Description
These copycat Starbucks Pumpkin Cream Cheese Muffins are moist, perfectly spiced, and filled with a sweet, tangy cream cheese center. Just like the seasonal favorite from Starbucks, but even better homemade—and perfect for fall baking!
Ingredients
For the Muffins:
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1 3/4 cups all-purpose flour
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1 cup granulated sugar
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1/2 cup packed brown sugar
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1 teaspoon baking soda
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1/2 teaspoon baking powder
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1/2 teaspoon salt
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2 teaspoons pumpkin pie spice
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1 cup canned pumpkin puree
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1/2 cup vegetable oil
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2 large eggs
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1 teaspoon vanilla extract
For the Cream Cheese Filling:
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8 oz cream cheese, softened
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1/4 cup granulated sugar
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1/2 teaspoon vanilla extract
Optional Topping:
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1/4 cup shelled, unsalted pumpkin seeds (pepitas)
Instructions
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Preheat oven to 350°F (175°C). Line a muffin tin with 12 paper liners.
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In a large bowl, whisk together flour, sugars, baking soda, baking powder, salt, and pumpkin pie spice.
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In another bowl, mix pumpkin puree, oil, eggs, and vanilla until smooth.
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Add wet ingredients to the dry ingredients and stir until just combined—do not overmix.
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In a separate bowl, beat cream cheese, sugar, and vanilla until smooth and creamy.
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Fill each muffin cup about ¾ full with batter.
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Spoon about 1 tablespoon of cream cheese filling into the center of each muffin.
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Sprinkle the tops with pumpkin seeds, if using.
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Bake for 18–22 minutes, or until a toothpick inserted in the muffin (not the cream cheese center) comes out clean.
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Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
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Store muffins in the fridge for up to 4 days.
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Bring to room temperature before serving for best flavor and texture.
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You can freeze these muffins—just thaw overnight in the fridge.