These muffins copy the bakery-case pumpkin cream cheese muffin: a spiced pumpkin muffin with a pocket of sweetened cream cheese baked into the middle. You fill each cup partway with batter, add a spoonful of the cream cheese mixture, and cover it with more batter, so the filling stays inside. The recipe makes 12 muffins in 35 minutes, with 15 minutes of prep and about 20 in the oven.
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The batter is a simple stir-together one, with oil instead of butter and canned pumpkin for moisture. The only extra step is the filling, which is just three ingredients beaten smooth.
What Goes into the Muffins
- Flour and leaveners: 2 cups of all-purpose flour, 1 teaspoon of baking soda and 1 teaspoon of baking powder.
- Spices and salt: 1 teaspoon of cinnamon, 1/2 teaspoon each of nutmeg, ginger and salt. The ginger adds a bit of zing next to the pumpkin.
- Sugars: 1 cup of granulated sugar and 1/2 cup of packed brown sugar. The brown sugar adds moisture and a caramel note.
- Canned pumpkin puree (1 cup), vegetable oil (1/2 cup) and 2 large eggs: the moist base of the batter, with 1 teaspoon of vanilla extract.
- The filling: 8 ounces of softened cream cheese, 1/4 cup of powdered sugar and 1 teaspoon of vanilla extract, beaten until smooth.
Mixing the Batter
Heat the oven to 350°F (175°C) and line a muffin tin with paper liners, or grease it lightly. Whisk the dry ingredients in a large bowl and mix the sugars, pumpkin, oil, eggs and vanilla in another. Add the dry ingredients to the wet gradually and stir only until combined. A few lumps are fine, and overmixing makes tough muffins.
Soften the cream cheese, and let the eggs come to room temperature too, so they blend smoothly. An electric mixer, even a hand mixer, makes the filling quicker.
Filling and Baking
Fill each cup about halfway with batter, add a spoonful of the cream cheese mixture, then cover with more batter until the cup is about 3/4 full. Bake for 18 to 20 minutes, until a toothpick in the center comes out clean. A few moist crumbs on it are fine.
Cool the muffins in the pan for 5 minutes, then move them to a wire rack to cool completely. Cooling on the rack keeps the bottoms from going soggy. You can dust the tops with powdered sugar or serve them warm with a pat of butter.
Ways to Change Them
- Nuts: fold 1/2 cup of chopped walnuts or pecans into the batter.
- Sweeter: increase the granulated sugar by 1/4 cup.
- Chocolate chips: add 1 cup to the batter.
- Extra spice: 1/4 teaspoon of cloves or allspice in the dry ingredients.
- Maple: replace the granulated sugar with 3/4 cup of pure maple syrup.
- Gluten-free: use a 1:1 gluten-free baking blend in place of the flour.
- Vegan: make flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg) and use a plant-based cream cheese.
What to Pair with Them
A chai latte or warm apple cider suits the spices, and coffee or tea works as well. For a plate, a small bowl of maple pecan granola adds crunch, a yogurt parfait with berries and cinnamon gives a fresh contrast, and a cheese platter with brie or goat cheese adds something savory.
Time and Nutrition
Prep is 15 minutes, baking is 20 minutes and the total is 35 minutes. Per muffin, the card lists 210 calories, 10 grams of fat (3 grams saturated), 28 grams of carbohydrates, 1 gram of fiber, 14 grams of sugar, 3 grams of protein and 200 milligrams of sodium.
FAQ
Can I use fresh pumpkin?
Yes. Roast it, scoop out the flesh and puree it until smooth, then measure out 1 cup.
How should the muffins be stored?
In an airtight container at room temperature for up to three days. For longer storage, refrigerate or freeze them.
Can I freeze them?
Yes. Wrap each muffin in plastic wrap and keep them in an airtight container in the freezer for up to three months.
Can I make mini muffins?
Yes. Bake them for about 12 to 15 minutes.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Starbucks Pumpkin Cream Cheese Muffins: A Must-Try Recipe!
Ingredients
Instructions
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
In another bowl, mix the granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
In a separate bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth.
Fill each muffin cup about halfway with the pumpkin batter. Add a spoonful of the cream cheese mixture on top of the batter, then cover with more pumpkin batter until the cups are about 3/4 full.
Bake for 18-20 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
For added texture, consider folding in 1/2 cup of chopped walnuts or pecans into the pumpkin batter.
If you prefer a sweeter muffin, increase the granulated sugar by 1/4 cup.
Nutrition
| Serving Size | 1 muffin |
|---|---|
| Calories | 210 calories |
| Sugar Content | 14g |
| Sodium Content | 200mg |
| Fat Content | 10g |
| Saturated Fat Content | 3g |
| Unsaturated Fat Content | 7g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 28g |
| Fiber Content | 1g |
| Protein Content | 3g |
| Cholesterol Content | 30mg |