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Starbucks Pumpkin Cream Cheese Muffins Copycat

A Starbucks pumpkin cream cheese muffin cut in half, showing the cream cheese filling and pumpkin spice crumb topping.
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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.

Ingredients

Scale
  • 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)

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

Find it online: https://www.purecookingjoy.com/starbucks-pumpkin-cream-cheese-muffins/

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