Fall is the perfect time to indulge in the warm, comforting flavors of pumpkin, and what better way to enjoy this seasonal treat than with Starbucks Pumpkin Cream Cheese Muffins? These muffins offer a delightful combination of spiced pumpkin batter and a creamy, tangy filling. Whether you’re baking for yourself or sharing with family and friends, these muffins are sure to be a hit. Plus, they’re easy to make, full of flavor, and perfect for cozy autumn mornings. Let’s dive into this delicious recipe!
Table of Contents
Why You’ll Love These Pumpkin Cream Cheese Muffins
If you’re a fan of Starbucks’ fall menu, these homemade Pumpkin Cream Cheese Muffins will quickly become your new favorite. They’re the perfect balance of sweet and savory, with a fluffy pumpkin muffin base that’s filled with a rich cream cheese center. The added sprinkle of pepitas on top gives the muffins a nice crunch and an extra touch of fall flavor. Whether you’re preparing a batch for breakfast or an afternoon snack, these muffins are quick to make, and their moist texture makes them an irresistible treat.
Ingredients
For the Cream Cheese Filling:
• 8 oz cream cheese: Provides a rich, tangy filling that contrasts beautifully with the sweetness of the pumpkin muffin.
• 1/4 cup granulated sugar: Sweetens the cream cheese filling to balance its tanginess.
• 1 teaspoon vanilla extract: Adds depth of flavor to the cream cheese mixture.
For the Pumpkin Muffins:
• 1 3/4 cups all-purpose flour: Forms the base of the muffin, providing structure and lightness.
• 1 teaspoon baking soda: Helps the muffins rise and become fluffy.
• 1/2 teaspoon baking powder: Adds extra leavening for a light, airy texture.
• 1/2 teaspoon salt: Enhances the flavor of the muffins and balances the sweetness.
• 1 teaspoon ground cinnamon: A warm spice that complements the pumpkin flavor.
• 1/2 teaspoon ground nutmeg: Adds a slightly sweet, spicy undertone to the muffins.
• 1/4 teaspoon ground cloves: Gives the muffins a warm, aromatic quality.
• 1/4 teaspoon ground ginger: Adds a zesty, peppery spice that works well with pumpkin.
• 1 cup granulated sugar: Sweetens the muffin batter.
• 1/2 cup brown sugar, packed: Contributes a rich, molasses-like sweetness to the batter.
• 1 cup pumpkin puree: The star ingredient that gives the muffins their signature flavor and moisture.
• 2 large eggs: Bind the ingredients together and add moisture to the muffins.
• 1/2 cup vegetable oil: Keeps the muffins moist and tender.
• 1/4 cup milk: Adds moisture and helps combine the ingredients smoothly.
• 1 teaspoon vanilla extract: Enhances the overall flavor of the muffins.
For the Topping:
• 1/4 cup pepitas (pumpkin seeds): Adds a crunchy texture and a hint of nutty flavor.
Alternative Ingredient Suggestions
If you’re looking to customize this recipe based on dietary preferences or ingredient availability, here are a few suggestions:
- Cream Cheese Alternative: Use a dairy-free cream cheese alternative for a vegan-friendly version.
- Gluten-Free Flour: Substitute the all-purpose flour with a gluten-free blend to make the muffins gluten-free.
- Milk Alternatives: Swap regular milk for almond, oat, or coconut milk to cater to different dietary needs.
Step-by-Step Instructions
- Prepare the Cream Cheese Filling: In a small bowl, mix together the softened cream cheese, granulated sugar, and vanilla extract until smooth. Spoon the mixture into a piping bag or a zip-top bag and set aside.
- Preheat the Oven: Set your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
- Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Set aside.
- Combine the Wet Ingredients: In a large bowl, whisk together the granulated sugar, brown sugar, pumpkin puree, eggs, vegetable oil, milk, and vanilla extract until fully combined.
- Incorporate the Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix, as this can cause the muffins to be dense and tough.
- Assemble the Muffins: Fill each muffin cup about two-thirds full with the pumpkin batter. Cut a small tip off the piping bag filled with the cream cheese mixture. Pipe a dollop of the cream cheese filling into the center of each muffin. Top each muffin with a sprinkle of pepitas.
- Bake the Muffins: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the muffin (not the cream cheese center) comes out clean. The muffins should spring back slightly when touched.
- Cool and Serve: Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Tips & Tricks
- Do Not Overmix: When combining the dry and wet ingredients, mix just until incorporated. Overmixing can cause the muffins to be dense and tough.
- Check for Doneness: Since the cream cheese filling can make it hard to check the muffins’ doneness, ensure you test the muffin part (outside the filling) with a toothpick.
- Make Ahead: You can prepare the cream cheese filling the night before to save time on baking day. Simply store it in the refrigerator until ready to use.
- Storage: Store any leftover muffins in an airtight container in the refrigerator for up to 5 days. Reheat them in the microwave for a few seconds to enjoy them warm.
Pairing Ideas and Variations
These Starbucks Pumpkin Cream Cheese Muffins are perfect on their own, but you can pair them with a variety of fall-inspired treats. Serve them with a warm cup of spiced latte, apple cider, or even a creamy hot chocolate. For an extra indulgent treat, spread a little butter or cream cheese on top of the muffins before serving.
If you’re looking for variations, try adding a sprinkle of cinnamon sugar on top before baking or swapping pepitas for crushed pecans or walnuts for added texture.
The Perfect Fall Treat
These Starbucks Pumpkin Cream Cheese Muffins are more than just a seasonal treat—they’re a celebration of fall flavors! Whether you’re baking them for a family gathering, brunch, or just to enjoy with your morning coffee, they will bring the cozy vibes of autumn right into your kitchen. The combination of pumpkin, warm spices, and creamy filling will make them a go-to recipe for pumpkin lovers.
Conclusion
Starbucks Pumpkin Cream Cheese Muffins are the perfect treat to bake this fall season. With their moist, spiced pumpkin base and creamy filling, these muffins capture the essence of autumn in every bite. Whether you’re enjoying them with a hot cup of coffee or serving them at a gathering, they’re sure to impress. Best of all, they’re simple to make, and the combination of warm spices and rich cream cheese will leave you coming back for more. Don’t forget to store any leftovers in an airtight container—though we doubt they’ll last long!
Frequently Asked Questions (FAQs)
1. Can I use canned pumpkin for this recipe?
Yes, canned pumpkin works perfectly for this recipe. Just make sure you’re using pure pumpkin puree, not pumpkin pie filling, which contains added spices and sugar.
2. Can I make these muffins ahead of time?
Absolutely! You can prepare the pumpkin batter and cream cheese filling in advance, then refrigerate them until you’re ready to bake. Alternatively, you can freeze the baked muffins for up to 2 months. Just reheat them in the oven or microwave when you’re ready to enjoy them.
3. How can I make these muffins healthier?
To make these muffins a bit healthier, try substituting some of the sugar with a natural sweetener like honey or maple syrup. You can also use whole wheat flour for added fiber. For a lower-fat version, swap out the vegetable oil for unsweetened applesauce.
4. Can I add nuts to these muffins?
Yes, adding nuts like walnuts or pecans can enhance the texture and flavor of your muffins. Simply fold in about 1/2 cup of chopped nuts into the batter before filling the muffin tin.
More Relevant Recipes
- Pumpkin Crumb Muffins: These muffins combine the warmth of pumpkin with a crumbly streusel topping, making them a perfect companion to your pumpkin cream cheese muffins. Their soft, moist texture and rich flavor are sure to satisfy your fall cravings.
- Pumpkin Pie Dip: For a fun and creamy pumpkin-inspired treat, this dip delivers all the classic pumpkin pie flavors in a simple, easy-to-make dip. Serve it with graham crackers or apple slices for a delightful dessert or snack during fall gatherings.
- Pumpkin Cheesecake Bars: These rich and velvety pumpkin cheesecake bars feature a buttery crust and a luscious pumpkin filling, topped with a sweet cream cheese layer. A fantastic dessert option that complements the fall season and pairs beautifully with your pumpkin muffins.
Starbucks Pumpkin Cream Cheese Muffins
- Total Time: 45 minutes
- Yield: 12 muffins
- Diet: Vegetarian
Description
These Starbucks Pumpkin Cream Cheese Muffins are a perfect blend of warm fall spices and creamy sweetness. With a pumpkin muffin base and a rich cream cheese center, they’re sure to be a hit this season.
Ingredients
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup pumpkin puree
- 2 large eggs
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1/4 cup pepitas (pumpkin seeds)
Instructions
- Prepare the Cream Cheese Filling: In a small bowl, mix together the softened cream cheese, granulated sugar, and vanilla extract until smooth. Spoon the mixture into a piping bag or zip-top bag and set aside.
- Preheat the Oven: Set your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
- Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Set aside.
- Combine the Wet Ingredients: In a large bowl, whisk together the granulated sugar, brown sugar, pumpkin puree, eggs, vegetable oil, milk, and vanilla extract until fully combined.
- Incorporate the Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix, as this can cause the muffins to be dense and tough.
- Assemble the Muffins: Fill each muffin cup about two-thirds full with the pumpkin batter. Cut a small tip off the piping bag filled with the cream cheese mixture. Pipe a dollop of the cream cheese filling into the center of each muffin. Top each muffin with a sprinkle of pepitas.
- Bake the Muffins: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the muffin (not the cream cheese center) comes out clean. The muffins should spring back slightly when touched.
- Cool and Serve: Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Notes
- Do not overmix the batter to avoid dense muffins.
- Test for doneness by inserting a toothpick into the muffin part (not the cream cheese filling).
- You can prepare the cream cheese filling in advance and refrigerate until ready to use.
- Store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat before serving.
- Prep Time: 20 minutes
- Cook Time: 20-25 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 320 kcal
- Sugar: 24 g
- Sodium: 200 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 35 mg