Starbucks 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
Scale
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
