Starbucks Pumpkin Cream Cheese Muffins

Experience the essence of fall with our Starbucks Pumpkin Cream Cheese Muffins! These moist pumpkin muffins, filled with creamy cheesecake goodness, are the perfect treat for cozy mornings or festive gatherings. Made with simple ingredients and bursting with pumpkin spice flavor, these muffins will quickly become a seasonal favorite.

Ingredients:

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

Instructions:

Preheat and Prepare:

• Preheat your oven to 350°F (175°C).
• In a large bowl, combine the dry ingredients for the pumpkin muffins: flour, sugar, baking powder, baking soda, pumpkin pie spice, and salt. Mix well and set aside.

Mix the Wet Ingredients:

• In another bowl, whisk together the pumpkin puree, egg, melted butter, and vanilla extract until smooth and well combined.

Combine Wet and Dry:

• Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix, as this can result in dense muffins.

Prepare the Cream Cheese Filling:

• In a separate bowl, beat the softened cream cheese, sugar, flour, milk, and vanilla extract until creamy and smooth.

Assemble the Muffins:

• Grease a muffin tin or line with paper liners. Fill each muffin cup about ¾ full with the pumpkin muffin batter.
• Using a piping bag or spoon, add a dollop of the cream cheese filling to the center of each muffin.

Bake and Enjoy:

• Bake the muffins in the preheated oven for 15-20 minutes, or until a toothpick inserted into the pumpkin muffin comes out clean.
• Allow the muffins to cool slightly before removing them from the tin and serving warm.

FAQs:

Can I use canned pumpkin puree for this recipe?

• Yes, canned pumpkin puree works perfectly in this recipe. Just be sure to use pure pumpkin puree and not pumpkin pie filling.

Can I use a different type of flour, like whole wheat flour?

• While you can experiment with different flours, using all-purpose flour will give you the best texture and flavor for these muffins.

Can I freeze these muffins for later?

• Yes, these muffins freeze well. Once cooled, store them in an airtight container or freezer bag for up to three months.

Can I substitute the pumpkin pie spice with individual spices?

• Absolutely! You can use a combination of cinnamon, nutmeg, ginger, and cloves to create your own pumpkin pie spice blend.

How can I store leftover muffins?

• Store any leftover muffins in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week.