Starbucks Pumpkin Cream Cheese Muffins Recipe
Introduction
These Best Starbucks Pumpkin Cream Cheese Muffins bring the cozy flavors of fall right to your kitchen. Soft pumpkin-spiced muffins with a luscious cream cheese filling make a delightful treat for breakfast or snack time. Easy to make and perfect for sharing with loved ones.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 1/4 cup milk
Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Step 1: Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with paper liners.
- Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, and salt.
- Step 3: In another large bowl, beat the eggs with granulated sugar until combined. Add pumpkin puree, vegetable oil, and milk, mixing until smooth.
- Step 4: Gently fold the dry ingredients into the wet ingredients until just combined. Avoid overmixing to keep muffins tender.
- Step 5: Use a cookie scoop or spoon to fill each muffin cup about three-quarters full with batter.
- Step 6: In a small bowl, mix the softened cream cheese, powdered sugar, and vanilla extract until smooth to prepare the cream cheese filling.
- Step 7: Spoon a heaping tablespoon of the cream cheese filling into the center of each muffin cup on top of the batter.
- Step 8: Bake for 18-22 minutes, or until a toothpick inserted into the muffin (avoiding the filling) comes out clean.
- Step 9: Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Tips & Variations
- For extra spice, add a pinch of nutmeg and cloves to the dry ingredients.
- Use canned pumpkin puree for convenience or homemade for fresher flavor.
- Try swapping vegetable oil with melted butter for a richer taste.
- Freeze baked muffins in airtight containers for up to 3 months and thaw before reheating.
Storage
Store the muffins in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate for up to 1 week. Reheat individually in the microwave for 15-20 seconds to warm the cream cheese filling without drying out the muffin.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of oil instead of vegetable oil?
Yes, you can use melted coconut oil, canola oil, or melted butter as substitutions. Keep in mind that butter will give a richer flavor while coconut oil may add a subtle coconut taste.
How do I make sure the cream cheese filling stays in the center?
Fill the muffin cups with batter only three-quarters full, add the cream cheese filling in the center, then top with a little more batter if desired. This helps keep the filling enclosed during baking.
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Starbucks Pumpkin Cream Cheese Muffins Recipe
- Total Time: 35 minutes
- Yield: 12 muffins 1x
Description
This recipe recreates Starbucks’ famous Pumpkin Cream Cheese Muffins, featuring moist pumpkin spice batter enveloping a luscious cream cheese filling. Perfect for fall mornings or an indulgent snack, these muffins combine warm spices and smooth cream cheese for a delicious seasonal treat.
Ingredients
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
Wet Ingredients
- 1 cup pumpkin puree
- 2 large eggs
- 3/4 cup granulated sugar
- 1/2 cup vegetable oil
- 1/4 cup milk
Cream Cheese Filling
- 4 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line with paper muffin liners to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt. Set aside.
- Beat Wet Ingredients: In a separate bowl, use a hand or stand mixer to beat the eggs and granulated sugar until combined. Add the pumpkin puree, vegetable oil, and milk, mixing until smooth.
- Combine Wet and Dry Mixtures: Gradually fold the dry ingredients into the wet mixture using a spatula, mixing gently to avoid overworking the batter and keeping it light and tender.
- Portion Batter: Using a cookie scoop or spoon, fill each muffin cup about three-quarters full with the pumpkin batter.
- Prepare Cream Cheese Filling: In a small bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Add Cream Cheese Filling: Spoon about one heaping tablespoon of the cream cheese mixture into the center of each muffin cup, gently pressing it down slightly into the batter.
- Bake Muffins: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted in the muffin (avoiding the cream cheese center) comes out clean.
- Cool Muffins: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Serve and Store: For best flavor, let the muffins cool completely before serving. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. Reheat in the microwave for 15-20 seconds before eating.
Notes
- Do not overmix the batter to ensure tender muffins.
- Use fresh pumpkin puree instead of canned for the best flavor.
- You can substitute vegetable oil with melted coconut oil for a slight twist.
- Ensure cream cheese is softened to avoid lumps in the filling.
- For a dairy-free version, use vegan cream cheese and a plant-based milk.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: Pumpkin muffins, Coffee cake, Cream cheese filling, Starbucks copycat, Fall recipes, Spiced muffins
