Ultimate Starbucks Copycat Pumpkin Cream Cheese Muffins: Your Go-To Fall Recipe
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Embrace the cozy flavors of autumn with these truly irresistible Pumpkin Cream Cheese Muffins! If you’re a fan of Starbucks’ seasonal treats, prepare to be amazed, because this recipe delivers the best and softest pumpkin muffins you’ve ever tasted, complete with a luscious cream cheese filling. These homemade delights are incredibly moist, bursting with rich pumpkin flavor, and surprisingly easy to whip up. Forget the long lines at your favorite coffee shop; you can now enjoy these perfect fall muffins right in your own kitchen. They’re guaranteed to become a family favorite, bringing the warmth and comfort of the season directly to your breakfast table or afternoon snack time.
This isn’t just another pumpkin muffin recipe; it’s *the* pumpkin muffin recipe you’ve been searching for. Each bite offers a delightful explosion of autumnal spices, complemented by a perfectly tangy and sweet cream cheese swirl. Beyond their amazing taste, these muffins boast an incredibly soft, tender crumb and that coveted crispy, domed muffin top everyone loves. The simple preparation means you can have these delicious, bakery-style treats ready in no time, making them ideal for busy mornings or a spontaneous baking session. Get ready to experience pure pumpkin bliss!
Looking for more delightful breakfast and brunch ideas? Don’t miss our Triple Chocolate Muffins, classic Bakery Style Blueberry Muffins, and comforting Small Batch Cinnamon Rolls.
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WHY YOU’LL LOVE THESE PUMPKIN CREAM CHEESE MUFFINS
- Effortlessly Easy to Make: Our step-by-step instructions ensure these pumpkin cream cheese muffins come together quickly, even for novice bakers. The simple mixing process and clear guidance make baking a joyful, stress-free experience.
- Explosive Pumpkin Flavor: Loaded with real pumpkin puree and a generous blend of pumpkin spices, these muffins deliver an authentic, comforting taste of autumn in every bite. It’s the perfect balance of sweetness and spice.
- Irresistible Cream Cheese Filling: What sets these muffins apart is the decadent, slightly tangy cream cheese filling baked right into the center. It adds a creamy surprise that beautifully complements the spiced pumpkin muffin, elevating them to gourmet status.
- Perfectly Moist Texture: Thanks to the inclusion of oil and pumpkin puree, these muffins are exceptionally moist and tender, staying fresh for days. Say goodbye to dry, crumbly muffins!
- Crispy Muffin Tops: Achieve that bakery-style perfection with beautifully domed and lightly crispy muffin tops, thanks to our specific baking temperature strategy. The cinnamon sugar topping adds an extra layer of texture and flavor.
- Starbucks Copycat Quality: Enjoy the rich flavors and luxurious texture reminiscent of your favorite coffee shop’s seasonal pumpkin muffins, but made fresh and with love in your own home.
ESSENTIAL INGREDIENT NOTES FOR PUMPKIN CREAM CHEESE MUFFINS
Understanding the role of each ingredient is key to achieving the perfect pumpkin cream cheese muffins. Here are some detailed notes on the key components. For a full, precise list of ingredients and quantities, please refer to the recipe card below.
- All-Purpose Flour: This forms the base of our muffins. Using a good quality all-purpose flour with a protein content between 10-11% is ideal, as it provides a light and airy structure without making the muffins too dense or too cake-like. Avoid over-mixing to keep the muffins tender.
- Dark Brown Sugar: While granulated sugar provides sweetness, dark brown sugar brings a deeper, more complex flavor profile to the pumpkin muffins. Its molasses content adds a wonderful toffee-like richness and helps retain moisture, contributing to the muffins’ incredible softness.
- Baking Powder and Baking Soda: These are our leavening agents. Baking powder provides the primary lift, creating a fluffy texture, while baking soda reacts with the acidic pumpkin puree and brown sugar to further aid in rising and tenderizing the crumb. Using both ensures a perfect rise and light texture.
- Salt: A small amount of salt is crucial. It doesn’t just make the muffins salty; it enhances all the other flavors, particularly the pumpkin and spices, balancing the sweetness and making everything taste brighter.
- Egg: Always use a large egg that has come to room temperature. A room temperature egg incorporates more easily into the batter, creating a smoother, more emulsified mixture, which leads to a more uniform and tender muffin texture. Take it out of the fridge 1-2 hours before baking, depending on your kitchen’s temperature.
- Vegetable Oil: For the ultimate moist muffin, a flavor-neutral oil like canola oil or sunflower oil is preferred over butter. Oil contributes to a more consistently moist crumb that stays tender longer, whereas butter can sometimes make muffins dense and dry out faster.
- Pumpkin Puree: This is the star of our pumpkin muffins! Ensure you use 100% pure pumpkin puree, not pumpkin pie filling, which contains added sugars and spices. You can use quality store-bought puree or easily make your own homemade version. Check our FAQ section further down for instructions on making homemade pumpkin puree. Ensure it’s at room temperature for better incorporation into the batter.
- Pumpkin Spice: This blend of warm spices is what truly defines the fall flavor of these muffins. You can use a convenient store-bought pumpkin spice mix or craft your own custom blend for a truly unique taste. A homemade pumpkin spice recipe is provided in the notes section of the recipe card to ensure your muffins are perfectly spiced to your liking. It deepens the pumpkin flavor wonderfully.
- Cream Cheese: For the decadent cream cheese filling, it’s highly recommended to use full-fat cream cheese. The higher fat content results in a richer, creamier, and more stable filling that holds its shape beautifully within the muffin. Make sure it’s softened to room temperature for a smooth, lump-free mixture.
STEP-BY-STEP INSTRUCTIONS: BAKING PERFECT PUMPKIN CREAM CHEESE MUFFINS
Creating these delightful Pumpkin Cream Cheese Muffins is a straightforward process that yields impressive results. You’ll primarily need two mixing bowls, a trusty whisk, a rubber spatula, and a 12-cup muffin pan lined with paper liners. Follow these steps for bakery-quality muffins every time.
The complete, detailed recipe with exact measurements is provided in the printable recipe card below.
STEP 1: Combine Dry Ingredients. In a large mixing bowl, thoroughly whisk together all the dry ingredients: all-purpose flour, dark brown sugar, baking powder, baking soda, pumpkin spice, and salt. Whisking ensures they are evenly distributed, preventing pockets of leavening agents or salt in your finished muffins.
STEP 2: Mix Wet Ingredients. In a separate, medium-sized bowl, add all the wet ingredients: pumpkin puree, vegetable oil, egg, and vanilla extract. Use a hand whisk to gently combine these until they are smooth and well-incorporated. Avoid over-whisking, just enough to bring them together.
STEP 3: Combine Wet and Dry. Pour the wet ingredient mixture into the bowl containing the dry ingredients. Using a rubber spatula, gently fold them together until *just* combined. Be careful not to overmix; a few lumps are perfectly fine and even desirable for tender muffins. Overmixing develops gluten, leading to tough muffins.
STEP 4: Rest the Batter. Cover the bowl with plastic wrap and let the muffin batter rest at room temperature for at least 1 hour. This resting period allows the flour to fully hydrate, the flavors to meld, and the leavening agents to begin their work, contributing to a better rise and softer texture in your final muffins.
While your batter is resting, preheat your oven to 220ºC/425ºF (conventional oven) at least 30 minutes before you plan to bake. This ensures the oven is fully heated and stable, which is crucial for achieving those signature domed muffin tops.
STEP 5: Prepare Muffin Pan and Cream Cheese Filling. Line a 12-cup cupcake or muffin pan with only 6 paper liners, placing them in alternating holes (e.g., cups 1, 3, 5, 7, 9, 11). This technique allows for better air circulation and heat distribution, which helps the muffins achieve beautiful, high domes. Next, prepare your cream cheese filling by combining the softened cream cheese, granulated sugar, and vanilla extract in a small bowl. Mix until completely smooth and free of lumps. Transfer this creamy filling into a piping bag for easy distribution.
STEP 6: Fill the Muffins. Divide the rested pumpkin muffin batter evenly among the 6 prepared cupcake liners. Each liner should be about two-thirds full. Then, take your piping bag filled with cream cheese mixture. Insert the tip into the center of each muffin batter, pressing downwards slightly. As you squeeze the cream cheese, slowly pull the piping bag upwards, creating a generous cream cheese core in the middle of each muffin. This ensures the filling is perfectly encased.
STEP 7: Add Topping and Bake. In a very small bowl, mix together the granulated sugar and cinnamon for the cinnamon sugar topping. Sprinkle this mixture generously over the tops of each filled muffin. Immediately place the pan into the preheated 220ºC/425ºF oven and bake for 7 minutes. After 7 minutes, *without opening the oven door*, reduce the oven temperature to 175ºC/350ºF and continue baking for another 10-12 minutes, or until a cake tester inserted into the pumpkin muffin (avoiding the cream cheese filling) comes out clean. The initial high heat creates a rapid rise and sets the domed tops, while the lower temperature ensures the muffins bake through evenly without burning.
STEP 8: Cool and Enjoy. Once baked, remove the muffins from the oven and let them cool in the hot muffin pan on a wire rack for about 5 minutes. This allows them to set slightly. After 5 minutes, carefully remove the muffins from the pan and transfer them directly to the wire rack to cool down completely. These muffins are delicious enjoyed lukewarm, allowing the cream cheese filling to be slightly gooey, or fully cooled.
EXPERT BAKING TIPS FOR THE BEST MUFFINS
- Always Use a Kitchen Scale: For the most accurate and consistent baking results, measuring ingredients by weight (grams) is highly recommended. My recipes often default to grams because it eliminates the inaccuracies of volume measurements (cups), ensuring your muffins turn out perfectly every time. Precision is key in baking.
- Do Not Overmix Your Batter: This is perhaps the most crucial rule for tender muffins. Once the wet and dry ingredients are combined, mix only until no dry streaks of flour remain. Overmixing develops gluten, which leads to tough, chewy muffins. I always finish with a gentle final fold using a rubber spatula to ensure everything from the bottom of the bowl is incorporated without overworking the batter.
- Room Temperature Ingredients: Ensure your egg, pumpkin puree, and especially the cream cheese are at room temperature. Room temperature ingredients emulsify more effectively, creating a smoother, more uniform batter and a creamier filling. This leads to a better texture and rise in your muffins.
- Light vs. Dark Baking Pans: For optimal results, use an aluminum baking pan. These lighter-colored pans reflect heat, leading to a more gentle and even bake, which produces softer, perfectly golden muffins. Darker baking pans absorb more heat, which can result in a darker crust and potentially drier muffins. If you only have a dark pan, consider reducing the oven temperature by 25°F (about 15°C) and keeping a close eye on baking time.
- The High-Heat Trick: The initial burst of high oven temperature (220ºC/425ºF) is essential for creating those beautiful, domed muffin tops. This intense heat causes the leavening agents to activate rapidly and the batter to expand quickly, setting the top before the rest of the muffin bakes through. Reducing the temperature then allows the inside to cook without overbrowning the exterior.
FREQUENTLY ASKED QUESTIONS ABOUT PUMPKIN CREAM CHEESE MUFFINS
To accurately check for doneness, insert a wooden skewer or a toothpick into the pumpkin muffin portion, carefully avoiding the cream cheese filling. When it comes out clean, with no wet muffin batter clinging to it, your muffins are perfectly baked. The tops should be golden brown and spring back lightly when touched.
Absolutely! There are two great options for making these muffins ahead of time. You can prepare the muffin batter the night before, cover the bowl tightly with plastic wrap, and let it rest in the refrigerator overnight. Bake as directed the next morning. Alternatively, you can bake the muffins completely and store them in an airtight container at room temperature. They will remain wonderfully moist and fresh for up to 2 days, making them perfect for meal prepping breakfast or a sweet treat.
Making your own pumpkin puree is incredibly simple and offers a fresh, vibrant flavor. Preheat your oven to 200ºC/390ºF (conventional oven). Take a small pumpkin (like a Hokkaido or sugar pumpkin), cut it in half, and scoop out the seeds and stringy bits. Place the pumpkin halves cut-side down on a baking tray lined with baking paper. Roast until fork-tender, which usually takes about 30-40 minutes depending on the size of your pumpkin. Once cooled slightly, scoop out the soft pumpkin flesh and transfer it to a blender or food processor. Blend until completely smooth. Let it cool down fully, then store it in an airtight container in the refrigerator for up to a week, or freeze for longer storage.
HOMEMADE PUMPKIN PIE SPICE BLEND
Elevate the flavor of your pumpkin muffins even further with a freshly mixed batch of homemade pumpkin spice. It’s incredibly easy to make and tastes so much better than pre-ground mixes. Simply combine 2 tablespoons of ground cinnamon, 1 ½ teaspoons of ground nutmeg, 1 ½ teaspoons of ground ginger, ¾ teaspoon of ground cloves, and ¾ teaspoon of ground allspice. Mix thoroughly until well combined. Store your fresh pumpkin spice blend in an airtight container in a cool, dark cupboard, and it will keep its potency for several months.
HOW TO STORE YOUR PUMPKIN CREAM CHEESE MUFFINS
Proper storage is essential to keep your pumpkin cream cheese muffins fresh and delicious. Store any leftover muffins in an airtight container at room temperature for up to 2 days. The cream cheese filling means they shouldn’t sit out for too long, but for a couple of days, room temperature is fine. For longer freshness, especially if your kitchen is warm, you can store them in the refrigerator for up to 5 days, just be sure to bring them back to room temperature or gently warm them before serving.
If you wish to enjoy these delightful treats even further into the future, these muffins freeze beautifully. Place fully cooled muffins in a freezer-safe airtight container or freezer bag. They can be frozen for up to three months without compromising flavor or texture. To serve, simply thaw them overnight in the refrigerator. If you prefer a warm muffin, you can gently reheat them in the microwave for 15-30 seconds, or in a preheated oven at 150°C (300°F) for about 5-10 minutes, until warmed through.
Other Delicious Breakfast & Dessert Recipes To Try
- 25 Best Summer Dessert Ideas
- 20 Best Easter Dessert Ideas
- Blueberry Coffee Cake
- Lemon Poppy Seed Muffins
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Pumpkin Cream Cheese Muffins (Starbucks Copycat)
Pin Recipe
Equipment
- 12-cup cupcake pan
Ingredients
PUMPKIN MUFFINS
- 120 g all-purpose flour
- 125 g dark brown sugar
- 1 ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ teaspoon pumpkin spice (See notes below to make your own)
- 150 g canned pumpkin purée room temperature (see FAQ on how to make it homemade)
- 55 g oil room temperature
- 1 eggs room temperature
- ½ teaspoon vanilla extract
CREAM CHEESE FILLING
- 100 g cream cheese full-fat, room temperature
- 1 tablespoon granulated sugar
- ½ teaspoon vanilla extract
CINNAMON SUGAR TOPPING
- 1 teaspoon granulated sugar
- ¼ teaspoon cinnamon
Instructions
PUMPKIN MUFFINS PREPARATION
- In a large bowl, combine and whisk together the all-purpose flour, dark brown sugar, baking powder, baking soda, pumpkin spice, and salt until evenly distributed.120 g all-purpose flour, 125 g dark brown sugar, 1 ¼ teaspoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon salt, 1 ½ teaspoon pumpkin spice
- In a separate mixing bowl, add the pumpkin puree, oil, egg, and vanilla extract. Whisk these wet ingredients together until they are well combined and smooth.150 g canned pumpkin purée, 55 g oil, 1 eggs, ½ teaspoon vanilla extract
- Pour the wet ingredients into the dry ingredients. Using a rubber spatula, stir gently until just combined. Ensure there are no large pockets of dry flour, but avoid overmixing the batter.
- Cover the bowl with plastic wrap and let the muffin batter rest at room temperature for 1 hour.
- While the batter rests, preheat your oven to 220ºC/425ºF (conventional oven) at least 30 minutes before baking. Prepare a 12-cup muffin pan by lining only 6 alternating cupcake holes with paper liners.
CREAM CHEESE FILLING & BAKING
- In a small bowl, combine the softened full-fat cream cheese, granulated sugar, and vanilla extract. Mix thoroughly until the filling is completely smooth and lump-free. Transfer this cream cheese mixture into a piping bag.100 g cream cheese, 1 tablespoon granulated sugar, ½ teaspoon vanilla extract
- Divide the muffin batter evenly among the 6 prepared cupcake liners. Insert the piping bag tip into the center of each muffin batter, squeeze the cream cheese filling into the middle while slowly moving the bag upwards to create a generous core. In a small bowl, mix together the 1 teaspoon granulated sugar and ¼ teaspoon cinnamon. Sprinkle this cinnamon sugar generously over the tops of the muffins. Bake for 7 minutes at 220ºC/425ºF, then reduce the heat to 175ºC/350ºF (without opening the oven) and continue baking for an additional 10-12 minutes.1 teaspoon granulated sugar, ¼ teaspoon cinnamon
- To check for doneness, insert a toothpick into the pumpkin muffin portion (not the cream cheese filling). If it comes out clean with no wet batter, the muffins are ready.
- Let the muffins cool in the hot pan on a wire rack for 5 minutes. Then, remove them from the pan and transfer to the wire rack to cool down further. Enjoy them warm for a gooey cream cheese experience or completely cooled.
Notes
To create your own custom pumpkin spice blend, mix together 2 tablespoons of ground cinnamon, 1 ½ teaspoons of ground nutmeg, 1 ½ teaspoons of ground ginger, ¾ teaspoon of ground cloves, and ¾ teaspoon of ground allspice. Store this blend in an airtight container in a cupboard.