Starbucks Pumpkin Cream Cheese Muffins (Copycat)
Ingredients
For the cream cheese filling
- 8 oz cream cheese, softened
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
For the muffins
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1 cup granulated sugar
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
For the topping
- 3 tablespoons raw pepitas (shelled pumpkin seeds)
Equipment
- 12-cup muffin tin with liners
- 2 mixing bowls
- Hand mixer
- Plastic wrap
Instructions
- 1
Beat the cream cheese, powdered sugar and vanilla until smooth. Spoon it onto plastic wrap, roll it into a log about 1 1/2 inches thick and freeze for 30 minutes so it slices cleanly.
- 2
Heat the oven to 375°F and line the muffin tin.
- 3
Whisk the flour, baking soda, salt and pumpkin pie spice in one bowl.
- 4
In the other bowl, whisk the sugar, pumpkin, oil, eggs and vanilla until smooth, then stir in the dry ingredients until no flour streaks remain.
- 5
Fill each liner about one-third full. Cut the cream cheese log into 12 rounds and set one in each cup.
- 6
Cover the cream cheese with the rest of the batter so the cups are about three-quarters full, then sprinkle with pepitas.
- 7
Bake 20 to 24 minutes, until a toothpick in the muffin part (not the filling) comes out clean. Cool in the pan for 10 minutes.
Recipe notes
- Store them in the fridge because of the cream cheese; they keep 4 days and are good cold.
- This is our own take, not Starbucks' recipe. Culinary Card isn't affiliated with Starbucks.