Description
Copycat Starbucks pumpkin cream cheese muffins with a creamy center and warm fall spices. Perfect for breakfast, brunch, or dessert during the cozy autumn season.
Ingredients
All-purpose flour
Baking soda
Baking powder
Salt
Ground cinnamon
Pumpkin puree
Vegetable oil
Eggs
Granulated sugar
Cream cheese, softened
Vanilla extract
Instructions
1. Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
2. Whisk together flour, baking powder, baking soda, salt, and cinnamon.
3. In a separate bowl, beat eggs, sugar, pumpkin puree, and vegetable oil until smooth.
4. Fold dry ingredients into wet mixture gently; do not overmix.
5. Scoop batter into muffin cups, filling ¾ full.
6. Mix cream cheese, sugar, and vanilla extract for filling.
7. Add a tablespoon of cream cheese mixture to the center of each muffin.
8. Bake 18–22 minutes or until a toothpick comes out clean.
9. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Use pure pumpkin puree, not pumpkin pie filling.
Chill cream cheese filling before adding for a cleaner swirl.
Store muffins in an airtight container for up to 5 days or freeze for up to 2 months.
Reheat muffins in the microwave for 15–20 seconds before serving.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Desserts, Cakes & Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 290
- Sugar: 24g
- Sodium: 230mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg