Description
These Starbucks-inspired Pumpkin Cream Cheese Muffins are a delightful fall treat, featuring moist pumpkin muffins swirled with a creamy vanilla cream cheese filling and topped with a hint of pumpkin spice sugar. Perfect for cozy mornings or afternoon snacks, these muffins blend warm spices with rich cream cheese for an irresistible flavor combination.
Ingredients
Scale
Muffin Batter
- 1 cup pumpkin puree
- 2 cups all-purpose flour
- 1 cup sugar
- ½ cup brown sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
Cream Cheese Filling
- 8 oz cream cheese, softened
- ¼ cup sugar
- 1 teaspoon vanilla extract
- 1 egg
Topping (Optional)
- 1 teaspoon pumpkin spice
- 2 tablespoons sugar
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or line it with paper muffin liners to ensure easy removal of muffins after baking.
- Make Cream Cheese Filling: In a medium bowl, beat together the softened cream cheese, ¼ cup sugar, vanilla extract, and 1 egg until the mixture is smooth and creamy. Set this aside for later use.
- Mix Dry and Wet Ingredients: In a large bowl, whisk together the flour, 1 cup sugar, brown sugar, cinnamon, nutmeg, salt, baking powder, and baking soda. In a separate bowl, combine the pumpkin puree, 2 eggs, and vegetable oil. Add the wet ingredients to the dry ingredients and gently stir until just combined, being careful not to overmix to keep the muffins tender.
- Assemble Muffins: Fill each muffin cup about three-quarters full with the pumpkin batter. Spoon a dollop of the cream cheese filling onto the top of the batter in each cup. Use a toothpick or knife to swirl the cream cheese into the batter, creating a marbled effect. Optionally, sprinkle the tops with pumpkin spice mixed with sugar for a spiced, sweet crust.
- Bake the Muffins: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes. Check doneness by inserting a toothpick into the muffin middle; it should come out clean when ready, and the muffins will be golden on top.
- Cool and Serve: Allow the muffins to cool in the pan for a few minutes, then transfer them onto a wire rack to cool completely or serve warm. Optionally, dust with powdered sugar and serve with fresh berries for an elegant presentation.
Notes
- For best results, use chilled cream cheese and allow it to soften completely before mixing.
- Do not overmix the batter to keep the muffins light and fluffy.
- Swirling the cream cheese filling well but gently ensures beautiful marbled mushroom tops.
- The topping is optional but adds a nice crunch and extra flavor.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These muffins reheat well in the microwave for 10-15 seconds.
