Print

Starbucks Pumpkin Cream Cheese Muffins Recipe

Starbucks Pumpkin Cream Cheese Muffins Recipe
Print Recipe

★★★★★

4.9 from 30 reviews

These Starbucks-style Pumpkin Cream Cheese Muffins offer a perfect balance of moist pumpkin spice muffin with a rich, creamy filling. Ideal for fall mornings or cozy afternoon treats, they combine seasonal flavors with a luscious surprise in every bite.

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
  • 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 the granulated sugar, brown sugar, and vegetable oil. Mix well until the sugars are evenly blended into the oil, creating a smooth mixture.
  3. Add Eggs, Vanilla, and Pumpkin: Beat in the eggs one at a time, then stir in the vanilla extract and pumpkin puree. Whisk until the mixture is smooth and fully combined.
  4. Prepare Dry Ingredients: In a separate bowl, sift together the flour, baking soda, pumpkin spice, and salt. This ensures even distribution of leavening and spices.
  5. Combine Wet and Dry Mixtures: Gently fold the dry ingredients into the wet mixture using a spatula just until combined. Be careful not to overmix to keep the muffins light and tender.
  6. Fill the Muffin Pan: Spoon the pumpkin batter into the prepared muffin cups, filling each about two-thirds full to allow room for rising.
  7. Prepare the Cream Cheese Filling: In a small bowl, beat together the room temperature cream cheese, granulated sugar, flour, milk, and 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 the corner snipped off. Pipe a dollop of filling into the center of each muffin cup, pressing slightly to embed it into the batter.
  9. Bake the Muffins: Bake in the preheated oven for 20-25 minutes or until a toothpick inserted near the edges (avoiding the cream cheese center) comes out clean.
  10. Cool the Muffins: Let the muffins cool in the pan for about 5-10 minutes, then transfer to a wire rack to cool completely. This helps the filling to set properly.
  11. Serve and Enjoy: Enjoy warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days, refrigerate up to a week, or freeze for up to 3 months. Reheat gently before serving.

Notes

  • Use pumpkin puree, not pumpkin pie filling, for best results.
  • You can substitute vegetable oil with melted unsalted butter for a richer flavor.
  • Do not overmix the batter to ensure moist, tender muffins.
  • The cream cheese filling can be piped or spooned gently to the center of the muffin for a surprise creamy center.
  • To test doneness, avoid inserting the toothpick directly into the cream cheese center as it may appear wet.
  • Serve muffins warm for a gooey cream cheese experience or at room temperature for a firmer filling.

Nutrition

Keywords: pumpkin muffins, cream cheese filling, Starbucks copycat, pumpkin spice, fall recipe, baked goods

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