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Starbucks Pumpkin Cream Cheese Muffin Copycat Recipe

Diane Schmidt

Ingredients

  • 1½ Cup all purpose flour
  • ¾ Cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon pumpkin spice
  • 1½ Cup pure pumpkin puree
  • ¼ Cup unsalted butter, melted and cooled
  • 1 teaspoon vanilla bean paste or extract
  • 1 egg lightly beaten
  • 2 teaspoons toasted pumpkin seeds for garnish optional

Cream Cheese Filling

  • 4 ounces cream cheese softened
  • 1/2 teaspoon vanilla bean paste or extract
  • 1 teaspoon all-purpose flour
  • 2 tablespoons plus 2 teaspoons granulated sugar
  • 1 teaspoon milk

Instructions

  • Preheat oven to 350 degrees. In a large bowl, mix together the flour, sugar, baking powder, baking soda, salt, and pumpkin spice. Stir to combine, set aside.
  • In a medium-sized bowl, whisk together the pumpkin, melted butter, vanilla, and egg.
  • Make a well in the middle of the dry mixture and pour the wet mixture into the bowl. Stir with a large spoon until just combined and there are no dry pockets.
  • Fill 12 prepared muffin tins evenly with the muffin mixture. Next, make the cream cheese filling.

Cream Cheese Filling

  • Place all of the ingredients in a medium-sized bowl. Using a hand mixer, mix on medium speed until smooth.
  • Place mix into a piping bag or a ziplock bag and cut off a small amount off one corner. Place the piping bag into the muffins one at a time and fill insides with the cream cheese. Evenly distribute cream cheese mixture along with all the muffins, leaving a little dollop on top of each.
  • Take the pumpkin seeds and evenly distribute them around the outsides of the batter if desired.
  • Bake for 17-19 minutes until a toothpick inserted into the bread part of the muffins comes out mostly clean. Let cool in the tin for 10 minutes, take them out and place on a wire rack to cool completely.