As I’m sure we all know, the Starbucks fall menu came out on August 22 this year, and this seasonal menu is typically a huge hit. For this reason, I will be sharing a Starbucks pumpkin cream cheese muffin copycat recipe this month.

Starbucks Pumpkin Muffin Recipe:                               

Servings: 12 muffins

Prep time: 15 minutes

Cook time: 30 minutes

Ingredients:

Filling

• 8 oz cream cheese, room temperature
• ⅓ cup powdered sugar
• 1 tsp vanilla extract

Topping

• 2 tbsp brown sugar
• 1 tbsp salted butter, melted
• 1 tsp pumpkin spice
• ¼ cup pumpkin seeds, chopped

Muffin batter

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground ginger
• 1 tsp nutmeg
• 1 tsp ground cinnamon
• ¾ cup salted butter softened
• 1 ¼ cups granulated sugar
• 2 large eggs
• 2 cups (or a 15 oz can) pumpkin puree

Instructions:

1. Line muffin tin with cupcake liners. Preheat the oven to 350 degrees Fahrenheit.
2. In a medium bowl, combine the cream cheese, powdered sugar, and vanilla until smooth. Spoon the cream cheese mixture into a piping bag and set aside.
3. In a small bowl, combine topping ingredients and set aside.
4. For the muffin batter, cream together the butter and sugar in the bowl of a stand mixer.
5. Add egg and pumpkin puree, mix well.
6. In a separate bowl, combine the dry ingredients.
7. Add the flour mixture to the wet ingredients and mix until a thick batter forms.
8. Use a cookie scoop to fill each of the muffin tins with batter right to the top.
9. Sprinkle a tablespoon of the topping mixture onto the top of the muffin.
10. Grab the piping bag with the cream cheese mixture and squeeze two tablespoons of the mixture into the center of the batter.
11. Bake at 350 degrees for 30 minutes.
12. Move to a wire rack to cool before serving.

https://platedcravings.com/pumpkin-cream-cheese-muffins/