These Starbucks Pumpkin Cream Cheese Muffins are a fall favorite. With the perfect blend of pumpkin spice and a creamy, sweet cream cheese filling, they bring together the best flavors of the season. The muffins are soft, moist, and have just the right amount of sweetness to complement the pumpkin.
INGREDIENTS- All-purpose flour: 1 ½ cups
- Granulated sugar: ¾ cup
- Baking powder: 1 tsp
- Baking soda: 1 tsp
- Pumpkin pie spice: 1 tsp
- Salt: ¼ tsp
- Pumpkin puree: 1 ½ cups
- Egg: 1 large
- Melted butter: ¼ cup
- Vanilla extract: 1 tsp
- Cream cheese: 4 oz
- Sugar (for filling): 2 tbsp
- Flour (for filling): 1 tsp
- Milk: 1 tsp
- Vanilla extract (for filling): ½ tsp
- Step 1:
- Mix the dry ingredients in a large bowl: flour, sugar, baking powder, baking soda, pumpkin pie spice, and salt.
- Step 2:
- In a separate bowl, whisk together pumpkin puree, egg, melted butter, and vanilla extract until smooth.
- Step 3:
- Combine the wet mixture with the dry ingredients, stirring until just combined.
- Step 4:
- Fill muffin tins ¾ full with the batter.
- Step 5:
- Prepare the cream cheese filling and pipe or spoon it into the center of each muffin.
- Step 6:
- Bake for 15-20 minutes or until a toothpick comes out clean.
- Best served warm but can be stored in an airtight container for up to 3 days.
- Freeze leftovers and reheat for a fresh muffin treat anytime.
- Double the cream cheese filling for extra indulgence!
- For a spicier flavor, add a dash of cinnamon or nutmeg.
Tips from Well-Known Chefs
- Chef's Tip: Add a sprinkle of coarse sugar on top before baking for a crunchy topping.
Can I use fresh pumpkin instead of canned?
Yes, make sure it’s pureed and drained properly to remove excess moisture.
How long do the muffins last?
They last up to 3 days in an airtight container or can be frozen for up to 2 months.
What other spices can I add?
For extra warmth, add cinnamon, ginger, or nutmeg to the batter.
If you enjoy this recipe, you may also like Butterfinger Mini Pies.
