These Starbucks-inspired pumpkin cream cheese muffins are soft and spiced just right. The creamy filling adds a tasty surprise in every bite. Perfect for a cozy morning treat!
You know those days when you need a little pick-me-up with your coffee? These muffins are the answer! I love how easy they are to whip up and share with friends. 🍂☕
Key Ingredients & Substitutions
Pumpkin Puree: This is the star of the muffins! Use pure pumpkin puree, not pumpkin pie filling. If you don’t have it on hand, you can substitute with homemade puree from roasted squash or even sweet potato for a unique twist.
Flour: All-purpose flour is perfect for these muffins, but if you’re looking for a gluten-free option, consider using a gluten-free 1:1 baking flour. I’ve found it works surprisingly well!
Cream Cheese: The cream cheese filling gives these muffins their delightful texture. If you’re looking for a lower-fat option, use reduced-fat cream cheese. Tofu cream cheese is a good vegan alternative if needed.
Spices: The blend of spices really warms these muffins up. Feel free to adjust according to your taste. Some pumpkin spice mixes can replace the individual spices. I often add a pinch of cardamom for extra warmth!
What’s the Best Way to Achieve Moist Muffins?
To get really moist muffins, it’s crucial to properly measure your ingredients and to not overmix the batter. Here’s how you can make this happen:
- Use a kitchen scale for accuracy with the flour—too much flour can make muffins dry.
- Mix the wet and dry ingredients until just combined. A few lumps are okay; they will help keep the muffins tender.
- Don’t forget to oil your muffin tin! This helps achieve that perfect muffin dome and keeps them from sticking.
Cooling the muffins properly also helps maintain their soft texture. Enjoy the warm, cozy aroma as they bake!
Starbucks Pumpkin Cream Cheese Muffins
Ingredients You’ll Need:
For the Pumpkin Muffins:
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
- 2 tsp vanilla extract
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1 tsp vanilla extract
For the Streusel Topping:
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 6 tbsp unsalted butter, cold and cubed
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time and around 25-30 minutes of baking time, for a total of about 50-60 minutes to make delicious pumpkin muffins. Plus, you’ll want to let them cool for a bit before digging in. Perfectly cozy for fall mornings!
Step-by-Step Instructions:
1. Preheat and Prepare the Muffin Tin:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. This will make cleanup so much easier!
2. Make the Cream Cheese Filling:
In a medium bowl, beat the softened cream cheese until smooth. Add granulated sugar, egg yolk, and vanilla extract. Continue to beat until the mixture is creamy and well combined. Cover the bowl and refrigerate this filling while you prepare the muffins.
3. Prepare the Streusel Topping:
In a small bowl, combine granulated sugar, flour, cinnamon, and salt for the streusel. Using a pastry cutter or your fingers, cut in the cold butter until the mixture resembles coarse crumbs. Set it aside to sprinkle on top later!
4. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices (cinnamon, ginger, nutmeg, cloves) until they’re combined. This will ensure your muffins will be evenly spiced!
5. Combine the Wet Ingredients:
In another bowl, combine the granulated sugar, brown sugar, vegetable oil, eggs, pumpkin puree, and vanilla extract. Whisk together thoroughly until everything is well blended.
6. Combine Wet and Dry Ingredients:
Gradually pour the dry ingredients into the wet mixture, stirring gently. Mix until everything is just combined. Be careful not to overmix; a few lumps are completely fine!
7. Fill the Muffin Cups:
Fill each muffin liner about 1/3 of the way with muffin batter. Then, add a heaping teaspoon of the cream cheese filling on top of the batter in each cup. Finally, cover with more muffin batter until the cups are about 2/3 full.
8. Top with Streusel:
Sprinkle a generous amount of the prepared streusel topping on each muffin. This will give them a delightful crunch!
9. Bake:
Place the muffin tin in the preheated oven and bake for 23-26 minutes. You’ll know they’re done when a toothpick inserted into a muffin comes out clean (just avoid the cream cheese center!).
10. Cool the Muffins:
Once baked, let the muffins cool in the pan for about 10 minutes. Then, transfer them to a wire rack to cool completely. Enjoy your moist, spiced pumpkin muffins with a delicious cream cheese center, topped with delightful cinnamon streusel!
Enjoy these cozy muffins with a cup of coffee or tea for the perfect autumn treat. They also make wonderful gifts for friends and family during the season!
Can I Use Fresh Pumpkin Instead of Canned Puree?
Absolutely! If you prefer to use fresh pumpkin, simply roast and blend it until smooth. You will need about 2 cups of fresh pumpkin to substitute for the 15 oz can. Just be sure to scoop out any moisture before using it in the recipe!
Can I Make These Muffins Vegan?
Yes, you can make these muffins vegan by substituting the eggs with flaxseed meal or applesauce. For the cream cheese filling, use a vegan cream cheese alternative and adjust the sugar accordingly.
How Should I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. If you want them to last longer, freeze them in a sealed bag or container for up to 3 months. Just thaw and reheat when you’re ready to enjoy them again!
Can I Add Nuts or Chocolate Chips?
Definitely! Feel free to mix in nuts, like walnuts or pecans, or even chocolate chips into the batter for an extra treat. Just keep in mind that this may change the texture slightly, but it will still taste great!
