These Starbucks-inspired pumpkin cream cheese muffins are a cozy treat! They have a soft and warm pumpkin base with a tasty cream cheese center that makes each bite a delight.
Honestly, what’s better than a warm muffin with a sweet surprise inside? I love enjoying them straight from the oven with a cup of coffee. Perfect for fall or any time you need a little comfort! ☕🍂
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is perfect for this recipe. If you prefer fresh, you can roast and puree a pumpkin instead. Just make sure it’s smooth and not too watery!
Flour: All-purpose flour works well here, but if you’re looking for gluten-free options, a 1:1 gluten-free flour blend can be a good substitute.
Oil or Butter: I like using vegetable oil for its neutral flavor, but melted butter gives a richer taste. You can also use coconut oil for a unique twist!
Spices: The combination of cinnamon, nutmeg, ginger, and cloves is classic. If you’re missing some, feel free to stick to a pumpkin pie spice blend instead!
Cream Cheese: Full-fat cream cheese is best for the filling, but you can use low-fat if needed. Just know the texture might be a bit different.
How Do I Get the Perfect Cream Cheese Center?
The cream cheese filling is one of the highlights of these muffins! To get it just right, follow these tips:
- Make sure the cream cheese is softened at room temperature. This makes it easier to mix and ensures a smooth texture.
- After assembling the muffins, place the cream cheese filling in the center gently. It should sink slightly as it bakes, which keeps the muffins moist.
- Keep an eye on the baking time. Insert a toothpick into the muffin (not the cream cheese) to check for doneness.
With these tips, you’re set for delicious pumpkin cream cheese muffins that are a delight to eat! Enjoy your baking adventure! 🍂🧁
Starbucks Pumpkin Cream Cheese Muffins
Ingredients You’ll Need:
For the Pumpkin Muffin Batter:
- 1 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1/2 cup (120ml) vegetable oil or melted butter
- 1/3 cup (80ml) buttermilk
- 1 teaspoon vanilla extract
- 1 cup (240g) canned pumpkin puree
For the Cream Cheese Filling and Topping:
- 8 oz (225g) cream cheese, softened
- 1/3 cup (65g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This recipe will take about 15 minutes to prep and around 22-25 minutes to bake. Make sure to let the muffins cool for a bit after baking, so set aside about 45 minutes to an hour total from start to finish. You’ll have warm, delicious muffins ready to enjoy in no time!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners to make sure your muffins come out easily.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. This will ensure they are well combined and ready for the batter.
3. Prepare the Wet Ingredients:
In a large bowl, beat the granulated sugar and eggs together until they are light and fluffy. Then, add in the vegetable oil (or melted butter), buttermilk, vanilla extract, and pumpkin puree. Mix everything until it is smooth and well combined.
4. Combine Wet and Dry Ingredients:
Gradually add the dry mixture into the wet mixture. Use a spatula to gently fold the two together until just combined. Be careful not to overmix—small lumps are perfectly fine!
5. Make the Cream Cheese Filling:
In a separate bowl, beat the softened cream cheese with the sugar, egg, and vanilla. Continue mixing until it is smooth and creamy. This will be your delicious filling!
6. Assemble the Muffins:
Fill each muffin cup about 1/3 full with the pumpkin batter. Then, add a heaping teaspoon of cream cheese filling to the center of each one. Finally, top them off with more pumpkin batter until the cups are about 3/4 full.
7. Add a Dollop of Cream Cheese:
Using any remaining cream cheese filling, add a small dollop on top of each muffin. This will create a lovely topping once baked.
8. Bake the Muffins:
Place the muffin tin in the oven and bake for about 22-25 minutes. Check with a toothpick—insert it into the muffin, avoiding touching the cream cheese. It’s done when it comes out clean!
9. Cool Down:
Once baked, let the muffins cool in the tin for about 5-10 minutes. Then transfer them to a wire rack to cool completely.
10. Enjoy!
Your Starbucks-inspired pumpkin cream cheese muffins are ready! Enjoy them warm with a cup of coffee or tea. Perfect for sharing or just treating yourself!
With these steps, you’ll have moist, spiced pumpkin muffins with a delightful cream cheese center just like the ones from Starbucks. Happy baking! 🧁🎃
Can I Use Fresh Pumpkin Instead of Canned Puree?
Absolutely! If you prefer to use fresh pumpkin, just roast and puree it until smooth. Make sure to drain any excess water to keep your batter from getting too wet!
Can I Make These Muffins Gluten-Free?
Yes, you can! Substitute the all-purpose flour with a 1:1 gluten-free baking blend. This should work well without altering the texture too much!
How Should I Store Leftover Muffins?
Store any leftovers in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 3 months. Just remember to wrap them tightly to prevent freezer burn!
Can I Add Nuts or Chocolate Chips?
Definitely! Feel free to fold in some chopped walnuts, pecans, or chocolate chips into the batter for extra flavor and texture. Just be cautious not to overmix when incorporating them!
