These Starbucks-inspired pumpkin cream cheese muffins are a tasty treat that combines the warm flavors of pumpkin spice with a creamy surprise inside. Perfect for cool mornings!
Honestly, who doesn’t love biting into a muffin and finding that creamy filling? It’s like a hug for your taste buds! I enjoy these with a hot cup of coffee for a cozy breakfast.
Key Ingredients & Substitutions
All-Purpose Flour: This forms the base of your muffins. If you’re looking for gluten-free options, you can use a 1:1 gluten-free baking flour, which works well in most recipes.
Pumpkin Puree: Canned pumpkin puree is super convenient. If you want to use fresh, just roast and mash pumpkin or squash until smooth, but canned is less fuss for busy days.
Cream Cheese: Cream cheese is essential for that gooey center. If you’re lactose intolerant, look for dairy-free cream cheese options available in stores.
Spices: Pumpkin pie spice is key for flavor, but you can make your own mix with cinnamon, nutmeg, ginger, and cloves if you have those on hand.
How Do You Achieve the Perfect Cream Cheese Filling?
The cream cheese filling is what makes these muffins special, but getting the right texture is important too. For perfectly creamy filling, make sure your cream cheese is soft before mixing. This helps in achieving a smooth consistency without lumps.
- Soften cream cheese at room temperature for about 30 minutes or microwave it for 10-15 seconds.
- Mix it with sugar and vanilla until smooth. If you’re using a mixer, start slow to avoid splattering!
- Be careful not to overfill the muffins with cream cheese; about a teaspoon in the center works best to keep them from overflowing.
Starbucks Pumpkin Cream Cheese Muffins
Ingredients You’ll Need:
For the Pumpkin Muffins:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree
- ½ cup milk
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
For the Crunchy Topping:
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- ¼ cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This delicious recipe takes about 15 minutes of prep time, plus an additional 18-22 minutes for baking. Allow some extra time for cooling. In total, expect around 45 minutes to 1 hour before you can enjoy these delightful muffins!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare Pan:
Start by preheating your oven to 350°F (175°C). While that’s heating up, line a muffin tin with paper liners to make cleanup easy and give your muffins a nice finish.
2. Make the Cream Cheese Filling:
In a medium bowl, combine the softened cream cheese, granulated sugar, and vanilla extract. Beat together using a hand mixer (or a whisk) until your mixture is smooth and creamy. Set it aside for now.
3. Mix Dry Ingredients:
Grab a large bowl and whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt. Make sure it’s well mixed so that your muffins rise evenly!
4. Mix Wet Ingredients:
In another bowl, combine the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until everything is well blended. Then, stir in the pumpkin puree and milk until fully combined.
5. Combine Wet and Dry Ingredients:
Now, gently fold the dry ingredients into the wet ingredients. Mix just until you see no flour—remember, don’t overmix! It’s totally okay if a few lumps remain.
6. Fill Muffin Cups with Batter and Cream Cheese:
Using a spoon, put about 1 tablespoon of pumpkin batter into each muffin liner. Next, carefully add about 1 teaspoon of the cream cheese filling in the center of the batter. Top it off with another spoonful of pumpkin batter, filling each liner about 2/3 full.
7. Prepare the Crunchy Topping:
In a small bowl, mix together the granulated sugar, ground cinnamon, and chopped walnuts or pecans if you’re using them. Sprinkle this tasty mix generously over the top of each muffin.
8. Bake the Muffins:
Put your muffin tin in the preheated oven and let them bake for 18-22 minutes. Check them by inserting a toothpick into the pumpkin part of the muffin (not the cream cheese filling); it should come out clean!
9. Cool and Serve:
Once baked, let the muffins cool in the pan for 5 minutes before transferring them to a wire rack. This gives them a chance to set and cool down a bit. Enjoy these muffins warm or let them cool completely and enjoy later!
These muffins have a deliciously moist, spicy pumpkin base, a creamy center, and a wonderful crunchy cinnamon-sugar topping—just like the Starbucks classic!
Can I Use Fresh Pumpkin Instead of Canned?
Yes, absolutely! If you prefer fresh pumpkin, just roast and puree it until it’s smooth. You’ll need about one medium-sized pumpkin to yield one cup of puree. Just ensure it’s well-cooked and cooled before using!
What Can I Substitute for Cream Cheese?
If you’re looking for a dairy-free option, you can use a vegan cream cheese alternative. Greek yogurt can also work, but it will give a slightly different flavor and texture.
How Should I Store Leftover Muffins?
Store your muffins in an airtight container in the fridge for up to 5 days. You can also freeze them for up to 3 months. Just make sure to wrap them tightly in plastic wrap before placing them in a freezer bag!
Can I Make These Muffins Gluten-Free?
Yes! You can substitute the all-purpose flour with a 1:1 gluten-free baking flour. Make sure your baking powder and other ingredients are also labeled gluten-free for best results.
