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Starbucks Pumpkin Cream Cheese Muffins

A close-up shot of a golden brown Starbucks Pumpkin Cream Cheese Muffin with a slightly cracked top.
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Recreate the popular Starbucks pumpkin cream cheese muffins at home with this easy copycat recipe. These bakery-style muffins feature a spiced pumpkin cake and a sweet cream cheese swirl, perfect for a fall breakfast.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1/4 teaspoon ground cloves
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree (not pie filling)
  • 1/2 cup buttermilk
  • 4 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract

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 medium bowl, whisk together the flour, baking soda, salt, pumpkin pie spice, and ground cloves.
  3. In a large bowl, cream together the softened butter, 1 cup granulated sugar, and brown sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. In a separate 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 another small bowl, beat the softened cream cheese with 1/4 cup granulated sugar, the egg yolk, and 1 teaspoon vanilla extract until smooth.
  8. Fill each muffin liner about two-thirds full with pumpkin batter. Dollop about 1 tablespoon of the cream cheese mixture onto the center of each muffin. Use a toothpick or skewer to gently swirl the cream cheese into the batter, creating a marbled effect.
  9. Bake for 20-25 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
  10. Let the muffins cool in the tin for 5-10 minutes before transferring them to a wire rack to cool completely.

Notes

  • For best results, use pure pumpkin puree, not pumpkin pie filling.
  • Ensure your butter and cream cheese are at room temperature for easy mixing.
  • These muffins freeze well. Let them cool completely, then store in an airtight container in the freezer for up to 2 months. Thaw at room temperature or gently reheat in the oven.

Nutrition

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