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These Copycat Starbucks Pumpkin Cream Cheese Muffins are soft, moist, and packed with warm pumpkin spice flavor. My daughter suggested I make a version that we could enjoy at home, and let me just tell you. It was the right thing to do.
I tweaked my Pumpkin Bread recipe a bit, added a sweet, creamy cheesecake-style filling and finished with a sprinkle of crunchy pumpkin seeds on top, like they do in the Starbucks version. It was a win, my friends. Hooray for the entrance of Fall and Baking and Beautiful Colors Galore.
We hope you get a chance to try them!
Preheat your oven to 350 degrees. Line a muffin pan with cupcake liners and spray them with cooking spray.
Into a medium sized mixing bowl, place the flour, sugar, brown sugar, pumpkin pie spice, salt, baking soda and baking powder. Give it a toss with a whisk to combine.
Into a small mixing bowl, whisk together the pumpkin, eggs, oil and vanilla.
Add the wet ingredients to the dry and whisk just until combined. Don’t over mix here, or you may end up with flat muffins.
Scoop the batter into the prepared muffin tins.
To make the cream cheese filling, grab another small mixing bowl. Add the softened cream cheese, powdered sugar, flour, vanilla and salt. With an electric hand mixer, blend until smooth and creamy.
Grab a zip loc sandwich bag and carefully spoon the cream cheese mixture into the bag. Twist the zip side and hold it between your thumb and forfinger. Carefully snip a hole in the tip of the bag. Press the cut side of the bag into each muffin and squeeze a bit of the cream cheese filling into each one.
Sprinkle the batter, around the filling with pumpkin seeds and oats.
Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean. Remove the pan from the oven and allow the muffins to rest inside the pan for about 5 minutes. Transfer them to a wire rack to cool completely. Store leftovers in an airtight container for up to 1 week.
Ingredients
- MUFFIN BATTER:
- 1 1/4 C flour
- 1/2 C sugar
- 1/2 C brown sugar
- 1 tsp pumpkin pie spice
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 eggs
- 1 C pumpkin puree
- 1/2 C oil
- 1 tsp vanilla
- CREAM CHEESE FILLING:
- 4 oz cream cheese, softened
- 1/4 C powdered sugar
- 1 Tb flour
- 1 tsp vanilla
- dash salt
- TOPPING:
- roasted pumpkin seeds (peppitas)
- old fashioned oats
Instructions
- Preheat your oven to 350 degrees. Line a muffin pan with cupcake liners and spray them with cooking spray.
- Into a medium sized mixing bowl, place the flour, sugar, brown sugar, pumpkin pie spice, salt, baking soda and baking powder. Give it a toss with a whisk to combine.
- Into a small mixing bowl, whisk together the pumpkin, eggs, oil and vanilla.
- Add the wet ingredients to the dry and whisk just until combined. Don't over mix here, or you may end up with flat muffins.
- Scoop the batter into the prepared muffin tins.
- To make the cream cheese filling, grab another small mixing bowl. Add the softened cream cheese, powdered sugar, flour, vanilla and salt. With an electric hand mixer, blend until smooth and creamy.
- Grab a zip loc sandwich bag and carefully spoon the cream cheese mixture into the bag. Twist the zip side and hold it between your thumb and forfinger. Carefully snip a hole in the tip of the bag. Press the cut side of the bag into each muffin and squeeze a bit of the cream cheese filling into each one.
- Sprinkle the batter, around the filling with pumpkin seeds and oats.
- Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean. Remove the pan from the oven and allow the muffins to rest inside the pan for about 5 minutes. Transfer them to a wire rack to cool completely. Store leftovers in an airtight container for up to 1 week.
