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Pumpkin Cream Cheese Muffins (Starbucks Copycat) Recipe

4.8 from 58 reviews
  • Author: Emily
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Total Time: 58 minutes
  • Yield: 12 muffins 1x
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Description

Delight in these moist and flavorful Pumpkin Cream Cheese Muffins, a perfect Starbucks copycat recipe. Featuring a tender pumpkin-infused muffin base with a luscious cream cheese filling swirled on top and sprinkled with crunchy pumpkin seeds, these muffins are perfect for autumn breakfasts or cozy snacks.

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 and prepare pan: Preheat your oven to 425°F (220°C). Line a standard 12-cup muffin pan with paper liners to prevent sticking and ensure easy removal.
  2. Make pumpkin batter: In a large bowl, whisk together the pumpkin puree with both the light brown and granulated sugars until smooth and glossy. Add the eggs, sunflower oil, and vanilla extract, whisking until all ingredients are well combined.
  3. Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt to blend evenly.
  4. Mix dry into wet and add milk: Gradually fold the dry ingredients into the pumpkin mixture. Before fully incorporating, add the milk and continue folding gently until the batter is mostly smooth with no flour pockets; some small lumps are acceptable. Cover the batter and let it rest at room temperature for 30 minutes to hydrate the flour and deepen flavor.
  5. Prepare cream cheese filling: In a small bowl, beat together the softened cream cheese, granulated sugar, flour, and vanilla extract until smooth using an electric mixer or wooden spoon. Add whole milk and mix until the filling is silky and well combined. Transfer the filling to a piping bag or a zip-top bag with a small corner snipped off.
  6. Fill muffin cups: Using a large cookie scoop, portion the pumpkin batter evenly into each muffin liner, filling nearly to the rim. Pipe about ½ tablespoon of cream cheese filling into the center of each muffin, inserting the tip about ¼ inch into the batter. Swirl the filling gently in a circular motion to create a 1-inch diameter swirl visible on top.
  7. Top with pumpkin seeds: Sprinkle chopped pumpkin seeds around the cream cheese filling on the pumpkin batter, pressing them lightly into the surface so they adhere during baking.
  8. Bake in two stages: Bake the muffins at 425°F for 5 minutes to start. Then reduce the oven temperature to 350°F and bake for an additional 12 to 15 minutes until the muffins feel firm to the touch and a toothpick inserted in the muffin base comes out clean.
  9. Cool: Remove the muffin pan from the oven and place it on a wire rack. Let the muffins cool in the pan for 5 minutes to set, then remove them individually to the rack to cool completely before serving.

Notes

  • Using parchment paper muffin liners prevents sticking and makes cleanup easier.
  • Resting the batter for 30 minutes is important to hydrate the flour and improve the muffin texture.
  • You can use pumpkin pie spice or make your own blend with cinnamon, nutmeg, ginger, and cloves.
  • Ensure cream cheese is softened to avoid lumps in the filling.
  • Carefully swirl the cream cheese filling into the batter for a pretty marbled effect on top.
  • Chopped pumpkin seeds add a nice crunch but can be omitted if unavailable.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 280
  • Sugar: 18g
  • Sodium: 260mg
  • Fat: 14g
  • Saturated Fat: 4g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 33g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 40mg

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