Starbucks Pumpkin Cream Cheese (Print Version)
Moist pumpkin muffins filled with smooth cream cheese, ideal for breakfast or snacking any time.
# Ingredients:
→ For muffins
01 -
1 ½ cup all-purpose flour
02 -
1 cup granulated sugar
03 -
1 tsp baking powder
04 -
½ tsp baking soda
05 -
½ tsp salt
06 -
1 ½ tsp pumpkin pie spice
07 -
½ tsp cinnamon
08 -
1 ½ cups pumpkin puree
09 -
1 large egg, at room temperature
10 -
¼ cup unsalted butter, melted
11 -
1 ½ tsp vanilla extract
→ For cream cheese filling
12 -
8 oz cream cheese, at room temperature
13 -
½ cup powdered sugar
14 -
2 tsp all-purpose flour
15 -
Pinch of salt
# Directions:
01 -
Preheat the oven to 350°F (175°C). In a bowl, mix together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. Set aside.
02 -
In another bowl, whisk together the pumpkin puree, egg, melted butter, and vanilla extract until smooth.
03 -
Gradually stir the wet ingredients into the dry ingredients until just combined. Do not overmix.
04 -
Grease a muffin pan with non-stick cooking spray or line with paper liners. Divide the batter evenly between the 12 muffin cups, filling them about 2/3 full.
05 -
In a bowl, mix together the softened cream cheese, powdered sugar, all-purpose flour, and a pinch of salt until smooth.
06 -
Using a piping bag or a ziplock bag, add 1-2 tablespoons of cream cheese filling into the center of each muffin.
07 -
Bake the muffins in the preheated oven for 15-20 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let the muffins cool in the pan for 10 minutes before serving.