Print

Starbucks Pumpkin Cream Cheese Muffins Copycat

A delicious Starbucks Pumpkin Cream Cheese Muffin topped with creamy frosting, held in a hand.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make bakery-style pumpkin muffins with a cream cheese swirl at home. These muffins have a domed top and the perfect spice blend, just like your favorite coffee shop.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 cup granulated sugar
  • ½ cup unsalted butter, melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup pumpkin puree (not pie filling)
  • ¼ cup buttermilk
  • 4 ounces cream cheese, softened
  • 2 tablespoons granulated sugar
  • 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, ginger, and cloves.
  3. In a separate medium bowl, whisk together the 1 cup granulated sugar, melted butter, eggs, and 1 teaspoon vanilla extract until well combined. Stir in the pumpkin puree and buttermilk until smooth.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
  5. In a small bowl, beat the softened cream cheese with 2 tablespoons granulated sugar and 1 teaspoon vanilla extract until smooth and creamy.
  6. Fill each muffin liner about two-thirds full with the pumpkin batter. Drop a teaspoon of the cream cheese mixture onto the center of each muffin. Use a toothpick to swirl the cream cheese into the batter, creating a marbled effect.
  7. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. 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, cool them completely and store them in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
  • You can freeze baked and cooled muffins for up to 3 months. Thaw at room temperature or gently reheat in the oven.
  • Ensure your pumpkin puree is not pumpkin pie filling, as this contains added sugar and spices.

Nutrition

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