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Copycat Starbucks Pumpkin Cream Cheese Muffins

Recreate Starbucks' famous pumpkin muffins with a surprise cream cheese center, perfect for fall mornings and coffee time.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American, Coffee Shop
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Muffin Batter
  • 1.75 cups all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 1.5 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.25 tsp ground ginger
  • 0.25 tsp ground cloves
  • 1 cup granulated sugar
  • 0.5 cup light brown sugar packed
  • 2 large eggs
  • 1 cup pumpkin puree
  • 0.5 cup vegetable oil
  • 0.25 cup whole milk
  • 1 tsp vanilla extract
Cream Cheese Filling
  • 8 oz cream cheese softened
  • 0.25 cup powdered sugar
  • 1 egg yolk
  • 0.5 tsp vanilla extract for filling

Equipment

  • Muffin tin
  • Paper liners
  • Mixing bowls
  • Electric mixer
  • Wire rack

Method
 

  1. Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
  2. Whisk together flour, baking soda, baking powder, salt, and all spices in a medium bowl.
  3. In a large bowl, whisk sugars and eggs until smooth and lighter in color.
  4. Add pumpkin puree, oil, milk, and vanilla to sugar mixture, stirring until combined.
  5. Fold dry ingredients into wet ingredients just until combined, avoiding overmixing.
  6. Beat cream cheese, powdered sugar, egg yolk, and vanilla until completely smooth.
  7. Fill muffin liners 1/3 full with batter, create a well in the center.
  8. Add 1 tablespoon cream cheese mixture to center of each muffin.
  9. Cover with more batter, filling liners 3/4 full.
  10. Bake 18-22 minutes until toothpick in pumpkin part comes out with moist crumbs.
  11. Cool in pan 5 minutes, then transfer to wire rack.

Notes

For best results, ensure cream cheese is at room temperature. Muffins can be stored at room temperature for 3 days or refrigerated for up to a week.