These Starbucks Pumpkin Cream Cheese Muffins are a yummy treat, perfect for fall! They have a soft pumpkin flavor with a sweet cream cheese swirl that makes each bite special.
When I make these muffins, my kitchen smells amazing! Plus, they’re great for breakfast or a snack—served warm, they simply melt in your mouth. What’s not to love? 🎃
Key Ingredients & Substitutions
All-purpose flour: This is the base for your muffins. If you’re looking for a healthier alternative, you can use whole wheat flour or a gluten-free blend. Just note that it might change the texture a bit.
Pumpkin puree: Use canned pumpkin puree for convenience! If you’re feeling adventurous, fresh pumpkin works too—just make sure it’s cooked and pureed well. Avoid pumpkin pie filling because it’s sweetened and spiced.
Cream cheese: For the filling and frosting, regular cream cheese is perfect. If you’re dairy-free, look for a vegan cream cheese alternative that can be softened and whipped.
Spices: The spices really bring that fall flavor! You can experiment with pumpkin pie spice if you have it on hand. It’s a great all-in-one substitute for the individual spices.
How Do You Get the Cream Cheese Filling Just Right?
Creating the perfect cream cheese filling is simple! Follow these steps to ensure it’s smooth and blends well with the pumpkin batter:
- Make sure your cream cheese is softened to room temperature. This makes it easier to mix.
- Beat the cream cheese with sugar and egg until fully combined. This ensures a creamy and fluffy texture.
- Don’t skip swirling the cream cheese into the pumpkin batter; it makes for a delightful surprise when you bite into the muffin!
Remember, if you’re using a piping bag to frost, ensure the cream cheese mixture isn’t too thick, or it can clog the tip. A little practice goes a long way!
Starbucks Pumpkin Cream Cheese Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- ¾ cup granulated sugar
- ½ cup brown sugar, packed
- ⅓ cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
For the Cream Cheese Filling:
- 4 oz cream cheese, softened
- 3 tablespoons granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
For the Cream Cheese Frosting Topping:
- 4 oz cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 cup powdered sugar, sifted
- ½ teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 25 minutes to bake, plus an additional 10 minutes for cooling in the pan. Overall, you can expect to spend about 50 minutes to have delicious pumpkin muffins ready to enjoy!
Step-by-Step Instructions:
1. Preheat Oven and Prepare Pan:
Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well to prevent sticking.
2. Make the Cream Cheese Filling:
In a small bowl, combine the softened cream cheese, sugar, egg, and vanilla extract. Beat these ingredients together until the mixture is smooth and creamy. Once blended, set it aside for later use.
3. Mix Dry Ingredients for Muffins:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger, and salt. This step ensures that the spices and leavening agents are evenly distributed.
4. Mix Wet Ingredients for Muffins:
In a separate large bowl, whisk the granulated sugar, brown sugar, and vegetable oil until well combined. Then, add the eggs one at a time, whisking after each addition. Stir in the pumpkin puree and vanilla extract until everything is smooth.
5. Combine Dry and Wet Ingredients:
Caution: Be careful not to overmix! Add the dry ingredient mixture to the wet mixture and stir gently until just combined. A few lumps are okay!
6. Fill Muffin Cups:
Spoon about 1-2 tablespoons of the pumpkin batter into each muffin cup. Then, add about 1 teaspoon of the cream cheese filling on top. Finally, add more pumpkin batter to fill each cup about ¾ full. Feel free to use a toothpick or skewer to swirl the cream cheese filling gently into the pumpkin batter.
7. Bake Muffins:
Place the muffin tin in the oven and bake for 20-25 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean, except for a little moist cream cheese.
8. Cool Muffins:
Once baked, let the muffins cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely. Patience is key here!
9. Make Cream Cheese Frosting Topping:
In a mixing bowl, beat the softened cream cheese and unsalted butter together until creamy and smooth. Gradually add in the sifted powdered sugar and vanilla extract until the frosting is fluffy.
10. Frost Muffins:
After the muffins have cooled, it’s time to top them! Use a piping bag or a spoon to add a lovely dollop or swirl of the cream cheese frosting on top of each muffin.
11. Serve and Enjoy:
These delightful Starbucks-style Pumpkin Cream Cheese Muffins are best served fresh. They can be stored in an airtight container in the fridge for up to 3 days. For a cozy experience, warm them slightly before serving!
Enjoy your tasty, pumpkin-spiced muffins with a creamy surprise in the center and a luscious frosting on top!
Can I Use a Different Type of Pumpkin Instead of Canned?
Absolutely! You can use fresh pumpkin if you prefer. Just make sure to cook and puree it well before measuring. Aim for one cup, as in the recipe, and avoid using pumpkin pie filling as it has added sugars and spices.
How Do I Store Leftover Muffins?
Store any leftover muffins in an airtight container in the refrigerator for up to 3 days. For best taste, warm them slightly in the microwave before enjoying!
Can I Freeze These Muffins?
Yes, these muffins freeze well! Allow them to cool completely, then wrap them tightly in plastic wrap or aluminum foil. Place them in a freezer-safe bag and store for up to 2-3 months. Thaw overnight in the refrigerator when you’re ready to enjoy them.
What Can I Substitute for Cream Cheese?
If you’re looking for a dairy-free option, consider using a vegan cream cheese alternative. You can also use ricotta cheese for a different flavor and texture, but the taste will be slightly different from traditional cream cheese.