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–+ servings

Copycat Starbucks Pumpkin Cream Cheese Muffins

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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Calories: 290
Ingredients Method Nutrition

Ingredients
  

Cream Cheese Filling
  • 4 oz softened cream cheese
  • 2 tbsp sugar
  • 1 tsp vanilla extract
Pumpkin Muffins
  • 1 3/4 cup all-purpose flour 220 grams. If you don't use a scale, gently spoon into measuring cup to prevent packing and adding too much
  • 3/4 cup sugar
  • 1/3 cup brown sugar packed
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • 2 eggs
  • 1 cup pumpkin puree
  • 1/2 cup vegetable oil or any neutral oil
  • 1/4 cup milk
  • 1 tsp vanilla extract
Optional Pepitas topping
  • 1/4 cup pepitas

Method
 

  1. In a small bowl, beat together the softened cream cheese, sugar, and vanilla extract until smooth and creamy. Transfer the mixture to a piping bag or a plastic zip-top bag with the tip cut off. Set aside.
  2. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or spray with non-stick cooking spray.
  3. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
  4. In a separate bowl, whisk together the eggs, pumpkin puree, vegetable oil, milk, and vanilla extract until well combined.
  5. Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Be careful not to overmix, as this can make the muffins dense.
  6. Fill each muffin cup with batter, filling about 3/4 of the way.
  7. Pipe a small amount of the cream cheese filling into the center of each muffin. Gently push the tip into the batter to ensure the cream cheese goes into the middle, leaving a small dollop visible on top. Add pepitas if using.
  8. Bake the muffins in the preheated oven for 18-22 minutes, or until a toothpick inserted into the muffin (not the cream cheese center) comes out clean.
  9. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  10. These muffins are best served slightly warm. Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Nutrition

Calories: 290kcalCarbohydrates: 37gProtein: 4gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 37mgSodium: 269mgPotassium: 114mgFiber: 1gSugar: 22gVitamin A: 3353IUVitamin C: 1mgCalcium: 55mgIron: 2mg
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