Starbucks-Inspired Pumpkin Cream Cheese Muffins

These Starbucks-Inspired Pumpkin Cream Cheese Muffins are the perfect fall treat, combining soft and fluffy pumpkin spice muffins with a sweet cream cheese filling. Ideal for breakfast or a mid-day snack, these muffins bring the warm, cozy flavors of pumpkin spice and vanilla to every bite. Whether you're a fan of Starbucks' famous version or just looking for a new fall recipe, these muffins are sure to become a seasonal favorite in your home!

• All-purpose flour: 1½ cups, provides structure to the muffin batter
• Granulated sugar: ¾ cup, adds sweetness to the muffins
• Baking powder: 1 tsp, helps the muffins rise
• Baking soda: 1 tsp, adds lift to the muffins
• Pumpkin pie spice: 1 tsp, provides warm, seasonal flavors
• Salt: ¼ tsp, enhances the flavor
• Pumpkin puree: 1½ cups, the star ingredient for moisture and flavor
• Egg: 1 large, helps bind the ingredients together
• Melted butter: ¼ cup, adds richness to the muffins
• Vanilla extract: 1 tsp, enhances the flavor of both the muffin and cream cheese filling
• Cream cheese: 4 oz softened, for the sweet filling
• Granulated sugar: 2 tbsp (for filling), sweetens the cream cheese center
• All-purpose flour: 1 tsp (for filling), thickens the cream cheese mixture
• Milk: 1 tsp, makes the filling smooth and creamy

Step 1:

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease with non-stick spray.

Step 2:

In a large bowl, mix together the flour, sugar, baking powder, baking soda, pumpkin pie spice, and salt.

Step 3:

In a separate bowl, whisk together the pumpkin puree, egg, melted butter, and vanilla extract.

Step 4:

Add the wet ingredients to the dry ingredients and stir until just combined. Set aside.

Step 5:

In a small bowl, beat together softened cream cheese, sugar, flour, milk, and vanilla extract until smooth. Transfer the mixture into a piping bag or a ziplock bag with the tip cut off.

Step 6:

Scoop the pumpkin batter into the prepared muffin tin, filling each liner about ¾ full. Pipe about 1 tablespoon of cream cheese filling into the center of each muffin by inserting the tip into the batter.

Step 7:

Bake for 15-20 minutes, or until a toothpick inserted into the muffin (away from the filling) comes out clean. Allow the muffins to cool slightly before removing them from the tin.

• These muffins are best served warm, but can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for a few seconds before serving.
• If you're making them ahead of time, freeze the muffins for up to 1 month. Thaw overnight in the refrigerator and reheat in the oven or microwave for that fresh-out-of-the-oven taste.

• For an extra touch, sprinkle the tops of the muffins with cinnamon sugar before baking for a sweet, crunchy topping.
• You can substitute the cream cheese filling with a flavored cream cheese, such as maple or cinnamon, for a fun twist.

Tips from Well-Known Chefs

• Chef Ina Garten recommends using room temperature cream cheese for the filling to ensure it's smooth and easy to pipe.

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