Homemade Starbucks Pumpkin Cream Cheese Muffins – A Fall Baking Favorite! 🎃🧁✨
1. Introduction
As the leaves change colors and the air turns crisp, nothing beats the warm, comforting flavor of **Pumpkin Muffins With Cream Cheese**. These **pumpkin cream cheese muffins** are a delightful **autumn recipe** perfect for breakfast, brunch, or a cozy snack. Inspired by the popular **Starbucks pumpkin cream cheese muffins**, this homemade version offers a rich, moist, and flavorful treat that can be enjoyed year-round. Whether you’re searching for **Pumpkin Muffin Recipes With Cream Cheese** or looking for **Fall Brunch Recipes** that impress, this recipe is a must-try. Discover how to make **pumpkin cream cheese muffins** with this detailed, easy-to-follow guide that guarantees fluffy, flavorful muffins every time.
2. Ingredients for Pumpkin Cream Cheese Muffins
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup canned pumpkin puree
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- ½ cup vegetable oil
- 8 oz cream cheese, softened
- ½ cup powdered sugar (for filling)
- 1 teaspoon vanilla extract
- Optional: pumpkin seeds for garnish
3. Step-by-Step Guide on How To Make Pumpkin Cream Cheese Muffins
Preparation of Cream Cheese Filling
In a small bowl, beat the softened cream cheese with the powdered sugar and vanilla until smooth and creamy. Set aside.
Mixing the Muffin Batter
In a large mixing bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. In a separate bowl, combine the pumpkin puree, granulated sugar, brown sugar, eggs, and vegetable oil. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
Assembling the Muffins
Line a muffin tin with paper liners. Pour about ⅓ of the batter into each cup. Then, add a spoonful of the cream cheese mixture in the center of each. Cover with the remaining batter, making sure the cream cheese filling is covered. For an added touch, sprinkle pumpkin seeds on top of each muffin before baking.
Baking the Pumpkin Muffins With Cream Cheese
Preheat your oven to 350°F (175°C). Bake for 20-25 minutes, or until a toothpick inserted into the muffin (avoiding the cream cheese center) comes out clean. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack.
4. Storage Tips for Pumpkin Muffins With Cream Cheese
Store these **pumpkin cream cheese muffins** in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week or freeze individually wrapped muffins for up to 3 months. To enjoy them later, simply warm in the microwave for 15-20 seconds or enjoy as-is.
5. Serving Suggestions and Variations
Serve your **pumpkin muffin cream cheese** muffins with a hot cup of coffee or tea for a perfect **fall brunch**. For an extra festive touch, drizzle with caramel or cream cheese glaze. You can also add chopped pecans or walnuts on top before baking for a crunchy texture. For a healthier twist, replace sugar with honey or maple syrup.
Explore other delicious **Fall Brunch Recipes** like our Pancake Sausage Casserole or treat yourself to a sweet Strawberry Cheesecake. Looking for more pumpkin treats? Check out our Cruffins for a fun twist on pastries.
6. How to Make Pumpkin Cream Cheese Muffins – FAQs
What is the best way to store pumpkin cream cheese muffins?
Store in an airtight container at room temperature for 2 days, in the refrigerator for up to 7 days, or freeze for up to 3 months. To reheat, warm in the microwave for 15-20 seconds for best flavor and texture.
Can I make these muffins ahead of time?
Yes! You can prepare the batter and cream cheese filling in advance and assemble the muffins just before baking. This saves time and ensures fresh, warm muffins whenever you desire.
What variations can I try for these pumpkin muffins?
Feel free to add nuts, chocolate chips, or dried cranberries for added flavor and texture. You can also substitute honey or maple syrup for sugar for a more natural sweetness.
Are pumpkin muffins with cream cheese gluten-free?
Not unless you use gluten-free flour alternatives. For a gluten-free version, substitute all-purpose flour with almond or coconut flour, keeping in mind adjustments in liquid ingredients.
7. Final Thoughts
This **Homemade Starbucks Pumpkin Cream Cheese Muffins** recipe is a delightful way to indulge in the flavors of fall. Perfect for **autumn recipes breakfast**, **pumpkin cream cheese muffin recipes**, or a cozy **fall brunch**, these muffins combine the rich, spiced pumpkin flavor with the creamy goodness of filling, making them a hit at any gathering. Try making these **pumpkin muffin recipes with cream cheese** today and enjoy a delicious, homemade bakery treat that tastes just like your favorite coffeehouse classic.
8. Related Recipes to Enhance Your Baking Experience
9. Conclusion
Embrace the flavors of the season with these irresistible **pumpkin cream cheese muffins**. Their perfect balance of spiced pumpkin and creamy filling makes them an ideal addition to your seasonal baking repertoire. Whether you’re cozying up at home or preparing for a fall gathering, these muffins will surely impress. For more delicious **autumn recipes** and baking ideas, explore our full collection at Recipe Wonders. Happy baking and enjoy every bite of this fall-inspired treat!
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Homemade Starbucks Pumpkin Cream Cheese Muffins – A Fall Baking Favorite!
- Total Time: 35-40 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
Homemade Starbucks Pumpkin Cream Cheese Muffins are a perfect fall baking favorite! These moist, flavorful muffins combine spiced pumpkin with a creamy cheese filling, making them an ideal treat for breakfast, brunch, or cozy snacking. Inspired by the popular Starbucks muffin, this recipe offers an easy way to enjoy a bakery-style delight right at home, perfect for autumn gatherings and pumpkin season festivities.
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup canned pumpkin puree
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- ½ cup vegetable oil
- 8 oz cream cheese, softened
- ½ cup powdered sugar (for filling)
- 1 teaspoon vanilla extract
- Optional: pumpkin seeds for garnish
Instructions
- In a small bowl, beat the softened cream cheese with powdered sugar and vanilla until smooth and creamy. Set aside.
- In a large mixing bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. In a separate bowl, combine pumpkin puree, granulated sugar, brown sugar, eggs, and vegetable oil. Gradually add wet ingredients to dry, stirring until just combined.
- Line a muffin tin with paper liners. Pour about one-third of batter into each cup. Add a spoonful of cream cheese mixture to the center of each. Cover with remaining batter, ensuring cream cheese is enclosed. Sprinkle pumpkin seeds on top if desired.
- Preheat oven to 350°F (175°C). Bake muffins for 20-25 minutes or until a toothpick inserted (avoiding filling) comes out clean. Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
- Ensure cream cheese is softened for smooth mixing.
- You can add nuts or chocolate chips for extra flavor.
- For a healthier twist, substitute sugar with honey or maple syrup.
- Store in an airtight container at room temperature for 2 days, refrigerate up to 7 days, or freeze for 3 months.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250 Kcal
- Sugar: 14g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
