STARBUCKS PUMPKIN MUFFINS: EASY!

Craving that warm, comforting taste of fall, but don’t want to leave the house (or spend a fortune at Starbucks)? We’ve all been there! Imagine biting into a perfectly moist pumpkin muffin, bursting with spiced flavor and a creamy, tangy cream cheese center. Get ready, because with this Easy Starbucks Pumpkin Cream Cheese Muffins Recipe, you’ll be baking up bakery-worthy treats in your own kitchen in no time!

Gathering Your Heavenly Ingredients

Here is everything you’ll need to create these delightful muffins. I’ve tried to keep it simple and use ingredients you likely already have on hand!

For the Pumpkin Muffins:

• 1 ½ cups all-purpose flour: The base for our fluffy muffins.
• 1 teaspoon baking soda: To give them a beautiful rise.
• ½ teaspoon ground cinnamon: For that classic pumpkin spice warmth.
• ¼ teaspoon ground nutmeg: A hint of nutty goodness.
• ¼ teaspoon ground ginger: Adds a touch of zing.
• ⅛ teaspoon ground cloves: A little goes a long way, adding depth.
• ½ teaspoon salt: Balances the sweetness and enhances flavors.
• 1 cup granulated sugar: Sweetness is key!
• ½ cup vegetable oil: For moisture and tenderness.
• 1 cup pumpkin puree (not pumpkin pie filling): The star of the show!
• 2 large eggs: To bind everything together.
• ½ teaspoon vanilla extract: Enhances all the flavors.

For the Cream Cheese Filling:

• 4 ounces cream cheese, softened: Make sure it’s nice and soft for a smooth filling.
• 2 tablespoons granulated sugar: A touch of sweetness for the filling.
• 1 large egg yolk: Adds richness and helps bind the filling.
• ½ teaspoon vanilla extract: Complements the cream cheese beautifully.

Optional Topping:

• Coarse sugar or cinnamon sugar: For a little sparkle and crunch on top!

Step-by-Step to Pumpkin Muffin Paradise

Let’s get baking! This recipe is surprisingly simple, and I’ll guide you through each step.

Making the Cream Cheese Filling:

1. In a medium bowl, beat together the softened cream cheese and sugar until smooth and creamy. A hand mixer works best, but you can also use a whisk. Just make sure there are no lumps!
2. Add the egg yolk and vanilla extract and beat until well combined. Don’t overmix! Set aside.

Making the Pumpkin Muffin Batter:

1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well. I prefer liners for easy cleanup!
2. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. This ensures the spices are evenly distributed throughout the batter.
3. In a separate bowl, whisk together the sugar, oil, pumpkin puree, eggs, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix! A few lumps are okay. Overmixing can lead to tough muffins.

Assembling and Baking the Muffins:

1. Fill each muffin liner about halfway full with pumpkin muffin batter.
2. Spoon about 1 tablespoon of the cream cheese filling onto the center of each muffin.
3. Top with the remaining pumpkin muffin batter, filling each liner about ¾ full.
4. If desired, sprinkle the tops of the muffins with coarse sugar or cinnamon sugar.
5. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
6. Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

Secrets to Muffin Mastery: Tips & Tricks

Want to ensure your muffins are the best they can be? Here are some of my top tips for baking success!

• Don’t Overmix: I can’t stress this enough! Overmixing develops the gluten in the flour, leading to tough, dense muffins. Mix until just combined, and don’t worry about a few lumps.
• Use Room Temperature Ingredients: Room temperature ingredients blend together more easily and create a smoother batter. This is especially important for the cream cheese filling.
• Measure Accurately: Baking is a science, so accurate measurements are key. Use measuring cups and spoons specifically designed for baking, and level off the ingredients for best results.
• Don’t Overbake: Overbaked muffins will be dry and crumbly. Start checking for doneness a few minutes before the recommended baking time, and remove them from the oven as soon as a toothpick comes out clean.
• Let Them Cool Properly: Resist the urge to eat them straight from the oven! Letting the muffins cool slightly in the tin and then completely on a wire rack prevents them from sticking and allows them to set properly.

Variations to Spice Things Up

Want to put your own spin on this recipe? Here are some fun variations to try!

• Add Chocolate Chips: Who doesn’t love chocolate with pumpkin? Stir in ½ cup of chocolate chips (milk, semi-sweet, or dark) to the muffin batter for a chocolatey twist.
• Add Nuts: Chopped walnuts, pecans, or almonds would be delicious additions to the muffin batter or as a topping.
• Spice it Up: Add a pinch of cayenne pepper to the muffin batter for a hint of heat.
• Cream Cheese Swirl: For a beautiful marbled effect, swirl the cream cheese filling into the pumpkin muffin batter instead of layering it in the center. Just dollop spoonfuls of the filling on top of the batter in the muffin liners and use a knife or toothpick to swirl it in.

Why These Muffins Are the Best (and Better Than Starbucks!)

Okay, I might be biased, but I truly believe these muffins are even better than the ones you’d buy at Starbucks. Why? Because you get to control the ingredients, the level of sweetness, and the amount of spice. Plus, there’s nothing quite like the satisfaction of baking something delicious from scratch. These muffins are:

• Incredibly Moist: Thanks to the pumpkin puree and vegetable oil, these muffins stay moist for days.
• Perfectly Spiced: The combination of cinnamon, nutmeg, ginger, and cloves creates a warm, comforting flavor that’s perfect for fall.
• Creamy and Tangy: The cream cheese filling adds a delightful contrast to the sweet and spiced muffin batter.
• Easy to Make: This recipe is simple enough for even beginner bakers to master.

Pairing Perfection: What to Serve with Your Muffins

These muffins are delicious on their own, but they’re even better when paired with the right beverage. Here are some of my favorite pairings:

• Coffee: Obviously! A warm cup of coffee is the perfect complement to these muffins.
• Tea: A spiced chai latte or a cup of black tea would also be delicious.
• Apple Cider: For a truly autumnal experience, pair these muffins with a glass of warm apple cider.
• Milk: A cold glass of milk is a classic pairing that’s always a winner.

Exploring the Pumpkin Universe

Once you’ve mastered these Easy Starbucks Pumpkin Cream Cheese Muffins Recipe, you might be inspired to try other pumpkin-flavored treats! If you’re in the mood for cookies, I highly recommend these PUMPKIN CREAM CHEESE COOKIES. Or, if you’re still in a muffin mood, you should try PUMPKIN SWIRL MUFFIN MAGIC for another twist. If you prefer a more classic flavor profile, check out PUMPKIN CINNAMON MUFFIN MAGIC. And for a guaranteed hit, you can’t go wrong with classic PUMPKIN CREAM CHEESE MUFFINS. For a decadent treat, consider Pumpkin Cinnamon Rolls or Pumpkin Cheesecake Cookies. There’s something for everyone!

Storing Your Spiced Creations

Want to keep your muffins fresh and delicious for days? Here’s how to store them:

• Room Temperature: Store the muffins in an airtight container at room temperature for up to 3 days.
• Refrigerator: For longer storage, store the muffins in an airtight container in the refrigerator for up to 5 days.
• Freezer: To freeze the muffins, wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to 2 months. Thaw them at room temperature before serving.

I truly hope you enjoy this Easy Starbucks Pumpkin Cream Cheese Muffins Recipe as much as I do. These muffins are the perfect way to celebrate the flavors of fall, and I know you’ll love sharing them with your friends and family. Happy baking!

Starbucks Pumpkin Cream Cheese Muffins (Easy)

Amelia Chen-Morrison

Enjoy the taste of fall with these moist and flavorful pumpkin cream cheese muffins, inspired by Starbucks. This easy recipe brings bakery-worthy treats to your kitchen, combining spiced pumpkin muffins with a creamy, tangy cream cheese filling.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 20 minutes mins

Total Time 45 minutes mins

Course Breakfast, Dessert, Snack

Cuisine American

Servings 12

Calories 350 kcal

Equipment

• 12-cup muffin tin
• Paper liners (optional)
• Medium bowl
• Large bowl
• Hand mixer or whisk
• Measuring cups and spoons
• Rubber spatula
• Wire rack
• Oven

Ingredients

  

• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ⅛ teaspoon ground cloves
• ½ teaspoon salt
• 1 cup granulated sugar
• ½ cup vegetable oil
• 1 cup pumpkin puree not pumpkin pie filling
• 2 large eggs
• ½ teaspoon vanilla extract
• 4 ounces cream cheese, softened
• 2 tablespoons granulated sugar
• 1 large egg yolk
• ½ teaspoon vanilla extract
• Coarse sugar or cinnamon sugar for topping

Instructions

 

• Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
• In a medium bowl, beat together the softened cream cheese and 2 tablespoons of sugar until smooth and creamy using a hand mixer or whisk.
• Add the egg yolk and ½ teaspoon of vanilla extract to the cream cheese mixture and beat until well combined. Set aside.
• In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
• In a separate bowl, whisk together 1 cup of sugar, oil, pumpkin puree, eggs, and ½ teaspoon of vanilla extract until well combined.
• Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix! A few lumps are okay.
• Fill each muffin liner about halfway full with pumpkin muffin batter.
• Spoon about 1 tablespoon of the cream cheese filling onto the center of each muffin.
• Top with the remaining pumpkin muffin batter, filling each liner about ¾ full.
• If desired, sprinkle the tops of the muffins with coarse sugar or cinnamon sugar.
• Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
• Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

For best results, use room temperature ingredients. Avoid overmixing the batter to prevent tough muffins. Store muffins in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or freeze for up to 2 months. To freeze, wrap individually in plastic wrap before placing in a freezer bag. Thaw at room temperature before serving. For added flavor, consider adding chocolate chips or chopped nuts to the muffin batter. You can also create a cream cheese swirl by dolloping spoonfuls of filling on top of the batter and swirling it in with a knife or toothpick.