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Pumpkin Cream Cheese Muffins (Starbucks Copycat) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 100 reviews
  • Author: Wesley
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Total Time: 58 minutes
  • Yield: 12 muffins
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Pumpkin Cream Cheese Muffins are a delicious Starbucks copycat recipe featuring a moist pumpkin batter infused with warm spices, topped with a creamy, smooth cream cheese filling swirled on top. Perfect for fall or any time you crave a cozy seasonal treat, these muffins offer a perfect balance of sweet pumpkin flavors and tangy cream cheese in every bite.

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

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 425°F (218°C). Line a 12-cup muffin pan with paper liners to prevent sticking and make removal easy.
  2. Make Pumpkin Muffin Batter: In a large bowl, combine the pumpkin puree with both the light brown sugar and granulated sugar. Whisk until the mixture is smooth and glossy. Add the eggs, sunflower oil, and vanilla extract, and whisk again until fully 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 until evenly blended.
  4. Mix Batter: Gradually fold the dry ingredients into the pumpkin mixture. Before fully incorporating, pour in the whole milk and continue folding until the batter is combined. It can remain slightly lumpy as long as no dry flour pockets remain. Cover the bowl and let the batter rest at room temperature for 30 minutes to enhance texture.
  5. Prepare Cream Cheese Filling: In a small bowl, beat the softened cream cheese with granulated sugar, all-purpose flour, and vanilla extract using an electric mixer or a wooden spoon until smooth. Add the milk and mix until the filling is creamy and well combined. Transfer the filling into a small piping bag or a resealable plastic bag with a small tip cut off.
  6. Fill Muffin Cups: Using a large cookie scoop, fill each muffin cup to the rim with the pumpkin batter. Insert the piping bag tip about ¼ inch deep into the center of each muffin. Gently squeeze and pull up in a circular motion to create a swirl about 1 inch in diameter of cream cheese filling on top of each muffin. Use all the filling evenly across the 12 muffins. If any batter remains, push the piping tip back into the batter and distribute leftovers evenly.
  7. Add Pumpkin Seeds: Sprinkle chopped pumpkin seeds around the cream cheese filling on top of each muffin, pressing lightly to adhere.
  8. Bake Muffins: Bake the muffins at 425°F (218°C) for 5 minutes. Then reduce the oven temperature to 350°F (177°C) and bake for an additional 12-15 minutes until the muffins feel firm to touch and a toothpick inserted in the batter (avoiding the filling) comes out clean.
  9. Cool Muffins: Remove the muffin pan from the oven and place it on a wire rack. Let the muffins cool in the pan for 5 minutes before transferring each muffin individually to the rack to cool completely.

Notes

  • Resting the batter before baking helps develop a better texture and flavor.
  • If you don’t have pumpkin pie spice, you can combine cinnamon, nutmeg, cloves, and ginger as a substitute.
  • You can use any neutral oil instead of sunflower oil, such as canola or vegetable oil.
  • Make sure the cream cheese is softened to room temperature to ensure a smooth filling.
  • Parchment paper muffin liners help prevent sticking and make cleanup easier.
  • Avoid filling the cream cheese deeper than ¼ inch to keep the swirl visible and appealing on top of the muffins.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 280
  • Sugar: 18g
  • Sodium: 210mg
  • Fat: 14g
  • Saturated Fat: 4g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 34g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 35mg

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