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Pumpkin Cream Cheese Muffins

These cozy Homemade Starbucks Pumpkin Cream Cheese Muffins combine soft, moist texture with rich cream cheese filling, perfect for autumn gatherings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Dessert
Cuisine: American, Baked Goods
Calories: 220
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour Make sure all your ingredients are fresh for the best outcome.
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon salt
Wet Ingredients
  • 1 cup sugar
  • 0.5 cups vegetable oil For a Halal-friendly option, consider coconut oil.
  • 1 cup canned pumpkin
  • 2 large eggs Ensure they are at room temperature for smoother batter.
  • 1 teaspoon vanilla extract
Cream Cheese Filling
  • 4 ounces cream cheese, softened
  • 0.25 cup powdered sugar

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Line your muffin pan with paper liners or grease it well.
  3. In a large bowl, whisk together the dry ingredients: flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  4. In a separate bowl, mix the wet ingredients: sugar, vegetable oil, canned pumpkin, eggs, and vanilla extract until fully incorporated.
  5. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
  6. In another bowl, beat the softened cream cheese with powdered sugar until smooth for the filling.
Baking
  1. Pour half of the muffin batter into each muffin liner.
  2. Spoon a dollop of cream cheese filling into the center of each muffin and cover with the remaining batter.
  3. Bake for 20-25 minutes, or until a toothpick comes out clean.
  4. Let the muffins cool for a few minutes in the pan before transferring to a wire rack.
Serving
  1. Enjoy warm, ideally with a drizzle of icing or your choice of toppings.

Notes

Store muffins in an airtight container in the refrigerator for up to a week, or freeze for up to three months. Avoid overmixing the batter to prevent tough muffins.