Description
Starbucks Pumpkin Cream Cheese Muffins with creamy filling, fall spices, and moist pumpkin bread – a comforting crowd-pleaser!
Ingredients
Scale
- 8 oz cream cheese, softened at room temperature
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3/4 cup unsalted butter, melted
- 3 large eggs, room temperature
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 1/4 cup pepitas (pumpkin seeds)
Instructions
- Step 1: Prepare the Cream Cheese Filling Beat the softened cream cheese, granulated sugar, and vanilla extract in a medium bowl using an electric mixer until smooth and creamy, about 2 minutes. Add the tablespoon of flour and mix until incorporated. Transfer the mixture to a small bowl, cover with plastic wrap, and refrigerate while you prepare the muffin batter.
- Step 2: Prepare the Muffin Batter Preheat your oven to 400°F (205°C) and line a 12-cup muffin tin with paper liners. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, ginger, and salt.
- Step 3: Mix Wet Ingredients In a large bowl, combine the granulated sugar, brown sugar, and melted butter. Whisk until well combined. Add the eggs one at a time, beating well after each addition. Stir in the pumpkin puree and vanilla extract until the mixture is smooth and uniform.
- Step 4: Combine Wet and Dry Ingredients Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Remember, a few small lumps are perfectly fine! Overmixing is the enemy of tender muffins.
- Step 5: Fill the Muffin Cups Fill each muffin cup about 1/3 full with batter. Place a tablespoon of the chilled cream cheese mixture in the center of each cup. Top with the remaining batter, covering the cream cheese completely. Each cup should be about 3/4 full.
- Step 6: Add the Topping and Bake Sprinkle pepitas over the top of each muffin. Bake at 400°F (205°C) for 5 minutes, then reduce the temperature to 350°F (175°C) without opening the oven door. Continue baking for 15-18 minutes, until a toothpick inserted into the muffin (not the cream cheese center) comes out clean.
- Step 7: Cool and Enjoy Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. These pumpkin cream cheese muffins are best enjoyed at room temperature when the flavors have had time to meld together.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 muffin
- Calories: 320
- Sugar: 24g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg