Description
Starbucks pumpkin cream cheese muffins capture autumn’s warmth with rich spices and creamy filling. Perfectly balanced between sweet pumpkin cake and tangy cream cheese center, these muffins deliver pure seasonal comfort you’ll crave all season long.
Ingredients
Scale
Main Ingredients (Muffin Base):
- 1½ cups (355 ml) all-purpose flour
- 1½ cups (355 ml) pumpkin puree
- 1 cup (200 g) granulated sugar
- 1 large egg
- ¼ cup (60 ml) unsalted butter, melted
Spices and Seasonings:
- 1½ teaspoons pumpkin pie spice
- ½ teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ teaspoons vanilla extract
Cream Cheese Filling:
- 8 ounces (226 g) cream cheese
- ½ cup (60 g) powdered sugar
- 2 teaspoons all-purpose flour
- 1 pinch of salt
Instructions
- Preheat the oven to 350°F and prepare a standard muffin tin with non-stick spray or paper liners.
- Combine flour, sugar, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon in a spacious mixing bowl, creating a uniform dry mixture.
- Whisk pumpkin puree, egg, melted butter, and vanilla extract in a separate container until thoroughly blended.
- Delicately incorporate the wet ingredients into the dry mixture, stirring minimally to maintain a tender texture. Stop mixing once ingredients are just combined.
- Fill each muffin cavity approximately two-thirds full with the prepared batter, ensuring even distribution.
- Create the cream cheese filling by blending cream cheese, powdered sugar, flour, and a subtle pinch of salt until achieving a silky, consistent texture.
- Using a piping bag or sealed plastic bag with a trimmed corner, carefully inject the cream cheese mixture into the center of each unbaked muffin.
- Position the muffin tin in the preheated oven and bake for 15-20 minutes, checking doneness by inserting a toothpick near the muffin’s edge.
- Allow muffins to rest in the pan for 10 minutes after removing from the oven, then transfer to a cooling rack.
- Serve and savor these delectable pumpkin cream cheese muffins either warm or at ambient temperature.
Notes
- Cream cheese filling can be prepared ahead of time and refrigerated for up to 2 days, saving precious morning prep time.
- Substitute whole wheat flour for a portion of all-purpose flour to boost nutritional value and add a nutty undertone.
- Overmixing the batter leads to tough, dense muffins, so gently fold ingredients until just combined for tender results.
- Store muffins in an airtight container at room temperature for 2-3 days or refrigerate for extended freshness.
- Sprinkle pumpkin seeds or chopped pecans on top before baking for extra crunch and visual appeal.
- Use room temperature ingredients to ensure smoother mixing and better overall texture of the muffins.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 300
- Sugar: 20 g
- Sodium: 300 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg