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Homemade Starbucks Pumpkin Cream Cheese Muffins Recipe

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★★★★★

4.5 from 126 reviews

Delight in these homemade Starbucks-inspired Pumpkin Cream Cheese Muffins, featuring a moist and spiced pumpkin batter with a luscious cream cheese filling inside. Topped with a sweet and fluffy cream cheese frosting, these muffins perfectly blend fall flavors and a creamy texture for an irresistible treat.

Ingredients

Scale

Cream Cheese Filling

  • 4 oz cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 egg yolk, large
  • 1/2 tsp pure vanilla extract

Dry Ingredients

  • 1 1/2 cups all-purpose flour (190g)
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cloves

Wet Ingredients

  • 1 cup granulated sugar (200g)
  • 1/2 cup packed brown sugar (110g)
  • 1 cup canned pumpkin puree (225g) (not pumpkin pie filling)
  • 1/2 cup vegetable oil (120ml)
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract

Cream Cheese Frosting

  • 8 oz cream cheese, softened (226g)
  • 1/2 cup unsalted butter, softened (113g)
  • 3–4 cups powdered sugar, sifted (360-480g)
  • 1 1/2 tsp pure vanilla extract
  • 1/8 tsp salt

Instructions

  1. Prep & Filling: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. In a medium bowl, beat 4 oz softened cream cheese with 1/4 cup sugar until smooth. Scrape down the bowl, add 1 egg yolk and 1/2 tsp vanilla extract, mixing on low until just combined. Refrigerate the filling while you make the batter.
  2. Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, nutmeg, ginger, and cloves until evenly combined and aromatic.
  3. Wet Ingredients: In another large bowl, whisk the granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and 1 tsp vanilla extract until the mixture is smooth and fully incorporated.
  4. Make Batter: Fold the dry ingredients into the wet mixture gently using a rubber spatula. Mix just until combined; the batter should still have a few small lumps to keep the muffins tender.
  5. Assemble: Spoon the batter into the prepared muffin liners, filling each about half full. Add a heaping teaspoon of the cream cheese filling into the center of each muffin. Cover the filling evenly with more batter until the liners are about three-quarters full.
  6. Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes or until a toothpick inserted into the cake (not the filling) comes out clean. Let the muffins cool in the pan for 5 to 10 minutes, then transfer them to a wire rack to cool completely before frosting.
  7. Frosting: Beat the softened cream cheese and butter together until smooth and fluffy, about 2 to 3 minutes. Gradually add sifted powdered sugar 1 cup at a time on low speed. Once all sugar is incorporated, mix in 1 1/2 tsp vanilla extract and 1/8 tsp salt. Whip the frosting on medium-high speed for 3 to 4 minutes until light and airy. Spread or pipe the frosting onto the completely cooled muffins.

Notes

  • Ensure the cream cheese and butter are softened for a smooth, creamy frosting.
  • Do not overmix the batter to maintain a soft muffin texture.
  • Use pumpkin puree, not pumpkin pie filling, to avoid excess sweetness and spices.
  • Allow muffins to cool completely before frosting to prevent melting the frosting.
  • Store muffins in an airtight container refrigerated for up to 4 days.
  • Bring muffins to room temperature before serving for best flavor and texture.

Keywords: Pumpkin Muffins, Cream Cheese Filling, Starbucks Copycat, Fall Baking, Moist Muffins, Pumpkin Spice

Find it online: https://www.cheftara.com/homemade-starbucks-pumpkin-cream-cheese-muffins-recipe/