Pumpkin cream cheese muffin (Starbucks copycat)

These moist and soft pumpkin muffins have a cream cheese filling that will knock your socks off.

Why make pumpkin cream cheese muffins?

Starbucks copycat. It’s an exact replica of everyone’s favorite Starbucks Cream Cheese Pumpkin Muffin, except it’s much more budget-friendly (and delicious!) than the store-bought version. No mixer required. This is an easy recipe using pantry staples that even first-time bakers can make from start to finish in less than an hour. You don’t need a mixer for the cream cheese filling either. A crowd favorite. Pumpkin muffins are sure to be a hit with everyone (kids and adults alike!) and are perfect for holidays, get-togethers, dinner parties, and potlucks. It can be made ahead of time (stored in the refrigerator) and is easy to transport. Use one whole can of pumpkin puree. No more waste! This recipe uses an entire can of pumpkin puree and makes 16 muffins that everyone can enjoy (and freeze for later). Freezer compatible. Yes, these muffins freeze and reheat like a dream and will keep in the freezer for up to 3 months (see details below).

Is this recipe easy?

It’s so easy! The recipe has two parts.

muffin base. A simple and easy-to-understand pumpkin muffin batter (no mixer required). Be sure to use pumpkin puree (not pumpkin pie filling) and mix until combined. cream cheese filling. Using room temperature cream cheese, place in a piping bag or Ziploc bag with the corner cut off and mix until smooth. Fill the center of the muffins with batter, dip a piping bag or Ziploc bag into the batter, release, and bake until golden brown.

Tips and tricks for success

Pumpkin puree and pumpkin pie filling. Canned pumpkin puree and pumpkin pie filling are not the same and are not interchangeable. Pumpkin pie filling comes pre-mixed with sweeteners and spices. Uses “Brick” cream cheese. Avoid using whipped cream cheese. When the “brick style” cream cheese sits at room temperature, it adds a nice rich, creamy texture to the muffin filling. Avoid over-mixing. Using a rubber spatula, stir the batter until everything is just combined and moist with a few lumps here and there. Over-mixing will result in thick, hard muffins. Mix. Although not required, feel free to add chocolate chips, pecans, or walnuts to the batter (about 1/2 cup). Alternatively, instead of rolling, add pumpkin seeds and press gently into the dough. Fill the dough to the top. Fill muffin cups to the top with water to create bakery-style domed muffins. Cool on a wire rack. Cooling the muffins on a wire rack allows for better air circulation, which cools them more quickly and evenly and prevents them from becoming soggy. Halve the recipe. Need a smaller batch of muffins? This recipe beautifully halves 8 muffins in the same baking time.

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Pumpkin cream cheese muffin (Starbucks copycat)

These moist and soft pumpkin muffins have a cream cheese filling that will knock your socks off.

Preparation time 30 minutes minutes

cooking time twenty five minutes minutes

total time 55 minutes minutes

1 serving 16 muffin

material

2 cup all-purpose flour¾ cup sugar1/2 cup brown sugar1 1/2 teaspoon pumpkin pie spice1 teaspoon baking powder1/2 teaspoon baking soda1/4 teaspoon kosher salt1 (15 oz) can pumpkin puree1/2 cup vegetable oil2 big eggs1 teaspoon vanilla essence2 tablespoon rolled oats option

For cream cheese filling

1 (8oz) cream cheese package at room temperature⅓ cup confectionery sugar1 tablespoon all-purpose flour1 tablespoon whole milk1 teaspoon vanilla essence⅛ teaspoon kosher salt

Instructions

Preheat oven to 350 degrees F. Line two 12-cup muffin tins with paper liners. Set aside.

In a large bowl, combine flour, sugar, pumpkin pie spice, baking powder, baking soda, and salt.

In a large glass measuring cup or separate bowl, combine pumpkin puree, vegetable oil, eggs, and vanilla.

Pour the mixture over the dry ingredients and stir using a rubber spatula until moistened. Let stand for 15 minutes.

Scoop batter evenly into muffin tray.

Pipe 2 tablespoons cream cheese filling into the center of each muffin, leaving a small amount at the top. Sprinkle rolled oats around the filling, if desired.

Place in the oven and bake for 20-25 minutes or until a tester inserted into the center comes out clean. Let cool for 10 to 15 minutes before transferring to a wire rack.

For cream cheese filling

In a small bowl, mix cream cheese, confectioners’ sugar, flour, milk, vanilla, and salt until smooth. Transfer to a piping bag or Ziploc bag with the corner cut off.