Starbucks Pumpkin Cream Cheese Muffins Copycat
Moist, spicy copycat recipe of the popular Starbuck Pumpkin Cream Cheese Muffins
Servings 12
Calories 231kcal
Equipment
- rubber spatula
- large cookie scoop
- bowls
Ingredients
Muffin
- 1½ cups all-purpose flour
- ¾ cup granulated sugar
- ⅓ cup light brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1½ cups pumpkin puree
- ¼ cup butter (melted and cooled)
- 1 teaspoon vanilla extract
- 2 large eggs
Filling
- 4 ounces cream cheese (softened)
- 1 teaspoon vanilla extract
- 3 tablespoons granulated sugar
- OPTIONAL pumpkin seeds, granola, chopped nuts (can be added to tops of muffins before baking to add texture and crunch if desired)
Instructions
- Preheat oven to 350°.
- Line the muffin cups with paper liners.
- Combine all the dry ingredients in a large bowl.
- In a separate bowl, combine the melted butter, pumpkin puree, eggs and vanilla extract.
- Combine the wet ingredients with the dry ingredients and stir until mixed in well.
- Fill each muffin cup about ¾ full.
- In a medium size bowl, mix the cream cheese, vanilla extract and sugar until well-combined.
- Using a larger size piping tip or a ziplock baggie with a tip cut off, pipe equal amounts of the filling onto the center of each muffin. Mixture will sink in a bit.
- If you choose to add any toppings, sprinkle them over the muffin batter only.
- Bake on center rack of the oven for 18-20 minutes, until batter is set.
- Remove to a cooling rack to cool.
Nutrition
Serving: 1muffin | Calories: 231kcal | Carbohydrates: 37g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 220mg | Potassium: 150mg | Fiber: 1g | Sugar: 23g | Vitamin A: 5057IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg