tops with pepitas and coarse sugar, if using.
  10. Bake at 425°F (220°C) for 5 minutes. Then, without opening the oven door, reduce the temperature to 350°F (175°C) and bake for another 15-18 minutes, until a toothpick inserted into the muffin part comes out clean or with a few moist crumbs.
  11. Let the muffins cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Don’t overmix the batter. Use room temperature ingredients. The high-heat start (425°F for 5 minutes) is key for domed tops. Let muffins cool before eating to avoid burning your tongue on the cream cheese filling. Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Freeze individually wrapped for up to 3 months.

Nutrition

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

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