Copycat Starbucks Pumpkin Cream Cheese Muffins
Moist pumpkin muffins filled with a creamy cheesecake center—just like the seasonal favorite, now made at home. Perfectly spiced and bakery-worthy, minus the coffee shop line.
- Total Time: 30 min total
- Yield: 12 1x
Ingredients
Muffins
1½ cups all-purpose flour
¾ cup sugar
1 tsp pumpkin pie spice
1 tsp baking powder
1 tsp baking soda
½ tsp salt
1½ cups pumpkin purée
¼ cup melted butter
1 egg
1 tsp vanilla extract
Cream Cheese Filling
4 oz cream cheese, softened
2 tbsp sugar
1 tsp flour
1 tsp milk
½ tsp vanilla extract
Optional Topping
Pumpkin seeds or coarse sugar
Instructions
Preheat oven to 350°F. Line or grease a 12-cup muffin tin.
Mix flour, sugar, spice, baking powder, baking soda, and salt. In another bowl, whisk pumpkin, butter, egg, and vanilla. Combine wet and dry.
Beat cream cheese, sugar, flour, milk, and vanilla until smooth.
Fill muffin cups ¾ full with batter. Pipe 1 tbsp cream cheese into the center of each.
Top with pumpkin seeds or sugar if desired.
Bake 15–20 min, until a toothpick (avoiding filling) comes out clean. Cool before serving.
Nutrition
- Calories: 360
- Sugar: 30g
- Carbohydrates: 42g
- Protein: 6g