Pumpkin Cream Cheese Muffins
Just like the Starbucks Pumpkin Cream Cheese Muffins, these bakery style treats are incredibly moist, spice-filled and baked to perfection. In the center is a rich, cream cheese filling that enhances the texture and flavor of every bite.
Equipment
- 1 12 cup muffin tin
Ingredients
Pumpkin Muffin Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 1/3 cup vegetable oil (or melted coconut oil)
- 2 large eggs (room temperature )
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
Cream Cheese Filling Ingredients
- 8 oz cream cheese (softened)
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon pumpkin pie spice
Instructions
- Preheat oven to 350°F. Line a standard muffin tin with liners of your choice.
- In a medium size mixing bowl then add flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, ginger, and cloves. Whisk until combined.
- In a separate large mixing bowl, add the pumpkin puree, brown sugar, white sugar, oil, eggs, vanilla and buttermilk. Mix together until smooth.
- Add the dry ingredients to the wet ingredients and fold until just combined. Set aside and begin working on the cream cheese filling.
- In a small mixing bowl, add softened cream cheese, powdered sugar, vanilla and pumpkin spice. Beat with a stand or hand mixer until smooth. Set aside.
- Fill each muffin liner about 3/4ths of the way full with the pumpkin batter. Spoon about a tablespoon of cream cheese filling to the top of the muffins, and gently press it into the batter. You can also fill a piping bag with the filling and pipe it into the top center of the muffins.
- Bake in the oven for about 18-22 minutes or until a toothpick inserted into the batter (not the cream cheese) comes out clean. Remove from oven and allow it to cool in the muffin tin, on a wire cooling rack, for about 5 minutes. Remove the muffins from the pan and place on the wire rack directly to cool completely. Enjoy!
Notes
Storage - Enjoy these muffins for up 4-5 days after you bake them. Just store them in an airtight container in the fridge to prevent the cream cheese filling from spoiling. If you’d like, you can reheat them in the microwave for 10-20 seconds.
Nutrition
Calories: 291kcalCarbohydrates: 37gProtein: 5gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gTrans Fat: 0.04gCholesterol: 51mgSodium: 229mgPotassium: 161mgFiber: 1gSugar: 22gVitamin A: 3494IUVitamin C: 1mgCalcium: 68mgIron: 1mg
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.