Best Starbucks Pumpkin Cream Cheese Muffins Recipe

Introduction

These Best Starbucks Pumpkin Cream Cheese Muffins are a delightful fall treat that combines moist pumpkin spice muffin with a rich, creamy cream cheese filling. Perfect for breakfast or a cozy snack, they bring the comforting flavors of the season right to your kitchen.

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 ounces cream cheese, softened
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with paper liners.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
3. Step 3: In a separate bowl, beat the eggs and sugar, then add the pumpkin puree, vegetable oil, and milk, mixing until smooth.
4. Step 4: Gently fold the dry ingredients into the wet ingredients, being careful not to overmix to keep the muffins tender.
5. Step 5: Scoop the batter into the muffin cups, filling each about three-quarters full.
6. Step 6: Prepare the cream cheese filling by beating together the softened cream cheese, sugar, and vanilla extract until smooth.
7. Step 7: Add a heaping tablespoon of the cream cheese filling into the center of each muffin.
8. Step 8: Bake for 18-22 minutes, or until a toothpick inserted into the muffin (outside the cream cheese center) comes out clean.
9. Step 9: Allow the muffins to 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 or canned 100% pumpkin for best flavor and moisture.
• For extra spice, add a pinch of nutmeg or ginger along with the cinnamon.
• To make these gluten-free, substitute with a gluten-free all-purpose flour blend.
• If you prefer sweeter muffins, increase the sugar in the cream cheese filling slightly.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week. Reheat by warming them in the microwave for 15-20 seconds to enjoy a soft, freshly baked texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these pumpkin muffins?

Yes, these muffins freeze well. Wrap them individually in plastic wrap or place in a freezer-safe bag. Thaw overnight in the refrigerator or warm them gently in the microwave before serving.

What can I use instead of cream cheese for the filling?

You can substitute mascarpone cheese or a mixture of ricotta cheese and a little sugar for a similar creamy texture and sweetness, though the flavor will be slightly different.

Best Starbucks Pumpkin Cream Cheese Muffins Recipe

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★★★★★

4.9 from 60 reviews

• Author: Victor
• Total Time: 35 minutes
• Yield: 12 muffins 1x
• Diet: Vegetarian

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Description

Enjoy the flavors of fall with these Best Starbucks Pumpkin Cream Cheese Muffins, featuring moist pumpkin spice batter filled with a luscious cream cheese center. This easy-to-make recipe yields tender muffins bursting with autumn spices and a rich, creamy surprise inside—perfect for breakfast or a cozy snack.

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Ingredients

Scale 1x2x3x

Muffin Batter

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 cup granulated sugar
• 2 large eggs
• 1 cup pumpkin puree
• 1/2 cup vegetable oil
• 1/4 cup milk

Cream Cheese Filling

• 8 oz cream cheese, softened
• 1/3 cup powdered sugar
• 1 teaspoon vanilla extract

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Instructions

1. Preheat and prepare: Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with paper muffin liners to prevent sticking and ensure easy removal.
2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt until evenly combined.
3. Beat wet ingredients: In a separate large bowl, beat the eggs and granulated sugar until well combined. Add the pumpkin puree, vegetable oil, and milk, mixing thoroughly to create a smooth wet mixture.
4. Combine batter: Carefully fold the dry ingredients into the wet ingredients using a spatula. Mix gently until just combined to avoid overmixing, which can make the muffins tough.
5. Fill muffin cups: Using a cookie scoop or spoon, fill each muffin cup about three-quarters full with the pumpkin batter.
6. Prepare cream cheese filling: In a small bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
7. Add cream cheese center: Spoon a heaping tablespoon of the cream cheese filling on top of the batter in each muffin cup, gently pushing it slightly into the batter for a center filling.
8. Bake muffins: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes. Test for doneness by inserting a toothpick into the muffin; it should come out clean from around the cream cheese filling.
9. Cool muffins: Let the muffins cool in the tin for 5 minutes to set, then transfer them to a wire rack to cool completely before serving to maintain their texture and flavor.
10. Storage and serving: Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week. Reheat by microwaving for 15 to 20 seconds for a warm, fresh-baked experience.

Notes

• Do not overmix the batter to ensure tender muffins.
• Use canned pumpkin puree or fresh homemade pumpkin puree for best flavor.
• For extra spice, add a pinch of nutmeg or cloves to the dry ingredients.
• Ensure cream cheese is softened to avoid lumps in the filling.
• You can add chopped nuts or chocolate chips for variation if desired.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: Starbucks copycat, pumpkin muffins, cream cheese filling, fall baking, pumpkin spice, easy breakfast muffins