Pumpkin Cream Cheese Muffins (Starbucks Copycat) Recipe
Pumpkin Cream Cheese Muffins are a delicious treat that perfectly capture the essence of fall. Inspired by the famous Starbucks muffins, this homemade version is moist, flavorful, and easy to make. With a blend of pumpkin spice and a creamy center, these muffins are perfect for breakfast or an afternoon snack.
Why Make This Recipe
Making Pumpkin Cream Cheese Muffins at home allows you to enjoy the warm, cozy flavors of fall any time you want. This recipe is simple to follow and uses ingredients that are often found in your pantry. Plus, you can customize it to your taste and control the sweetness. Baking these muffins fills your kitchen with a delightful aroma, making your home feel inviting.
How to Make Pumpkin Cream Cheese Muffins
Ingredients:
- 1 ½ cups (360ml) pure pumpkin puree
- ½ cup (110g) packed light brown sugar
- ½ cup plus 2 tbsp (125g) granulated sugar
- 2 large eggs, at room temperature
- ½ cup (120ml) sunflower oil
- 1 teaspoon (5ml) pure vanilla extract
- 2 cups (284g) all-purpose flour
- 1 ½ teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup (80ml) whole milk
- 4 oz (113g) cream cheese, at room temperature
- 2 tablespoon (25g) granulated sugar
- 1 teaspoon (3g) all-purpose flour
- ½ teaspoon pure vanilla extract
- 2 teaspoon (10ml) whole milk
- Chopped pumpkin seeds, for sprinkling
Directions:
Preheat your oven to 425°F (220°C). Line a standard 12-cup muffin pan with paper liners to prevent sticking and ensure easy removal.
In a large bowl, whisk together the pumpkin puree with both the light brown and granulated sugars until smooth and glossy. Add the eggs, sunflower oil, and vanilla extract, whisking until all ingredients are well combined.
In a medium bowl, whisk together the all-purpose flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt to blend evenly.
Gradually fold the dry ingredients into the pumpkin mixture. Before fully incorporating, add the milk and continue folding gently until the batter is mostly smooth with no flour pockets; some small lumps are acceptable. Cover the batter and let it rest at room temperature for 30 minutes to hydrate the flour and deepen flavor.
In a small bowl, beat together the softened cream cheese, granulated sugar, flour, and vanilla extract until smooth using an electric mixer or wooden spoon. Add whole milk and mix until the filling is silky and well combined. Transfer the filling to a piping bag or a zip-top bag with a small corner snipped off.
Using a large cookie scoop, portion the pumpkin batter evenly into each muffin liner, filling nearly to the rim. Pipe about ½ tablespoon of cream cheese filling into the center of each muffin, inserting the tip about ¼ inch into the batter. Swirl the filling gently in a circular motion to create a 1-inch diameter swirl visible on top.
Sprinkle chopped pumpkin seeds around the cream cheese filling on the pumpkin batter, pressing them lightly into the surface so they adhere during baking.
Bake the muffins at 425°F for 5 minutes to start. Then reduce the oven temperature to 350°F and bake for an additional 12 to 15 minutes until the muffins feel firm to the touch and a toothpick inserted in the muffin base comes out clean.
Remove the muffin pan from the oven and place it on a wire rack. Let the muffins cool in the pan for 5 minutes to set, then remove them individually to the rack to cool completely before serving.
How to Serve Pumpkin Cream Cheese Muffins
Serve these muffin delights warm or at room temperature. Pair them with a cup of coffee or tea for a cozy breakfast or snack. You can also add a dollop of butter or cream cheese on top for extra flavor.
How to Store Pumpkin Cream Cheese Muffins
Store the muffins in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them. Wrap each muffin tightly in plastic wrap and place them in a freezer-safe bag. They can last up to 3 months in the freezer.
Tips to Make Pumpkin Cream Cheese Muffins
- Ensure your cream cheese is at room temperature for a smoother filling.
- Let the muffin batter rest for at least 30 minutes; this enhances flavor and texture.
- Feel free to add chocolate chips or nuts for extra flavor and crunch.
- Avoid over-mixing the batter to keep the muffins light and fluffy.
Variation
If you want to switch things up, try adding chopped apples or walnuts to the batter for a different flavor profile. You can also use different nut flours like almond flour for a gluten-free option.
FAQs
1. Can I use canned pumpkin puree?
Yes, canned pumpkin puree works perfectly for this recipe. Make sure it is pure pumpkin and not pumpkin pie filling.
2. How can I make these muffins healthier?
You can substitute some of the sugar with applesauce or honey. You can also use whole wheat flour instead of all-purpose flour.
3. Can I add chocolate chips to the batter?
Absolutely! Chocolate chips are a delicious addition to the muffins and add a nice sweetness.
