Starbucks Pumpkin Cream Cheese Muffins Recipe
Introduction
These Starbucks Pumpkin Cream Cheese Muffins combine the warm flavors of pumpkin and spices with a creamy, tangy cream cheese filling. Perfect for autumn mornings or a cozy snack, they offer a delightful balance of moist texture and rich taste.
Ingredients
- 1 cup pumpkin purée
- 4 oz cream cheese, softened
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons pumpkin pie spice
- Additional ingredients such as sugar, baking powder, eggs, and oil (amounts may vary)
Instructions
- Step 1: Prepare the muffin batter by mixing pumpkin purée, flour, pumpkin pie spice, and other typical muffin ingredients like sugar, eggs, baking powder, and oil until smooth.
- Step 2: Spoon a portion of batter into each muffin cup, then add a dollop of softened cream cheese in the center.
- Step 3: Cover the cream cheese with more pumpkin batter to encase the filling.
- Step 4: Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the muffins are set and a toothpick inserted into the batter (avoiding the cream cheese) comes out clean.
- Step 5: Let muffins cool slightly before removing them from the pan and serving.
Tips & Variations
- Use full-fat cream cheese for a richer filling or try flavored cream cheese like cinnamon or vanilla for a unique twist.
- Add chopped nuts or chocolate chips to the batter for extra texture and flavor.
- To ensure even baking, make sure the cream cheese dollop is fully covered by the batter.
Storage
Store the muffins in an airtight container at room temperature for up to 2 days, or refrigerate them for up to a week. Reheat gently in the microwave for 15-20 seconds to enjoy the cream cheese filling warm.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pumpkin purée for this recipe?
Yes, canned pumpkin purée works perfectly and is convenient for this recipe. Just ensure it’s pure pumpkin and not pumpkin pie filling, which contains added sugars and spices.
How do I prevent the cream cheese from leaking during baking?
Make sure to fully encase the cream cheese filling with enough batter on all sides. Using chilled or slightly firmer cream cheese can also help keep it intact while baking.
PrintStarbucks Pumpkin Cream Cheese Muffins Recipe
Starbucks Pumpkin Cream Cheese Muffins are a delightful fall treat combining moist pumpkin-spiced muffin batter with a rich, creamy swirl of sweetened cream cheese, creating a perfect balance of flavors and textures. These homemade muffins bring the cozy flavors of autumn to your breakfast table or snack time.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Muffin Batter
- 1 cup pumpkin purée
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Cream Cheese Filling
- 8 ounces cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Cream Cheese Filling: In a medium bowl, beat the softened cream cheese with sugar, egg, and vanilla extract until smooth and creamy. Set aside.
- Make the Muffin Batter: In a large bowl, whisk together flour, baking soda, baking powder, salt, and the pumpkin pie spices (cinnamon, nutmeg, cloves, and ginger). In another bowl, combine pumpkin purée, sugar, vegetable oil, and eggs until well mixed. Gradually add the dry ingredients to the wet and stir until just combined.
- Fill Muffin Cups: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners. Spoon about one tablespoon of muffin batter into each liner. Add a dollop (about one tablespoon) of the cream cheese filling in the center of each muffin cup, then top with remaining muffin batter to cover the cream cheese.
- Bake the Muffins: Place the muffin tray in the oven and bake for 18-22 minutes, or until the muffin tops are set and a toothpick inserted into the muffin (avoiding the cream cheese center) comes out clean.
- Cool and Serve: Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving. Enjoy fresh for the best texture and flavor.
Notes
- You can substitute canned pumpkin purée if fresh pumpkin is unavailable.
- For an extra touch, sprinkle some cinnamon sugar on top of the muffins before baking.
- Make sure the cream cheese is softened to avoid lumps in the filling.
- Do not overmix the batter to keep muffins tender.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Keywords: pumpkin muffins, cream cheese muffins, Starbucks copycat, fall recipes, pumpkin spice, baked goods
