Pumpkin Cream Cheese Muffins (Starbucks Copycat)
User Reviews
4.9
42 reviews
Excellent
Pumpkin Cream Cheese Muffins (Starbucks Copycat)
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My Starbucks copycat Pumpkin Cream Cheese Muffins capture all of the fall-inspired flavors and creaminess of the original, making it a delicious, yummy treat for cool autumn mornings. It's more moist and more flavorful than the real deal, and you'll love how easy they are to make!
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Ingredients
For the muffin batter
- 1 recipe pumpkin bread
For the cream cheese frosting
- 6 oz. full-fat cream cheese, softened to room temperature
- 1/3 cup powdered sugar
- 1 Tbsp. all purpose flour
- 1 Tbsp. whole milk
- 1 tsp. vanilla
- pinch of salt
- For finishing: salted pumpkin seeds or pumpkin seeds of choice you can chop them up a little, I usually just keep them whole.
Instructions
- Preheat the oven to 350°F. Line a standard 12 count muffin tin with orange colored muffin liners (this recipe make 16 muffins, so if you have another small 6 count muffin tin, line that too, or just wait until the first batch is done and then fill the same tin again). Set aside.
- Make the pumpkin batter from this recipe.
- To make the cream cheese filling, beat all ingredients until smooth with a hand mixer. Transfer mixture into a piping bag (I used a circular tip) or you can trasnfer to a ziplock baggie and cut the corner tip off.
- Scoop the batter into each muffin tin, filling pretty much all the way to the top. The higher you fill them, the more of the domed muffin top they’ll have.
- Squeeze some of the cream cheese filling in the center of each muffin, being sure to leave a dollop on top of each muffin, too! Repeat with remaining muffins.
- Sprinkle pumpkin seeds around the perimeter of the batter.
- Bake for ~25-30 minutes Start Timer. or until a toothpick inserted comes out mostly clean, a few crumbs are okay but it shouldn’t be goopy or overly wet.
- Allow muffins to cool in the muffin tin for 5-10 minutes, then transfer to a wire rack to cool completely. Enjoy!
Notes
- Room temperature: store in the refrigerator for up to 4 days. Allow to sit out on the counter for a few minutes before enjoying. Due to the cream cheese filling, I wouldn't keep them at room temperature.
- Freezer: I like these muffins fresh, but if you do want to freeze them, allow to cool completely, and freeze in an air-tight baggie for up to 3 months.
Nutrition Information
Show Details
Serving
1muffin
Calories
369kcal
(18%)
Carbohydrates
42g
(14%)
Protein
6g
(12%)
Fat
4g
(6%)
Sodium
212mg
(9%)
Fiber
2g
(8%)
Sugar
32g
(64%)
Nutrition Facts
Serving: 16muffins
Amount Per Serving
Calories 369 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 369kcal | 18% |
| Carbohydrates | 42g | 14% |
| Protein | 6g | 12% |
| Fat | 4g | 6% |
| Sodium | 212mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 32g | 64% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
42 reviews
Excellent
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