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.
Ingredients
Scale
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)
Instructions
- Preheat the oven to 350F (175C) and prepare a muffin tin by greasing or lining with paper liners.
- In a spacious mixing bowl, thoroughly blend the dry ingredients: flour, sugar, baking powder, baking soda, pumpkin pie spice, and salt until evenly distributed.
- 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.
- Gently fold the wet ingredients into the dry mixture, stirring minimally to avoid overmixing and maintain a tender muffin texture.
- Distribute the batter into muffin cups, filling each approximately three-quarters full to allow room for rising.
- Prepare the cream cheese filling by blending cream cheese, sugar, flour, milk, and vanilla extract until achieving a silky, uniform consistency.
- Create a small well in the center of each muffin batter and carefully pipe or spoon the cream cheese filling into each one.
- 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.
- 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