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Starbucks Pumpkin Cream Cheese Muffins

A hand holds a Starbucks pumpkin cream cheese muffin with a bite taken out, revealing the creamy center.
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Recreate the popular Starbucks pumpkin cream cheese muffins at home with this easy copycat recipe. These bakery-style muffins feature a domed top and a rich cream cheese swirl, perfect for a fall breakfast.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup buttermilk
  • 4 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the flour, baking soda, salt, pumpkin pie spice, cinnamon, nutmeg, and cloves.
  3. In a separate large bowl, cream together the granulated sugar, brown sugar, and softened butter until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. In a small bowl, whisk together the pumpkin puree and buttermilk.
  6. Add the pumpkin mixture to the butter mixture alternately with the dry ingredients, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  7. In a medium bowl, beat the softened cream cheese with 1/4 cup granulated sugar, the egg yolk, and 1 teaspoon vanilla extract until smooth.
  8. Spoon about two-thirds of the muffin batter into the prepared muffin cups.
  9. Dollop about 1 teaspoon of the cream cheese mixture onto the center of each muffin.
  10. Top with the remaining muffin batter, ensuring the cream cheese filling is covered.
  11. Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
  12. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For make-ahead muffins, bake and cool completely, then store in an airtight container at room temperature for up to 2 days or freeze for up to 3 months.
  • Ensure your pumpkin puree is not pumpkin pie filling, as this contains added sugar and spices.
  • For best results, use room temperature ingredients for both the muffin batter and the cream cheese filling.
  • To achieve bakery-style domed tops, ensure your oven is fully preheated and avoid overfilling the muffin cups.

Nutrition

Find it online: https://delishsymphony.com/starbucks-pumpkin-cream-cheese-muffins/