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Pumpkin Cream Cheese Muffins (Starbucks Copycat) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 642 reviews
  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Total Time: 58 minutes
  • Yield: 12 muffins
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Description

These Pumpkin Cream Cheese Muffins are a delicious Starbucks copycat recipe featuring moist pumpkin-spiced muffin batter swirled with a rich and creamy vanilla cream cheese filling. Topped with crunchy pumpkin seeds, these muffins are perfect for fall or anytime you crave a flavorful autumn treat.


Ingredients

Units Scale

Pumpkin Muffin Batter:

  • 1 1/2 cups (360ml) pure pumpkin puree
  • 1/2 cup (110g) packed light brown sugar
  • 1/2 cup plus 2 tbsp (125g) granulated sugar
  • 2 large eggs, at room temperature
  • 1/2 cup (120ml) sunflower oil
  • 1 teaspoon (5ml) pure vanilla extract
  • 2 cups (284g) all-purpose flour
  • 1 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup (80ml) whole milk

Cream Cheese Filling:

  • 4 oz (113g) cream cheese, at room temperature
  • 2 tablespoon (25g) granulated sugar
  • 1 teaspoon (3g) all-purpose flour
  • 1/2 teaspoon pure vanilla extract
  • 2 teaspoon (10ml) whole milk

Topping:

  • Chopped pumpkin seeds, for sprinkling

Instructions

  1. Preheat oven and prepare pan: Preheat the oven to 425°F (220°C). Line a standard 12-cup muffin pan with paper liners to prevent sticking.
  2. Make pumpkin batter: In a large bowl, whisk together the pumpkin puree, light brown sugar, and granulated sugar until smooth and glossy. Add the eggs, sunflower oil, and vanilla extract, mixing until well combined.
  3. Mix dry ingredients and combine: In a separate medium bowl, whisk flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt until evenly blended. Gradually fold the dry ingredients into the pumpkin mixture; before fully combined, add the whole milk and gently fold until batter is mostly smooth with no visible flour pockets. Cover and let rest at room temperature for 30 minutes.
  4. Prepare cream cheese filling: In a small bowl, beat the softened cream cheese, granulated sugar, flour, and vanilla extract until smooth using an electric mixer or wooden spoon. Add the milk and mix until creamy and combined. Transfer filling into a small piping bag or resealable plastic bag and cut a small tip.
  5. Fill muffin cups: Using a large cookie scoop, evenly divide the pumpkin batter among the 12 lined muffin cups, filling each to the rim. Pipe about ½ tablespoon of the cream cheese filling into the center of each muffin batter, inserting the tip just ¼ inch deep, then swirl gently to create a 1-inch diameter circle of filling on top.
  6. Add toppings: Sprinkle chopped pumpkin seeds around the cream cheese filling on each muffin, pressing them lightly into the batter to adhere.
  7. Bake muffins: Bake at 425°F (220°C) for 5 minutes to set, then reduce oven temperature to 350°F (175°C) and bake for an additional 12-15 minutes until muffins feel firm to the touch and a toothpick inserted comes out clean.
  8. Cool: Remove the muffin pan from the oven and place on a wire rack. Let muffins cool in the pan for 5 minutes, then transfer individually to the wire rack to cool completely before serving.

Notes

  • Resting the batter for 30 minutes helps to hydrate the flour, resulting in moister muffins.
  • If you don’t have pumpkin pie spice, you can substitute with 1 teaspoon cinnamon, ½ teaspoon nutmeg, and a pinch of ground cloves and ginger.
  • Use full-fat cream cheese and whole milk for the creamiest filling and best texture.
  • Parchment or greased paper liners will prevent sticking; avoid wax paper liners.
  • Make sure eggs are at room temperature to aid in proper mixing and texture.
  • These muffins can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
  • You can freeze baked muffins for up to 3 months; thaw at room temperature before serving.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 280
  • Sugar: 18g
  • Sodium: 210mg
  • Fat: 13g
  • Saturated Fat: 4g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 37g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 40mg