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pumpkin cream cheese muffins

Pumpkin Cream Cheese Muffins (Starbucks copycat)

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Prep Time 15 minutes
Cook Time 18 minutes
Course Breakfast
Cuisine American
Servings 12

Equipment

  • Muffin pan
  • Paper liners
  • Mixing bowls
  • Electric hand mixer (optional, for cream cheese filling)
  • Whisk and spatula

Ingredients
  

For the Muffin Batter:

  • 1 ¾ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 ½ tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp ground cloves
  • 1 cup pumpkin purée not pumpkin pie mix
  • 1 cup granulated sugar
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract

For the Cream Cheese Filling:

  • 8 oz cream cheese softened
  • ½ cup granulated sugar
  • 1 tsp vanilla extract

For the Nutty Topping:

  • ½ cup chopped nuts walnuts or pecans work beautifully
  • 2 tbsp brown sugar
  • ½ tsp cinnamon

Instructions
 

  • Preheat the oven to 350°F (175°C). Line a muffin pan with paper liners.
  • Make the cream cheese filling: In a small bowl, beat together cream cheese, sugar, and vanilla until smooth. Set aside.
  • Prepare the muffin batter: In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
  • In another bowl, whisk together pumpkin purée, sugar, oil, eggs, and vanilla until well combined.
  • Gradually stir the dry ingredients into the wet mixture until just combined. Do not overmix.
  • Fill muffin liners: Spoon a tablespoon of batter into each liner, add a small spoonful of cream cheese filling, and then top with more batter until liners are ¾ full. Swirl lightly with a toothpick.
  • Add topping: Mix nuts, brown sugar, and cinnamon, then sprinkle generously on top of each muffin.
  • Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool slightly before serving warm.
Keyword autumn recipes, baking, cream cheese, homemade, pumpkin cream cheese muffins, pumpkin spice, Starbucks copycat