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Moist Pumpkin Cream Cheese Muffins Recipe Easy Starbucks Copycat Guide

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These moist pumpkin cream cheese muffins feature a surprise creamy center and a tender crumb, perfect for fall mornings or any cozy occasion. Inspired by a Starbucks classic, this easy recipe uses simple pantry staples and delivers a delicious treat in under 40 minutes.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves (optional)
  • 1 cup (240ml) canned pumpkin puree (not pumpkin pie filling)
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • ½ cup (120ml) vegetable oil (or melted coconut oil)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 8 ounces (225g) cream cheese, softened
  • ¼ cup (50g) granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners or grease it lightly.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
  3. In a separate bowl, beat softened cream cheese with granulated sugar, egg yolk, and vanilla extract until smooth and creamy. Cover and chill in the fridge.
  4. In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until combined.
  5. Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Do not overmix.
  6. Spoon about 1 tablespoon of batter into each muffin cup to cover the bottom. Add about 1 tablespoon of cream cheese filling on top of the batter, avoiding the edges. Cover each with another 2 tablespoons of batter, smoothing the tops gently.
  7. Bake for 22-25 minutes until a toothpick inserted near the edge comes out clean. The cream cheese center should be slightly set but soft.
  8. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. Serve warm or at room temperature. For a warm cream cheese center, microwave for 10 seconds before serving.

Notes

Use room temperature eggs and cream cheese for smooth blending. Avoid overmixing the batter to keep muffins tender. Chill cream cheese filling before assembling to prevent sinking. Start checking muffins at 22 minutes to avoid overbaking. Silicone muffin pans require light greasing.

Nutrition

Keywords: pumpkin muffins, cream cheese muffins, Starbucks copycat, fall baking, easy pumpkin recipe, moist muffins, cream cheese filling

Find it online: https://vexifood.com/moist-pumpkin-cream-cheese-muffins-recipe-easy-starbucks-copycat-guide/