Easy Starbucks Pumpkin Cream Cheese Muffins Recipe for Fall

Autumn whispers comfort through these delectable Starbucks pumpkin cream cheese muffins that promise a warm embrace of seasonal delight.

Crisp mornings call for something special baking in your kitchen.

Fragrant spices dance around soft, pillowy textures waiting to surprise you.

Creamy cheese swirls nestled inside tender pumpkin batter create magic with every bite.

Memories of cozy café moments inspire this homemade version that rivals any coffee shop treat.

Rich flavors blend perfectly between sweet and tangy notes.

Bake these muffins and watch friends devour them with pure joy.

Pumpkin Cream Cheese Muffins Baking Tips

• Add an extra tablespoon of pumpkin puree to ensure super moist muffins that stay soft and tender.
• Adjust pumpkin pie spice to personal taste, using freshly ground spices for a more vibrant flavor profile.
• Chill the cream cheese filling before piping to make it easier to handle and prevent spreading during baking.
• Prepare muffin batter and cream cheese filling separately the night before, storing them in the refrigerator for quick morning baking.
• Swap regular flour with a gluten-free blend, ensuring the same delicious texture and taste for those with dietary restrictions.

Pumpkin Cream Cheese Muffins Flavor Ideas

• Gluten-Free Pumpkin Muffins: Replace wheat flour with almond or coconut flour for a celiac-friendly version that maintains the rich pumpkin flavor.
• Dairy-Free Cream Cheese Alternative: Swap regular cream cheese with vegan cream cheese or cashew-based spread to accommodate lactose-intolerant individuals.
• Low-Sugar Pumpkin Muffins: Use stevia or monk fruit sweetener instead of sugar, and reduce overall sweetness while keeping the classic autumn taste.
• Vegan Pumpkin Cream Cheese Muffins: Substitute eggs with flax eggs, use plant-based butter, and replace dairy cream cheese with tofu-based cream cheese alternative for a completely plant-based treat.

Serving Pumpkin Cream Cheese Muffins

• Breakfast Companion: Pair these moist pumpkin muffins with a hot cup of coffee or chai tea for a delightful morning treat.
• Dessert Upgrade: Serve warm with a scoop of vanilla ice cream or drizzle with caramel sauce for an indulgent dessert experience.
• Holiday Gift Idea: Wrap individual muffins in clear cellophane with a festive ribbon for a charming homemade gift during autumn gatherings.
• Brunch Centerpiece: Arrange muffins on a rustic wooden board with seasonal decorations like mini pumpkins or fall leaves for an Instagram-worthy presentation.

Storing Pumpkin Cream Cheese Muffins

• Store muffins in an airtight container in the refrigerator for up to 5 days. Wrap each muffin individually in plastic wrap to maintain moisture and prevent drying out.
• Place cooled muffins in a freezer-safe container or ziplock bag. Freeze for up to 3 months. Separate layers with parchment paper to prevent sticking.
• Warm in microwave for 15-20 seconds or in oven at 300F for 5-7 minutes. Wrap in foil to prevent drying and maintain softness.
• Transfer from freezer to refrigerator overnight. Reheat in microwave or oven, adding 10-15 seconds or minutes to warming time compared to refrigerated muffins.

FAQs

• Why do I need to mix dry and wet ingredients separately?

Mixing dry and wet ingredients separately ensures even distribution of ingredients and prevents overmixing, which can make muffins tough and dense. This method helps create a lighter, more tender muffin texture.

• How do I prevent the cream cheese filling from sinking?

Coat the cream cheese filling with a small amount of flour before adding it to the muffin batter. This helps the filling stay suspended in the muffin during baking and prevents it from sinking to the bottom.

• Can I make these muffins gluten-free?

Yes, you can substitute regular flour with a gluten-free all-purpose flour blend. Make sure to use a blend that contains xanthan gum for better texture and binding.

Pumpkin Cream Cheese Muffins Standouts

• Boost Autumn Vibes: Capture the essence of fall with these delightful pumpkin cream cheese muffins that bring cozy seasonal flavors right to your kitchen.
• Master Bakery-Style Treat: Create professional-looking muffins with a stunning cream cheese center that looks and tastes like it came straight from a gourmet bakery.
• Crowd-Pleasing Dessert: Perfect for family gatherings, potlucks, or weekend brunch, these muffins will have everyone asking for seconds with their irresistible combination of spiced pumpkin and creamy filling.
• Quick Kitchen Adventure: Prepare these muffins with simple ingredients and basic baking skills, making it an enjoyable cooking experience for bakers of all levels.

Pumpkin Cream Cheese Muffins Ingredient List

• All-Purpose Flour: The foundation that provides structure to the muffins.
• Granulated Sugar: Adds sweetness and helps create a tender texture.
• Baking Powder: Helps the muffins rise and become light and fluffy.
• Baking Soda: Works with acidic ingredients to provide additional leavening.
• Pumpkin Pie Spice: Brings warm, classic autumn flavors to the muffins.
• Salt: Enhances the overall flavor of the muffin.

• Pumpkin Puree: Provides moisture and signature pumpkin flavor to the muffins.
• Egg: Helps bind the ingredients and adds richness.
• Unsalted Butter: Contributes to the moist texture and adds a rich flavor.
• Vanilla Extract: Adds depth and rounds out the sweet flavors.

• Cream Cheese: Creates a smooth, tangy filling that contrasts with the sweet muffin.
• Granulated Sugar, Flour, Milk, Vanilla Extract: Help create a smooth and creamy filling consistency.

Pumpkin Cream Cheese Muffins Steps

Step 1: Prepare Oven and Baking Equipment

Set your oven to a cozy 350F (175C).

Grab your muffin tin and give it a light coating of cooking spray or line it with paper liners for easy removal.

Step 2: Whisk Dry Ingredients

• All-purpose flour
• Granulated sugar
• Baking powder
• Baking soda
• Pumpkin pie spice
• Salt

Whisk everything together until perfectly blended.

Step 3: Mix Wet Components

• Pumpkin puree
• Egg
• Melted butter
• Vanilla extract

Whisk until the mixture looks smooth and consistent.

Step 4: Create Muffin Batter

Pour the wet ingredients into the dry mixture.

Gently fold everything together, stirring just until combined.

Avoid overmixing to keep the muffins tender.

Step 5: Prepare Cream Cheese Filling

• Cream cheese
• Sugar
• Flour
• Milk
• Vanilla extract

Mix until the filling becomes silky and smooth.

Step 6: Fill Muffin Tins

Scoop the muffin batter into the prepared tin, filling each cup about three-quarters full.

This allows room for the muffins to rise beautifully.

Step 7: Add Cream Cheese Surprise

Use a piping bag or spoon to carefully place the cream cheese filling right into the center of each muffin batter.

Step 8: Bake to Perfection

Slide the muffin tin into the preheated oven.

Bake for 15-20 minutes, watching for a golden top and checking with a toothpick that comes out clean when inserted.

Step 9: Cool and Enjoy

Let the muffins rest in the pan for 5 minutes.

Then transfer them to a wire rack to cool completely.

The anticipation will be worth the wait!

Starbucks Pumpkin Cream Cheese Muffins Recipe

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• Total Time: 40 minutes
• Yield: 12 1x

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Description

Starbucks pumpkin cream cheese muffins blend autumn’s warmth with creamy indulgence, offering a perfect balance of spiced pumpkin and rich cream cheese filling. Coffee shop lovers can now savor this seasonal treat at home, bringing bakery-style comfort to their kitchen.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1 1/2 cups pumpkin puree
• 1 large egg
• 4 ounces (113 grams) cream cheese

Spices and Leavening Agents:

• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon salt

Additional Ingredients:

• 1/4 cup melted butter
• 1 teaspoon vanilla extract
• 2 tablespoons granulated sugar (for filling)
• 1 teaspoon flour (for filling)
• 1 teaspoon milk (for filling)
• 1/2 teaspoon vanilla extract (for filling)

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Instructions

1. Preheat the oven to 350F (175C) and prepare a muffin tin by greasing or lining with paper liners.
2. In a spacious mixing bowl, thoroughly blend the dry ingredients: flour, sugar, baking powder, baking soda, pumpkin pie spice, and salt until evenly distributed.
3. Whisk together the wet components in a separate bowl: pumpkin puree, egg, melted butter, and vanilla extract until the mixture achieves a smooth, consistent texture.
4. Gently fold the wet ingredients into the dry mixture, stirring minimally to avoid overmixing and maintain a tender muffin texture.
5. Distribute the batter into muffin cups, filling each approximately three-quarters full to allow room for rising.
6. Prepare the cream cheese filling by blending cream cheese, sugar, flour, milk, and vanilla extract until achieving a silky, uniform consistency.
7. Create a small well in the center of each muffin batter and carefully pipe or spoon the cream cheese filling into each one.
8. Transfer the muffin tin to the preheated oven and bake for 15-20 minutes, monitoring until a toothpick inserted into the muffin (not the filling) emerges clean.
9. Allow the muffins to rest in the pan for 5 minutes, then carefully transfer to a wire cooling rack to reach room temperature.

Notes

• Store leftover muffins in an airtight container in the refrigerator for up to 4 days to maintain freshness and prevent the cream cheese filling from spoiling.
• Swap out regular flour with gluten-free flour blend for those with gluten sensitivities, ensuring the same tender texture and delicious taste.
• Use low-fat cream cheese and substitute some butter with Greek yogurt to create a lighter, healthier version of the muffins without sacrificing flavor.
• Enhance the autumn vibes by sprinkling extra pumpkin pie spice or adding a crumble topping made from chopped pecans and brown sugar before baking.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 190 kcal
• Sugar: 10 g
• Sodium: 160 mg
• Fat: 9 g
• Saturated Fat: 5 g
• Unsaturated Fat: 4 g
• Trans Fat: 0.2 g
• Carbohydrates: 25 g
• Fiber: 1.5 g
• Protein: 3 g
• Cholesterol: 40 mg