These Starbucks Pumpkin Cream Cheese Muffins are the perfect treat for fall! With a moist pumpkin base and a creamy cheese center, they are both tasty and comforting.
Let’s be real, who can resist that sweet cream cheese surprise inside? I love warming them up a bit—instant cozy vibes with a pumpkin spice latte on the side!
Key Ingredients & Substitutions
All-Purpose Flour: This gives the muffins structure. For a gluten-free option, substitute with a 1:1 gluten-free flour blend. I find that blends with xanthan gum work best.
Pumpkin Puree: Canned pumpkin is perfect for convenience! You can substitute it with homemade pumpkin puree if you prefer. Just roast and blend fresh pumpkin until smooth.
Cream Cheese: Full-fat cream cheese is classic, but you can use reduced-fat versions if desired. For a dairy-free option, try softened vegan cream cheese.
Vegetable Oil: This keeps the muffins moist, but you can replace it with melted coconut oil or unsweetened applesauce for a healthier twist.
What’s the Best Way to Ensure My Muffins are Tender and Fluffy?
A common struggle with muffins is achieving that light and fluffy texture. The key is not to overmix the batter. Here’s how to do it:
- Mix wet ingredients until just combined before adding to dry ingredients.
- Stir gently until no dry flour remains, but don’t worry about small lumps; that’s perfectly fine!
- Fill muffin cups to about ¾ full—this allows room for rising without overflowing.
These tips will help you bake muffins that are soft and delightful. I always make a point to check my oven temperature with an oven thermometer, since even small variations can change baking results!
How to Make Starbucks Pumpkin Cream Cheese Muffins
Ingredients You’ll Need:
For the Pumpkin Muffins:
- 1 ¾ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- 2 large eggs
- 1 cup granulated sugar
- ½ cup vegetable oil
- 1 cup canned pumpkin puree
- 1 tsp vanilla extract
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- ⅓ cup granulated sugar
- 1 tsp vanilla extract
For the Glaze:
- 1 cup powdered sugar
- 1-2 tbsp milk
- ½ tsp vanilla extract
How Much Time Will You Need?
This delightful muffin recipe will take about 15 minutes for preparation and an additional 20-25 minutes for baking. After baking, allow the muffins to cool before glazing them, bringing your total time to around 45 minutes. Just enough time to brew a cup of coffee and get cozy!
Step-by-Step Instructions:
1. Prepare the Cream Cheese Filling:
Begin by beating the softened cream cheese with granulated sugar and vanilla extract in a medium bowl until the mixture is smooth and creamy. Set this delicious filling aside for later.
2. Prepare the Pumpkin Muffin Batter:
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and the spices (cinnamon, ginger, nutmeg, cloves). In another bowl, combine the eggs, sugar, vegetable oil, pumpkin puree, and vanilla extract, whisking until everything is well mixed.
3. Combine Wet and Dry Ingredients:
Gently pour the dry ingredients into the wet pumpkin mixture. Stir carefully until just combined—remember, a few lumps are okay, and avoid overmixing to keep those muffins fluffy!
4. Assemble the Muffins:
Line your muffin tin with paper liners. Spoon pumpkin batter into each cup until they’re about halfway full. Then add 1 tablespoon of the cream cheese mixture on top of the batter in each cup. Finally, cover with more pumpkin batter until they’re about ¾ full.
5. Bake:
Preheat your oven to 350°F (175°C). Pop the muffins into the oven and bake for 20-25 minutes. To check if they are done, insert a toothpick into the pumpkin part (avoid the cream cheese!). It should come out clean.
6. Prepare the Glaze:
While the muffins are baking, make the glaze by mixing powdered sugar, milk, and vanilla extract in a small bowl until you achieve a smooth consistency. Adjust the thickness by adding more milk or powdered sugar as needed.
7. Glaze the Muffins:
Once the muffins have cooled down, drizzle your glaze over the tops to sweeten them up even more.
8. Serve and Enjoy:
These moist pumpkin muffins, with their creamy cheese center, are best enjoyed warm or at room temperature. Pair them with your favorite fall beverage for the perfect treat. Enjoy every bite!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can use fresh pumpkin puree. Just roast a pumpkin until tender, scoop out the flesh, and blend it until smooth. Make sure to drain any excess moisture for the best texture in your muffins.
Can I Make These Muffins Vegan?
Yes, you can make these muffins vegan by substituting the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg), using a plant-based cream cheese, and opting for a vegetable oil that is vegan-friendly.
How Do I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them! Simply wrap each muffin tightly in plastic wrap, then place them in a freezer bag. They’ll keep well for up to 3 months.
Can I Add Nuts or Chocolate Chips?
Definitely! You can add chopped nuts, such as walnuts or pecans, or chocolate chips for an extra treat. Fold them in gently with the batter before filling the muffin cups. Just be mindful of the additional ingredients so that they don’t overwhelm the muffins!
