Copycat Starbucks Pumpkin Cream Cheese Muffins
Moist pumpkin muffins with a sweet cream cheese filling - you're going to love this easy recipe to make Starbucks' famous pumpkin muffins at home!
Servings 12 muffins
Calories 198kcal
Cost $15
Equipment
- Muffin tin
- Mixing bowls
- Piping bag
Ingredients
Muffin Ingredients
- 1 1/2 cups all purpose flour
- 3/4 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1 1/2 cup canned pumpkin puree
- 1 egg
- 1/4 cup melted butter
- 1 teaspoon vanilla
- Roasted pumpkin seeds pepitas
Cream Cheese Filling
- 4 ounces cream cheese softened
- 2 Tablespoons sugar
- 1 teaspoon flour
- 1 teaspoon milk
- 1/2 teaspoon vanilla extract
Instructions
- To Prep: Preheat oven to 350°F and place cupcake liners in a muffin tin.
- In a large bowl, whisk together the flour, sugar, baking soda, baking powder, pumpkin pie spice and salt.
- In a separate mixing bowl, combine the canned pumpkin, egg, butter and vanilla. Slowly pour the wet ingredients into the bowl of dry ingredients and gently stir to combine.
- Pour the batter into the prepared pan, filling the cups no more than 2/3 of the way full.
- In a small bowl, whisk together the filling ingredients. Scoop the cream cheese mixture into a piping bag and pipe a dollop (about 1-2TB) of the filling into the center of each muffin batter.
- Sprinkle pepita seeds around the edges of the muffins and bake for 15 minutes.
- Cool muffins on a wire rack, not in the pan.
Notes
Nutrition information is provided as an estimate only and will vary based on exact ingredients used and serving size.
Nutrition
Calories: 198kcal | Carbohydrates: 30g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 33mg | Sodium: 208mg | Potassium: 135mg | Fiber: 1g | Sugar: 16g | Vitamin A: 5032IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg