Description
Enjoy the rich, spiced flavors of autumn with this homemade Starbucks-inspired Pumpkin Cream Cheese Muffins recipe. Featuring moist pumpkin-infused muffins filled with a smooth, tangy cream cheese center, this treat is perfect for breakfast, a snack, or dessert during the fall season. Easy to make and irresistibly delicious, these muffins bring the cozy coffeehouse experience to your kitchen.
Ingredients
Scale
Muffin Ingredients
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1 cup pumpkin puree
- 1/3 cup vegetable oil
- 2 large eggs
- 1/3 cup milk
Cream Cheese Filling Ingredients
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with paper muffin liners for easy removal.
- Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt to ensure even distribution of leavening agents and spices.
- Combine Wet Ingredients: In a separate large bowl, beat the eggs and granulated sugar until smooth. Add the pumpkin puree and vegetable oil, then mix until fully combined. Stir in the milk.
- Combine Wet and Dry: Gently fold the dry ingredients into the wet ingredients using a spatula. Mix until just combined; avoid overmixing to keep muffins tender.
- Fill Muffin Cups: Scoop the batter into the prepared muffin tin, filling each cup about three-quarters full for room to add the filling and to rise.
- Prepare Cream Cheese Filling: In a small bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
- Add Cream Cheese Filling: Drop a heaping tablespoon of the cream cheese filling into the center of each muffin batter in the cups, gently pressing it slightly downward.
- Bake: Bake the muffins in the preheated oven for 18 to 22 minutes or until a toothpick inserted into the muffin portion (not the cream cheese) comes out clean.
- Cool: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely for best texture and flavor.
- Serve and Store: Serve once cooled or 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 to enjoy warm.
Notes
- Do not overmix the batter to ensure the muffins remain light and tender.
- Use fresh pumpkin puree for the best flavor and texture.
- Chilling the cream cheese filling before adding can help it hold shape during baking.
- Using a cookie scoop ensures uniform muffin sizes and even baking.
- To enhance the pumpkin spice flavor, consider adding a pinch of nutmeg or allspice to the dry ingredients.
- Muffins are best eaten within a few days for optimal freshness but freeze well for longer storage.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 320
- Sugar: 20g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
Keywords: Starbucks, pumpkin muffins, cream cheese filling, pumpkin spice, fall baking, autumn recipes, breakfast muffins
