Go Back
–+ servings
Starbucks Pumpkin Cream Cheese Muffins

Starbucks Pumpkin Cream Cheese Muffins Right at Home

Enjoy homemade Starbucks Pumpkin Cream Cheese Muffins that capture the essence of fall in every bite.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 240
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups All-Purpose Flour Provides structure and helps the muffins rise
  • 1 cup Granulated Sugar Adds sweetness and aids in caramelizing
  • 1/2 cup Brown Sugar Contributes moisture and a rich flavor
  • 1 teaspoon Baking Soda Acts as a leavening agent
  • 2 teaspoons Pumpkin Spice Imparts classic fall flavors
  • 1 cup Pumpkin Puree Essential for flavor and moisture
  • 1/2 cup Vegetable Oil Keeps the muffins moist
  • 2 large Eggs Bind ingredients together
  • 1 teaspoon Vanilla Extract Enhances overall flavor
For the Cream Cheese Filling
  • 8 ounces Cream Cheese Provides a creamy filling
  • 1/4 cup Milk Adds moisture to the filling
  • 1/2 teaspoon Vanilla Extract (for Filling) Enhances sweetness

Equipment

  • Mixing bowl
  • muffin tin
  • Whisk
  • Spatula
  • piping bag

Method
 

Step-by-Step Instructions
  1. In a small mixing bowl, beat together the cream cheese, granulated sugar, flour, milk, and a splash of vanilla extract until smooth.
  2. In a large bowl, whisk together the all-purpose flour, brown sugar, granulated sugar, baking soda, pumpkin spice, and a pinch of salt.
  3. In another bowl, combine the pumpkin puree, vegetable oil, eggs, and vanilla extract. Mix until well integrated.
  4. Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
  5. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners. Fill each liner halfway with batter, add cream cheese filling, then top with remaining batter.
  6. Bake for 20 to 25 minutes until golden brown and a toothpick comes out clean.
  7. Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 240kcalCarbohydrates: 34gProtein: 3gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 1200IUCalcium: 60mgIron: 1mg

Notes

For a vegan option, substitute eggs with chia or flaxseed eggs and use non-dairy cream cheese. Store in an airtight container in the fridge for up to 5 days.

Tried this recipe?

Let us know how it was!