Starbucks Copycat Pumpkin Cream Cheese Muffins
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Enjoy the flavors of fall with these delightful Starbucks copycat pumpkin cream cheese muffins. These moist muffins are bursting with rich pumpkin flavor and feature a luscious cream cheese filling, making them a perfect fall breakfast or afternoon snack.
Whether you enjoy them alongside your morning coffee or as a sweet treat throughout the day, this easy recipe brings the cozy vibes of your favorite coffee shop right to your kitchen.
Why You’ll Love This Recipe
- Rich Pumpkin Flavor: The use of pure pumpkin puree and warm spices creates a deep, spiced pumpkin muffin that captures the essence of autumn.
- Sweet Cream Cheese Filling: Each muffin has a tangy cream cheese center, offering a delicious bite that perfectly complements the pumpkin spice flavor.
- Moist Texture: The combination of melted butter and simple ingredients ensures that these muffins stay moist and fluffy.
- Easy to Make: This Starbucks copycat recipe is easy to follow, so you can quickly make a batch.
- Perfect for Any Occasion: Whether you’re hosting a fall gathering or enjoying a cozy day at home, these muffins are sure to impress.
Ingredients for Cream Cheese Pumpkin Muffins
For the muffins:
- Flour
- Sugar
- Baking powder
- Baking soda
- Pumpkin pie spice
- Salt
- Canned pumpkin puree (not pie filling)
- Egg
- Unsalted butter, melted
- Vanilla
For the cream cheese filling:
- Cream cheese, softened
- Sugar
- Flour
- Milk
- Vanilla
Equipment and kitchen tools
- Muffin tin
- Stand mixer
How to make homemade pumpkin cheesecake muffins
STEP 1 – Preheat the oven to 350 degrees. Spray or line a standard muffin tin and set aside.
In the bowl of a stand mixer, combine the flour, sugar, baking powder, baking soda, pumpkin pie spice, and salt. Whisk to combine.
STEP 2 – In a medium bowl, combine the pumpkin puree, egg, melted butter and vanilla. Whisk to combine.
Pour the pumpkin mixture into the dry ingredients.
STEP 3 – Mix on low speed just until combined. Divide the batter between the cupcake liners. Set aside.
STEP 4 – To make the cream cheese filling: in the bowl of a stand mixer, combine the softened cream cheese, sugar, flour, milk and vanilla.Mix on medium-low until combined and smooth.
STEP 5 – Transfer the filling to a piping bag. Cut off about ½ of an inch from the tip.
Insert the piping bag just below the surface of the muffin batter and gently squeeze until the filling reaches the top of the muffin (about a tablespoons worth of filling). Repeat with the remaining muffins. You can always go back and give some muffins more filling if there is any remaining.
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STEP 6 – Bake the muffins in the preheated oven for 15—20 minutes or until set and just slightly starting to golden up. Allow to cool
Storage: Muffins can be stored in the fridge in an airtight container for up to 2 days or frozen for up to 3 months.
Tips for the Best Results
- Use Room Temperature Ingredients: For a smooth cream cheese mixture and a fluffy texture, make sure your cream cheese and other wet ingredients are at room temperature.
- Don’t Overmix: When combining your dry and wet ingredients, mix just until combined. This helps prevent tough muffins.
- Piping Bag for Cream Cheese Filling: Use a piping bag or a Ziploc bag with the corner cut off to easily fill the muffins with the cheesecake filling. This method ensures a uniform cream cheese center in each muffin.
- Bake in a Preheated Oven: Make sure your oven is fully preheated to 350 degrees for even baking and a perfectly golden muffin.
- Check for Doneness: Bake the muffins for 15-20 minutes or until a toothpick inserted in the center comes out clean. They should be set and just starting to golden up.
Substitutions and Variations
- Flour Choices: For a gluten-free version, use a 1:1 gluten-free flour blend.
- Sugar Options: Substitute brown sugar for white sugar to enhance the rich flavor of the muffins.
- Additional Flavor: Incorporate pumpkin seeds or a teaspoon of ground nutmeg and ginger for extra warmth in the flavor profile.
FAQs About This Recipe
No, be sure to use pure pumpkin puree to achieve the right texture and flavor. Pumpkin pie filling contains added spices and sugar that can affect the final outcome.
Place your leftover muffins in an airtight container or wrap them tightly in plastic wrap. They can be stored in the fridge for up to 2 days or frozen for up to 3 months. Reheat them in the oven or microwave for a warm treat.
Absolutely! These muffins can be made a day or two in advance. Store them in an airtight container to keep them fresh, or freeze them for longer storage.
For a fresh taste, reheat muffins in the microwave for about 15 seconds or in a preheated oven at 350 degrees until warmed through.
Yes! You can use a muffin tin for regular-sized muffins, a muffin pan for mini muffins, or a jumbo muffin tin. Adjust baking times accordingly, checking for doneness a few minutes early for smaller muffins.
More yummy Starbucks recipes
Starbucks Copycat Pumpkin Cream Cheese Muffins
Equipment
- large mixing bowl
- piping bag
- muffin tin
Ingredients
- For the muffins –
- 1 ½ cups flour
- ¾ cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- 1 15 oz can pumpkin puree not pie filling
- 1 egg
- ¼ cup unsalted butter melted
- 1 teaspoon vanilla
- For the cream cheese filling –
- 4 oz cream cheese softened
- 2 tablespoons sugar
- 1 teaspoon flour
- 1 teaspoon milk
- 1 teaspoon vanilla
Instructions
- Preheat the oven to 350 degrees. Spray or line a standard muffin tin and set aside.
- In the bowl of a stand mixer, combine the flour, sugar, baking powder, baking soda, pumpkin pie spice, and salt. Whisk to combine.
- In a medium bowl, combine the pumpkin puree, egg, melted butter and vanilla. Whisk to combine.
- Pour the pumpkin mixture into the dry ingredients. Mix on low speed just until combined.
- Divide the batter between the cupcake liners. Set aside.
- To make the cream cheese filling – in the bowl of a stand mixer, combine the softened cream cheese, sugar, flour, milk and vanilla.
- Mix on medium low until combined and smooth.
- Transfer the filling to a piping bag. Cut off about ½ of an inch from the tip.
- Insert the piping bag just below the surface of the muffin batter and gently squeeze until the filling reaches the top of the muffin (about a tablespoons worth of filling). Repeat with the remaining muffins. You can always go back and give some muffins more filling if there is any remaining.
- Bake the muffins in the preheated oven for 15-20 minutes or until set and just slightly starting to golden up.
- Allow to cool
Notes
Nutrition
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