Starbucks Pumpkin Cream Cheese Muffins – Moist and Spiced
Moist and tender pumpkin muffins filled with a sweet, creamy cheesecake-style center and warm pumpkin spices. These homemade Starbucks-inspired muffins are perfect for fall breakfasts, brunches, snacks, and coffee breaks.
Ingredients
Pumpkin Muffin Batter
- 1 ¾ cups all-purpose flour
- 1 cup pumpkin purée
- ¾ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Cream Cheese Filling
- 8 ounces cream cheese softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
Optional Topping
- ¼ cup pepitas
- ¼ teaspoon ground cinnamon
Instructions
- Prepare the Cream Cheese Filling: Beat the softened cream cheese, powdered sugar, vanilla extract, and flour until smooth and creamy. Refrigerate the filling while preparing the pumpkin batter.
- Prepare the Oven and Pan: Preheat the oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves until evenly combined.
- Mix the Wet Ingredients: In a large bowl, whisk together the pumpkin purée, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth.
- Combine the Batter: Gradually add the dry ingredients to the pumpkin mixture. Stir gently with a spatula just until combined. Do not overmix.
- Fill the Muffin Cups: Add a layer of pumpkin batter to each muffin liner. Add a spoonful of the chilled cream cheese filling to the center, then cover with more pumpkin batter.
- Add Optional Toppings: Sprinkle the tops with pepitas and a light dusting of cinnamon if desired.
- Bake: Bake for 20–24 minutes, or until the pumpkin portion is set and a toothpick inserted into the muffin portion comes out mostly clean.
- Cool: Let the muffins cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely.
- Serve: Serve at room temperature or slightly warm with coffee, tea, or your favorite fall beverage.
Notes
- Use pure pumpkin purée, not pumpkin pie filling.
- Make sure the cream cheese is softened so the filling becomes smooth and lump-free.
- Avoid overmixing the pumpkin batter to keep the muffins soft and tender.
- Chill the cream cheese filling before assembling for easier handling.
- Do not overbake, as this can make the muffins dry.
- Store leftover muffins in an airtight container in the refrigerator for 3–4 days.
- For longer storage, freeze individually wrapped muffins for up to 2–3 months.
- Thaw frozen muffins overnight in the refrigerator before serving.
- Warm refrigerated muffins briefly in the microwave if you prefer them slightly warm.
Nutrition Facts
- Calories: 320 kcal
- Carbohydrates: 43 g
- Protein: 5 g
- Fat: 15 g
- Saturated Fat: 5 g
- Cholesterol: 55 mg
- Sodium: 280 mg
- Potassium: 150 mg
- Fiber: 2 g
- Sugar: 26 g
- Calcium: 45 mg
- Iron: 2 mg