Pumpkin Cream Cheese Muffins – Starbuck’s Copycat
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This was the first pumpkin recipe I have made for this season. It’s a copycat version of Starbuck’s pumpkin cream cheese muffins. I have not tried the original, but I love this recipe!
The muffin itself is fabulous. It’s nice and tender with the perfect amount of fall flavor. The fat used in this muffin is butter. Then, you have the typical muffin ingredients along with pumpkin puree and pumpkin pie spice. Delicious!
However, the muffin is even better when you add in the cream cheese, it makes them even more fabulous! It’s like a little pocket of cheesecake surrounded by pumpkin muffin. The sweet cream cheese filling is so simple to make. You just mix some flour, sugar, and milk in with some softened cream cheese. These pumpkin cream cheese muffins are a great addition to my go to pumpkin recipes.
Feel free to make 2 batches when you make them! They are perfect to keep a batch in the freezer. I love to keep some in the fridge and then take out 1 the night before for my daughter for breakfast. She loves having a muffin paired with a banana for breakfast.
Ingredients to Make Pumpkin Cream Cheese Muffins
- ALL-PURPOSE FLOUR
- SUGAR
- BAKING POWDER
- BAKING SODA
- SALT
- PUMPKIN PIE SPICE
- PUMPKIN PUREE
- BUTTER
- VANILLA EXTRACT
- LARGE EGG
- CREAM CHEESE
- FLOUR
- MILK
How to Make Pumpkin Cream Cheese Muffins – Starbucks’s Copycat
Preheat your oven to 350°F and line a muffin tin with paper cupcake liners. This helps the muffins come out easily and makes cleanup quicker.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and pumpkin spice until evenly combined. This dry mixture is the base for your muffins and adds those cozy fall flavors.
Whisk together the pumpkin puree, melted butter, vanilla extract, and egg in a separate bowl. This wet mixture will bring moisture and flavor to your muffins, ensuring they stay soft and fluffy.
Slowly pour the wet ingredients into the dry ingredients. Stir gently until just combined. Be careful not to overmix—the batter should be slightly lumpy, ensuring the muffins’ light and tender texture.
Fill each muffin liner about ¾ full with the muffin batter. This will give the muffins room to rise without overflowing.
In a small bowl, beat the cream cheese, sugar, and vanilla extract together with a hand mixer until smooth and creamy. Transfer the cream cheese mixture to a piping bag or a Ziploc bag with the corner snipped off.
Add the Filling
Pipe a small dollop of the cream cheese mixture directly into the center of each muffin. The cream cheese will sink slightly into the batter as it bakes, creating that signature creamy center.
Bake in the oven for 18-20 minutes or until a toothpick inserted into the muffin comes out clean. The tops should be lightly golden, and the muffins should be fully set.
Let the muffins cool in the pan for about 2-3 minutes before transferring them to a wire rack. Serve warm or at room temperature for a delicious fall treat. This makes 15-16 muffins. Enjoy your Starbucks-style Pumpkin Cream Cheese Muffins right at home!
Frequently Asked Questions
Can I make the cream cheese filling ahead of time?
Yes, you can prepare the cream cheese filling a day ahead and store it in the refrigerator. Just bring it to room temperature before adding it to the muffins so it’s easier to pipe.
Can I freeze these muffins?
Absolutely! These muffins freeze well. After completely cooling, store them in an airtight container or freezer bag for up to 3 months. To thaw, leave them at room temperature or warm them in the microwave for a few seconds.
How do I prevent the cream cheese from sinking too much?
The cream cheese filling will naturally sink slightly into the batter as it bakes, but to prevent it from sinking too deep, try freezing it for about 10 minutes before piping it into the muffins. This will help it stay more centered.
How do I store these muffins?
These muffins can be stored in an airtight container at room temperature for 2-3 days. If you want them to last longer, you can refrigerate them for up to a week, but they taste best when brought to room temperature before serving.
Can I make mini muffins with this recipe?
Yes, you can easily make mini muffins by using a mini muffin tin. Adjust the baking time to around 10-12 minutes, but keep an eye on them so they don’t overbake.
FOR MORE RECIPES LIKE THIS, TRY:
- Pumpkin Pancakes with Apple Cider Syrup
- Pumpkin Cheesecake Bars
- Pumpkin Funnel Cakes
- Pumpkin Drop Biscuits
Pumpkin Cream Cheese Muffins – Starbuck’s Copycat
Real Mom Kitchen
Equipment
Ingredients
MUFFIN
- 1 ½ cups flour
- ¾ cup sugar
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- 1 tsp pumpkin pie spice
- 1 ½ cups pumpkin puree
- ¼ cup butter melted/cooled
- 1 tsp vanilla extract
- 1 egg
CREAM CHEESE FILLING
- 4 oz cream cheese softened
- ½ tsp vanilla extract
- 1 tsp flour
- 2 Tbsp sugar
- 1 tsp milk
Instructions
- Preheat oven to 350 degrees and line a muffin tray with liners.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and pumpkin spice.
- In a separate bowl, whisk the pumpkin, melted butter, vanilla extract, and egg together.
- Then add the wet mixture in with the dry mixture and stir until just combined.
- Fill muffin liners with batter about 3/4 full.
- For the filling: Place all ingredients into a bowl and beat until smooth.
- Using a piping bag or Ziploc bag with corner tip cut off, add a dollop of cream cheese mixture to the muffin cups. *It will sink slightly into batter.
- Bake at 350 degrees for about 18-20 minutes.
- Remove from oven and allow to cool 2-3 minutes before removing from tray. Makes 15-15 muffins.
Notes
Nutrition
This recipe is adapted from The Cookin’ Chicks.
