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Best Copycat Starbucks Pumpkin Cream Cheese Muffins

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These copycat Starbucks pumpkin cream cheese muffins are perfectly spiced, incredibly moist, and have a tangy cream cheese filling in the center. They’re easy to make at home with simple pantry ingredients and taste even better than the original.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed brown sugar
  • 1 cup (245g) pumpkin puree (100% pure pumpkin)
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs, at room temperature
  • 1/4 cup (60ml) milk (whole or 2%)
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 8 oz (226g) cream cheese, softened to room temperature
  • 1/2 cup (60g) powdered sugar, sifted
  • 1/2 teaspoon vanilla extract (for filling)
  • 2 tablespoons coarse sugar (for topping, optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners.
  2. Make the cream cheese filling: In a medium bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 1 minute. Add the powdered sugar and 1/2 teaspoon vanilla extract, and beat until well combined, about 30 seconds. Transfer to a small bowl, cover, and refrigerate for at least 15 minutes.
  3. Whisk the dry ingredients: In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until evenly distributed.
  4. Mix the wet ingredients: In a separate medium bowl, whisk together the pumpkin puree, vegetable oil, eggs, milk, and 1 teaspoon vanilla extract until smooth.
  5. Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold together gently until just combined (about 10-15 strokes). Do not overmix; a few lumps are fine.
  6. Fill the muffin cups: Using a cookie scoop or spoon, divide the batter evenly among the 12 muffin cups, filling each about half to two-thirds full.
  7. Add the cream cheese filling: Remove the chilled cream cheese mixture from the fridge. Scoop about 1 tablespoon of the filling and drop it into the center of each muffin cup. Gently press it down slightly so it’s nestled in the batter.
  8. Top with sugar (optional): Sprinkle a generous pinch of coarse sugar over the top of each muffin.
  9. Bake at 425°F for 5 minutes. Then, without opening the oven door, reduce the temperature to 350°F (175°C) and continue baking for 15-18 minutes, or until a toothpick inserted into the muffin part (not the cream cheese center) comes out clean or with a few moist crumbs.
  10. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Chill the cream cheese filling for at least 15 minutes to prevent it from sinking. Do not overmix the batter. The initial high heat (425°F) creates the domed top. For best results, use room temperature ingredients. Muffins taste even better the next day.

Nutrition

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

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