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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- Construct the moisture base separately by blending pumpkin puree, vegetable oil, eggs, and vanilla extract until achieving a uniform, glossy consistency.
- Merge the wet and dry mixtures gently, incorporating ingredients with minimal stirring to maintain a light, tender muffin texture.
- 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.
- Distribute the initial muffin batter into lined compartments, filling approximately three-quarters of each cavity to allow appropriate rising during baking.
- Introduce a dollop of cream cheese mixture directly into the center of each unbaked muffin, creating a luxurious hidden core.
- Optional: Garnish muffin surfaces with crunchy pumpkin seeds for added textural complexity and visual appeal.
- 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.
- 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