How close is this copycat to the real Starbucks muffin?

This most individual copycat recipe faithfully recreates every most defining individual element of the most original individual Starbucks pumpkin cream cheese individual muffin — the most moist and the most deeply pumpkin-spiced individual muffin base, the most tangy and the most lightly sweetened individual cream cheese center, and the most iconic individual pumpkin seed and spice sugar individual topping — at a most fraction of the most individual Starbucks individual cost with the most genuinely superior individual freshness and the most completely customizable individual spice level.

Why use a butter base instead of oil for the Starbucks copycat?

The most individual butter-based individual Starbucks copycat pumpkin muffin produces the most cake-like and the most properly enriched individual crumb that most faithfully replicates the most Starbucks individual muffin's the most specific individual dense-and-cakey individual texture character — the most individual oil-based individual pumpkin muffin produces the most more tender and the most more traditionally moist individual crumb that differs from the most specifically Starbucks individual bakery-style individual dense individual muffin texture.

How do I prevent the cream cheese from sinking to the bottom?

The most precisely calibrated individual technique for the most perfectly centered individual cream cheese placement is filling each individual muffin cup exactly one-third full with the most individual pumpkin batter before piping the most cream cheese center — the most one-third individual depth places the most cream cheese filling at the most exact individual center height of the most finished individual muffin with the most remaining two-thirds of individual batter poured over completely covering it.

Starbucks Pumpkin Cream Cheese Muffins Easy Copycat Spice Topping

Name: Starbucks Pumpkin Cream Cheese Muffins The Most Easy Copycat Moist Pumpkin Cream Cheese Center Pumpkin Seed Spice Sugar Topping Muffin
Prep time: 20 min
Cook time: 22 min
Total time: PT-497931H52M10S
Cuisine: American
Ingredients: 8 oz Full-Fat Brick-Style Cream Cheese room temperature for filling; 1/4 cup Powdered Sugar for filling; 1 tsp Pure Vanilla Extract for filling; 2 cups All-Purpose Flour; 1 1/2 tsp Pumpkin Pie Spice; 1 tsp Ground Cinnamon; 1 tsp Baking Powder; 1/2 tsp Baking Soda; 1/2 tsp Salt; 1/2 cup Unsalted Butter softened; 1 cup Granulated Sugar; 2 large Eggs room temperature; 1 cup Pure Pumpkin Puree; 1 tsp Pure Vanilla Extract; 1/2 cup Sour Cream room temperature; 2 tbsp Granulated Sugar for topping; 1/4 tsp Pumpkin Pie Spice for topping; 2 tbsp Raw Pepitas Pumpkin Seeds

Description

The most extraordinary Starbucks Pumpkin Cream Cheese Muffins copycat made by beating 8 oz room temperature cream cheese 1/4 cup powdered sugar and 1 tsp vanilla until smooth transferring to piping bag refrigerating then preheating oven to 350°F lining 12-cup tin whisking 2 cups flour 1 1/2 tsp pumpkin pie spice 1 tsp cinnamon 1 tsp baking powder 1/2 tsp baking soda and 1/2 tsp salt beating 1/2 cup softened butter and 1 cup sugar 2 to 3 minutes adding 2 room temperature eggs one at a time then 1 cup pumpkin puree and vanilla adding 1/2 cup room temperature sour cream stirring smooth adding flour folding just combined filling each cup 1/3 full piping 1 tbsp chilled cream cheese into center covering with remaining batter to 3/4 full mixing 2 tbsp sugar with 1/4 tsp pumpkin pie spice sprinkling generously over tops pressing 3 to 4 pepita seeds into each top baking 350°F 18 to 22 minutes until toothpick in cake portion clean cooling 10 minutes then rack. A completely perfect Starbucks copycat pumpkin butter sour cream cream cheese center pepita spice sugar topping muffin recipe.

Ingredients

Scale

8 oz Full-Fat Brick-Style Cream Cheese room temperature for filling

1/4 cup Powdered Sugar for filling

1 tsp Pure Vanilla Extract for filling

2 cups All-Purpose Flour

1 1/2 tsp Pumpkin Pie Spice

1 tsp Ground Cinnamon

1 tsp Baking Powder

1/2 tsp Baking Soda

1/2 tsp Salt

1/2 cup Unsalted Butter softened

1 cup Granulated Sugar

2 large Eggs room temperature

1 cup Pure Pumpkin Puree

1 tsp Pure Vanilla Extract

1/2 cup Sour Cream room temperature

2 tbsp Granulated Sugar for topping

1/4 tsp Pumpkin Pie Spice for topping

2 tbsp Raw Pepitas Pumpkin Seeds

Instructions

1. Beat cream cheese, powdered sugar, and vanilla until smooth. Transfer to piping bag. Refrigerate.

2. Preheat oven to 350°F 175°C. Line 12-cup tin.

3. Whisk flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt. Set aside.

4. Beat softened butter and sugar 2 to 3 minutes light and fluffy. Add eggs one at a time then pumpkin puree and vanilla. Add sour cream. Stir smooth. Add flour. Fold just combined.

5. Fill each cup 1/3 full with batter. Pipe 1 tbsp chilled cream cheese into center of each.

6. Cover with remaining batter to 3/4 full.

7. Mix sugar and pumpkin spice. Sprinkle generously over tops. Press 3 to 4 pepita seeds into each.

8. Bake 350°F 18 to 22 minutes until toothpick in cake portion clean.

9. Cool 10 minutes in tin. Transfer to rack.

Prep Time: 20 minutes
Cook Time: 22 minutes
Category: Breakfast, Muffins, Pumpkin, Copycat, Fall
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 320
Sugar: 26g
Sodium: 215mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 1g
Protein: 6g
Cholesterol: 72mg

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