These Copycat Starbucks Pumpkin Cream Cheese Muffins deliver a moist, tender pumpkin crumb filled with a luscious cream cheese center, making them a delightful treat that rivals the original bakery version. Perfect for anyone craving a seasonal twist on a classic muffin, they bring cozy autumn flavors right into your kitchen.
The secret to their tender texture is the combination of pumpkin puree and a careful balance of baking soda and baking powder, which work together to create a soft crumb that remains moist without being dense. The cream cheese filling adds a creamy contrast that melts into the pumpkin batter during baking.
This recipe is ideal for breakfast, snack time, or a casual brunch. Muffins keep well stored in an airtight container in the refrigerator for up to four days and can be warmed slightly before serving to restore their fresh-baked appeal. Using a standard 12-cup muffin tin lined with paper liners or lightly greased cups helps achieve uniform muffins with ease.
Flavored with warm pumpkin pie spices and topped with crunchy pepitas, these muffins offer a comforting flavor profile that pumpkin lovers and fans of creamy, spiced pastries will especially appreciate. The cream cheese center is a standout feature that adds richness and a pleasant surprise with every bite.
Servings: 12 muffins
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients
- 1¾ cups all-purpose flour
- 1 cup pumpkin puree (not pumpkin pie filling)
- ¾ cup granulated sugar
- ½ cup packed brown sugar
- ½ cup vegetable oil
- 2 large eggs
- ¼ cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- ¼ cup pepitas (shelled pumpkin seeds)
Instructions:
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