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Best Copycat Starbucks Pumpkin Cream Cheese Muffins

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These copycat Starbucks pumpkin cream cheese muffins are tender, spiced perfectly, and have a luscious cream cheese center. They’re better than the original and perfect for fall baking.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling)
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 6 oz (170g) cream cheese, softened
  • ¼ cup (30g) powdered sugar
  • ½ teaspoon vanilla extract
  • ¼ cup (30g) all-purpose flour
  • ¼ cup (50g) packed light brown sugar
  • ½ teaspoon ground cinnamon
  • 2 tablespoons (28g) cold unsalted butter, cubed

Instructions

  1. Preheat oven to 425°F (220°C). Line 6 jumbo muffin cups with paper liners.
  2. Make the streusel topping: In a small bowl, combine ¼ cup flour, ¼ cup packed brown sugar, and ½ teaspoon cinnamon. Add 2 tablespoons cold cubed butter. Use a pastry cutter or fingertips to work butter into flour mixture until it resembles coarse crumbs. Refrigerate until ready to use.
  3. Make the cream cheese filling: In a medium bowl, beat softened cream cheese with powdered sugar and ½ teaspoon vanilla extract until smooth and creamy. Set aside at room temperature.
  4. Mix dry ingredients: In a large bowl, whisk together 2 cups flour, 1 cup granulated sugar, ½ cup packed brown sugar, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt.
  5. Mix wet ingredients: In a separate medium bowl, whisk together pumpkin puree, vegetable oil, eggs, and 1 teaspoon vanilla extract until smooth.
  6. Combine wet and dry: Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined. Do not overmix; a few lumps are fine.
  7. Fill muffin cups: Divide half the batter evenly among the 6 jumbo muffin cups, filling each about halfway.
  8. Add cream cheese filling: Transfer cream cheese mixture to a piping bag or zip-top bag with corner snipped. Pipe about 1-2 tablespoons into the center of each muffin cup on top of the first batter layer.
  9. Top with remaining batter: Divide remaining batter over the cream cheese filling, spreading gently to cover. Cups will be very full.
  10. Add streusel: Sprinkle chilled streusel generously over each muffin, pressing lightly to adhere.
  11. Bake at high heat: Bake at 425°F (220°C) for 5 minutes.
  12. Reduce temperature: Without opening oven, reduce temperature to 350°F (175°C). Bake for 18-22 minutes, until a toothpick inserted into the muffin part (not cream cheese center) comes out clean or with a few moist crumbs.
  13. Cool: Let muffins cool in pan for 5-10 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, use room temperature ingredients. Do not overmix the batter. The initial high heat (425°F) creates domed tops. For regular-sized muffins, this recipe makes 12; bake for 15-18 minutes at 350°F after the initial 5 minutes at 425°F. Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Freeze for up to 3 months.

Nutrition

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

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