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Starbucks Pumpkin Cream Cheese Muffins a Cozy Fall Favorite

Moist pumpkin muffins swirled with sweet cream cheese filling and topped with crunchy streusel - your favorite autumn treat!
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Cream Cheese Filling
  • 8 oz cream cheese softened
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1/2 tsp vanilla extract
For the Pumpkin Muffin Batter
  • 1 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 1/2 tsp salt
  • 1 cup canned pumpkin puree
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 1/2 cups granulated sugar
  • 1 tsp vanilla extract
For the Streusel Topping
  • 1/4 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar packed
  • 1/4 cup cold unsalted butter cubed
  • 1/2 tsp ground cinnamon
  • 1/4 cup chopped pecans optional

Method
 

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
  2. Make filling: Beat cream cheese, sugar, egg yolk and vanilla until smooth. Transfer to piping bag or ziplock bag and refrigerate.
  3. Make batter: Whisk flour, baking soda, spices and salt. In separate bowl, mix pumpkin, oil, eggs, sugar and vanilla. Combine wet and dry ingredients until just incorporated.
  4. Make streusel: Combine all ingredients except pecans. Cut in butter until crumbly. Stir in pecans if using.
  5. Assemble: Fill muffin cups 1/3 full with batter. Pipe 1 tbsp cream cheese filling in center. Cover with more batter until 3/4 full. Generously sprinkle streusel topping.
  6. Bake 20-25 minutes until toothpick comes out clean. Cool 5 minutes in pan, then transfer to rack. Cool completely before serving.

Notes

For best results, use room temperature ingredients. Don't overmix batter - lumps are okay! For extra flavor, add 1/2 tsp pumpkin pie spice to batter. These freeze beautifully for up to 3 months. Thaw overnight in refrigerator before serving. The cream cheese filling will sink slightly during baking - this is normal!