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Starbucks Pumpkin Cream Cheese Muffins

Close-up of Starbucks pumpkin cream cheese muffins topped with cream cheese frosting and pumpkin seeds.
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Recreate the popular Starbucks pumpkin cream cheese muffins at home with this copycat recipe. Enjoy fluffy pumpkin batter, a tangy cream cheese filling, and a crunchy pepita topping. Perfect for fall baking.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 1/2 cups granulated sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree
  • 1/2 cup buttermilk
  • 4 ounces cream cheese, softened
  • 1/4 cup powdered sugar
  • 1/4 cup chopped pepitas (pumpkin seeds)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the flour, baking soda, salt, pumpkin pie spice, cinnamon, nutmeg, and cloves.
  3. In a separate bowl, cream together the granulated sugar and softened butter until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. In a small bowl, whisk together the pumpkin puree and buttermilk.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the pumpkin mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  7. In a small bowl, beat the softened cream cheese with the powdered sugar until smooth.
  8. Spoon about two-thirds of the muffin batter into the prepared muffin cups.
  9. Place a teaspoon of the cream cheese mixture into the center of each muffin cup.
  10. Top with the remaining muffin batter, covering the cream cheese filling.
  11. Sprinkle the chopped pepitas over the top of each muffin.
  12. Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
  13. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For freezer directions, cool the muffins completely. Wrap each muffin tightly in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 2 months. Thaw at room temperature or gently reheat in the oven or microwave.
  • To save money, buy pumpkin puree and spices in bulk. You can also make your own pumpkin pie spice blend.
  • If you don’t have buttermilk, you can make a substitute by mixing 1/2 cup of milk with 1/2 tablespoon of lemon juice or white vinegar and letting it sit for 5 minutes.

Nutrition

Find it online: https://cutcooktaste.com/starbucks-pumpkin-cream-cheese-muffins/