Homemade Starbucks Pumpkin Cream Cheese Muffins Recipe – Sweet Fall Treat!

Autumn whispers beckon with these delectable starbucks pumpkin cream cheese muffins that capture cozy seasonal magic.

Crisp leaves and chilly mornings inspire baking adventures in warm kitchens.

Fragrant spices swirl through soft, tender crumb while cream cheese centers promise delightful surprises.

Baking these treats connects you to memories of comfortable coffee shop moments.

Perfectly balanced between sweet and tangy, these muffins deliver bakery-style indulgence right from your oven.

Rustic charm meets professional quality in every single bite.

You’ll want to savor each delicious morsel and share the warmth with everyone around you.

Why Starbucks Pumpkin Cream Cheese Muffins Hit the Spot

• Dive into these delightful pumpkin cream cheese muffins that bring cozy autumn vibes right to your kitchen.
• Whip up these muffins in under 30 minutes with simple ingredients and straightforward steps, perfect for bakers of all skill levels.
• Impress family and friends with a bakery-style dessert that combines the rich warmth of pumpkin with creamy, tangy cream cheese filling.
• Prepare these muffins in advance and store them for up to 3 days, making them an ideal option for busy mornings or unexpected guests.

What Goes Into Starbucks Pumpkin Cream Cheese Muffins

• All Purpose Flour: The base and structure for the muffins, light and fluffy texture.
• Granulated Sugar, Brown Sugar: Sweet flavors and moisture for the muffin.
• Baking Soda, Baking Powder: Leavening agents to help muffins rise and become light.
• Salt: Enhances overall flavor and balances sweetness.
• Pumpkin Pie Spice: Classic autumn flavor blend with warm cinnamon, nutmeg, and ginger notes.

• Pumpkin Puree: Smooth, authentic pumpkin flavor with rich orange color.
• Vegetable Oil: Keeps muffins moist and tender.
• Eggs: Binding agent that provides structure and richness.
• Vanilla Extract: Adds depth and warmth to the overall flavor profile.

• Cream Cheese, Sugar, Vanilla Extract: Creamy, sweet filling with a tangy undertone that creates a delightful center surprise.

• Pumpkin Seeds: Adds crunch and nutty flavor to the muffin's surface, optional but recommended for texture.

How to Bake Starbucks Pumpkin Cream Cheese Muffins

Step 1: Prepare Baking Station

Preheat the oven to 350°F. Line a muffin tin with paper liners.

Step 2: Create Dry Mixture

• All-purpose flour
• Granulated sugar
• Brown sugar
• Baking soda
• Baking powder
• Salt
• Pumpkin pie spice

Step 3: Blend Wet Ingredients

• Pumpkin puree
• Vegetable oil
• Eggs
• Vanilla extract

Step 4: Combine Batter

Gently fold wet ingredients into dry ingredients until just combined. Avoid overmixing to keep muffins tender.

Step 5: Whip Cream Cheese Filling

• Cream cheese
• Sugar
• Vanilla extract

Step 6: Fill Muffin Cups

Pour batter into liners, filling each about three-quarters full.

Step 7: Add Cream Cheese Center

Spoon cream cheese mixture into the center of each muffin.

Step 8: Sprinkle Topping

Optionally scatter pumpkin seeds on top of muffins.

Step 9: Bake to Perfection

Bake for 18-22 minutes. Check doneness by inserting a toothpick into the muffin (avoiding cream cheese center) – it should come out clean.

Step 10: Cool and Serve

Allow muffins to rest in pan for 5 minutes, then transfer to a wire rack for complete cooling.

Little Secrets for Great Pumpkin Cream Cheese Muffins

• Customize Cream Cheese Consistency: Soften cream cheese at room temperature for 30 minutes to achieve a smoother, easier-to-spread filling without lumps.
• Prevent Overmixing Batter: Gently fold wet and dry ingredients until just combined to keep muffins tender and prevent tough, dense texture.
• Boost Flavor Depth: Add a pinch of ground cinnamon or nutmeg to the cream cheese filling for extra warmth and complexity in the muffins.
• Control Cream Cheese Placement: Use a small spoon or piping bag to carefully center the cream cheese filling, ensuring even distribution in each muffin.
• Adapt for Dietary Needs: Substitute gluten-free flour blend and use dairy-free cream cheese alternatives to make the recipe suitable for different dietary restrictions.

Save and Reheat Starbucks Muffins the Right Way

• Store muffins in an airtight container in the refrigerator for up to 5 days, keeping them fresh and preventing cream cheese from spoiling.
• Wrap individual muffins tightly in plastic wrap, then place in a freezer bag. Freeze for up to 2 months for longer storage.
• Remove muffins from freezer and let them sit at room temperature for 30-45 minutes, or gently reheat in the microwave for 15-20 seconds.
• Warm muffins in the oven at 300F for 5-7 minutes to restore their soft texture and bring out the delicious pumpkin and cream cheese flavors.

Perfect Pairings for Starbucks Pumpkin Muffins

• Complement the pumpkin muffins with a fragrant chai tea that echoes the warm spices of the baked treat, creating a cozy flavor harmony.
• The creamy vanilla notes balance the rich cream cheese and pungent pumpkin, offering a luxurious coffee companion that enhances the muffin's sweetness.
• A crisp, sweet apple cider with a drizzle of caramel syrup provides a delightful contrast to the dense, spiced muffin, adding a refreshing autumn touch.
• A nutty, sweet milk infused with maple syrup creates a decadent beverage that mirrors the muffin's warmth and complements its texture perfectly.

Flavor Ideas to Revamp Pumpkin Cream Cheese Muffins

• Gluten-Free Pumpkin Cream Cheese Muffins: Replace wheat flour with almond flour or gluten-free all-purpose flour blend for those with wheat sensitivities.
• Dairy-Free Version: Swap cream cheese with dairy-free cream cheese alternative made from cashews or coconut, and use coconut oil instead of regular oil.
• Vegan Adaptation: Substitute eggs with flax eggs (ground flaxseed mixed with water), use plant-based cream cheese, and choose maple syrup or coconut sugar as sweeteners.
• Low-Sugar Option: Reduce sugar content by using monk fruit sweetener or stevia, and incorporate extra spices like cinnamon and nutmeg to enhance natural sweetness.

Curious About Starbucks Muffins? Read This

• Can I use canned pumpkin puree?

Yes, canned pumpkin puree works perfectly. Make sure to use 100% pure pumpkin, not pumpkin pie filling.

• How do I know if the cream cheese filling is right?

The filling should be smooth and creamy. Beat until no lumps remain and the mixture looks silky.

• What if I don't have pumpkin pie spice?

You can make your own by mixing ground cinnamon, nutmeg, ginger, and cloves in equal proportions. If you’re missing one spice, it’s okay to substitute or skip.

• Can I make these muffins gluten-free?

Substitute the all-purpose flour with a gluten-free flour blend designed for baking. The texture might be slightly different, but the flavor will remain delicious.

Starbucks Pumpkin Cream Cheese Muffins Recipe

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4.6 from 35 reviews

• Total Time: 35 minutes
• Yield: 12 1x

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Description

Starbucks pumpkin cream cheese muffins deliver autumn’s warmest embrace with rich, spiced batter and creamy filling. Comfort and indulgence blend perfectly, inviting you to savor each delectable bite of seasonal happiness.

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Ingredients

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Main Ingredients:

• 1 ¾ cups (220 grams) all-purpose flour
• 1 cup (200 grams) granulated sugar
• ½ cup (100 grams) packed brown sugar
• 1 cup (240 milliliters) canned pumpkin puree
• ½ cup (120 milliliters) vegetable oil
• 2 large eggs

Spices and Leavening Agents:

• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 2 teaspoons pumpkin pie spice

Additional Flavoring and Filling:

• 1 teaspoon vanilla extract
• 8 ounces (226 grams) cream cheese, softened
• ¼ cup (50 grams) granulated sugar
• ½ teaspoon vanilla extract

Optional Topping:

• ¼ cup (30 grams) shelled, unsalted pumpkin seeds (pepitas)

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Instructions

1. Prepare the oven environment by heating to 350F (175C) and arrange paper liners inside a standard muffin tin, creating individual compartments for the baked treats.
2. Create a dry ingredient foundation by thoroughly whisking flour, granulated and brown sugars, leavening agents, salt, and aromatic pumpkin pie spice within a spacious mixing vessel.
3. Construct the moisture base separately by blending pumpkin puree, vegetable oil, eggs, and vanilla extract until achieving a uniform, glossy consistency.
4. Merge the wet and dry mixtures gently, incorporating ingredients with minimal stirring to maintain a light, tender muffin texture.
5. Craft the cream cheese filling by whipping cream cheese with sugar and vanilla until achieving a silky, smooth composition that will create a decadent interior surprise.
6. Distribute the initial muffin batter into lined compartments, filling approximately three-quarters of each cavity to allow appropriate rising during baking.
7. Introduce a dollop of cream cheese mixture directly into the center of each unbaked muffin, creating a luxurious hidden core.
8. Optional: Garnish muffin surfaces with crunchy pumpkin seeds for added textural complexity and visual appeal.
9. Position the muffin tin in the preheated oven, baking for 18-22 minutes until a inserted testing tool emerges clean when pierced through the muffin’s body.
10. Allow muffins to rest momentarily within the baking vessel, then transition to a cooling rack, permitting complete temperature reduction and structural stabilization.

Notes

• Avoid Overmixing: Gently fold wet and dry ingredients until just combined to prevent tough, dense muffins with a rubbery texture.
• Cream Cheese Technique: Ensure cream cheese is at room temperature for smooth, easy blending and a creamy filling that swirls beautifully into the muffin batter.
• Seed Swap: Replace pumpkin seeds with chopped walnuts, pecans, or a sprinkle of cinnamon sugar for added crunch and flavor variation.
• Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend to make these muffins accessible for those with wheat sensitivities.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 600
• Sugar: 2 g
• Sodium: 800 mg
• Fat: 35 g
• Saturated Fat: 10 g
• Unsaturated Fat: 20 g
• Trans Fat: 0 g
• Carbohydrates: 50 g
• Fiber: 2 g
• Protein: 30 g
• Cholesterol: 100 mg