Starbucks Pumpkin Cream Cheese Muffins

Starbucks Pumpkin Cream Cheese Muffins

Recreate the famous Starbucks pumpkin muffin recipe at home! Filled with sweet cream cheese and topped with crunchy streusel, they're fall perfection.

4.72 from 7 votes

Prep Time: 15

Cook Time: 30

Total Time: 45

Author: Heather Painchaud

Servings: 12

Ingredients

Filling
8 oz cream cheese room temperature
⅓ cup powdered sugar
1 tsp vanilla extract
Topping
2 Tbsp brown sugar
1 Tbsp salted butter melted
1 tsp pumpkin spice or homemade
¼ cup pumpkin seeds chopped
¼ granola or oats
Muffin Batter
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp ground ginger
1 tsp nutmeg
1 tsp ground cinnamon
¾ cup salted butter softened
1 ¼ cups granulated sugar
2 large eggs
2 cups 15 oz can pumpkin puree

Instructions

Line muffin cups with cupcake liners. Preheat the oven to 350 degrees F.
In a medium bowl, combine cream cheese, powdered sugar, and vanilla until smooth. Spoon the cream cheese mixture into a piping bag and set aside.
In a small bowl, combine topping ingredients and set aside.
For the muffin batter, cream together butter and sugar in the bowl of a stand mixer.
Add egg and pumpkin puree, then mix well.
In a separate bowl, combine dry ingredients.
Add the flour mixture to the wet ingredients and mix until a thick batter forms.
Use a cookie scoop to fill each of the muffin tins with batter right to the top.
Sprinkle a tablespoon of the topping mixture on the top of each muffin.
Snip the tip off of the piping bag and squeeze two tablespoons of the cream cheese mixture into the center of the batter.
Bake at 350 degrees F for 30 minutes.
Move to a wire rack to cool before serving.

Notes

I like to create my own pumpkin spice by simply combining equal parts ground cinnamon, ground nutmeg, and ground ginger.
A large Ziploc bag may be used instead of a pastry bag to pipe the cream cheese filling into the batter.
Muffins may be stored in an airtight container, covered in plastic wrap, for 3-4 days.
A 15 oz can of pumpkin puree is just under two cups (1.875 cups), but you'll still get moist pumpkin muffins with this shortage.

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