Go Back

Starbucks Pumpkin Cream Cheese Muffins

These Starbucks Pumpkin Cream Cheese Muffins combine the rich flavors of pumpkin with a smooth cream cheese filling, perfect for cozy autumn moments.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American, Baker
Calories: 220
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
Wet Ingredients
  • 1 cup canned pumpkin puree
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
Cream Cheese Filling
  • 4 ounces cream cheese, softened
  • 1/4 cup powdered sugar

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  3. In another bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, and eggs. Mix until smooth.
  4. Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix!
  5. In a small bowl, beat the softened cream cheese with powdered sugar until smooth.
  6. Spoon a small amount of the muffin batter into each muffin cup, add a dollop of the cream cheese mixture on top, and cover with more muffin batter until each cup is about 2/3 full.
  7. Place the muffin tin in the preheated oven and bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack.

Notes

Store leftover muffins in an airtight container for up to 3 days at room temperature or refrigerate for up to a week. For longer storage, freeze each muffin individually.