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Best Copycat Starbucks Pumpkin Cream Cheese Muffins: Easy Recipe

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These copycat Starbucks pumpkin cream cheese muffins are incredibly moist with a tangy cream cheese center and a crunchy sugar topping. They taste just like the bakery version but are easy to make at home in about 35 minutes.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • 1 cup (240g) pumpkin purée (100% pure, not pumpkin pie filling)
  • ½ cup (120ml) vegetable oil (or canola or melted coconut oil)
  • 2 large eggs, room temperature
  • ¼ cup (60g) sour cream
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 8 oz (226g) cream cheese, softened (full-fat block)
  • ¼ cup (30g) powdered sugar
  • ½ teaspoon vanilla extract (for filling)
  • 2 tablespoons granulated sugar (for topping)

Instructions

  1. Preheat oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners and lightly spray with non-stick cooking spray.
  2. Make the cream cheese filling: In a small bowl, beat softened cream cheese with powdered sugar and ½ teaspoon vanilla extract until smooth and creamy. Set aside at room temperature.
  3. Mix dry ingredients: In a large bowl, whisk together flour, granulated sugar, brown sugar, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt until evenly distributed.
  4. Mix wet ingredients: In a separate medium bowl, whisk together pumpkin purée, vegetable oil, eggs, sour cream, and 1 teaspoon vanilla extract until smooth and glossy.
  5. Combine wet and dry: Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined. A few streaks of flour are okay; do not overmix.
  6. Fill muffin tin: Fill each muffin cup about one-third full with batter. Drop a generous dollop (about 1 tablespoon) of cream cheese filling in the center. Top with more batter until each cup is about three-quarters full, completely covering the cream cheese.
  7. Add topping: Sprinkle a generous pinch of granulated sugar over each muffin.
  8. Bake: Place muffin tin in the preheated oven and bake at 425°F for 5 minutes. Without opening the oven door, reduce temperature to 350°F (175°C) and continue baking for 15-18 minutes, until a toothpick inserted into the muffin part (not the cream cheese) comes out clean or with a few moist crumbs.
  9. Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely (at least 15-20 minutes before eating).

Notes

For best results, use room temperature ingredients. The high-heat start (425°F for 5 minutes) creates tall, domed tops. To prevent cream cheese from sinking, ensure filling is not too soft and batter is not overmixed. Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Muffins freeze well for up to 3 months.

Nutrition

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

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