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Starbucks pumpkin muffins copycat sliced to show interior

Starbucks Copycat Pumpkin Muffins

Manila Spoon
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.
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Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 pieces
Calories 236 kcal

Ingredients
 

For the Muffins

  • 1 ½ cups flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon salt, (use ¼ teaspoon salt if using salted butter)
  • 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 (you can use entire package if, desired)
  • ¼ cup sugar (use ⅓-½ cup sugar, if using entire package of cream cheese)
  • 1 teaspoon flour
  • 1 teaspoon milk
  • 1 teaspoon vanilla

Instructions
 

  • Preheat the oven to 350 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 tablespoon's 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!

Notes

Note:
Muffins can be stored in the fridge in an airtight container for up to 2 days or frozen for up to 3 months.

Nutrition

Calories: 236kcalCarbohydrates: 37gProtein: 4gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 35mgSodium: 299mgPotassium: 128mgFiber: 2gSugar: 23gVitamin A: 5778IUVitamin C: 2mgCalcium: 72mgIron: 1mg
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