Starbucks Pumpkin Cream Cheese Muffins

If you’re a fan of Starbucks’ seasonal treats, you’ll love these Pumpkin Cream Cheese Muffins! These homemade muffins are bursting with cozy fall flavors from the pumpkin pie spice and have a delightful, tangy cream cheese filling. They’re perfect for breakfast, an afternoon snack, or even dessert. The combination of moist pumpkin muffin and creamy center makes them irresistible, and they’re easy to whip up right in your own kitchen!

Ingredients:

For the Pumpkin Muffins:

• 1 ½ cups all-purpose flour
• ¾ cup granulated sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp pumpkin pie spice
• ¼ tsp salt
• 1 ½ cups pumpkin puree
• 1 egg
• ¼ cup melted butter, cooled
• 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
• ½ tsp vanilla extract

Instructions:

1. Preheat the Oven:

• Preheat your oven to 350ºF (175ºC) and prepare a muffin tin by greasing it with non-stick cooking spray or lining it with paper liners.

1. Mix Dry Ingredients:

• In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, pumpkin pie spice, and salt until well combined. Set aside.

1. Prepare Wet Ingredients:

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

1. Combine Wet and Dry Ingredients:

• Pour the wet ingredients into the dry ingredients. Using a rubber spatula or wooden spoon, gently fold the batter until just combined. Be careful not to overmix, as this can make the muffins dense.

1. Fill the Muffin Tin:

• Scoop the muffin batter into the prepared muffin tin, filling each cavity about ¾ full.

1. Make the Cream Cheese Filling:

• In a small bowl, beat the cream cheese, granulated sugar, all-purpose flour, milk, and vanilla extract until smooth and creamy.
• Transfer the cream cheese mixture to a piping bag (or a zip-top bag with the corner snipped off).

1. Fill the Muffins:

• Insert the tip of the piping bag into the center of each muffin and squeeze about 1 tablespoon of cream cheese filling into the middle, lifting the bag as you fill.

1. Bake:

• Bake the muffins in the preheated oven for 15-20 minutes or until the muffins are fully set. Check the doneness by inserting a toothpick into the muffin part (without the cream cheese center). If it comes out clean, the muffins are ready.

1. Cool:

• Allow the muffins to cool slightly in the pan before transferring them to a wire rack to cool completely.

Tips:

• Don’t Overmix: Overmixing the batter can make your muffins tough. Stir until just combined to ensure a tender crumb.
• Filling Placement: Make sure the cream cheese filling is in the center of the muffin batter for that classic Starbucks look and taste.
• Storage: These muffins can be stored in an airtight container in the fridge for up to 5 days. Reheat them slightly in the microwave for a warm, fresh-from-the-oven taste.
• Freeze for Later: You can freeze these muffins for up to 2 months. Thaw them overnight in the fridge, then reheat to enjoy.

These Pumpkin Cream Cheese Muffins are the perfect autumn treat, combining the best of creamy, sweet, and spiced flavors!