Pumpkin Cream Cheese Muffins (Starbucks Copycat)
Fall in love with the cozy flavors of the fall season with my Starbucks Pumpkin Muffin recipe! There's something magical about the aroma of warm spices and rich pumpkin that instantly transports you to autumnal bliss. Now you can make your own irresistibly moist and perfectly spiced muffins you adore right at home.
Ingredients
Dry Ingredients
- 1 cup flour 135 g- I used white whole-wheat flour
- ½ cup sugar- I used white sugar to keep the color of the cupcakes light
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon cinnamon
- dashes nutmeg
- ¼ teaspoon allspice
- ¼ teaspoon ginger
- ¼ teaspoon salt
Wet Ingredients
- ¾ cup pumpkin puree
- 1 flax eggs
- ½ tablespoon apple cider vinegar
- ¼ cup coconut oil liquid- I used liquid coconut oil (the kind that doesn't solidify at room temperature) You can use any kind of liquid oil like canola oil or vegetable oil.
- 1 teaspoon vanilla extract
Filling Ingredients
- 1 cup vegan cream cheese
- ½ cup sugar
- dash of vanilla
- pumpkin seeds to top
Instructions
- Preheat the oven to 350*F/ 175*C.
- Combine the wet and dry ingredients and mix well.
- Line a muffin pan with liners. Divide the batter up into the muffin cups- you will get about 12 muffins.
- To make the cream cheese filling, whisk up the ingredients. Place the filling in a piping bag.
- Stick the tip of the piping bag about halfway into each muffin and then start piping the filling. Top the muffins with pumpkin seeds.
- Bake the cupcakes for 25-30 minutes. Once the cupcakes are done baking, remove them from the oven and allow them to chill at room temperature.
- Store these cupcakes in the fridge for 3-4 days and enjoy!
Notes
Don't over mix your muffins. This leads to tough baked goods. Adding the dry ingredients TO the bowl of wet ingredients makes mixing easier than when it's done the other way around so you're less likely to mix too much.
No piping bag? While a pastry bag with a tip makes things easier you can also use a zipper plastic bag. Simply fill it up and cut off a corner of the bag so you can squeeze out the filling. You will need to use a small spoon to make space in the muffin batter to add it. You can also use a cookie scoop but I find you don't have as much control over getting into the batter.
Don't over bake your muffins! Make sure you preheat your oven and watch the time closely. This ensures they stay perfectly moist and tender.
Nutrition
Calories: 405kcalCarbohydrates: 55gProtein: 6gFat: 21gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 362mgPotassium: 155mgFiber: 6gSugar: 36gVitamin A: 4770IUVitamin C: 1mgCalcium: 87mgIron: 2mg
Tried this recipe?Let us know how it was!