Print

Best Copycat Starbucks Pumpkin Cream Cheese Muffins

best copycat starbucks pumpkin cream cheese muffins - featured image
Print Recipe

These copycat Starbucks pumpkin cream cheese muffins capture that signature bakery-style texture and flavor with simple, real ingredients and a cream cheese filling that stays perfectly centered. They are moist, spiced, and topped with crunchy sugar for an irresistible fall treat.

Ingredients

Scale
  • 8 oz full-fat cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs, room temperature
  • 1 cup canned pumpkin puree
  • 1 teaspoon vanilla extract
  • 2 tablespoons coarse sugar or turbinado sugar

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. Make the cream cheese filling: In a medium bowl, beat the softened cream cheese and 1/4 cup granulated sugar together until smooth and creamy. Add the egg yolk and 1/2 teaspoon vanilla extract, and beat until fully combined. Set aside.
  3. Mix the dry ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, pumpkin pie spice, and ground cinnamon.
  4. Combine the wet ingredients: In a separate large bowl, whisk together the granulated sugar, light brown sugar, and vegetable oil until well combined. Add the eggs one at a time, whisking well after each addition. Then whisk in the pumpkin puree and 1 teaspoon vanilla extract until smooth.
  5. Combine wet and dry ingredients: Pour the wet ingredients into the bowl with the dry ingredients. Use a rubber spatula to fold together gently until just combined. Do not overmix.
  6. Layer the muffins: Fill each muffin cup about halfway full with batter. Pipe a generous tablespoon of the cream cheese filling into the center of each muffin. Divide the remaining batter evenly over the filling, covering it completely.
  7. Add the topping: Sprinkle the tops of the muffins generously with coarse sugar or turbinado sugar.
  8. Bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the muffin part (not the cream cheese center) comes out clean.
  9. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Use room temperature ingredients for best results. Do not overmix the batter. For the cream cheese filling, chill it for 10 minutes if it seems too runny. Fill muffin cups nearly to the top for domed tops. Muffins are even better the next day.

Nutrition

Keywords: pumpkin cream cheese muffins, copycat Starbucks, fall muffins, pumpkin spice, cream cheese filling, bakery-style muffins

Find it online: https://cookyep.com/best-copycat-starbucks-pumpkin-cream-cheese-muffins/