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Starbucks Pumpkin Cream Cheese Muffins

Starbucks pumpkin cream cheese muffins - featured image
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These homemade Starbucks pumpkin cream cheese muffins are a cozy fall treat featuring a moist, spiced pumpkin muffin with a sweet, tangy cream cheese center and a crunchy pepita topping. They’re quick, easy, and taste just like the coffeehouse favorite—perfect for breakfast, brunch, or a seasonal snack.

Ingredients

Scale
  • 1 3/4 cups (220g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1/2 cup (110g) light brown sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp pumpkin pie spice (or 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ginger, 1/4 tsp cloves)
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 cup (240g) pumpkin puree
  • 1/4 cup (60ml) milk (dairy or unsweetened almond milk)
  • 1 tsp pure vanilla extract
  • 6 oz (170g) cream cheese, softened
  • 1/4 cup (30g) powdered sugar
  • 1/2 tsp vanilla extract
  • 1/4 cup (25g) roasted pepitas (pumpkin seeds, unsalted)
  • 1 tbsp turbinado or coarse sugar (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a medium bowl, beat cream cheese, powdered sugar, and 1/2 tsp vanilla extract until smooth and lump-free. Set aside.
  3. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice.
  4. In another bowl, whisk eggs, pumpkin puree, vegetable oil, milk, and 1 tsp vanilla extract until smooth.
  5. Pour wet ingredients into dry ingredients and gently fold together with a spatula until just combined. Do not overmix.
  6. Fill each muffin cup about 2/3 full with batter.
  7. Pipe or spoon about 1 tablespoon of the cream cheese mixture into the center of each muffin, pressing it down gently.
  8. Sprinkle each muffin with pepitas and a pinch of turbinado sugar if using.
  9. Bake for 18–22 minutes, rotating the pan halfway through, until muffin edges spring back and a toothpick inserted into the muffin (not cream cheese) comes out clean.
  10. Cool muffins in the pan for 5–10 minutes, then transfer to a wire rack to cool completely.

Notes

For gluten-free muffins, use a 1:1 gluten-free flour blend. For dairy-free, use vegan cream cheese and non-dairy milk. Don’t overmix the batter for fluffier muffins. If cream cheese filling sinks, press it in gently or chill before using. Muffins freeze well and taste even better the next day.

Nutrition

Keywords: pumpkin muffins, Starbucks copycat, cream cheese muffins, fall baking, pumpkin spice, bakery muffins, easy muffins, homemade Starbucks muffins

Find it online: https://realityeats.com/starbucks-pumpkin-cream-cheese-muffins-recipe-easy-fall-treat/