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.

Starbucks Pumpkin Cream Cheese Muffins: Easy Fall Recipe

Name: Starbucks Pumpkin Cream Cheese Muffins
Prep time: 20 min
Cook time: PT-494089H41M39S
Total time: 45 min
Cuisine: American
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)

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

Scale

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)

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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