Best Starbucks Pumpkin Cream Cheese Muffins Recipe
Introduction
Enjoy the cozy flavors of fall with these Best Starbucks Pumpkin Cream Cheese Muffins. Soft pumpkin muffins filled with a rich cream cheese center make a delightful treat for breakfast or snack time. Easy to bake and perfect for sharing with family and friends.
Ingredients
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup pumpkin puree
- ½ cup vegetable oil
- 2 large eggs
- ¼ cup milk
- 8 oz cream cheese, softened
- ½ 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 all-purpose flour, baking powder, baking soda, ground cinnamon, and salt.
- Step 3: In a separate large bowl, beat together the eggs, granulated sugar, pumpkin puree, vegetable oil, and milk until smooth.
- Step 4: Gently fold the dry ingredient mixture into the wet ingredients. Stir just until combined; avoid overmixing to keep muffins tender.
- Step 5: Spoon the batter into the muffin cups, filling each about three-quarters full.
- Step 6: In a small bowl, mix the softened cream cheese, powdered sugar, and vanilla extract until smooth to make the cream cheese filling.
- Step 7: Add a heaping tablespoon of the cream cheese filling into the center of each muffin cup over the batter.
- Step 8: Bake for 18-22 minutes, or until a toothpick inserted into the muffin (avoiding 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
- Use fresh pumpkin puree rather than canned for a more vibrant flavor.
- Try adding a pinch of nutmeg or cloves to the dry spices for extra warmth.
- Substitute cream cheese filling with a dollop of mascarpone or ricotta for a different twist.
- To make these muffins dairy-free, use plant-based cream cheese and milk alternatives.
Storage
Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate the muffins for up to 1 week. Reheat gently in the microwave for 15-20 seconds to warm the cream cheese center before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pumpkin for the puree?
Yes, canned pumpkin puree works well and is a convenient option. Just be sure to use pure pumpkin and not pumpkin pie filling, which contains added sugars and spices.
How do I prevent the cream cheese filling from leaking out during baking?
Be careful not to overfill the muffins with cream cheese mixture and place it in the center of the batter. Filling the muffin cups about three-quarters full with batter before adding the filling also helps contain it during baking.
PrintBest Starbucks Pumpkin Cream Cheese Muffins Recipe
Enjoy the cozy flavors of fall with this Best Starbucks Pumpkin Cream Cheese Muffins Recipe, featuring moist pumpkin spice muffins filled with a luscious cream cheese center. Perfect for breakfast or a snack, these homemade muffins combine fresh pumpkin puree and warm spices with a creamy filling that mirrors the beloved Starbucks original.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Muffin Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 1/4 cup milk
Cream Cheese Filling
- 8 ounces cream cheese, softened
- 1/3 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 it with paper liners to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt. Stir well to distribute the leavening agents and spices evenly.
- Mix Wet Ingredients: In another large bowl, beat the eggs and granulated sugar until smooth. Add the pumpkin puree and vegetable oil, mixing until well combined. Then, stir in the milk.
- Combine Wet and Dry: Slowly add the dry ingredients into the wet mixture, gently folding them together. Be careful not to overmix to keep the muffins tender and light.
- Fill Muffin Cups: Using a cookie scoop or spoon, divide the batter evenly into the prepared muffin tin, filling each cup about three-quarters full.
- Prepare Cream Cheese Filling: In a small bowl, mix the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
- Add Cream Cheese Center: Spoon a heaping tablespoon of the cream cheese filling directly into the center of each muffin batter-filled cup, gently pressing it in.
- Bake the Muffins: Place the muffin tin in the oven and bake for 18-22 minutes. The muffins are done when a toothpick inserted in the muffin (avoiding the cream cheese center) comes out clean.
- Cool the Muffins: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Serving and Storage: For the best flavor, let the muffins cool fully 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 enjoying.
Notes
- Do not overmix the batter to avoid tough muffins.
- Use fresh pumpkin puree for the best texture and flavor.
- Ensure cream cheese is softened to blend smoothly into the filling.
- Cooling muffins completely enhances their flavor and texture.
- These muffins can be frozen for up to 1 month; thaw before reheating.
Keywords: Starbucks copycat, pumpkin muffins, cream cheese filling, fall recipe, pumpkin spice muffins, breakfast muffins, easy baking
