Prep Time: 15 minutes | Cook Time: 19 minutes | Servings: 15
These moist, perfectly spiced muffins with a heavenly cream cheese filling is the best copycat of my favourite Starbucks muffins. A homemade version of our most loved muffins that is better than the original! So good it’ll sweep you off your feet in a bite!
Ingredients
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MUFFIN:
1 1/2 cups flour
3/4 cup sugar
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 tsp pumpkin pie spice
1 1/2 cups pumpkin puree
1/4 cup butter, melted/cooled
1 tsp vanilla extract
1 egg
CREAM CHEESE FILLING:
4 oz cream cheese, softened
1/2 tsp vanilla extract
1 tsp flour
2 tbsp sugar
1 tsp milk
How to make Copycat Starbucks Pumpkin Cream Cheese Muffins
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: Using a cooking spray or liners, line a muffin tray.
Step 3: Add the flour, sugar, baking powder, baking soda, salt, and pumpkin spice in a large bowl. Mix well.
Step 4: Combine the pumpkin, melted butter, vanilla extract, and egg in another bowl.
Step 5: Then, add the wet mixture into the dry ingredients, mixing until just combined.
Step 6: Fill about 3/4 full of batter the muffin liners.
Step 7: For the cream cheese filling, combine the cream cheese, vanilla extract, flour, sugar, and milk in a bowl.
Step 8: Fill a piping bag or Ziploc bag with the cream cheese filling. Cut the corner tip-off.
Step 9: Pipe a dollop of cream cheese mixture over the batter. The filling will slightly sink into the batter.
Step 10: Bake in the preheated oven for approximately 18 to 20 minutes.
Step 11: Once done, take the muffins out of the oven and let them cool for at least 2 to 3 minutes before removing them from the muffin tray.
Step 12: Serve and enjoy!
Nutrition Facts:
Calories 140 | Fat 4g6% | Saturated Fat 2g13% | Cholesterol 20mg7% | Sodium 241mg10% | Potassium 89mg3% | Carbohydrates 24g8% | Fiber 1g4% | Sugar 13g14% | Protein 3g6% | Vitamin A 3927IU79% | Vitamin C 1mg1% | Calcium 56mg6% | Iron 1mg6%
Ingredients
- MUFFIN:
- 1 1/2 cups flour
- 3/4 cup sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tsp pumpkin pie spice
- 1 1/2 cups pumpkin puree
- 1/4 cup butter, melted/cooled
- 1 tsp vanilla extract
- 1 egg
- CREAM CHEESE FILLING:
- 4 oz cream cheese, softened
- 1/2 tsp vanilla extract
- 1 tsp flour
- 2 tbsp sugar
- 1 tsp milk
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: Using a cooking spray or liners, line a muffin tray.
Step 3: Add the flour, sugar, baking powder, baking soda, salt, and pumpkin spice in a large bowl. Mix well.
Step 4: Combine the pumpkin, melted butter, vanilla extract, and egg in another bowl.
Step 5: Then, add the wet mixture into the dry ingredients, mixing until just combined.
Step 6: Fill about 3/4 full of batter the muffin liners.
Step 7: For the cream cheese filling, combine the cream cheese, vanilla extract, flour, sugar, and milk in a bowl.
Step 8: Fill a piping bag or Ziploc bag with the cream cheese filling. Cut the corner tip-off.
Step 9: Pipe a dollop of cream cheese mixture over the batter. The filling will slightly sink into the batter.
Step 10: Bake in the preheated oven for approximately 18 to 20 minutes.
Step 11: Once done, take the muffins out of the oven and let them cool for at least 2 to 3 minutes before removing them from the muffin tray.
Step 12: Serve and enjoy!
