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Best Starbucks Pumpkin Cream Cheese Muffins Copycat Recipe

Pumpkin cream cheese muffins - featured image
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These copycat Starbucks pumpkin cream cheese muffins are quick, easy, and made with simple ingredients. They feature a tangy cream cheese center and a perfectly domed top, making them a crowd-pleaser for fall 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
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 2 large eggs, room temperature
  • 1 cup pumpkin puree (100% pure pumpkin)
  • ½ cup vegetable oil (or melted coconut oil)
  • ¼ cup milk, room temperature (whole milk preferred)
  • 1 teaspoon vanilla extract
  • 6 oz cream cheese, softened to room temperature (block style)
  • ¼ cup granulated sugar (for filling)
  • 1 large egg yolk
  • ½ teaspoon vanilla extract (for filling)
  • 2 tablespoons turbinado sugar (optional, for topping)
  • 1 tablespoon pumpkin seeds (pepitas, optional, for topping)

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 small bowl, beat the softened cream cheese with ¼ cup sugar, 1 egg yolk, and ½ teaspoon vanilla extract until smooth and lump-free. Set aside.
  3. In a large bowl, whisk together the dry ingredients: flour, both sugars, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt.
  4. In a separate medium bowl, whisk the wet ingredients: eggs, pumpkin puree, vegetable oil, milk, and vanilla extract until smooth.
  5. Pour the wet ingredients into the dry ingredients. Fold gently with a rubber spatula until just combined (a few lumps are fine). Do not overmix.
  6. Fill each muffin cup about halfway (about ⅓ full) with batter.
  7. Add about 1 tablespoon of cream cheese filling to the center of each muffin cup.
  8. Top with the remaining batter, dividing evenly, so each cup is about ¾ full. Smooth the tops slightly with the back of a spoon.
  9. Sprinkle with turbinado sugar and pumpkin seeds if using.
  10. Bake for 20-25 minutes. At 20 minutes, insert a toothpick into the muffin part (not the cream cheese center); if it comes out clean or with a few moist crumbs, they are done.
  11. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, use room temperature ingredients. Do not overmix the batter. The cream cheese filling should be properly softened but not melted. Muffins taste even better the next day. Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.

Nutrition

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

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