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Pumpkin Cream Cheese Muffins – Easy Starbucks Copycat Fall Treat

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These pumpkin cream cheese muffins are a cozy, bakery-style treat featuring a spiced pumpkin muffin with a tangy cream cheese center. Perfect for breakfast, brunch, or a fall snack, they’re easy to make and taste even better than the Starbucks original.

Ingredients

Scale
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling)
  • 1 3/4 cups (220g) all-purpose flour
  • 3/4 cup (150g) brown sugar (light or dark)
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (120ml) vegetable oil (or melted coconut oil or light olive oil)
  • 2 large eggs, room temperature
  • 1/4 cup (60ml) milk (dairy or unsweetened plant milk)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 4 oz (115g) cream cheese, softened (full-fat recommended)
  • 3 tablespoons (24g) powdered sugar
  • 1/2 teaspoon vanilla extract
  • 2–3 tablespoons raw pumpkin seeds (pepitas), optional
  • 1–2 teaspoons demerara sugar, optional

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin pan with liners or spray with non-stick baking spray.
  2. In a medium bowl, combine cream cheese, powdered sugar, and vanilla extract. Beat until smooth and creamy. Set aside.
  3. In a large bowl, whisk together pumpkin puree, brown sugar, granulated sugar, vegetable oil, eggs, and milk until well blended.
  4. In a separate bowl, whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
  5. Add the dry ingredients to the wet ingredients and fold gently with a spatula until just combined. Do not overmix.
  6. Spoon the batter into each muffin liner, filling about 2/3 full.
  7. Drop a generous teaspoon of the cream cheese filling into the center of each muffin and gently press down.
  8. Sprinkle pumpkin seeds and demerara sugar on top of each muffin, if using.
  9. Bake for 18-22 minutes, or until muffin tops spring back when lightly pressed and a toothpick inserted near the edge comes out clean.
  10. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, use room temperature eggs and cream cheese. Do not overmix the batter to keep muffins tender. Store leftovers in the fridge due to the cream cheese filling. Muffins can be frozen individually and reheated for a fresh-baked taste. For gluten-free or dairy-free adaptations, use a 1:1 gluten-free flour blend and plant-based cream cheese and milk.

Nutrition

Keywords: pumpkin cream cheese muffins, Starbucks copycat, fall baking, pumpkin muffins, cream cheese filling, easy muffins, breakfast, brunch, autumn recipes

Find it online: https://blairrecipes.com/pumpkin-cream-cheese-muffins-recipe-easy-starbucks-copycat-fall-treat/