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Pumpkin Cream Cheese Muffins – Easy Starbucks Copycat Recipe

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These moist, tender pumpkin muffins are swirled with a rich, tangy cream cheese filling and topped with a crunchy streusel, perfectly capturing the cozy fall flavors of the Starbucks favorite. Quick and easy to make, they’re ideal for breakfast, brunch, or a sweet snack on chilly mornings.

Ingredients

Scale
  • 1 3/4 cups (220g) all-purpose flour (or gluten-free blend for a GF version)
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) light brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 tablespoon pumpkin pie spice (or a blend of cinnamon, nutmeg, ginger, and cloves)
  • 1 cup (245g) canned pumpkin puree (not pumpkin pie filling)
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) vegetable oil (or melted coconut oil)
  • 1/4 cup (60ml) milk (any kind, including almond or oat milk)
  • 1 teaspoon pure vanilla extract
  • 6 ounces (170g) cream cheese, softened to room temp
  • 3 tablespoons (24g) powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1/4 cup (31g) all-purpose flour (for streusel, optional)
  • 2 tablespoons (25g) granulated sugar (for streusel, optional)
  • 1/2 teaspoon pumpkin pie spice (for streusel, optional)
  • 2 tablespoons (28g) cold unsalted butter, diced (for streusel, optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or coat with non-stick spray.
  2. In a small bowl, combine cream cheese, powdered sugar, vanilla extract, and a pinch of salt. Beat with a hand mixer or whisk until smooth and fluffy. Set aside.
  3. For the optional streusel: In another small bowl, mix flour, sugar, pumpkin pie spice, and cold butter. Blend with fingers or a fork until crumbly. Refrigerate until ready to use.
  4. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice.
  5. In a separate bowl, whisk pumpkin puree, eggs, oil, milk, and vanilla extract until well blended.
  6. Pour wet ingredients into dry ingredients and gently fold together with a spatula until just combined. Do not overmix.
  7. Divide the batter evenly among the 12 muffin liners (about 3/4 full).
  8. Add a generous tablespoon of cream cheese filling to the center of each muffin, pressing it down slightly. Optionally, swirl with a toothpick or knife.
  9. Sprinkle a heaping teaspoon of streusel topping over each muffin, if using.
  10. Bake for 18-22 minutes, or until the tops are set and a toothpick inserted into the muffin (not the cream cheese) comes out clean. Rotate the pan halfway through for even baking.
  11. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling. Allow to rest 10-15 minutes before serving for best cream cheese texture.

Notes

For best results, use room temperature ingredients and avoid overmixing the batter. The muffins can be made gluten-free or dairy-free with simple swaps. Store leftovers in the fridge for up to 4 days or freeze for up to 2 months. Let muffins cool before serving for the cream cheese to set. Add nuts or chocolate chips for extra flavor.

Nutrition

Keywords: pumpkin cream cheese muffins, Starbucks copycat, fall baking, pumpkin spice, easy muffins, cream cheese filling, streusel topping, autumn recipes, breakfast, snack, dessert

Find it online: https://atomicbite.com/pumpkin-cream-cheese-muffins-easy-starbucks-copycat-recipe/