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Best Baked Pumpkin Cream Cheese Muffins (Starbucks Copycat)

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These moist, spiced pumpkin muffins feature a generous, tangy cream cheese center that stays perfectly in place. A quick and easy copycat recipe that’s better than the coffee shop version, with simple ingredients and a foolproof technique.

Ingredients

  • All-purpose flour, 1 ¾ cups (210g)
  • Granulated sugar, ¾ cup (150g)
  • Brown sugar, ¼ cup (50g), packed
  • Pumpkin pie spice, 2 teaspoons
  • Baking soda, 1 teaspoon
  • Baking powder, ½ teaspoon
  • Salt, ½ teaspoon
  • Pumpkin puree, 1 cup (245g)
  • Vegetable oil, ½ cup (120ml)
  • Large eggs, 2
  • Vanilla extract, 1 teaspoon
  • Milk, ¼ cup (60ml)
  • Cream cheese, 8 ounces (226g), softened
  • Powdered sugar, ¼ cup (30g)
  • Vanilla extract, ½ teaspoon
  • Sanding sugar or coarse sugar, 2 tablespoons (optional)

Instructions

  1. Prepare the cream cheese filling: In a medium bowl, beat softened cream cheese with an electric mixer until smooth. Add powdered sugar and ½ teaspoon vanilla extract, beat until well combined and silky (about 2 minutes). Line a small baking sheet with parchment paper. Portion the cream cheese mixture into 12 equal balls (about 1 tablespoon each) and place on the parchment. Freeze for at least 20 minutes.
  2. Preheat oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners.
  3. Mix dry ingredients: In a large bowl, whisk together flour, granulated sugar, brown sugar, pumpkin pie spice, baking soda, baking powder, and salt.
  4. Mix wet ingredients: In a separate medium bowl, whisk together pumpkin puree, vegetable oil, eggs, 1 teaspoon vanilla extract, and milk until smooth.
  5. Combine wet and dry ingredients: Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined (a few lumps are fine). Do not overmix.
  6. Assemble muffins: Spoon about 1 tablespoon of batter into the bottom of each muffin liner. Place one frozen cream cheese ball in the center of each cup. Divide remaining batter evenly over the filling, making sure the cream cheese is completely covered. Sprinkle sanding sugar on top if using.
  7. Bake at 425°F (220°C) for 5 minutes. Without opening the oven, reduce temperature to 350°F (175°C) and bake for another 13-15 minutes, until a toothpick inserted into the muffin part (not the cream cheese) comes out clean or with a few moist crumbs. Tops should be golden and spring back when touched.
  8. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely (at least 15 minutes before serving).

Notes

Freezing the cream cheese filling is crucial to prevent it from sinking. Use room temperature ingredients for the batter. Start baking at high heat (425°F) for a domed top, then reduce to 350°F. Let muffins cool in the pan for 5 minutes before transferring to a wire rack. Muffins taste even better the next day.

Nutrition

Keywords: pumpkin muffins, cream cheese muffins, Starbucks copycat, fall baking, pumpkin spice, easy muffin recipe

Find it online: https://clunkcook.com/best-baked-pumpkin-cream-cheese-muffins-starbucks-copycat/