These copycat Starbucks Pumpkin Cream Cheese Muffins are the perfect breakfast recipe you can make for friends or family. Save your money today and make these at home.
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A delicious breakfast muffin
I'm a Starbucks queen and I love to get my cold brew with a little sweet treat on the side. But the costs add up and you end up with a $20 bill with only two items. I decided to make these muffins at home and they were easier than I expected. Pumpkin doesn't need to be an ingredient in the fall. I believe pumpkin can be a year round ingredient. I love pumpkin puree and this is one my favorite ingredients to use it in.
Getting the cream cheese into the muffins
The hardest part is putting the cream cheese into the muffins. The key is to either use a piping bag or a ziploc bag like I did. Once the muffin batter is in your muffin pan, I filled my ziploc bag with the cream cheese filling and pushed the ziploc bag halfway into the muffin batter. From there you squeeze the cream cheese filling into the batter and slowly make your way up to the top. The cream cheese filling should be popping out a little bit up top.
If you want to take these copycat Starbucks Pumpkin Cream Cheese Muffins to the next level you can add a brown sugar streusel topping on top of the batter before you pop them into the oven to bake. I personally did't want a streusel topping because the muffin as delicious on its own.
Storing these Copycat Starbucks Pumpkin Cream Cheese Muffins
The muffins can last up to 5 days in the fridge covered. Do not leave these muffins on counter. Anything with cream cheese should be stored in the fridge.
Need more muffin inspiration? Try my coffee cake muffin recipe here!
Starbucks Pumpkin Cream Cheese Muffins
Ingredients
Muffin Ingredients
- 1 ½ cups all-purpose flour
- ¾ cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1 teaspoon nutmeg
- ¼ teaspoon salt
- 1 cup pumpkin puree
- 1 egg
- ¼ cup melted butter
- ½ teaspoon vanilla extract
Cream cheese filling
- 4 oz cream cheese, make sure its room temp so it can mix easily
- 1 tablespoon granulated sugar
- ½ teaspoon all-purpose flour
- 1 teaspoon whole milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350
- Add the flour, sugar, baking powder, baking soda, pumpkin pie spice, nutmeg, and salt into a bowl and whisk together. Set aside while you work on the next step.
- In another separate bowl, mix together the pumpkin puree, egg, and melted butter. Make sure the melted butter is cooled down. Add in the vanilla extract and mix until combined. Add the wet ingredients to the dry ingredients and mix. Make sure you don’t over mix the batter. Make sure it's just blended together; there's no need to mix for more than 5 minutes.
- Now let’s prepare the filling. Using a mixer or by hand, mix up the cream cheese, sugar, flour, milk, and vanilla extract until combined. Add this filling to a piping bag or if you don’t have a piping bag, use a ziploc bag and cut the corner out. I always do it this way. Dip the bag filled with filling into each muffin filling it with cream cheese. Dip the piping bag into the center of the muffin batter and slowly lift it up to the top of the muffin. This lady is annoying so be patient.
- Bake for 26 minutes and check if the muffins are ready by poking with a toothpick. Let the muffins cool slightly before removing them from the muffin pan.
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