Copycat Starbucks Pumpkin Cream Cheese Muffins Recipe
These Copycat Starbucks Pumpkin Cream Cheese Muffins are a delightful seasonal treat combining moist pumpkin-spiced muffins with a luscious cream cheese filling. Perfect for fall mornings or anytime you crave a sweet, spiced snack with a creamy center.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Total Time: 35-40 minutes
- Yield: 12 muffins
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Muffin
- 1 ½ cups all-purpose flour
- ¾ cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 ½ cups pumpkin puree (not pie filling)
- ¼ cup butter, melted and cooled
- 1 teaspoon vanilla extract
- 1 egg
Cream Cheese Filling
- 4 oz cream cheese, softened
- ½ teaspoon vanilla extract
- 1 teaspoon flour
- 2 tablespoon sugar
- 1 teaspoon milk
Instructions
- Prepare the Cream Cheese Filling: In a small bowl, combine the softened cream cheese, vanilla extract, flour, sugar, and milk. Mix well until smooth and creamy. Set aside.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice until well combined.
- Combine Wet Ingredients: In another bowl, mix the pumpkin puree, melted and cooled butter, vanilla extract, and egg until fully incorporated.
- Make the Muffin Batter: Add the wet ingredients to the dry ingredients and gently fold together using a spatula or spoon until just combined. Avoid overmixing to keep muffins tender.
- Fill Muffin Cups: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it. Spoon about one tablespoon of muffin batter into each muffin cup. Then add about one teaspoon of the cream cheese filling into the center of each. Finally, top with remaining muffin batter to cover the cream cheese filling.
- Bake the Muffins: Place the muffin tin in the oven and bake for 20-25 minutes, or until a toothpick inserted near the edge (not into the cream cheese) comes out clean and the muffins are lightly golden on top.
- Cool and Serve: Remove muffins from the oven and allow them to cool in the pan for 5-10 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- Use pure pumpkin puree, not pumpkin pie filling, for the best natural pumpkin flavor and texture.
- Make sure the cream cheese is softened to avoid lumps in the filling.
- Do not overmix muffin batter to maintain a light and fluffy texture.
- Storage: Muffins can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to one month.
- For extra decoration, sprinkle a little cinnamon sugar on top before baking.
