Starbucks Pumpkin Cream Cheese

Pumpkin muffins with cream cheese are a staple in my kitchen when autumn rolls around. They fill the house with cozy spices and make it seem like you picked up a treat from your favorite coffee shop. With a creamy filling tucked inside tender, warmly spiced muffins, this recipe delivers bakery-style flavor with easy-to-find ingredients and simple steps.

Every time I make these for friends they ask for the recipe and are surprised by how easy they are. I grew up with these on chilly mornings when my mom packed them for my school lunch and nothing tastes more nostalgic.

Ingredients

• All-purpose flour: gives structure to hold the cream cheese and pumpkin together look for unbleached for best results
• Granulated sugar: adds the right amount of sweetness shop for fresh sugar not one clumped and hard
• Baking powder and baking soda: ensure lift and a tender crumb always check that your leaveners are fresh
• Salt: balances the sweetness and enhances all the flavors choose fine sea salt if possible
• Pumpkin pie spice and cinnamon: create that signature warm spicy flavor select a spice blend with fresh aroma
• Pumpkin puree: keeps the muffins moist and brings out deep pumpkin flavor use pure canned pumpkin not pumpkin pie filling
• Egg at room temperature: binds everything together and enriches the batter try to use the freshest eggs available
• Unsalted butter: brings richness and helps with soft texture melt gently and cool slightly before using
• Vanilla extract: adds aromatic sweetness and rounds out flavors buy pure vanilla if you can
• Cream cheese at room temperature: blends smoothly and creates the signature creamy center make sure it feels soft when pressed
• Powdered sugar: sweetens the filling without making it gritty sift if it is lumpy for the smoothest result
• Extra flour in the filling: ensures it re-sets as it bakes so the center stays creamy but not runny

Step-by-Step Instructions

Prepare the Dry Ingredients:

In a large bowl mix all-purpose flour sugar baking powder baking soda salt pumpkin pie spice and cinnamon until completely combined break up any lumps to ensure even distribution

Mix the Wet Ingredients:

In another bowl whisk together pumpkin puree egg melted butter and vanilla extract until it is a smooth mixture

Combine Wet and Dry Ingredients:

Pour the wet mixture into the dry mixture gently fold together using a spatula only until streaks of flour disappear be careful not to overmix the batter

Fill the Muffin Tin:

Prepare your muffin pan with liners or a light coating of nonstick spray divide the batter evenly into twelve wells filling each about two thirds full

Make the Cream Cheese Filling:

In a small bowl stir together cream cheese powdered sugar flour and a pinch of salt until it forms a smooth creamy mixture use a spoon or sturdy spatula for this step

Add the Cream Cheese Filling:

Using a piping bag or a zip-top bag with the corner snipped pour one to two tablespoons of filling into the center of each muffin try to keep it nestled in the middle

Bake:

Place the muffin tin in a preheated 350 degree oven bake for fifteen to twenty minutes test for doneness by inserting a toothpick into the edge of a muffin away from the cream cheese center it should come out clean

Cool and Serve:

Let the muffins cool in the pan for about ten minutes before lifting out if you try to eat them too hot the filling will be loose give them time to firm up but enjoy while still slightly warm

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The pumpkin puree always brings out childhood memories for me and is the reason my family asks for these year after year especially on chilly weekends when everyone gathers around for breakfast

Storage Tips

Once the muffins have fully cooled store them in an airtight container in the refrigerator for up to four days They taste wonderful chilled or can be warmed gently in the microwave for a freshbaked texture If you need to keep them longer wrap each muffin tightly and freeze They thaw beautifully on the counter and retain their moist crumb

Ingredient Substitutions

If you cannot find pumpkin puree roasted and mashed sweet potato is a nice substitute For a slightly tangy note swap part of the cream cheese with Greek yogurt Light brown sugar can be used instead of granulated sugar for a deeper molasses flavor and oil may be used in place of butter if you need a dairyfree option in the muffin batter

Serving Suggestions

These muffins shine alongside a steamy cup of coffee or spiced tea I love adding a sprinkle of toasted pecans or pumpkin seeds right on top before baking for an extra crunch They also make lovable lunchbox treats or can be cut into halves and served with fruit as a cozy fall breakfast

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Cultural and Historical Context

Pumpkin cream cheese muffins merge classic American pumpkin quick bread traditions with the modern bakery love for filled breakfast treats Pumpkin has been a seasonal favorite in US baking for centuries and the combination of sweetened cream cheese with hearty pumpkin was popularized by coffee shops seeking autumninspired snacks

Recipe FAQs

→ How do I get the cream cheese center to stay creamy?

Make sure the cream cheese is softened before mixing, and avoid overbaking so the center remains smooth and creamy.

→ Can I use canned pumpkin or fresh pumpkin puree?

Both work well. Canned pumpkin is convenient, while homemade puree offers a fresh taste; just ensure it is not too watery.

→ How should I store these muffins?

Store in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature before serving.

→ Can I freeze these muffins?

Yes, cool completely, then wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.

→ What kind of spices work best with pumpkin?

Pumpkin pie spice and cinnamon add warmth and depth, enhancing the natural sweetness of the pumpkin.