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Starbucks Pumpkin Cream Cheese Muffins

Close-up of a Starbucks pumpkin cream cheese muffin with a swirl of cream cheese filling on top.
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Recreate Starbucks’ popular pumpkin cream cheese muffins at home with this copycat recipe. These bakery-style muffins feature a spiced pumpkin cake with a sweet cream cheese swirl and a domed top.

Ingredients

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

Instructions

  1. Preheat your oven to 375°F (190°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 granulated sugar, brown sugar, and softened butter until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. In a small bowl, whisk together the pumpkin puree and buttermilk.
  6. Add the dry ingredients to the wet ingredients alternately with the pumpkin mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  7. In another small bowl, beat the softened cream cheese with 1/4 cup granulated sugar, the egg yolk, and 1 teaspoon vanilla extract until smooth.
  8. Fill each muffin liner about two-thirds full with pumpkin batter. Dollop about 1 teaspoon of the cream cheese mixture onto the center of each muffin.
  9. Use a toothpick or skewer to gently swirl the cream cheese into the pumpkin batter, creating a marbled effect.
  10. Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
  11. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For best results, use room temperature ingredients.
  • You can make the batter and cream cheese swirl ahead of time and store them separately in the refrigerator for up to 24 hours.
  • These muffins freeze well. Wrap cooled muffins tightly in plastic wrap and then place them in a freezer bag for up to 3 months. Thaw at room temperature.
  • To achieve a bakery-style domed top, ensure your oven is fully preheated and avoid overfilling the muffin liners.

Nutrition

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