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Perfect Copycat Starbucks Pumpkin Cream Cheese Muffins

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These pumpkin cream cheese muffins are a happy accident turned into a beloved recipe. They feature a perfectly spiced pumpkin muffin with a creamy, tangy cream cheese filling and an optional crunchy streusel topping, capturing the coffee shop magic at home.

Ingredients

  • All-purpose flour, 1 ¾ cups (220g)
  • Granulated sugar, ¾ cup (150g)
  • Brown sugar, ½ cup (100g), packed
  • Pumpkin puree, 1 cup (245g)
  • Vegetable oil, ½ cup (120ml)
  • Eggs, 2 large, room temperature
  • Vanilla extract, 1 teaspoon
  • Baking soda, 1 teaspoon
  • Baking powder, ½ teaspoon
  • Salt, ½ teaspoon
  • Ground cinnamon, 1 ½ teaspoons
  • Ground nutmeg, ½ teaspoon
  • Ground ginger, ½ teaspoon
  • Ground cloves, ¼ teaspoon
  • Cream cheese, 6 oz (170g), softened
  • Powdered sugar, ¼ cup (30g)
  • Vanilla extract, ½ teaspoon
  • All-purpose flour, 1 tablespoon
  • All-purpose flour, ¼ cup (30g) (for streusel)
  • Brown sugar, 2 tablespoons (25g), packed (for streusel)
  • Cold butter, 2 tablespoons (28g), cut into small cubes (for streusel)
  • Ground cinnamon, ½ teaspoon (for streusel)

Instructions

  1. Preheat your oven to 425°F (220°C). Line your muffin tin with paper liners or grease it well.
  2. Make the cream cheese filling: In a medium bowl, beat the softened cream cheese with an electric mixer until smooth and fluffy, about 2 minutes. Add the powdered sugar, vanilla extract, and flour, and beat until fully combined. Set aside at room temperature. If too soft, refrigerate for 10 minutes.
  3. Mix the dry ingredients: In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
  4. Combine the wet ingredients: In a separate medium bowl, whisk together the pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth.
  5. Fold wet into dry: Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold gently until just combined. Do not overmix.
  6. Assemble the muffins: Using a cookie scoop or two spoons, add about 2 tablespoons of batter to each muffin cup, filling them about one-third full. Add a generous dollop of the cream cheese filling (about 1 tablespoon) in the center. Top with another 2 tablespoons of batter, spreading gently to cover. The cups should be about three-quarters full.
  7. Make the streusel (optional): In a small bowl, combine the flour, brown sugar, and cinnamon. Cut in the cold butter until the mixture resembles coarse crumbs. Sprinkle about 1 tablespoon over each muffin.
  8. Bake at 425°F (220°C) for 5 minutes. Then, without opening the oven, reduce the temperature to 350°F (175°C) and continue baking for 15-18 minutes.
  9. Check for doneness: A toothpick inserted into the muffin (avoid the cream cheese center) should come out clean or with a few moist crumbs. The tops should be golden brown and spring back when lightly touched.
  10. Cool properly: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Don’t overmix the batter. Use room temperature ingredients. The temperature trick (starting at 425°F then reducing) is non-negotiable for domed tops. Let the cream cheese filling chill if too soft. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use dairy-free cream cheese and coconut oil in streusel. Store at room temperature for up to 2 days or refrigerate for up to 5 days. Freeze for up to 3 months.

Nutrition

Keywords: pumpkin muffins, cream cheese muffins, Starbucks copycat, fall baking, pumpkin spice

Find it online: https://dahliadishes.com/perfect-copycat-starbucks-pumpkin-cream-cheese-muffins/