Pumpkin Cream Cheese Muffins (Starbucks Copycat)

My Starbucks copycat Pumpkin Cream Cheese Muffins capture all of the fall-inspired flavors and creaminess of the original, making it a delicious, yummy treat for cool autumn mornings. It's more moist and more flavorful than the real deal, and you'll love how easy they are to make!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 25

Total Time 45

Servings muffins

Calories 369kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

For the muffin batter

1 recipe pumpkin bread

For the cream cheese frosting

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
pinch of salt
For finishing: salted pumpkin seeds or pumpkin seeds of choice you can chop them up a little, I usually just keep them whole.

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Instructions

Preheat the oven to 350°F. Line a standard 12 count muffin tin with orange colored muffin liners (this recipe make 16 muffins, so if you have another small 6 count muffin tin, line that too, or just wait until the first batch is done and then fill the same tin again). Set aside.
Make the pumpkin batter from this recipe.
1 recipe pumpkin bread
To make the cream cheese filling, beat all ingredients until smooth with a hand mixer. Transfer mixture into a piping bag (I used a circular tip) or you can trasnfer to a ziplock baggie and cut the corner tip off.
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, pinch of salt
Scoop the batter into each muffin tin, filling pretty much all the way to the top. The higher you fill them, the more of the domed muffin top they’ll have.
Squeeze some of the cream cheese filling in the center of each muffin, being sure to leave a dollop on top of each muffin, too! Repeat with remaining muffins.
Sprinkle pumpkin seeds around the perimeter of the batter.
For finishing: salted pumpkin seeds or pumpkin seeds of choice
Bake for ~25-30 minutes Start Timer. or until a toothpick inserted comes out mostly clean, a few crumbs are okay but it shouldn’t be goopy or overly wet.
Allow muffins to cool in the muffin tin for 5-10 minutes, then transfer to a wire rack to cool completely. Enjoy!

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Notes

Room temperature: store in the refrigerator for up to 4 days. Allow to sit out on the counter for a few minutes before enjoying. Due to the cream cheese filling, I wouldn't keep them at room temperature.

Freezer: I like these muffins fresh, but if you do want to freeze them, allow to cool completely, and freeze in an air-tight baggie for up to 3 months.

Nutrition