Print

Best Copycat Starbucks Pumpkin Cream Cheese Muffins

pumpkin cream cheese muffins - featured image
Print Recipe

These copycat Starbucks pumpkin cream cheese muffins have that same bakery-style dome, tender crumb, and luscious cream cheese center. Made with simple pantry ingredients, they’re easier to make than you’d think and perfect for fall mornings or gatherings.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (spooned and leveled)
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg (freshly grated if possible)
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup canned pumpkin puree (100% pure pumpkin, not pumpkin pie filling)
  • ½ cup vegetable oil (or melted coconut oil)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 8 ounces cream cheese, softened to room temperature (full-fat recommended)
  • ¼ cup granulated sugar (for filling)
  • 1 large egg yolk
  • ½ teaspoon vanilla extract (for filling)
  • 2 tablespoons turbinado sugar (or coarse sugar, optional for topping)
  • 1 tablespoon pumpkin seeds (pepitas, optional for garnish)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners and set aside.
  2. Make the cream cheese filling: In a small bowl, beat the softened cream cheese with ¼ cup sugar, 1 egg yolk, and ½ teaspoon vanilla extract until smooth and creamy. Set aside at room temperature.
  3. Whisk dry ingredients: In a medium bowl, combine the flour, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Whisk until evenly distributed.
  4. Mix wet ingredients: In a separate large bowl, whisk together the pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth and glossy.
  5. Combine wet and dry: Pour the dry ingredients into the wet ingredients and fold together with a rubber spatula until just combined. A few streaks of flour are fine; do not overmix.
  6. Fill the muffin cups: Divide the batter evenly among the 12 muffin cups, filling each about ⅔ full.
  7. Add the cream cheese filling: Drop a generous tablespoon of the cream cheese mixture into the center of each muffin cup. Do not stir it in; let it sit on top.
  8. Top with sugar and seeds: Sprinkle a little turbinado sugar over each muffin, and add a few pumpkin seeds if using.
  9. Bake at 425°F for 5 minutes. Then reduce the oven temperature to 350°F (175°C) without opening the door, and bake for another 15-18 minutes, or until a toothpick inserted into the muffin part (not the cream cheese center) comes out clean.
  10. Cool in the pan for 5 minutes, then transfer the muffins to a wire rack to cool completely.

Notes

Room temperature ingredients are crucial for proper incorporation. Do not overmix the batter to avoid dense muffins. The high-temperature start (425°F for 5 minutes) creates the dome. Let muffins cool completely before storing to prevent sogginess. For gluten-free, use a 1:1 gluten-free baking flour blend. For dairy-free, use dairy-free cream cheese and coconut oil.

Nutrition

Keywords: pumpkin cream cheese muffins, copycat Starbucks muffins, pumpkin muffins, fall baking, cream cheese filled muffins, bakery style muffins

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