Copycat Starbucks Pumpkin Cream Cheese Muffin
Moist, pumpkin-forward, with a creamy center.
This muffin feels like dessert disguised as breakfast. The cream cheese filling is the highlight—smooth, tangy, and rich.
Ingredients (12 muffins)
- 1 ¾ cups flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 2 tsp cinnamon
- ½ tsp nutmeg
- 1 cup pumpkin purée
- ½ cup sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 2 eggs
- 1 tsp vanilla
Filling:
- 6 oz cream cheese
- 3 tbsp sugar
- ½ tsp vanilla
Instructions
- Whisk dry ingredients. In another bowl, whisk pumpkin, sugars, oil, eggs, vanilla.
- Fold wet into dry. Scoop into muffin tins.
- Mix filling, spoon a dollop into each muffin.
- Bake at 350°F for 18–20 min.
Velvet Fork Twist: Sprinkle crushed candied pecans on top before baking — it adds crunch and a nutty sweetness that ties the cream cheese + pumpkin together.