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Starbucks Pumpkin Cream Cheese Muffin – Copycat Recipe
Starbucks Pumpkin Cream Cheese Muffin – Copycat Recipe
Enjoy the seasonal delight of Starbucks Pumpkin Cream Cheese Muffins right from your kitchen! This copycat recipe captures the moist texture of pumpkin muffins with a creamy cheese filling that will brighten your day. Perfect for breakfast or a cozy snack with your favorite beverage! 🎃🧁
Recipe Details
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| Servings | 12 muffins |
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup brown sugar
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 8 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix together the flour, sugar, brown sugar, pumpkin pie spice, baking soda, and salt.
- In another bowl, whisk together the pumpkin puree, vegetable oil, and eggs until smooth.
- Combine the wet and dry ingredients, mixing until just combined.
- In a separate bowl, mix the cream cheese, powdered sugar, and vanilla extract until creamy.
- Fill each muffin cup halfway with the pumpkin batter, add a spoonful of the cream cheese mixture, and then top with more pumpkin batter until 3/4 full.
- Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
- Let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Information
| Calories | 250 calories |
|---|---|
| Fat | 10g fat |
| Carbohydrates | 35g carbohydrates |
| Protein | 4g protein |
Handy Tips
- Ensure your cream cheese is at room temperature for easy mixing.
- Feel free to add nuts or chocolate chips for extra texture.
Ingredient Swaps
- All-Purpose Flour: Use whole wheat flour for a healthier option.
- Vegetable Oil: Substitute with melted coconut oil for a different flavor.
- Sugar: Replace with coconut sugar or a sugar substitute for a lower glycemic index.