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Copycat Starbucks Pumpkin Cream Cheese Muffins – Easy Homemade Recipe

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These copycat Starbucks pumpkin cream cheese muffins are everything you want in a fall treat—warm, spiced, creamy, and incredibly satisfying. They’re simple enough for a weekday morning but impressive enough for holiday brunch.

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, not pumpkin pie filling)
  • ½ cup (120ml) vegetable oil (or melted coconut oil)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground ginger
  • 8 ounces (226g) cream cheese, softened to room temperature
  • ¼ cup (30g) powdered sugar
  • ½ teaspoon vanilla extract (for filling)
  • 2 tablespoons pepitas (pumpkin seeds) (optional)
  • 1 tablespoon turbinado sugar (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners. Lightly spray liners with non-stick cooking spray if desired.
  2. Make the cream cheese filling: In a medium bowl, beat softened cream cheese with an electric mixer until smooth and fluffy, about 2 minutes. Add powdered sugar and ½ teaspoon vanilla extract, beat for another minute until creamy. Set aside (refrigerate for 10 minutes if too soft).
  3. Mix dry ingredients: In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until evenly distributed.
  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 and glossy.
  5. Combine wet and dry: Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined (12-15 folds). Do not overmix; a few lumps are fine.
  6. Fill muffin cups: Spoon about 2 tablespoons of batter into each liner, spreading slightly to cover the bottom.
  7. Add cream cheese filling: Drop about 1 tablespoon of cream cheese mixture into the center of each muffin cup. Do not spread.
  8. Top with remaining batter: Divide remaining batter evenly among the 12 cups, spooning over the cream cheese filling. Cups will be nearly full.
  9. Add toppings: Sprinkle pepitas and a pinch of turbinado sugar on top of each muffin (optional).
  10. 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 brown and spring back when lightly touched.
  11. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Room temperature ingredients blend more evenly. Do not overfill muffin cups (fill about three-quarters full). For the toothpick test, test the muffin part near the edge, not the cream cheese center. Let muffins cool completely before storing to prevent sogginess. For a gluten-free version, use a 1:1 gluten-free flour blend. For dairy-free, use dairy-free cream cheese alternative. Muffins taste even better the next day as flavors meld.

Nutrition

Keywords: pumpkin cream cheese muffins, copycat Starbucks, pumpkin muffins, fall baking, easy muffin recipe

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