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Copycat Starbucks Pumpkin Cream Cheese Muffins Recipe

Copycat Starbucks Pumpkin Cream Cheese Muffins Recipe
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★★★★★

5.1 from 29 reviews

These Copycat Starbucks Pumpkin Cream Cheese Muffins are a delightful fall treat featuring moist pumpkin-spiced muffins filled with a rich, creamy sweetened cream cheese center. Perfect for breakfast or a cozy snack, these muffins combine the warm flavors of pumpkin and pumpkin pie spice with a luscious filling, topped optionally with pumpkin seeds or coarse sugar for extra texture and flavor.

Ingredients

Scale

Muffins

  • 1½ cups all-purpose flour
  • ¾ cup sugar
  • 1 tsp pumpkin pie spice
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1½ cups pumpkin purée
  • ¼ cup melted butter
  • 1 egg
  • 1 tsp vanilla extract

Cream Cheese Filling

  • 4 oz cream cheese, softened
  • 2 tbsp sugar
  • 1 tsp flour
  • 1 tsp milk
  • ½ tsp vanilla extract

Optional Topping

  • Pumpkin seeds or coarse sugar

Instructions

  1. Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well to prevent sticking.
  2. Mix dry and wet ingredients: In a large bowl, whisk together the all-purpose flour, sugar, pumpkin pie spice, baking powder, baking soda, and salt. In a separate bowl, combine the pumpkin purée, melted butter, egg, and vanilla extract until smooth. Gradually add the wet ingredients into the dry ingredients, stirring gently until just combined; do not overmix to keep the muffins tender.
  3. Prepare cream cheese filling: In another bowl, beat the softened cream cheese with sugar, flour, milk, and vanilla extract until the mixture becomes smooth and creamy, ensuring the filling will be luscious inside the muffins.
  4. Fill muffin cups: Spoon the pumpkin batter into the muffin cups, filling each about three-quarters full. Using a piping bag or a spoon, add approximately 1 tablespoon of the cream cheese filling directly into the center of each muffin cup, gently pushing it slightly into the batter.
  5. Add toppings: If desired, sprinkle pumpkin seeds or coarse sugar on top of each muffin to add texture and a decorative finish.
  6. Bake the muffins: Place the muffin tin in the preheated oven and bake for 15 to 20 minutes. Test doneness by inserting a toothpick into the muffin part (avoiding the cream cheese center); it should come out clean or with just a few moist crumbs. Remove from oven and allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • Use canned pumpkin purée or homemade pumpkin purée for best flavor; avoid pumpkin pie filling which contains added spices and sugar.
  • Make sure the cream cheese is softened to room temperature for easier mixing and smoother filling.
  • Do not overfill the muffins to prevent the cream cheese from leaking out during baking.
  • These muffins keep well stored in an airtight container in the refrigerator for up to 3 days; warm slightly before serving.
  • For a dairy-free version, substitute cream cheese and milk with vegan cream cheese and plant-based milk.
  • Adjust spices to taste; add more pumpkin pie spice or cinnamon if desired for a stronger fall flavor.

Nutrition

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

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