Copycat Starbucks Pumpkin Cream Cheese Muffins

Starbucks pumpkin cream cheese muffins recipe on a plate with top one cut in half.

Copycat Starbucks Pumpkin Cream Cheese Muffins

These copycat Starbucks Pumpkin Cream Cheese Muffins are soft and moist with warm pumpkin spice, a sweet and tangy cream cheese center, and crunchy pepitas on top.

Prep Time15

Cook Time20

Total Time35

Servings:

Calories: 225kcal

Author: Karin and Ken

Ingredients

Pumpkin Muffins

1 ½ cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon pumpkin pie spice
1 teaspoon ground cinnamon
1 can (15 oz) pumpkin puree
¼ cup vegetable oil
1 large egg
¼ cup unsalted butter melted and slightly cooled
1 teaspoon vanilla extract

Cream Cheese Filling

1 brick (8 oz) full-fat cream cheese softened
½ cup powdered sugar
1 tablespoon all-purpose flour
1 teaspoon milk
¼ teaspoon salt

Topping

¼ cup unsalted, unroasted pepitas chopped

Instructions

Step 1: Make the Pumpkin Batter. Preheat the oven to 350°F and line a 12-cup muffin pan with paper liners. Whisk the flour, sugar, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon together. Add the pumpkin puree, vegetable oil, egg, slightly cooled melted butter, and vanilla. Mix just until combined.
Step 2: Fill the Muffin Cups. Divide the pumpkin batter evenly among the 12 prepared muffin cups, using about ¼ cup per muffin.
Step 3: Add the Cream Cheese and Pepitas. Beat the softened cream cheese, powdered sugar, flour, milk, and salt until smooth. Transfer the filling to a piping bag. Gently insert the tip about ¾ inch into the center of each muffin, then slowly lift it straight up while piping about 1½ tablespoons of filling. Sprinkle the chopped pepitas around the cream cheese.
Step 4: Bake and Cool. Bake at 350°F for 18 minutes, or until the pumpkin portion is set and a toothpick inserted away from the cream cheese comes out clean or with a few moist crumbs. Cool in the pan for 5–10 minutes, then transfer the muffins to a wire rack to cool completely.

Notes

Pumpkin: Use 100% pure pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.
Batter: Mix just until combined. Overmixing can make the muffins dense or tough.
Cream Cheese: Use softened, full-fat cream cheese for the smoothest filling and easiest piping.
Filling: Pipe a generous amount into the center of each muffin without overfilling, which can cause the cream cheese to spread or overflow.
Pepitas: Unsalted, unroasted pepitas add crunch and toast naturally while the muffins bake.
Doneness: Check the pumpkin portion rather than the cream cheese center. A toothpick should come out clean or with a few moist crumbs.
Storage: Because of the cream cheese filling, refrigerate cooled muffins in an airtight container for up to 4 days. Freeze individually wrapped muffins for up to 2 months and thaw in the refrigerator.

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