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Starbucks-Style Pumpkin Cream Cheese Muffins Recipe

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★★★★★

4.6 from 82 reviews

These Starbucks-inspired Pumpkin Cream Cheese Muffins combine moist pumpkin-spiced cake with a luscious cream cheese filling, perfect for a cozy fall treat or any time you crave a flavorful, autumnal baked good.

Ingredients

Scale

For the Muffins:

  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 1 teaspoon baking soda or baking powder
  • 2 1/2 teaspoons pumpkin spice
  • 1/2 teaspoon fine grain salt
  • 15 oz pumpkin puree (NOT pumpkin pie filling)
  • 1/2 cup vegetable oil (or melted unsalted butter)
  • 2 eggs
  • 1 teaspoon vanilla extract

For the Cream Cheese Filling:

  • 4 oz cream cheese, room temperature
  • 2 tablespoons granulated sugar
  • 1 tablespoon flour
  • 1 teaspoon milk
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin pan with paper liners or grease it well to prepare for baking.
  2. Mix Oil and Sugars: In a large mixing bowl, combine 3/4 cup granulated sugar, 3/4 cup brown sugar, and 1/2 cup vegetable oil. Mix thoroughly until well blended and smooth.
  3. Add Eggs, Vanilla, and Pumpkin: Add 2 eggs, 1 teaspoon vanilla extract, and 15 oz pumpkin puree to the sugar-oil mixture. Whisk thoroughly until fully combined and uniform.
  4. Prepare Dry Ingredients: In a separate bowl, whisk together 1 3/4 cups all-purpose flour, 1 teaspoon baking soda, 2 1/2 teaspoons pumpkin spice, and 1/2 teaspoon fine grain salt to evenly distribute the leavening and spices.
  5. Combine Wet and Dry Mixtures: Gently fold the dry ingredients into the wet mixture using a spatula until just combined, being careful not to overmix to ensure tender and moist muffins.
  6. Fill the Muffin Pan: Scoop the pumpkin batter into the prepared muffin cups, filling each about two-thirds full to allow room for rising.
  7. Prepare the Cream Cheese Filling: In a small bowl, combine 4 oz room temperature cream cheese, 2 tablespoons granulated sugar, 1 tablespoon flour, 1 teaspoon milk, and 1 teaspoon vanilla extract. Mix until smooth and creamy.
  8. Pipe the Cream Cheese Filling: Transfer the cream cheese mixture into a piping bag or a ziplock bag with a small corner cut off. Pipe a dollop of filling into the center of each muffin cup, embedding it into the batter.
  9. Bake the Muffins: Place the muffin pan in the preheated oven. Bake for 20-25 minutes, or until a toothpick inserted into the center of the muffin (avoiding filling) comes out clean, indicating doneness.
  10. Cool the Muffins: Let the muffins cool slightly in the pan for about 5-10 minutes, then transfer them to a wire rack to cool completely. This cooling helps the cream cheese filling to set properly.
  11. Serve and Enjoy: Serve the muffins warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. For longer storage, freeze for up to 3 months and reheat as desired before serving.

Notes

  • Use pumpkin puree, NOT pumpkin pie filling, to avoid added sugars and spices that could affect flavor and texture.
  • If you don’t have pumpkin spice mix, combine cinnamon, nutmeg, ginger, and cloves to approximate it.
  • Room temperature cream cheese is essential for a smooth filling consistency.
  • You can substitute vegetable oil with melted unsalted butter for a richer flavor.
  • Storing muffins in the fridge may dry them out; reheat or warm before serving to restore moistness.
  • If you don’t have a piping bag, a ziplock bag with the corner cut off works perfectly for filling muffins.

Keywords: Starbucks pumpkin muffins, pumpkin cream cheese muffins, fall baking, pumpkin spice muffins, cream cheese filled muffins

Find it online: https://dinewithlily.com/starbucks-style-pumpkin-cream-cheese-muffins-recipe/