Starbucks Pumpkin Cream Cheese Muffins. One Bowl. Simple ingredient, it’s pumpkin nutty and not overly sweet. An ultimate Starbucks copycat.
If you don’t have Pumpkin Pie Spice at home, make your own using this recipe here: Homemade Pumpkin Spice.
Starbucks Pumpkin Cream Cheese Muffins
Who among you has been to Starbucks since their cream cheese pumpkin muffin came back? I think I am one among you who is addicted too. It’s just so good, et it can get very expensive, so I made this copycat and I tell you, you can’t tell the difference. The tasty cream cheese filling, the moistness of the muffin, and the sweetness. Just similar! So let’s make this.
Equipment:
- Muffin Pan
- Large Bowl
- Wire Whisk
- Spatula
- Electric Hand Mixer
- 1/4 cup or scooper
Ingredients:
Dry Ingredients:
- All-Purpose flour- this adds structure to the muffin.
- Pumpkin Pie Spice- Adds flavor. You can buy it in the store, or you can make your own just like what I did. Here’s the recipe for Pu
- Ground Cinnamon- I added more to emphasize the cinnamon flavor of the pumpkin
- Baking Powder and Baking Soda
- Salt
Wet Ingredients:
- White granulated sugar and Dark Brown sugar
- Egg
- Canola oil
- Milk
- Pumpkin Puree
- Vanilla Extract
Cream Cheese Frosting
- Cream Cheese
- Powdered Sugar
- Vanilla Extract
How Do you Make Starbucks Pumpkin Cream Cheese Muffins?
- Place the dark brown and white granulated sugar in a large bowl and add in the eggs. Mix using a wire whisk until incorporated. Add the rest of the wet ingredients and mix until smooth.
- Sift the dry ingredients in the same bowl and mix using a spatula. Gently mix until there are no lumps/
- Preheat oven to 350 F
- Scoop 1/4 cup of the batter into the prepared muffin pan. Pipe the frosting in the middle and bake in a preheated oven for 20 minutes.
- Place the cream cheese in a large bowl. Mix using a hand mixer. Add the sugar and the vanilla extract. Mix until smooth and there are no lumps.
- Transfer the frosting to a piping bag with tip # 1 A and fill the muffin.
Pair this Pumpkin muffin with a pumpkin latte’ and :
- Pumpkin Bars with Cream Cheese frosting
- Pumpkin Muffin
- Old Fashioned Pumpkin Roll
- Pinterest Board All About Pumpkin
- Pumpkin Spice Latte
How to Store: ( Freeze and refrigerate)
Place Cream Cheese Muffins in a large, sealed container and refrigerate. If you prefer to freeze them, put the pumpkin muffins in a ziplock and freeze. Let it sit on the counter to thaw when you are ready for it.
Starbucks Pumpkin Cream Cheese Muffins.
Equipment
- Muffin pan
- Large bowl
- wire whisk
Ingredients
Cream Cheese Frosting
- 8 oz Cream Cheese
- 1/2 cup powdered sugar
- 1 1/2 teaspoons vanilla extract
Wet Ingredients
- 1 cup white granulated sugar
- 1/2 cup dark brown sugar
- 2 large eggs
- 1/2 cup canola oil
- 1/4 cup milk
- 1 1 /2 cups pumpkin puree
- 1 1/2 teaspoons vanilla extract
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 2 teaspoons pumpkin pie spice please see notes
- 1/2 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
Make the Frosting
- Place the cream cheese in a large bowl and beat using the hand electric mixer.
- Add the powdered sugar mix. Add in the vanilla extract and mix until the frosting is smooth. Transfer frosting into a piping bag with # 1 A tip
Make the Pumpkin Muffin
- Line muffin pan with cupcake liner.
- Preheat oven at 350 F
- Place the granulated white and dark brown sugar in a large bowl. Add in the eggs oil, pumpkin puree, milk, and vanilla extract. Mix until there are no more lumps.
- Scoop 1/4 cup of the mixture and pour into the prepared muffin pan.
- Fill batter with cream cheese frosting. Garnish with pumpkin seed and bake at a preheated oven for 20 minutes.
Video
Notes
Nutrition
Welcome!
Hi, my name is Shobee. Welcome to The Skinny Pot, where we cook Easy Recipes from the available ingredients from our pantry and fridge! We’re your go-to source for simple and delicious recipes that make the most of what you already have at home. Talk about the pantry challenge. Read more...
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