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Enjoy homemade Starbucks pumpkin cream cheese muffins with this easy recipe, capturing the sweet, spiced, and creamy flavors in a delicious baked treat.

Starbucks Pumpkin Cream Cheese Muffins

Recreate the magic of Starbucks' pumpkin cream cheese muffins at home with this perfected recipe. Enjoy the spiced aroma, moist crumb, and tangy cream cheese filling that make these muffins a fall favorite. This recipe provides clear instructions and expert tips to ensure baking success.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 12
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract

Equipment

  • 12-cup muffin tin
  • Paper liners (optional)
  • Medium bowl
  • Large bowl
  • whisk
  • Electric mixer or hand mixer
  • measuring cups and spoons
  • Toothpick or skewer
  • wire rack

Method
 

  1. Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a medium bowl, beat the softened cream cheese and sugar together until smooth and creamy.
  3. Add the egg yolk and vanilla extract to the cream cheese mixture, and beat until well combined. Set the cream cheese filling aside.
  4. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, pumpkin pie spice, and salt.
  5. In a separate bowl, whisk together the eggs, pumpkin puree, vegetable oil, buttermilk, and vanilla extract.
  6. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix the batter. A few lumps are okay.
  7. Fill each muffin cup about 2/3 full with the pumpkin muffin batter.
  8. Spoon a generous dollop of the cream cheese filling on top of the batter in each cup.
  9. Use a toothpick or skewer to swirl the cream cheese filling into the pumpkin batter.
  10. Bake the muffins for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  11. Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

For best results, use room temperature ingredients. Do not overmix the batter to prevent tough muffins. Store muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. Muffins can be frozen for up to 2 months; wrap individually before freezing. For a chocolatey twist, add 1/2 cup of chocolate chips to the muffin batter. Alternatively, add 1/2 cup of chopped nuts or dried cranberries. Consider a streusel topping for added sweetness and texture or a maple glaze after baking.