Starbucks Pumpkin Cream Cheese Muffins Recipe
These Starbucks-inspired Pumpkin Cream Cheese Muffins are a delicious fall treat featuring moist pumpkin-spiced batter filled with a rich and creamy sweetened cream cheese center. Perfectly balanced with warm spices and a hint of vanilla, these muffins are a delightful breakfast or snack option for pumpkin lovers.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 servings (12 muffins)
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Batter Ingredients
- 1.5 cups all-purpose flour
- ½ cup granulated sugar
- ½ cup brown sugar (dark or light)
- 1 tablespoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs
- 1 cup pumpkin puree
- ⅔ cup vegetable oil
Cream Cheese Filling
- 6 oz package cream cheese (softened or at room temperature)
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Optional Topping
- Pumpkin seeds (for garnish)
Instructions
- Preheat and Prepare: Preheat your oven to 350 degrees F (175 degrees C). Line a muffin pan with paper liners to prevent sticking and ensure easy cleanup.
- Make the Cream Cheese Filling: In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract on medium speed until the mixture is smooth and well blended. Set aside for later use.
- Prepare the Batter: In a large mixing bowl or stand mixer bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, pumpkin pie spice, ground cinnamon, baking soda, baking powder, and salt until fully combined. Add the eggs, pumpkin puree, and vegetable oil to the dry ingredients, and whisk vigorously for 2-3 minutes until the mixture is a smooth, lump-free batter.
- Fill the Muffin Pans: Evenly divide the pumpkin batter among the prepared muffin wells, filling each about halfway. Fill a pastry bag or a large zip-top bag with the cream cheese filling, cutting off a small corner of the bag to create a piping tip. Pipe cream cheese filling into the center of each muffin well filled with batter, continuing until the filling begins to overflow slightly from the top. Optionally, sprinkle pumpkin seeds on top of each muffin for added texture and decoration.
- Bake: Place the muffin pan in the preheated oven and bake for 15-20 minutes, or until the muffins are cooked through and a toothpick inserted into the batter (not the cream cheese center) comes out clean.
- Cool and Serve: Remove the muffins from the oven and transfer them to a wire rack. Allow them to cool completely before serving to ensure the cream cheese filling sets nicely and the flavors meld.
Notes
- For best cream cheese filling texture, make sure the cream cheese is softened to room temperature before mixing.
- Use pumpkin seeds as a topping for a nice crunch and visual appeal, but this is optional.
- To store, keep muffins in an airtight container in the refrigerator for up to 3 days due to the cream cheese filling.
- You can warm muffins briefly before serving if desired; they taste great slightly warmed.
- Make sure not to overfill the muffin cups to avoid excessive overflow of the cream cheese filling during baking.