Go Back
close up of pumpkin cream cheese muffin on wooden platter

Starbucks Dupe: Pumpkin Cream Cheese Muffin

My take on Starbucks Pumpkin Cream Cheese Muffin, except much more affordable and you can have this year round!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Servings 12 muffins

Ingredients
  

Pumpkin Muffin Mixture

  • 1 15 oz can pumpkin puree
  • 1 1/2 cups granulated sugar
  • 3 eggs
  • 3/4 cup canola oil
  • 1 1/2 tsp vanilla extract
  • 1 cup all purpose flour
  • 1 tsp pumpkin pie spice
  • 1 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 1/4 tsp salt

Cream Cheese Filling

  • 4 oz cream cheese block, softened (1/2 block)
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 2 tsp cornstarch

Pumpkin topping

  • 1/3 cup crushed pumpkin seeds optional

Instructions
 

  • Preheat oven to 325 F. Line a standard muffin tin with 12 muffin liners and spray the top with cooking spray.
  • In a large mixing bowl, mix together all muffin ingredients. Fill up muffins tins with muffin mixture all of the way to the top.
  • In a small mixing bowl, mix together all cream cheese filling ingredients. Dollop heaping teaspoons of cream cheese mixture into the middle of the muffins.
  • Sprinkle the outsides of the muffins with crushed pumpkin seeds if desired.
  • Bake in oven for 27-30 minutes. Allow muffins to cool completely in muffin tin. Enjoy!