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Amazing Copycat Starbucks Pumpkin Cream Cheese Muffins: 1 Big Secret

Copycat Starbucks Pumpkin Cream Cheese Muffins
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Make delicious copycat Starbucks Pumpkin Cream Cheese Muffins at home. These muffins feature a spiced pumpkin base, a sweet cream cheese filling, and a crunchy pepita topping.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup canned pumpkin puree
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • For the Cream Cheese Filling:
  • 4 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • For the Topping:
  • 1/4 cup pepitas (green pumpkin seeds)
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
  3. In a separate bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  5. For the cream cheese filling, beat together the softened cream cheese, granulated sugar, egg yolk, and vanilla extract until smooth.
  6. Fill each muffin liner about two-thirds full with the pumpkin batter.
  7. Spoon about 1 tablespoon of the cream cheese filling into the center of each muffin.
  8. In a small bowl, combine the pepitas, 2 tablespoons granulated sugar, and 1/2 teaspoon cinnamon. Sprinkle this mixture evenly over the top of each muffin.
  9. Bake for 20-25 minutes, or until a toothpick inserted into the pumpkin muffin (avoiding the cream cheese filling) comes out clean.
  10. Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • Ensure your cream cheese is softened for a smooth filling.
  • Do not overmix the muffin batter; lumps are fine.
  • Store leftover muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.

Nutrition

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