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Starbucks Pumpkin Cream Cheese Muffins

Perfect Starbucks Pumpkin Cream Cheese Muffins Made at Home

These Starbucks Pumpkin Cream Cheese Muffins are a delightful autumn treat, combining rich pumpkin and creamy filling in a cozy muffin.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: MUFFINS
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 2 cups All-Purpose Flour Substitute with whole wheat flour for a healthier option.
  • 1 teaspoon Baking Soda
  • 1 teaspoon Cinnamon Consider using pumpkin pie spice.
  • 1/4 teaspoon Ground Cloves
  • 1/4 teaspoon Nutmeg A little goes a long way!
  • 1/4 teaspoon All Spice
  • 1 teaspoon Salt
  • 1 cup Granulated Sugar Feel free to reduce for a less sweet muffin.
  • 1/2 cup Canola Oil Applesauce can be used for a lighter version.
  • 1 cup Canned Pumpkin Fresh pumpkin can work if well-pureed and drained.
  • 2 large Eggs
  • 1 teaspoon Vanilla Extract
For the Cream Cheese Filling
  • 8 ounces Cream Cheese Mascarpone is a great alternative.
  • 1/4 cup Milk
  • 1/4 cup Brown Sugar
For the Topping
  • 1/4 cup Pumpkin Seeds Can be omitted for simplicity.
  • 2 tablespoons Butter Be sure it's melted before mixing with sugar.

Equipment

  • Oven
  • Muffin tin
  • mixing bowls
  • whisk
  • Spatula

Method
 

Directions
  1. Preheat your oven to 350°F (175°C). Prepare your muffin tin by greasing it or lining it with paper liners for easy removal.
  2. Combine all dry ingredients in a mixing bowl, including flour, baking soda, spices, salt, and granulated sugar. Whisk until blended.
  3. Mix the wet ingredients in another bowl by combining canola oil, canned pumpkin, eggs, and vanilla extract. Stir until smooth.
  4. Fold the wet mixture into the dry ingredients, stirring gently until just combined.
  5. Prepare the cream cheese filling by beating together cream cheese, brown sugar, milk, flour, and vanilla extract until smooth.
  6. Fill the muffin cups halfway with batter, then add about a tablespoon of the cream cheese filling in the center. Cover with remaining batter until each cup is 3/4 full.
  7. Prepare the topping by melting butter and mixing it with brown sugar and pumpkin seeds. Sprinkle this over each muffin.
  8. Bake for approximately 20 minutes or until a toothpick inserted into the center comes out clean.
  9. Cool the muffins in the tin for five minutes before transferring them to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 200mgPotassium: 180mgFiber: 1gSugar: 15gVitamin A: 500IUCalcium: 40mgIron: 1mg

Notes

Dust with powdered sugar for an extra touch of sweetness before serving.

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