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Perfect Starbucks Pumpkin Cream Cheese Muffins Recipe

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These copycat Starbucks pumpkin cream cheese muffins are moist, spiced, and feature a tangy cream cheese filling that stays right in the center. With a crunchy sugar top and simple pantry ingredients, they’re better than the bakery version.

Ingredients

Scale
  • 8 ounces cream cheese, softened (full-fat recommended)
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour (220 grams)
  • 1 cup granulated sugar (200 grams)
  • 1/2 cup packed light brown sugar (100 grams)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 large eggs, room temperature
  • 1 cup pumpkin puree (not pumpkin pie filling; Libby’s recommended)
  • 1/2 cup vegetable oil (or melted coconut oil)
  • 1/4 cup buttermilk, room temperature (or 1/4 cup milk mixed with 1 teaspoon lemon juice, let sit 5 minutes)
  • 2 teaspoons vanilla extract
  • 2 tablespoons coarse sugar (turbinado or demerara)

Instructions

  1. Make the cream cheese filling: In a small bowl, beat softened cream cheese and 1/4 cup granulated sugar until smooth. Add egg yolk and 1/2 teaspoon vanilla extract; mix until fully combined. Transfer to a piping bag or zip-top bag.
  2. Freeze the filling discs: Line a small baking sheet or plate with parchment paper. Pipe 12 small discs of cream cheese mixture onto the parchment, each about the size of a quarter. Freeze for at least 20 minutes.
  3. Preheat and prep: Preheat oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners.
  4. Mix dry ingredients: In a large bowl, whisk together flour, 1 cup granulated sugar, brown sugar, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt until no lumps remain.
  5. Mix wet ingredients: In a separate medium bowl, whisk eggs until smooth. Add pumpkin puree, vegetable oil, buttermilk, and 2 teaspoons vanilla extract; whisk until well combined and glossy.
  6. Combine wet and dry: Pour wet ingredients into dry ingredients. Gently fold with a rubber spatula until just combined (a few streaks of flour are okay; do not overmix).
  7. Fill muffin cups: Spoon a heaping tablespoon of batter into each liner (about 1/3 full). Place one frozen cream cheese disc in the center of each cup, pressing down slightly. Divide remaining batter evenly over the discs, covering them completely (liners should be about 3/4 full).
  8. Add topping: Sprinkle coarse sugar generously over the top of each muffin.
  9. Bake: Bake at 425°F for 5 minutes, then reduce oven temperature to 350°F (175°C) without opening the door. Bake for an additional 15-18 minutes, or until a toothpick inserted into the muffin part (not the cream cheese center) comes out clean and tops are golden brown.
  10. Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.

Notes

Freeze the cream cheese discs for at least 20 minutes to prevent sinking. Use the two-temperature baking method (425°F then 350°F) for tall, domed tops. Do not open the oven door during temperature change. Use room temperature eggs and buttermilk for best results. For gluten-free, use a 1:1 gluten-free baking flour blend. For dairy-free, use dairy-free cream cheese and almond milk with lemon juice. Muffins can be stored in an airtight container at room temperature for up to 3 days, refrigerated for up to 5 days, or frozen for up to 3 months.

Nutrition

Keywords: pumpkin cream cheese muffins, Starbucks copycat, pumpkin muffins, fall baking, cream cheese filled muffins, bakery style muffins

Find it online: https://lucastable.com/perfect-starbucks-pumpkin-cream-cheese-muffins-recipe/