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Starbucks Pumpkin Cream Cheese Muffins Recipe

Starbucks Pumpkin Cream Cheese Muffins Recipe
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★★★★★

4.9 from 23 reviews

These Starbucks-inspired Pumpkin Cream Cheese Muffins are moist, flavorful, and filled with a rich, tangy cream cheese center. Perfect for autumn mornings or cozy afternoons, these muffins combine classic pumpkin spices with a creamy surprise inside, delivering the ultimate fall treat.

Ingredients

Scale

For the Muffins:

  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 1 teaspoon baking soda or baking powder
  • 2 1/2 teaspoons pumpkin spice
  • 1/2 teaspoon fine grain salt
  • 15 oz pumpkin puree (NOT PUMPKIN PIE FILLING)
  • 1/2 cup vegetable oil (or melted unsalted butter)
  • 2 eggs
  • 1 teaspoon vanilla extract

For the Cream Cheese Filling:

  • 4 oz cream cheese, room temperature
  • 2 tablespoons granulated sugar
  • 1 tablespoon flour
  • 1 teaspoon milk
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin pan with paper liners or grease it well to prevent sticking.
  2. Mix Oil and Sugars: In a large mixing bowl, combine 3/4 cup granulated sugar, 3/4 cup brown sugar, and 1/2 cup vegetable oil. Mix well until the sugars are thoroughly incorporated and the mixture is smooth.
  3. Add Eggs, Vanilla, and Pumpkin: Add 2 eggs, 1 teaspoon vanilla extract, and 15 oz pumpkin puree to the sugar and oil mixture. Whisk everything together until fully combined and smooth.
  4. Prepare Dry Ingredients: In a separate bowl, whisk together 1 3/4 cups all-purpose flour, 1 teaspoon baking soda, 2 1/2 teaspoons pumpkin spice, and 1/2 teaspoon fine grain salt to ensure even distribution.
  5. Combine Wet and Dry Mixtures: Gently fold the dry ingredients into the wet pumpkin mixture using a spatula until just combined. Be careful not to overmix to keep the muffins tender and moist.
  6. Fill the Muffin Pan: Scoop the pumpkin batter into the prepared muffin cups, filling each about two-thirds full to leave room for rising and the cream cheese filling.
  7. Prepare the Cream Cheese Filling: In a small bowl, mix 4 oz room temperature cream cheese, 2 tablespoons granulated sugar, 1 tablespoon flour, 1 teaspoon milk, and 1 teaspoon vanilla extract until smooth and creamy.
  8. Pipe the Cream Cheese Filling: Transfer the cream cheese mixture into a piping bag or a ziplock bag with a small corner cut off. Pipe a dollop of the filling directly into the center of each muffin cup over the batter.
  9. Bake the Muffins: Place the muffin pan in the preheated oven and bake for 20-25 minutes. Check doneness by inserting a toothpick into the muffin (avoiding the cream cheese filling) – it should come out clean.
  10. Cool the Muffins: Allow the muffins to cool slightly in the pan for about 5 minutes, then transfer them to a wire rack to cool completely. This helps the cream cheese filling to set properly inside.
  11. Serve and Enjoy: Enjoy these muffins warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to one week. For longer storage, freeze up to 3 months and reheat before serving.

Notes

  • Use pure pumpkin puree, not pumpkin pie filling, for the best flavor and consistency.
  • You can substitute vegetable oil with melted unsalted butter for a richer flavor.
  • Don’t overmix the batter to keep muffins light and fluffy.
  • Make sure the cream cheese is at room temperature to avoid lumps in the filling.
  • Pumpkin spice can be replaced with a homemade blend of cinnamon, nutmeg, ginger, and cloves if desired.
  • For a dairy-free version, use vegan cream cheese and substitute milk with a plant-based alternative.
  • Muffins taste best the day they are baked but can be stored and reheated as described.

Nutrition

Keywords: pumpkin muffins, cream cheese filling, fall recipes, Starbucks copycat, pumpkin spice muffins, moist muffins

Find it online: https://tastybella.com/starbucks-pumpkin-cream-cheese-muffins-recipe/