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Best Copycat Starbucks Pumpkin Cream Cheese Muffins Recipe

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These homemade pumpkin cream cheese muffins are softer, more flavorful, and have a generous cream cheese filling that beats the original. Perfect for fall mornings or any time you crave a cozy, spiced treat.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • ⅓ cup (80ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup (60ml) buttermilk
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon cinnamon
  • 6 oz (170g) block cream cheese, softened
  • ¼ cup (30g) powdered sugar
  • ½ teaspoon vanilla extract
  • 1 tablespoon all-purpose flour
  • ½ cup (60g) all-purpose flour
  • ¼ cup (50g) light brown sugar, packed
  • 2 tablespoons granulated sugar
  • 1 teaspoon cinnamon
  • 3 tablespoons (42g) cold unsalted butter, cut into small cubes

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. Make the cream cheese filling: In a small bowl, beat softened cream cheese with an electric mixer until smooth, about 2 minutes. Add powdered sugar, ½ teaspoon vanilla, and 1 tablespoon flour. Beat until combined. Refrigerate for at least 10 minutes.
  3. Make the crumb topping: In a small bowl, whisk together ½ cup flour, ¼ cup brown sugar, 2 tablespoons granulated sugar, and 1 teaspoon cinnamon. Add cold butter cubes. Use your fingertips or a pastry cutter to work butter into dry ingredients until mixture resembles coarse sand with some pea-sized butter pieces. Refrigerate.
  4. Mix dry ingredients: In a medium bowl, whisk together 1 ¾ cups flour, baking soda, baking powder, salt, pumpkin pie spice, and ½ teaspoon cinnamon.
  5. Mix wet ingredients: In a separate medium bowl, whisk together pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, 1 teaspoon vanilla, and buttermilk until smooth.
  6. Combine wet and dry: Pour wet ingredients into dry ingredients. Fold with a rubber spatula until just combined (a few lumps are fine). Do not overmix.
  7. Assemble muffins: Scoop about 1 heaping tablespoon of batter into each liner. Drop a generous tablespoon of cream cheese filling in the center. Top with remaining batter, dividing evenly (liners should be about ¾ full). Sprinkle crumb topping over each muffin, pressing gently.
  8. Bake for 20-25 minutes, until tops are golden brown and a toothpick inserted into the muffin part (not filling) comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Room temperature ingredients matter. Don’t overfill liners; fill ¾ full. Cream cheese filling needs to be cold to prevent sinking. Let muffins cool at least 15 minutes before eating to avoid burning your mouth. For extra crunchy crumb topping, freeze butter for 10 minutes before cutting into flour mixture.

Nutrition

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

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