Description
Starbucks pumpkin cream cheese muffins blend seasonal spices with rich cream cheese for an irresistible autumn treat. Warm, comforting flavors and bakery-style texture invite you to savor each delightful bite of this homemade coffee shop classic.
Ingredients
Scale
Main Ingredients:
- 1 3/4 cups (219 grams) all-purpose flour
- 1 cup (200 grams) granulated sugar
- 1/2 cup (100 grams) brown sugar
- 1 cup (245 grams) pumpkin puree
- 1/2 cup (120 milliliters) vegetable oil
- 2 large eggs
Spices and Seasonings:
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla extract
Cream Cheese and Dairy:
- 8 ounces (226 grams) cream cheese, softened
- 1/4 cup (60 milliliters) milk
- 1/4 cup (50 grams) granulated sugar
- 1/4 cup (57 grams) unsalted butter, melted
- 1 teaspoon vanilla extract
Instructions
- Prepare the oven environment by heating to 350°F and positioning a muffin tin with paper liners to ensure smooth muffin extraction.
- Create the foundational muffin mixture by whisking dry ingredients in one vessel: flour, sugars, baking soda, salt, and pumpkin pie spice should be thoroughly combined.
- In a separate container, blend liquid components including pumpkin puree, oil, eggs, milk, and vanilla extract until uniformly incorporated.
- Gently fold wet and dry mixtures together, stirring minimally to prevent dense texture, maintaining a slightly lumpy consistency.
- Craft the cream cheese filling by whipping cream cheese with sugar and vanilla until silky and spreadable.
- Fill muffin cups halfway with batter, strategically depositing a dollop of cream cheese mixture in the center of each compartment.
- Cover the cream cheese center with additional batter, ensuring complete concealment.
- Construct the streusel topping by mixing flour, brown sugar, melted butter, and cinnamon until crumbly and textured.
- Generously scatter streusel across muffin surfaces, creating a rustic, crackled appearance.
- Bake for 20-25 minutes, verifying doneness by inserting a toothpick into the muffin’s body (avoiding cream cheese center) and confirming it emerges clean.
- Allow muffins to rest in the pan for 5 minutes, then transfer to a wire rack for complete cooling and optimal flavor development.
Notes
- Ensure ingredients are at room temperature for smoother mixing and better texture.
- Use fresh pumpkin pie spice to maximize flavor depth and aromatic qualities.
- Avoid overmixing batter to prevent tough, dense muffins – stop when ingredients are just combined.
- Softly fold cream cheese filling into batter to create beautiful marbled effect without deflating air pockets.
- Test muffins with toothpick near outer edges, not cream cheese center, for accurate doneness.
- Consider using gluten-free flour blend for celiac or wheat-sensitive individuals.
- Swap regular sugar with coconut sugar for lower glycemic index option.
- Store muffins in airtight container at room temperature for 2-3 days or refrigerate up to 5 days.
- Freeze unbaked streusel topping separately to maintain crisp texture when needed.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 253 kcal
- Sugar: 20 g
- Sodium: 142 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 31 mg