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–+ servings

Copycat Starbucks Pumpkin Cream Cheese Muffins

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Prep Time 15 minutes
Cook Time 20 minutes
Course Breakfast, Dessert, Snack
Servings 12 muffins
Calories 290 kcal

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

Instructions
 

  • 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.
  • Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or spray with non-stick cooking spray.
  • In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
  • In a separate bowl, whisk together the eggs, pumpkin puree, vegetable oil, milk, and vanilla extract until well combined.
  • 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.
  • Fill each muffin cup with batter, filling about 3/4 of the way.
  • 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.
  • 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.
  • Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  • 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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