Description
These fluffy copycat Starbucks pumpkin cream cheese muffins feature a spiced pumpkin batter and a creamy, tangy cream cheese center. Perfectly moist and rich in fall flavors, they’re an easy homemade treat ideal for cozy mornings.
Ingredients
- 1½ cups all-purpose flour
- ¾ cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice blend
- ¼ teaspoon salt
- 1½ cups pumpkin puree
- 1 large egg
- ¼ cup melted butter
- 1 teaspoon vanilla extract
- 4 oz (about 113 g) cream cheese, softened
- 2 tablespoons granulated sugar
- 1 teaspoon all-purpose flour
- 1 teaspoon milk
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350 °F (175 °C). Grease a muffin tin or line it with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, pumpkin pie spice, and salt.
- In another bowl, whisk the pumpkin puree, egg, melted butter, and vanilla extract until smooth.
- Combine the wet and dry ingredients, stirring gently until just mixed with a few streaks of flour remaining.
- Fill each muffin cup about ¾ full with the batter.
- In a small bowl, beat cream cheese, sugar, flour, milk, and vanilla until smooth.
- Pipe about 1 tablespoon of the cream cheese filling into the center of each muffin, lifting as you squeeze.
- Bake for 15–20 minutes, or until a toothpick inserted into a non-filled area comes out clean.
- Cool in the pan briefly, then transfer to a rack to cool further before serving.
Notes
- Let cream cheese come to room temperature for a smooth filling.
- Do not use pumpkin pie filling—use plain puree.
- Store in fridge due to the cream cheese center.
- Use fresh leavening agents and avoid overmixing to prevent sinking.
- You can double the recipe for a full 12-muffin batch.
Nutrition
- Serving Size: 1 muffin
- Calories: 260
- Sugar: 17g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
