Pumpkin Cheesecake Muffins (Starbucks Copycat)

Moist, fluffy pumpkin muffins with a cream cheese filling that will knock your socks off!

reasons to make pumpkin cream cheese muffins

• A Starbucks copycat. This is the exact replica of everyone’s favorite Starbucks cheesecake muffins, except they’re more budget-friendly (and more delicious!) than the store-bought version.
• No compiler is required. This is a fool proof recipe using pantry staples, even for first time bakers, made in less than 1 hour to complete. And the mixer is not needed, even for the cream cheese filling.
• A crowd favorite. Pumpkin muffins are guaranteed to be a crowd pleaser for everyone (kids and adults alike!), perfect for holidays, get-togethers, dinner parties and potlucks. They can be made ahead of time (stored in the fridge) and easily transported.
• Uses an entire can of pumpkin puree. No more waste! This recipe uses an entire can of pumpkin puree, making 16 muffins for everyone to enjoy (and freeze for later).
• Refrigerator-friendly. Yes, these muffins freeze and reheat like a dream, keeping for 3 months in the freezer (more on that below).

How easy is this recipe?

It’s very easy! There are two parts to the recipe.

1. Muffin base. This is an easy, straight-forward pumpkin muffin batter (no mixer required). Make sure to use pumpkin puree (not pumpkin pie filling), mix until combined.
2. Cream cheese filling. Use room temperature cream cheese, then blend everything until smooth, add to a piping bag or Ziploc bag with the corner cut off. Fill the center of each muffin, dip a piping bag or Ziploc bag into the batter + let it go, and bake until golden brown.

tips and tricks for success

• Pumpkin puree vs. pumpkin pie filling.Canned pumpkin puree and pumpkin pie filling are not the same, nor are they consistent. Pumpkin pie filling is first mixed with sweeteners and spices.
•  Use “brick” cream cheese. Avoid using grated cheese. “Brick style” cream cheese, at room temperature, will add all the rich texture and creaminess of the muffin filling.
• Avoid over mixing.Using a rubber spatula, knead the dough until everything is combined and moistened with a few lumps here and there. Overmixing will result in dense, tough muffins.
• Mix it up. Although not required, feel free to add in chocolate chips, pecans or walnuts to the batter (about 1/2 cup). Or add pumpkin seeds instead of the outside, pressing a little into the batter.
• Fill the dough to the top. Fill muffin cups to the top for bakery-style muffins.
• Cool on the rack. Cool the muffins on a wire rack for better air circulation, allowing them to cool quickly and evenly, and prevent cracking.
• Split the recipe.Need a small batch of muffins? This recipe divides well making 8 muffins in the same baking time.

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Pumpkin Cheesecake Muffins (Starbucks Copycat)

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Moist, fluffy pumpkin muffins with a cream cheese filling that will knock your socks off!

Preparation Time 30 minutes minutes

Cooking Time 25 minutes minutes

Perfect Time 55 minutes minutes

Services 16 muffins

Ingredients

• 2 cups all purpose flour
• ¾ cup sugar
• ½ cup brown sugar
• 1 ½ teaspoons pumpkin pie spice
• 1 a teaspoon baking powder
• ½ a teaspoon baking soda
• ¼ a teaspoon kosher salt
• 1 (15-ounce) can be pumpkin puree
• ½ cup vegetable oil
• 2 large eggs
• 1 a teaspoon vanilla extract
• 2 of spoons rolled oats by choice

to fill the cream cheese

• 1 (8-ounce) a packet of cream cheese at room temperature
• ⅓ cup confectioners’ sugar
• 1 a spoon all purpose flour
• 1 a spoon whole milk
• 1 a teaspoon vanilla extract
• ⅛ a teaspoon kosher salt

Instructions

• Preheat oven to 350 degrees F. Line 2 muffin cups with parchment paper; set aside.
• In a large bowl, combine the flour, sugar, pumpkin pie spice, baking powder, baking soda and salt.
• In a large glass measuring cup or other container, combine pumpkin puree, vegetable oil, eggs and vanilla.
• Pour the mixture over the dry ingredients and fold using a rubber spatula until moistened; let it stand for 15 minutes.
• Spread the batter evenly on the muffin tray.
  
• Squeeze about 2 tablespoons of cream cheese into the center of each muffin, leaving a dollop on top; sprinkle rolled oats around the filling, if desired.
  
• Place in the oven and bake for 17-22 minutes, or until a tester inserted in the center comes out clean; allow to cool 10-15 minutes before transferring to wire rack.
  

to fill the cream cheese

• In a small bowl, mix the cream cheese, confectioners’ sugar, flour, milk, vanilla and salt until smooth. Transfer to a piping bag or Ziploc bag with the corner cut off.