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Pumpkin Cream Cheese Muffins (Starbucks Copycat) Recipe

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  • Author: Bara
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 16 muffins
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Description

These Pumpkin Cream Cheese Muffins are a delightful Starbucks copycat recipe featuring moist pumpkin bread muffins filled with a smooth, tangy cream cheese center and topped with crunchy salted pumpkin seeds. Perfect for autumn breakfasts or cozy snack times, these muffins deliver the perfect blend of sweet pumpkin spice and creamy filling with a satisfying texture.

Ingredients

Pumpkin Muffin Batter

  • 1 recipe pumpkin bread batter (refer to the linked pumpkin bread recipe)

Cream Cheese Filling

  • 6 oz. full-fat cream cheese, softened to room temperature
  • 1/3 cup powdered sugar
  • 1 Tbsp. all purpose flour
  • 1 Tbsp. whole milk
  • 1 tsp. vanilla extract
  • Pinch of salt

Finishing

  • Salted pumpkin seeds or pumpkin seeds of choice, whole or chopped

Instructions

  1. Preheat Oven and Prepare Muffin Tins: Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with orange-colored muffin liners. Since this recipe makes 16 muffins, prepare a second 6-cup muffin tin or plan to bake in two batches. Set aside.
  2. Prepare Pumpkin Batter: Make the pumpkin batter according to your favorite pumpkin bread recipe. Ensure batter consistency is moist and spiced well for best flavor.
  3. Make Cream Cheese Filling: In a bowl, beat the softened cream cheese, powdered sugar, all-purpose flour, whole milk, vanilla extract, and pinch of salt together with a hand mixer until completely smooth and creamy. Transfer this mixture into a piping bag fitted with a circular tip, or use a ziplock bag with a corner cut off for easy piping.
  4. Fill Muffin Tins with Batter: Scoop the pumpkin batter into each muffin liner, filling nearly to the top. Filling them higher helps achieve a lovely domed muffin top after baking.
  5. Pipe Cream Cheese Filling: Pipe a generous dollop of the cream cheese filling into the center of each muffin batter scoop. Be sure to leave a bit of the filling on top of the muffin as well, creating a creamy highlight.
  6. Add Pumpkin Seeds: Sprinkle salted pumpkin seeds around the edges of the batter on top of each muffin to add crunch and a nutty flavor.
  7. Bake the Muffins: Bake for approximately 25-30 minutes at 350°F, or until a toothpick inserted into the muffin (avoiding filling) comes out mostly clean with a few moist crumbs but no wet batter.
  8. Cool: Allow the muffins to cool in the muffin tins for 5-10 minutes to set, then transfer them to a wire rack to cool completely. Serve and enjoy!

Notes

  • Make sure the cream cheese is fully softened before mixing to avoid lumps in the filling.
  • Use fresh pumpkin seeds and consider toasting them lightly for extra flavor before topping.
  • If you don’t have a piping bag, use a ziplock with the tip cut off for easy filling.
  • Feel free to adjust pumpkin pie spice in the batter to your taste preference.
  • Let muffins cool completely to ensure the cream cheese filling sets well and doesn’t ooze out when bitten into.

Find it online: https://yumbara.com/pumpkin-cream-cheese-muffins-starbucks-copycat-recipe/