Enjoy fall flavors with these easy Starbucks Copycat Pumpkin Cream Cheese Muffins! Moist pumpkin muffins filled with a rich cream cheese center make for the perfect treat. Perfect for breakfast or a cozy snack, this recipe is sure to delight your taste buds.

My daughter, who loves to bake, made a batch of these yummy Starbucks Copycat Pumpkin Muffins the other day per my request. I love anything baked pumpkin combined with cream cheese filling, so I was excited to try it. I was wowed! I love the recipe because it came out so delicious!

You don’t need to take my word for it. As proof, when she brought some of the leftovers to church, they were gone quickly, and she got compliments about how tasty they were! I am pretty sure you’ll feel the same way once you’ve tried these delicious pumpkin fall muffins with cream cheese filling.

The key to these mouthwatering muffins lies in their moist, flavorful pumpkin base. Our recipe calls for a generous amount of pumpkin puree, which not only imparts that quintessential autumn flavor but also ensures a tender crumb. The addition of pumpkin pie spice brings warmth and depth, creating a perfect balance of sweetness and spice.

What sets these muffins apart is their luscious cream cheese filling. This velvety mixture of cream cheese, sugar, and vanilla creates a delightful surprise in every bite. The contrast between the spiced pumpkin muffin and the creamy center is truly irresistible!

There’s nothing quite like the comforting aroma of freshly baked pumpkin treats for a chilly fall breakfast. If you’re a fan of Starbucks’ iconic Pumpkin Cream Cheese Muffins, make sure to recreate this fall favorite in your own kitchen. This easy-to-follow recipe will help you master the art of making these delectable muffins, perfect for cozy mornings or afternoon snacks.

Ingredients for Starbucks Copycat Pumpkin Muffins

For the muffins:

1 ½ c flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
½ teaspoon salt (use about ¼ teaspoon if using salted butter)
1 – 15 oz can pumpkin puree (not pie filling)
1 egg
½ cup unsalted butter, melted
1 teaspoon vanilla

For the cream cheese filling:

4 oz cream cheese, softened (can use the entire cream cheese package, if desired)
¼ cup sugar (increase sugar to ⅓-½ cup if using the entire pack of cream cheese)
1 teaspoon flour
1 teaspoon milk
1 teaspoon vanilla

How to make this Starbucks Copycat Pumpkin Muffins

Preheat the oven to 350 F degrees. Spray or line a standard muffin tin and set aside.

In the bowl of a stand mixer, combine the flour, sugar, baking powder, baking soda, pumpkin pie spice, and salt. Whisk to combine. In a medium bowl, combine the pumpkin puree, egg, melted butter, and vanilla. Whisk to combine.

Pour the pumpkin mixture into the dry ingredients. Mix on low speed just until combined. Divide the batter between the cupcake liners. Set aside.

To make the cream cheese filling, combine the softened cream cheese, sugar, flour, milk, and vanilla in the bowl of a stand mixer. Mix on medium low until combined and smooth.

Transfer the filling to a piping bag. Cut off about ½ of an inch from the tip. Insert the piping bag just below the surface of the muffin batter and gently squeeze until the filling reaches the top of the muffin (about a tablespoons worth of filling). Repeat with the remaining muffins. You can always go back and give some muffins more filling if there is any remaining.

Bake the muffins in the preheated oven for 20-25 minutes or until fully set and just slightly starting to golden up. Allow to cool. Enjoy!

Tips for Muffin Mastery

Use canned pumpkin puree, not pumpkin pie filling, for the best flavor and texture.
Don’t overmix the batter; a few small lumps are okay and will ensure tender muffins.
For an extra touch of indulgence, sprinkle some chopped pumpkin seeds or a streusel topping over the muffins before baking.

Why These Copycat Muffins Are a Must-Try

These homemade Starbucks copycat pumpkin cream cheese muffins are not only delicious but also budget-friendly. By making them at home, you can enjoy this fall treat whenever the craving strikes, without the need to visit a coffee shop. Plus, you have the freedom to adjust the sweetness and spice levels to your liking, making them truly your own.

Frequently Asked Questions (FAQs)

Q: Can I make these muffins gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend designed for baking. Just make sure to check that all other ingredients are also gluten-free.

Q: How long do these muffins stay fresh?
When stored in an airtight container at room temperature, these muffins will stay fresh for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.

Q: Can I use low-fat cream cheese for the filling?
While full-fat cream cheese provides the best texture and flavor, you can use low-fat cream cheese if preferred. The filling might be slightly less creamy but still delicious.

Q: How can I make these muffins healthier?
To reduce the sugar content, you can substitute some of the sugar with a natural sweetener like applesauce or mashed banana. You can also use whole wheat flour for added fiber.

Q: Can I make mini muffins with this recipe?
A: Absolutely! Adjust the baking time to about 12-15 minutes for mini muffins, and be sure to check them frequently to avoid overbaking

As the aroma of these freshly baked pumpkin cream cheese muffins fills your kitchen, you’ll know that autumn has truly arrived. Whether serving them for breakfast, brunch, or as an afternoon treat, these homemade Starbucks copycat muffins will surely become a fall favorite in your household. So grab your apron, preheat that oven, and get ready to experience the cozy flavors of the season in every delectable bite!