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Starbucks Pumpkin Cream Cheese Muffins

Deliciously moist pumpkin muffins filled with a creamy, spiced cream cheese center, perfect for fall mornings.
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Course: Breakfast, Snack
Cuisine: American
Keyword: Cream Cheese, Fall Recipes, Pumpkin Muffins
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 12 muffins
Calories: 220kcal

Ingredients

For the Muffin Batter

  • 1 cup all-purpose flour sifted
  • 1 cup pumpkin puree canned or homemade
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar packed
  • 1/2 cup vegetable oil or melted coconut oil
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt

For the Cream Cheese Filling

  • 8 oz cream cheese softened
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg room temperature

For the Topping (optional)

  • 1/4 cup pumpkin seeds for garnish

Instructions

Prepare the Cream Cheese Filling

  • In a mixing bowl, beat the softened cream cheese with an electric mixer until smooth.
  • Add 1/4 cup granulated sugar, 1 teaspoon vanilla extract, and 1 egg to the bowl. Mix until well combined and creamy. Set aside.

Make the Muffin Batter

  • Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it with cooking spray.
  • In a large mixing bowl, whisk together the sifted all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
  • In another bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk until smooth and well blended.
  • Gradually add the dry ingredients to the wet ingredients, mixing gently with a spatula until just combined. Do not overmix; a few lumps are okay.

Assemble the Muffins

  • Spoon about 2 tablespoons of muffin batter into each muffin cup, filling it about 1/3 full.
  • Add a heaping tablespoon of the cream cheese filling on top of the batter in each muffin cup.
  • Top with another 2 tablespoons of muffin batter, covering the cream cheese filling completely.
  • If desired, sprinkle pumpkin seeds on top of each muffin.

Bake the Muffins

  • Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

These muffins can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. They also freeze well for up to 3 months.

Nutrition

Serving: 1muffin | Calories: 220kcal | Carbohydrates: 30g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 40mg | Sodium: 180mg | Potassium: 150mg | Fiber: 1g | Sugar: 12g | Vitamin A: 500IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg