Description
A delightful recipe for Starbucks-inspired Pumpkin Cream Cheese Muffins that combine moist pumpkin-spiced base with a rich and creamy sweet cream cheese filling, perfect for fall gatherings or a cozy breakfast treat.
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ½ tsp pumpkin pie spice
- ½ tsp cinnamon
Wet Ingredients
- 1 ½ cups pumpkin puree
- 1 large egg, at room temperature
- ¼ cup unsalted butter, melted
- 1 ½ tsp vanilla extract
Cream Cheese Filling
- 8 oz cream cheese, at room temperature
- ½ cup powdered sugar
- 2 tsp all-purpose flour
- pinch of salt
Instructions
- Prepare Dry Ingredients: Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon, stirring well to blend all the dry spices evenly.
- Mix Wet Ingredients: In a separate bowl, whisk together the pumpkin puree, egg, melted unsalted butter, and vanilla extract until the mixture is smooth and evenly combined.
- Combine Dry and Wet Mixtures: Gradually pour the wet ingredients into the bowl with dry ingredients. Stir gently just until all the ingredients are incorporated and a batter forms; avoid overmixing to ensure tender muffins.
- Prepare Muffin Pan: Grease a 12-cup muffin pan with non-stick cooking spray or line with paper liners. Evenly divide the batter among the muffin cups, filling each about two-thirds full to allow space for rising during baking.
- Make Cream Cheese Filling: In a clean bowl, beat the softened cream cheese, powdered sugar, all-purpose flour, and a pinch of salt together until smooth and creamy. This will be your luscious filling for the muffins.
- Fill Muffins with Cream Cheese: Transfer the cream cheese filling to a piping bag or a ziplock bag with a corner snipped off. Pipe about 1 to 2 tablespoons of filling into the center of each muffin, gently pressing into the batter to create a creamy surprise.
- Bake Muffins: Place the muffin pan in the preheated oven and bake for 15-20 minutes, or until a toothpick inserted near the edge comes out clean. The muffins should be golden and set on top.
- Cool and Serve: Remove the muffins from the oven and let them cool in the pan for about 10 minutes before transferring to a wire rack or serving. Enjoy warm or at room temperature for the best flavor.
Notes
- Ensure the cream cheese is at room temperature to achieve a smooth filling without lumps.
- Do not overmix the muffin batter to keep the muffins tender and moist.
- Use fresh pumpkin puree for the best flavor; canned pumpkin puree can also be used.
- You can substitute pumpkin pie spice with a blend of cinnamon, nutmeg, ginger, and cloves if unavailable.
- For easier filling, chill the cream cheese mixture slightly if it seems too soft before piping.
- If you don't have a piping bag, use a small spoon to dollop the cream cheese filling into the batter.