Want to taste Starbucks in the comfort of your own home? We’ve got you! These Starbucks pumpkin cream cheese muffins are the perfect comfort dessert for a cold fall or winter day. Pair them with a hot cup of coffee, tea, or cocoa, and you’ve got yourself a yummy snack.
These muffins are best enjoyed fresh, so don’t make too many. If you end up with an extra muffin or two, treat your family member or friend to it. These can be stored in the fridge for up to 4 days, but they shouldn’t be frozen. The cream cheese filling makes the muffin very fragile, so enjoy it immediately!
How to make Starbucks Pumpkin Cream Cheese Muffins?
Preheat your oven to 350 F degrees.
Mix all-purpose flour, granulated sugar, baking powder, baking soda, pumpkin pie spice, and salt in a large bowl.
Take another bowl and whisk together pumpkin puree, egg, melted butter, and vanilla extract.
Mix the wet ingredients with the dry ingredients until combined. Use a wooden spoon or rubber spatula.
Spray some non-stick cooking spray on the muffin tin or line it with paper liners.
Fill each liner with batter about 3/4 of the way. Let it sit.
Whisk together softened cream cheese, granulated sugar, all-purpose flour, milk, and vanilla extract in a bowl.
Put the cream cheese filling in a piping bag.
Fill each muffin with approximately 1 tablespoon of filling using the bag.
Bake for 15 to 20 minutes.
Let the muffins cool for a few minutes and remove them from the tin.
How long are muffins good for?
A freshly baked muffin can last for up to 4 days before it goes bad. If you have a lot of muffins left over, store them in the fridge. The best way to store them is by putting them in an airtight container. When you’re ready to eat one, remove it from the fridge and give it 10 minutes to warm up.
Can you freeze muffins with cream cheese filling?
You can technically freeze almost anything. Unfortunately, these muffins probably won’t hold up. They will quickly lose their shape and flavor in the freezer. Then, when you are ready to eat them again, you won’t be able to warm them up without destroying them completely.
Do you have to make your own pumpkin puree for pumpkin muffins?
No! You can use store-bought canned pumpkin puree. Whatever works best for you!
- For the pumpkin muffins:
- 1 1/2 cups all-purpose flour;
- 3/4 cup granulated sugar;
- 1 tsp baking powder;
- 1 tsp baking soda;
- 1 tsp pumpkin pie spice;
- 1/4 tsp salt;
- 1 1/2 cups pumpkin puree;
- 1 egg;
- 1/4 cup melted butter;
- 1 tsp vanilla extract.
- For the cream cheese filling:
- 4 oz cream cheese, at room temperature;
- 2 tbsp granulated sugar;
- 1 tsp all-purpose flour;
- 1 tsp milk;
- 1/2 tsp vanilla extract.
Preheat the oven to 350ºF.
Add all-purpose flour, granulated sugar, baking powder, baking soda, pumpkin pie spice, and salt to a large bowl. Mix until combined. Set aside.
In another bowl, whisk together pumpkin puree, egg, melted butter (cooled), and vanilla extract until combined. Then, add these wet ingredients to the dry ingredients. Mix using a rubber spatula or a wooden spoon until just combined. Don't over-mix the batter.
Grease the muffin tin with non-stick cooking spray or line with paper liners. Scoop the batter into the prepared muffin tin. Fill each liner about ¾ full. Set aside.
Prepare the cream cheese filling. In a bowl, whisk together softened cream cheese, granulated sugar, all-purpose flour, milk, and vanilla extract until combined. Then, transfer the cream cheese filling to the piping bag. Fill each muffin with the cream cheese filling: dip the cut tip of the pastry bag into the center of the batter and slowly add the filling and lift the pastry bag to the top of the muffin. You need to add about 1 tbsp of cream cheese filling to each pumpkin muffin.
Bake in the preheated oven for 15-20 minutes or until ready. Check the readiness of the Starbucks pumpkin cream cheese muffins using a toothpick inserted in the part without the filling, if it comes out clean - Starbucks pumpkin cream cheese muffins are ready. Then, remove the muffin tin from the oven and let Starbucks pumpkin cream cheese muffin cool slightly. Then, remove from the tin.
Calories: 140kcal | Carbohydrates: 24g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 20mg | Sodium: 241mg | Potassium: 89mg | Fiber: 1g | Sugar: 13g | Vitamin A: 3927IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg