Starbucks Copycat Pumpkin Cream Cheese Muffins
These pumpkin cream cheese muffins are soft, spiced, and filled with a creamy center - just like Starbucks. Made with pumpkin puree, warm spices, and a sweet cream cheese filling, they're the perfect fall muffin for breakfast, snacks, or coffee breaks.
Servings: 18 muffins
Calories: 160kcal
Ingredients
For the Muffins
- 1 cup sugar
- ⅓ cup vegetable oil
- 1 cup pumpkin puree
- 2 large eggs
- ½ cup yogurt (or plain Greek yogurt)
- 2 teaspoons pumpkin pie spice
- ¼ teaspoon salt
- 1 teaspoon baking soda
- 2 cups all-purpose flour
For the Filling
- 4 ounces cream cheese (softened)
- ⅛ cup maple syrup
- ½ teaspoon vanilla extract
- ⅛ cup pumpkin seeds (optional)
Instructions
- Preheat the oven to 350℉. Line muffin tins with paper liners.
- Cream the sugar, oil, and pumpkin puree in a medium bowl until smooth. Add the eggs, yogurt, pumpkin pie spice, salt, and baking soda to the pumpkin mixture and mix well. Add the all-purpose flour and mix just until combined. Do not overmix.
- Fill the muffin tins. Use a ¼-cup scoop to fill the liners ⅔ full.
- Make the cream cheese filling by mixing together the cream cheese, maple syrup, and vanilla with an electric mixer. Make a well in the muffin batter and place 1 tablespoon of cream cheese filling in each muffin. Use the back of a small spoon to press the cream cheese down into the muffin batter. Sprinkle with a few pumpkin seeds (optional).
- Bake for about 15-20 minutes at 350℉ until the muffins are golden brown on top and a toothpick inserted in the center of the muffin comes out clean.
- Cool muffins in the pan for 5 minutes, then transfer to a cooling rack. Serve warm or cold and enjoy!
Notes
- Don't use pumpkin pie filling - it already contains sugar and spices.
- For bakery-style muffins, use large liners and add more filling. Increase baking time by 2-3 minutes. Sprinkle coarse sugar or pumpkin seeds on top.
- Store muffins in an airtight container in the fridge for 3-4 days or freeze for up to 2 months.
- Reheat frozen muffins in the microwave for 30-40 seconds.
Nutrition
Calories: 160kcal | Carbohydrates: 26g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 19mg | Sodium: 150mg | Potassium: 89mg | Fiber: 1g | Sugar: 14g | Vitamin A: 2152IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg
