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Easy Copycat Starbucks Pumpkin Cream Cheese Muffin Recipe to Make Today

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A quick and easy copycat recipe for Starbucks pumpkin cream cheese muffins featuring moist pumpkin batter and a creamy, tangy cream cheese center. Perfect for fall mornings or last-minute gatherings.

Ingredients

Scale
  • 2 cups all-purpose flour (250g)
  • 3/4 cup granulated sugar (150g)
  • 1/4 cup packed brown sugar (50g)
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/8 tsp ground cloves
  • 1/2 cup vegetable oil (120ml)
  • 2 large eggs, room temperature
  • 1 cup pure pumpkin purée (245g)
  • 1 tsp vanilla extract
  • 1/4 cup buttermilk (60ml) or plain yogurt (can substitute with milk + 1 tsp vinegar)
  • For the cream cheese filling:
  • 4 oz cream cheese (115g), softened
  • 1/4 cup granulated sugar (50g)
  • 1/2 tsp vanilla extract
  • 1 large egg yolk

Instructions

  1. Preheat your oven to 350°F (175°C) and line your muffin tin with liners or lightly grease with non-stick spray.
  2. Make the cream cheese filling: In a small bowl, beat together softened cream cheese, granulated sugar, vanilla extract, and egg yolk until smooth and creamy. Set aside in the fridge.
  3. Mix the dry ingredients: In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
  4. Combine the wet ingredients: In a separate bowl, whisk vegetable oil, eggs, pumpkin purée, vanilla extract, and buttermilk until smooth.
  5. Fold wet into dry: Pour the wet mixture into the dry ingredients and gently fold with a rubber spatula until just combined. Avoid overmixing.
  6. Fill the muffin cups: Spoon about 1/3 of the batter into each muffin cup. Add about 1 tablespoon of cream cheese filling in the center of each. Top with remaining batter, covering the filling completely.
  7. Bake for 20–25 minutes, or until a toothpick inserted near the edge comes out clean and tops are golden.
  8. Cool muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Chill the cream cheese filling before adding to batter to prevent leaking. Avoid overmixing the batter to keep muffins tender. Check muffins at 20 minutes to avoid overbaking. For gluten-free, substitute flour with a 1:1 gluten-free baking blend. For dairy-free, use dairy-free cream cheese and almond or oat milk with lemon juice instead of buttermilk.

Nutrition

Keywords: pumpkin muffin, cream cheese muffin, Starbucks copycat, pumpkin spice, fall baking, easy muffin recipe

Find it online: https://evabake.com/easy-copycat-starbucks-pumpkin-cream-cheese-muffin-recipe-to-make-today/