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    Cincy Shopper / Recipes / Dessert / Muffin

    Copycat Starbucks Pumpkin Cream Cheese Muffin Recipe

    September 4, 2014 by Jen Cincyshopper 7 Comments

    5336 shares
    • Facebook98
    Jump to Recipe Leave a Review
    4.50 from 2 votes

    This Copycat Starbucks Pumpkin Cream Cheese Muffin Recipe is going to totally be one of your new favorite recipes. During the fall we seem to enjoy everything pumpkin. Pumpkin and cream cheese paired together is a win-win situation, ha ha. We have been enjoying quite a few CopyCat Starbucks recipes at home this past couple of weeks. Our CopyCat Starbucks Pumpkin Scones, Copycat Starbucks Pumpkin Lattes and also our Copycat Starbucks Caramel Apple Spice Recipes have all been a hit. My daughter has not begged for Starbucks all week long. It’s like money in the bank, lol.

    Copycat Starbucks Pumpkin Cream Cheese Muffins Recipe

    Copycat Starbucks Pumpkin Cream Cheese Muffin Recipe

    I would never be able to enjoy fall as much as I do without feeding my Starbucks addiction. Last week Mike and I were doing some shopping at Target and I eyeballed the Pumpkin Cream Cheese Muffins in the case and could not resist. I HAD to have one. Of course my pumpkin muffin was absolutely delish and I was craving more. I came home and decided to whip up a copycat version so I can save some $$’s this fall.

    Copycat Starbucks Pumpkin Cream Cheese Muffins
    I had everything on hand in my fridge and pantry (including the pumpkin seeds). Making muffins at home saves money plus they are great to serve to company that drops in. My recipe turned out perfect. I couldn’t keep myself from enjoying more than one, ha ha. Pumpkin and cream cheese will get me every time.

    Copycat Starbucks Pumpkin Cream Cheese Muffin Recipe
    Be sure to stock up on pumpkin this fall. If you find a great sale, purchase enough to get you through the holiday season too!

    Copycat Starbucks Pumpkin Cream Cheese Muffins Recipe 1

    INGREDIENTS
    Cream Cheese Filling:
    8 oz softened Cream Cheese
    1/2 cup Sugar
    1 tsp Vanilla

    Candied Pumpkin Seeds:
    1/2 cup Pumpkin Seeds
    3 tbsp Sugar
    1/4 tsp Cinnamon

    Muffin:
    2 cup Flour
    1 tsp Baking Soda
    1/4 tsp Salt
    1/2 cup Sugar
    1/2 cup Brown Sugar
    1/3 cup vegetable oil
    1 cup Pumpkin Puree
    2 Eggs
    1/4 cup Milk
    1 1/2 tsp Cinnamon
    1 tsp Ground Ginger
    1/2 tsp Ground Cloves
    1/2 tsp Ground Allspice

    Copycat Starbucks Pumpkin Cream Cheese Muffins Recipe 2

    DIRECTIONS
    Combine cream cheese, sugar and vanilla extract until smooth. Cover and chill until firm.
    Line cookie sheet with parchment paper.
    Put seeds, sugar and cinnamon in a medium saucepan over medium heat, stirring constantly until sugar begins to caramelize.
    Spread seeds on prepared sheet and allow to cool.Break apart the seeds that are stuck together.
    Preheat oven to 350.
    Place paper liners in muffin tin(s).
    Stir pumpkin, oil, brown sugar and sugar together in a large bowl just until mixed.
    Add in eggs, spices, salt, baking soda and half of the flour. Mix until combined.
    Add milk and remaining flour. Mix until combined.
    Fill each liner about 2/3 full.
    Spoon one tablespoon of cream cheese mixture into the middle of each muffin.
    Sprinkle with 4-5 pumpkin seeds.
    Bake for about 15 minutes, until a toothpick inserted in the muffin portion comes out mostly clean.
    Cool before serving.

    Copycat Starbucks Pumpkin Cream Cheese Muffins Recipe 3

     

    If you are a fan over Starbucks Pumpkin Cream Cheese Muffins or just a fan of Pumpkin and Cream Cheese you will want to give this recipe a try.

    RECIPE
    Print Pin Rate

    Copycat Starbucks Pumpkin Cream Cheese Muffins Recipe

    Author Jen CIncyshopper

    Ingredients

    • Cream Cheese Filling:
    • 8 oz softened Cream Cheese
    • 1/2 cup Sugar
    • 1 tsp Vanilla
    • Candied Pumpkin Seeds:
    • 1/2 cup Pumpkin Seeds
    • 3 tbsp Sugar
    • 1/4 tsp Cinnamon
    • Muffin:
    • 2 cup Flour
    • 1 tsp Baking Soda
    • 1/4 tsp Salt
    • 1/2 cup Sugar
    • 1/2 cup Brown Sugar
    • 1/3 cup vegetable oil
    • 1 cup Pumpkin Puree
    • 2 Eggs
    • 1/4 cup Milk
    • 1 1/2 tsp Cinnamon
    • 1 tsp Ground Ginger
    • 1/2 tsp Ground Cloves
    • 1/2 tsp Ground Allspice

    Instructions

    • Combine cream cheese, sugar and vanilla extract until smooth. Cover and chill until firm.
    • Line cookie sheet with parchment paper.
    • Put seeds, sugar and cinnamon in a medium saucepan over medium heat, stirring constantly until sugar begins to caramelize.
    • Spread seeds on prepared sheet and allow to cool.Break apart the seeds that are stuck together.
    • Preheat oven to 350.
    • Place paper liners in muffin tin(s).
    • Stir pumpkin, oil, brown sugar and sugar together in a large bowl just until mixed.
    • Add in eggs, spices, salt, baking soda and half of the flour. Mix until combined.
    • Add milk and remaining flour. Mix until combined.
    • Fill each liner about 2/3 full.
    • Spoon one tablespoon of cream cheese mixture into the middle of each muffin.
    • Sprinkle with 4-5 pumpkin seeds.
    • Bake for about 15 minutes, until a toothpick inserted in the muffin portion comes out mostly clean.
    • Cool before serving.
    Have you made this recipe?Snap a pic and show us on Instagram or Facebook.Tag me @Cincyshopper or #cincyshopper.

    More Muffin

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    • Raspberry Streusel Muffins
    5336 shares
    • Facebook98

    Filed Under: Breakfast, CopyCat, Muffin, Thanksgiving

    About Jen Cincyshopper

    Learn about me here.

    Reader Interactions

    Comments

    1. Beth Nichols

      October 18, 2020 at 9:41 am

      5 stars
      These are better than Starbucks pumpkin muffin. They are so moist. I shared with our neighbor and they loved them too.

      Reply
    2. Caroline

      October 31, 2017 at 4:37 pm

      Thank you so much for this recipe, its so delicious! However, I had the same problem with the cheesecake part dripping down the sides, and not staying on top of the muffin. With just cream cheese, sugar and vanilla it does need something to thicken it. Anyone else have this problem? I would love to hear a suggestion. Thanks again!!!

      Reply
      • Ruby Kane

        September 26, 2019 at 10:30 am

        Whip the filling part until it’s frothy, I used a piping bag to fill the center and they stayed perfect

        Reply
    3. Kate

      November 18, 2015 at 5:37 pm

      I made these today and the cream cheese part did not cook well. After i took them out, it started running off the muffins and didn’t even adhere the the pumpkin part of the muffin. How come there is no egg in the cream cheese to bind it?

      Reply
      • Kourtney Pennington

        September 08, 2018 at 7:32 pm

        4 stars
        Cream cheese Needs to be chilled first. I put it in the freezer for 10 or 15 minutes and then it’s solid enough

        Reply
    4. Constance Patterson

      October 17, 2015 at 6:08 pm

      The copy cat Starbucks pumpkin cream cheese muffins. Good but way too much ginger
      Nothing like Starbucks

      Reply
    5. Juanell

      November 16, 2014 at 5:00 pm

      Have you ever experimented with gluten free recipes? Which flour would you substitute with, soy, rice . . I new at substituting but have a grown daughter coming for the holidays and she has celiac.

      Reply

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    Hi, I'm JEN! A lover of food and frugal living. A wife to a wonderful hubby, momma to 5 fun kiddos. Welcome to my blog. You will find REAL TASTY RECIPES. Be sure to subscribe to my email list and follow me on social media, to never miss a recipe.

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