If you’re a fan of Starbucks’ seasonal treats, you’ll love this homemade version of their Pumpkin Cream Cheese Muffins. These muffins are the perfect blend of warm spices, rich pumpkin flavor, and creamy filling, making them an ideal fall indulgence.
Ingredients:
For the Muffins:
1 3/4 cups all-purpose flour
1 cup granulated sugar
1/2 cup packed brown sugar
1 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp ground cloves
2 large eggs
1 can (15 oz) pumpkin puree
1/2 cup vegetable oil
1/4 cup milk
1 tsp vanilla extract
For the Cream Cheese Filling:
8 oz cream cheese, softened
1/4 cup granulated sugar
1 large egg yolk
2 tsp vanilla extract
For the Topping:
1/2 cup pumpkin seeds
Instructions:
Preheat the Oven:
Preheat your oven to 375°F (190°C).
Line a muffin tin with paper liners.
Prepare the Cream Cheese Filling:
In a medium bowl, mix the softened cream cheese, 1/4 cup granulated sugar, egg yolk, and vanilla extract until smooth.
Set aside.
Make the Muffin Batter:
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
In another bowl, whisk together the eggs, pumpkin puree, vegetable oil, milk, and vanilla extract.
Combine Wet and Dry Ingredients:
Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
Fill the Muffin Cups:
Spoon a small amount of muffin batter into each muffin cup, filling about 1/3 full.
Add a spoonful of cream cheese filling to each cup, then top with more muffin batter, filling each cup almost to the top.
Top with Pumpkin Seeds:
Sprinkle pumpkin seeds on top of each muffin.
Bake:
Bake for 18-22 minutes, or until a toothpick inserted into the muffin (not the cream cheese filling) comes out clean.
Cool:
Allow muffins to cool in the pan for 5-10 minutes before transferring to a wire rack to cool completely.
Serving Tips:
Freshly Baked Enjoyment: These muffins are best enjoyed freshly baked when they are still warm and the cream cheese filling is slightly gooey.
Pairing Suggestions: Serve with a hot cup of coffee or your favorite fall-inspired beverage for a delightful treat.
Enhance with Toppings: For an extra touch, drizzle with a light glaze or sprinkle with powdered sugar before serving.
Storage Tips:
Refrigeration: Store any leftover muffins in an airtight container in the refrigerator for up to 5 days. This helps maintain their freshness and texture.
Freezing: These muffins freeze well. Wrap each muffin individually in plastic wrap and then place in a freezer-safe bag or container. They can be stored in the freezer for up to 3 months.
Thawing and Reheating: When ready to eat, thaw muffins in the refrigerator overnight or at room temperature for a few hours. Alternatively, microwave briefly until warmed through for that just-baked taste.
Prevent Moisture: To prevent moisture buildup, place a paper towel or parchment paper between layers of muffins when storing them in an airtight container.
Avoid Direct Sunlight: Keep stored muffins away from direct sunlight and heat sources to maintain their flavor and texture.
Related Recipes:
FAQs:
Can I use homemade pumpkin puree instead of canned?
Yes, you can use homemade pumpkin puree. Ensure it has a similar consistency to canned pumpkin puree. If your homemade puree is too watery, strain it using a cheesecloth or a fine-mesh sieve before using it in the recipe.
Can I substitute the vegetable oil with a different type of oil or butter?
Yes, you can substitute vegetable oil with other oils such as canola, coconut, or melted butter. Keep in mind that different oils can slightly alter the flavor and texture of the muffins.
What can I use instead of pumpkin seeds for topping?
If you don’t have pumpkin seeds, you can use chopped nuts like pecans or walnuts, or even a sprinkle of rolled oats for a crunchy topping. Alternatively, you can omit the topping entirely if you prefer.
How can I make these muffins gluten-free?
To make these muffins gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure that the blend contains a binding agent like xanthan gum for the best texture. Additionally, check that all other ingredients are certified gluten-free.
Conclusion:
Experience the delightful flavors of Starbucks Pumpkin Cream Cheese Muffins right in your own kitchen with this easy-to-follow recipe. These muffins, featuring a creamy center and topped with crunchy pumpkin seeds, are perfect for any fall occasion. Enjoy them fresh or store for later – either way, they’re sure to become a favorite. Happy baking.
📖 Recipe:
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Starbucks Pumpkin Cream Cheese Muffins
- Total Time: 35 minutes
- Yield: 12 muffins
- Diet: Vegetarian
Description
Enjoy the delicious taste of Starbucks Pumpkin Cream Cheese Muffins right at home! These muffins are packed with warm spices, rich pumpkin flavor, and a creamy center, making them a perfect fall treat.
Ingredients
Muffins:
1 3/4 cups all-purpose flour
1 cup granulated sugar
1/2 cup packed brown sugar
1 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp ground cloves
2 large eggs
1 can (15 oz) pumpkin puree
1/2 cup vegetable oil
1/4 cup milk
1 tsp vanilla extract
Cream Cheese Filling:
8 oz cream cheese, softened
1/4 cup granulated sugar
1 large egg yolk
2 tsp vanilla extract
Topping:
1/2 cup pumpkin seeds
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- Prepare the cream cheese filling by mixing softened cream cheese, 1/4 cup granulated sugar, egg yolk, and vanilla extract until smooth. Set aside.
- In a large bowl, whisk together flour, granulated sugar, brown sugar, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- In another bowl, whisk together eggs, pumpkin puree, vegetable oil, milk, and vanilla extract.
- Pour wet ingredients into dry ingredients and mix until just combined. Be careful not to overmix.
- Spoon a small amount of batter into each muffin cup, filling about 1/3 full. Add a spoonful of cream cheese filling to each cup, then top with more batter, filling each cup almost to the top.
- Sprinkle pumpkin seeds on top of each muffin.
- Bake for 18-22 minutes, or until a toothpick inserted into the muffin (not the cream cheese filling) comes out clean.
- Allow muffins to cool in the pan for 5-10 minutes before transferring to a wire rack to cool completely.
Notes
For best results, ensure eggs and cream cheese are at room temperature.
Do not overmix the batter to keep the muffins light and fluffy.
Store muffins in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 muffins
