Starbucks Pumpkin Cream Cheese Muffins: 1 Joyful Bake

Oh, fall! Just saying the words brings to mind cozy sweaters, crisp air, and of course, those absolutely divine Starbucks pumpkin cream cheese muffins. I remember years ago, when my corporate life was just too much, the kitchen felt like a chore. But then I discovered the sheer joy of baking, starting with something simple and ending up with pure magic. That’s exactly how I feel about this copycat recipe for Starbucks pumpkin cream cheese muffins! It’s SO good, and honestly, pretty easy. You get that perfectly moist pumpkin cake, this wonderfully creamy cream cheese filling, and then that crunchy pepita streusel on top. It’s soul-satisfying food, just like I love to share here at Pure Cooking Joy, proving that delicious doesn’t have to be complicated. Trust me, baking these will bring a little of that autumn joy right into your own kitchen.

Gather Your Ingredients for Starbucks Pumpkin Cream Cheese Muffins

Alright, let’s get our kitchen arsenal ready for these amazing Starbucks pumpkin cream cheese muffins! It’s like gathering your potions for a magical spell, but way tastier. Don’t worry, these are all pretty standard pantry staples or easy to find. Just make sure you grab pure pumpkin puree, not the pie filling – that’s a biggie! And for the streusel, grab some pepitas (those are just pumpkin seeds!) for that perfect crunch. Here’s the rundown:

For the Pumpkin Muffins:

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 1/2 cups granulated sugar
• 1/2 cup (1 stick) unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup pumpkin puree (not pumpkin pie filling)
• 1/2 cup buttermilk

For the Cream Cheese Filling:

• 4 ounces cream cheese, softened
• 1/4 cup granulated sugar
• 1 egg yolk
• 1/2 teaspoon vanilla extract

For the Pepita Streusel:

• 1/2 cup all-purpose flour
• 1/4 cup packed light brown sugar
• 1/4 cup (1/2 stick) cold unsalted butter, cut into small pieces
• 1/2 cup pepitas (pumpkin seeds)

Crafting Your Perfect Starbucks Pumpkin Cream Cheese Muffins

Okay, deep breaths! This is the fun part where we actually make these amazing Starbucks pumpkin cream cheese muffins. It’s all about layering those flavors and textures. First things first, make sure your oven is preheated to 350°F (175°C) and your muffin tin is lined or greased. It really makes a difference!

Preparing the Pumpkin Muffin Batter

In a big bowl, whisk together all your dry stuff – flour, baking soda, salt, and all those yummy spices. In another bowl, cream that softened butter and sugar until it’s light and fluffy, then beat in the eggs and vanilla. Pour in the pumpkin and buttermilk, give it a quick stir, and then gently fold in the dry ingredients. Seriously, just mix until *just* combined. Overmixing is the enemy of tender muffins, so be gentle!

Making the Cream Cheese Filling

This part is super easy! Just grab a small bowl and beat that softened cream cheese with the sugar until it’s smooth as silk. Then, beat in the egg yolk and that splash of vanilla until it’s all good and combined. That’s it! You’ve got your creamy center ready to go.

Creating the Pepita Streusel Topping

For our crunchy topping, grab a medium bowl. Toss in the flour and brown sugar, then cut in that cold butter. You can use a pastry blender or just your fingertips. Keep at it until it looks like coarse crumbs. Now, stir in those pepitas. This is what gives our muffins that fantastic bite and extra flavor.

Assembling and Baking Your Muffins

Now for the assembly line! Fill each muffin liner about a third of the way with the pumpkin batter. Then, spoon about a tablespoon of that luscious cream cheese filling right into the middle. Cover it up with more pumpkin batter, filling the liners about two-thirds full. Finally, sprinkle that delightful pepita streusel generously over the top of each one. Pop them into the oven for 20-25 minutes. You’ll know they’re done when a wooden skewer poked into the center comes out clean.

SAVE

Why You’ll Love These Copycat Pumpkin Muffins

Seriously, these Starbucks pumpkin cream cheese muffins are a game-changer! They’re exactly what you want when that fall craving hits. Here’s why you’ll be baking these again and again:

• Pure Pumpkin Perfection: You get that moist, perfectly spiced pumpkin cake flavor you know and love.
• Creamy Dreamy Center: That swirl of sweet, tangy cream cheese filling is just heaven.
• Crunchy Pepita Topping: The nutty crunch of the pepita streusel adds the perfect texture contrast.
• So Easy, So Rewarding: We keep it simple, proving that delicious, café-quality treats are totally doable at home.
• The Ultimate Copycat: Get that authentic Starbucks taste without leaving your kitchen!
• Perfect for Sharing: These are guaranteed to be a hit at any gathering or just for a cozy afternoon treat.

Tips for Baking the Best Starbucks Pumpkin Cream Cheese Muffins

Want your Starbucks pumpkin cream cheese muffins to be absolutely perfect? I’ve learned a few tricks along the way that make all the difference. First, make sure your butter and cream cheese are *really* softened for the batter and filling – this helps everything mix in smoothly. Don’t overmix the batter after adding the dry ingredients; just mix until it’s *barely* combined. A few streaks of flour are actually okay! For the streusel, using cold butter is key to getting those lovely crumbly bits. Lastly, let them cool a bit in the pan before moving them to a wire rack. It helps them keep their shape perfectly!

SAVE

Make-Ahead and Freezing Your Pumpkin Pepita Muffins

You know, one of the best things about these Starbucks pumpkin cream cheese muffins is that you can totally make them ahead! Life gets busy, right? Let them cool down completely, then wrap each muffin really well in plastic wrap. Pop them into a freezer-safe bag or container, and voilà! You’ve got delicious fall treats ready whenever the craving strikes. To thaw, just let them sit on the counter for an hour or two, or pop them in the fridge overnight.

SAVE

Frequently Asked Questions About Starbucks Pumpkin Cream Cheese Muffins

Got questions about whipping up these copycat Starbucks pumpkin cream cheese muffins? I totally get it! Here are some quick answers to common queries:

SAVE

Understanding the Nutrition of Your Pumpkin Muffin

Just a heads-up, the nutritional info you see for these Starbucks pumpkin cream cheese muffins is an estimate. Things can really change depending on the brands you use and exact ingredient amounts, so think of it as a general guide!

Share Your Starbucks Pumpkin Cream Cheese Muffins Creations!

Okay, you’ve made them, right? I’d absolutely LOVE to see your beautiful Starbucks pumpkin cream cheese muffins! Did they turn out perfectly? Did you share them or hoard them all yourself (no judgment!)? Drop a comment below, give them a star rating, or tag me on social media. Seeing your creations makes my baking heart sing!

Starbucks Pumpkin Cream Cheese Muffins Copycat

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Enjoy the taste of fall with these copycat Starbucks pumpkin cream cheese muffins. They have a moist pumpkin cake, a sweet cream cheese filling, and a crunchy pepita streusel topping. Perfect for a cozy morning or afternoon treat.

• Author: purejoyalex
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 12 muffins 1x
• Category: Muffins
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 1/2 cups granulated sugar
• 1/2 cup (1 stick) unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup pumpkin puree (not pumpkin pie filling)
• 1/2 cup buttermilk
• For the Cream Cheese Filling:
• 4 ounces cream cheese, softened
• 1/4 cup granulated sugar
• 1 egg yolk
• 1/2 teaspoon vanilla extract
• For the Pepita Streusel:
• 1/2 cup all-purpose flour
• 1/4 cup packed light brown sugar
• 1/4 cup (1/2 stick) cold unsalted butter, cut into small pieces
• 1/2 cup pepitas (pumpkin seeds)

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Instructions

1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well.
2. In a large bowl, whisk together the flour, baking soda, salt, pumpkin pie spice, cinnamon, nutmeg, and cloves.
3. In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Add the pumpkin puree and buttermilk to the wet ingredients and mix until just combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
6. Prepare the cream cheese filling: In a small bowl, beat the softened cream cheese and sugar until smooth. Beat in the egg yolk and vanilla extract until well combined.
7. Prepare the pepita streusel: In a medium bowl, combine the flour and brown sugar. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Stir in the pepitas.
8. Fill each muffin liner about one-third full with the pumpkin batter.
9. Spoon about 1 tablespoon of the cream cheese filling into the center of each muffin.
10. Top with the remaining pumpkin batter, filling the liners about two-thirds full.
11. Sprinkle the pepita streusel evenly over the top of each muffin.
12. Bake for 20-25 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
13. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

• For make-ahead freezing, let the cooled muffins cool completely. Wrap them individually in plastic wrap, then place them in a freezer-safe bag or container. Thaw at room temperature or in the refrigerator.
• You can substitute other nuts like chopped pecans or walnuts for the pepitas in the streusel if desired.
• Ensure your pumpkin puree is pure pumpkin and not pumpkin pie filling, which contains added sugar and spices.

Nutrition

• Serving Size: 1 muffin
• Calories: 350
• Sugar: 30g
• Sodium: 200mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 60mg