Copycat Starbucks Pumpkin Cream Cheese Muffin

ByZoe

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

  1. Whisk dry ingredients. In another bowl, whisk pumpkin, sugars, oil, eggs, vanilla.
  2. Fold wet into dry. Scoop into muffin tins.
  3. Mix filling, spoon a dollop into each muffin.
  4. 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.

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