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A stack of three muffins on a red plate, with the top muffin partially eaten. Pumpkin seeds are scattered around.

Copycat Starbucks Pumpkin Cream Cheese Muffin

Author: Mandy Applegate
These copycat Starbucks pumpkin cream cheese muffins bake up soft and spiced with a creamy center, and a dozen uses one can of pumpkin and a few pantry staples.
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: Copycat Starbucks Pumpkin Cream Cheese Muffins
Servings: 12
Calories: 241kcal

Ingredients

For the muffins:

  • 1 ½ cups all-purpose flour
  • 3 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • 1 cup canned pumpkin puree
  • ½ cup milk
  • ½ cup brown sugar
  • ¼ cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract

Cream cheese frosting:

  • 1 cup cream cheese
  • ⅓ cup powdered sugar
  • 1 tablespoon all purpose flour
  • 1 teaspoon vanilla
  • ⅛ teaspoon salt
  • Pumpkin seeds
US Customary - Metric

Instructions

  • Preheat your oven to 180ºC (350°F) and line a muffin tin with paper liners. In a large bowl, sift together the flour, cinnamon, nutmeg, baking powder, baking soda, and sea salt to ensure everything is well-mixed and smooth.
    1 ½ cups all-purpose flour, 3 teaspoons ground cinnamon, ½ teaspoon ground nutmeg, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon sea salt
  • In another bowl, combine the pumpkin puree, milk, brown sugar, vegetable oil, eggs, and vanilla, and mix until fully combined.
    1 cup canned pumpkin puree, ½ cup milk, ½ cup brown sugar, ¼ cup vegetable oil, 2 large eggs, 1 teaspoon vanilla extract
  • Once mixed, gradually add the wet ingredients to the bowl of dry ingredients. Stir gently until everything is just combined—avoid overmixing to keep the muffins light and fluffy.
  • Spoon the batter into the lined muffin tin, filling each cup about three-quarters full to allow room for the muffins to rise.
  • In another small bowl, use an electric mixer to blend together the cream cheese, powdered sugar, flour, vanilla extract, and a pinch of salt until smooth. Transfer the mixture into a piping bag (or a ziplock bag with a small corner cut off).
    1 cup cream cheese, ⅓ cup powdered sugar, 1 tablespoon all purpose flour, 1 teaspoon vanilla, ⅛ teaspoon salt
  • Insert the tip into the center of each muffin and squeeze a generous amount of filling inside, making sure to leave a swirl of cream cheese on top.
    Pumpkin seeds
  • Bake the muffins for 18-20 minutes, or until a toothpick inserted into the center comes out clean or with only a few crumbs. Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Sprinkle a few pumpkin seeds on top of each muffin for added texture and flavor. Serve and enjoy!

Notes

  • Pull the cream cheese out 20 to 30 minutes early so it beats smooth and pipes without lumps.
  • Stir the batter only until the flour disappears, or the muffins bake up dense.
  • Test doneness at the edge, not through the cream cheese center, which always reads wet.
  • Because of the cream cheese filling, refrigerate these muffins within two hours and eat them within 3 to 4 days.

Nutrition

Calories: 241kcal | Carbohydrates: 29g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 48mg | Sodium: 315mg | Potassium: 126mg | Fiber: 1g | Sugar: 14g | Vitamin A: 3489IU | Vitamin C: 1mg | Calcium: 95mg | Iron: 1mg
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