Starbucks Pumpkin Cream Cheese Muffins
Bring the warm, cozy flavors of your favorite coffee shop treat to your kitchen with these Starbucks Copycat Pumpkin Cream Cheese Muffins. Perfectly spiced pumpkin muffins are filled with a rich cream cheese swirl, making every bite taste like fall. These muffins are great for breakfast, a mid-day snack, or as a festive dessert that pairs perfectly with your favorite pumpkin spice latte.
The first time I made these Pumpkin Cream Cheese Muffins at home, my family couldn’t believe they weren’t from Starbucks! My husband, who’s obsessed with pumpkin-flavored anything, loved how moist the muffins were with that perfect balance of sweet pumpkin and tangy cream cheese. We now make them every autumn as soon as the weather cools down, and they’ve become a weekend breakfast tradition. The best part? The house smells amazing while they’re baking! These muffins always remind us of cozy fall mornings and the joy of recreating café favorites at home.
Why You’ll Love Pumpkin Cream Cheese Muffins
•Cafe Favorite at Home: These muffins taste just like the ones you get at Starbucks, but you can make them fresh at home.
•Perfectly Spiced: A blend of cinnamon, nutmeg, and cloves gives these muffins a warm, autumnal flavor.
•Cream Cheese Center: The tangy cream cheese center is the perfect complement to the sweet, spiced pumpkin muffin.
•Great for Fall: Whether for breakfast or dessert, these muffins scream “fall” with every bite.
•Freezer-Friendly: You can bake a batch and freeze them for later to enjoy with your morning coffee.
Ingredients Notes for Pumpkin Cream Cheese Muffins
•Pumpkin Puree: Not pumpkin pie filling. Pure pumpkin puree gives the muffins that rich pumpkin flavor.
•Spices: Cinnamon, nutmeg, and cloves are essential for that warm, spiced taste.
•Cream Cheese: Softened cream cheese is used for the luscious cream cheese filling.
•Brown Sugar: Adds a touch of molasses-like richness that pairs well with the pumpkin.
•Pumpkin Seeds: Sprinkle on top for a bit of crunch and to mimic the Starbucks original.
Recipe Steps for Pumpkin Cream Cheese Muffins
Step 1: Prepare the Cream Cheese Filling
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1.In a small bowl, mix 4 oz softened cream cheese, 1/4 cup sugar, and 1/2 tsp vanilla extract until smooth. Set aside.
Step 2: Mix the Muffin Batter
2.In a large bowl, whisk together 1 1/2 cups flour, 1 tsp baking powder, 1 tsp baking soda, 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp cloves, and 1/2 tsp salt.
3.In another bowl, mix 1 cup pumpkin puree, 1/2 cup vegetable oil, 2 large eggs, 1 tsp vanilla extract, and 1/2 cup brown sugar until smooth.
Step 3: Combine and Fill Muffin Tin
4.Slowly add the wet ingredients into the dry ingredients and mix until just combined.
5.Fill muffin tins about 3/4 full with batter.
6.Drop a spoonful of the cream cheese mixture into the center of each muffin. Use a toothpick to swirl it slightly.
Step 4: Add Toppings and Bake
7.Sprinkle the tops with pumpkin seeds (optional) for added crunch.
8.Bake at 350°F (175°C) for 18-22 minutes, or until a toothpick comes out clean from the muffin part (avoid testing the cream cheese).
Storage Options
•Room Temperature: Store muffins in an airtight container for up to 3 days.
•Refrigerate: Store in the fridge for up to 1 week.
•Freeze: These muffins freeze well! Wrap them individually and store them in the freezer for up to 3 months. Just thaw and enjoy.
Variations & Substitutions
•Gluten-Free: Use a gluten-free flour blend to make these muffins gluten-free.
•Lower Sugar: Substitute some of the sugar with a sugar alternative like monk fruit or stevia for a lower sugar option.
•Add-ins: Stir in some chocolate chips or walnuts for a fun twist.
Starbucks Pumpkin Cream Cheese Muffins
Ingredients
- For the Muffin Batter:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup vegetable oil
- 1 cup canned pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
- For the Cream Cheese Filling:
- 8 oz cream cheese softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- For the Topping:
- 1/4 cup chopped pecans or walnuts optional
- 1 tablespoon sugar for sprinkling on top
Instructions
- Prepare the Cream Cheese Filling:
- Mix Filling: In a medium bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Set aside.
- Make the Muffin Batter:
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, spices (cinnamon, nutmeg, ginger), and salt.
- Mix Wet Ingredients: In another bowl, combine the granulated sugar, brown sugar, vegetable oil, pumpkin puree, eggs, and vanilla extract. Mix until well combined.
- Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
- Assemble the Muffins:
- Fill Muffin Tin: Spoon about 1 tablespoon of muffin batter into the bottom of each muffin cup. Then add about 1 tablespoon of the cream cheese filling on top. Finally, cover with another tablespoon of muffin batter to completely enclose the filling.
- Add Topping: If using, sprinkle chopped pecans or walnuts and a little sugar on top of each muffin.
- Bake:
- Bake: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are okay).
- Cool: Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
