Welcome to the pumpkin paradise you didn’t know you needed. If you love cozy fall flavors and dreamy cream cheese centers, these pumpkin muffins will become your new best friend. They are a homemade dupe for the famous Starbucks pumpkin cream cheese muffin. Imagine biting into a soft, spiced muffin and discovering a creamy filling. Cozy, delicious, and perfect for fall baking.
Ingredients
- All purpose flour: Gives the muffins structure and a tender crumb.
- Granulated sugar: Sweetens and helps the muffins caramelize on top.
- Brown sugar: Adds molasses flavor and keeps muffins moist.
- Baking soda: Helps the muffins rise and stay fluffy.
- Pumpkin spice: Warm spice blend that gives classic cozy fall flavor.
- Pumpkin puree: Adds moisture, flavor, and natural sweetness.
- Vegetable oil: Keeps the muffins soft and tender.
- Eggs: Bind everything together and add richness.
- Vanilla extract: Adds sweet depth and brings all flavors together.
- Cream cheese: Creates a creamy, tangy filling inside the muffin.
- Sugar (for filling): Sweetens the cream cheese center.
- Flour (for filling): Helps the cream cheese stay thick when baked.
- Milk: Makes the filling smooth and pipeable.
- Vanilla (for filling): Adds flavor and warmth to the creamy center.
Why You’ll Love These Pumpkin Cream Cheese Muffins
- Just like the Starbucks version but easier and cheaper.
- Cozy fall spices and a creamy cheesecake center.
- Soft, moist texture with warm flavor in every bite.
- Perfect for breakfast, brunch, or holiday baking.
All of the Delicious Layers of These Pumpkin Cream Cheese Muffins
- Spiced pumpkin batter: Moist, warm, and full of flavor.
- Cream cheese filling: A smooth cheesecake like center.
- Perfect fall muffin texture: Soft, tender, and cozy.
Equipment Needed
- Mixing bowls: One for dry ingredients and one for wet.
- Whisk + spatula: For mixing and scraping the batter.
- Measuring cups + spoons: For accurate baking measurements.
- Muffin tin: Standard 12 count muffin tin.
- Muffin liners or spray: So muffins release easily.
- Piping bag (optional): Makes adding the filling super easy.
Substitutions and Modifications
- Dairy free: Use dairy free cream cheese and plant based milk.
- No pumpkin spice: Use cinnamon, ginger, and nutmeg.
- Reduce sugar or use coconut sugar.
- Spoon the cream cheese right into the batter.
Starbucks Pumpkin Cream Cheese Muffins Recipe
Ingredients
For the Muffins
- 1 ¾ cups all-purpose flour
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 1 teaspoon baking soda or baking powder
- 2 ½ teaspoons pumpkin spice
- ½ teaspoon fine grain salt
- 15 oz pumpkin puree !! NOT PUMPKIN PIE FILLING
- ½ cup vegetable oil or melted unsalted butter
- 2 eggs
- 1 teaspoon vanilla extract
For the Cream Cheese Filling
- 4 oz cream cheese, room temperature
- 2 tablespoons granulated sugar
- 1 tablespoon flour
- 1 teaspoon milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin pan with paper liners or grease it well.
- Mix Oil and Sugars: In a large mixing bowl, combine 3/4 cup granulated sugar, 3/4 cup brown sugar, and 1/2 cup vegetable oil. Mix until well blended.
- Add Eggs, Vanilla, and Pumpkin: Add 2 eggs, 1 teaspoon vanilla extract, and 15 oz pumpkin puree to the sugar-oil mixture. Whisk until fully combined.
- Prepare Dry Ingredients: In a separate bowl, mix 1 3/4 cups all-purpose flour, 1 teaspoon baking soda, 2 1/2 teaspoons pumpkin spice, 1/2 teaspoon fine grain salt.
- Combine Wet and Dry Mixtures: Gently fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to keep the muffins tender and moist.
- Fill the Muffin Pan: Scoop the pumpkin batter into the prepared muffin cups, filling each about two-thirds full.
- Prepare the Cream Cheese Filling: In a small bowl, mix 4 oz room temperature cream cheese, 2 tablespoons granulated sugar, 1 tablespoon flour, 1 teaspoon milk, and 1 teaspoon vanilla extract until smooth.
- Pipe the Cream Cheese Filling: Transfer the cream cheese mixture into a piping bag or a ziplock bag with the corner snipped off. Pipe a dollop of the filling into the center of each muffin cup.
- Bake the Muffins: Place the muffin pan in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Muffins: Allow the muffins to cool slightly in the pan before transferring them to a wire rack to cool completely. This helps the cream cheese filling set properly.
- Serve and Enjoy: Enjoy your muffins warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze for up to 3 months. Reheat as desired.
Video
Nutrition
Storage Instructions
- Refrigerate: Up to 5 days in an airtight container.
- Freeze: Wrap individually and freeze up to 3 months.
Reheat Instructions
- Microwave: 15 to 20 seconds.
- Oven: 350°F for about 10 minutes.
Tips and Tricks
- Use canned pumpkin puree, not pumpkin pie filling.
- Do not overmix the batter so muffins stay tender.
- Pipe or spoon filling into the center before baking.
Frequently Asked Questions
1. Do these pumpkin cream cheese muffins taste like the Starbucks version?
Yes, these muffins are a homemade dupe for the Starbucks pumpkin cream cheese muffins. They have the same cozy pumpkin spice flavor and a creamy center, but taste even fresher.
2. Can I use homemade pumpkin puree instead of canned?
Yes, homemade pumpkin puree works well as long as it is thick and not watery. Excess moisture can affect the muffin texture.
3. Can I make these muffins ahead of time?
Yes, these muffins are great for making ahead. Store them in the refrigerator or freezer and reheat when ready to enjoy.
4. Do I need a piping bag for the cream cheese filling?
No, a piping bag is optional. You can simply spoon the cream cheese filling into the center of each muffin before baking.
5. Should I refrigerate pumpkin cream cheese muffins?
Yes, because of the cream cheese filling, it is best to store them in an airtight container in the refrigerator for up to 5 days.
6. Can I freeze pumpkin cream cheese muffins?
Yes, these muffins freeze very well. Wrap each muffin individually and store in a freezer-safe container for up to 3 months.
7. How do I reheat these muffins?
Reheat in the microwave for 15 to 20 seconds or warm in the oven at 350°F for about 10 minutes.
8. Can I make these muffins dairy free?
Yes, use dairy-free cream cheese and plant-based milk. The texture may be slightly different but still delicious.
9. What can I use if I do not have pumpkin spice?
You can make your own blend using cinnamon, nutmeg, ginger, and cloves. This gives the muffins the same warm fall flavor.
10. Why is my cream cheese filling sinking?
This can happen if the batter is too thin or the filling is too soft. Make sure the cream cheese is thick and the batter is not overmixed.
11. Can I reduce the sugar in this recipe?
Yes, you can slightly reduce the sugar or use coconut sugar. Keep in mind this may change the sweetness and moisture of the muffins.
12. Can I make mini pumpkin cream cheese muffins?
Yes, use a mini muffin tin and reduce the baking time. Start checking them around 12 to 15 minutes.
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