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Copycat Starbucks Pumpkin Cream Cheese Muffins

These copycat Starbucks pumpkin cream cheese muffins deliver all the rich, delicious flavor of the Starbucks favorite right from your oven. These muffins are moist and tender and feature a rich, sweet cream cheese filling. They’re sooo good.

Course Breakfast, brunch, Dessert, Snack
Cuisine American
Keyword Copycat Starbucks, muffins, pumpkin muffins, Starbucks muffins, Starbucks recipe
Prep Time 15 minutes
Servings 12 muffins
Author Pam

Ingredients

  • 1 1/2 cups all purpose flour
  • 3/4 cup granulated sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 1/8 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 15 1/2 ounce can pumpkin puree (not pie filling)
  • 1 large egg
  • 1/2 cup unsalted butter, melted and cooled, or 1/2 stick
  • 1 1/4 tsp vanilla extract

Cream cheese filling/topping

  • 4 ounces cream cheese, softened
  • 2 tbsp granulated sugar
  • 1 to 2 tsp half and half or milk
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat the oven to 350 degrees and line a standard 12-cup muffin pan with paper or foil liners. Set aside. Mix the flour, sugar, baking powder, baking soda, pumpkin pie spice, and salt in a stand mixer or hand mixer. Set aside. Whisk the pumpkin puree, egg, melted butter, and vanilla in a large mixing bowl. Add the pumpkin mixture to the dry ingredients and mix on low speed until just combined. Scrape down the sides and the bottom of the bowl to ensure everything is mixed. Use a cookie scoop or large spoon to evenly divide the batter between the muffin cups. Set aside.

    For the Filling

    Mix the softened cream cheese, sugar, milk or half and half, and vanilla on low speed in a stand mixer or hand held mixer until combined and smooth. Add the mixture to a piping bag, or add it to a Ziploc bag and snip off a corner of the bag.

    Make the Muffins

    Use a straw to poke a shallow hole in the center of each muffin. Then, insert the piping bag just below the surface of the muffin batter and gently squeeze until the filling reaches the top. It takes about 1 tablespoon of filling. Repeat with the remaining muffins, going back and adding more filling if there's anymore left.

    Bake the muffins for 15 to 20 minutes or until they’re golden and set and spring back slightly when the tops, (not on the filling part) are gently pressed. Cool the muffins on a wire rack and enjoy!