Pumpkin Cream Cheese Muffins Like Starbucks
Elevate your fall baking game with these Pumpkin Cream Cheese Muffins that taste just like the Starbucks classic—only better! Bursting with warm pumpkin spice, cinnamon, and real pumpkin puree, these moist and fluffy muffins are crowned with a luscious, tangy cream cheese filling for the ultimate indulgence. A sprinkle of coarse sugar on top adds a delightful crunch, making each bite a perfect balance of sweet and spiced. Ready in under an hour, these bakery-style treats are incredibly easy to whip up and ideal for cozy autumn mornings, festive gatherings, or simply satisfying your seasonal cravings. Plus, they store beautifully, so you can enjoy a taste of fall all week long!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.75 cups all-purpose flour
- 1 cups granulated sugar
- 0.5 cups light brown sugar
- 1 tablespoons pumpkin pie spice
- 1 teaspoons ground cinnamon
- 1 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1.5 cups pumpkin puree (not pumpkin pie filling)
- 0.5 cups vegetable oil
- 2 eggs
- 1 teaspoons vanilla extract
- 8 ounces cream cheese
- 0.25 cups powdered sugar
- 0.5 teaspoons vanilla extract (for cream cheese filling)
- 2 tablespoons raw or coarse sugar (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, pumpkin pie spice, ground cinnamon, baking powder, baking soda, and salt.
In a separate bowl, combine the pumpkin puree, vegetable oil, eggs, and 1 teaspoon of vanilla extract. Mix until smooth and fully incorporated.
Pour the wet ingredients into the bowl with the dry ingredients and gently fold the mixture together until just combined. Do not overmix.
In another bowl, beat the softened cream cheese until smooth. Add the powdered sugar and 0.5 teaspoons of vanilla extract, then mix until creamy and fully blended.
Spoon the pumpkin batter evenly into the prepared muffin tin, filling each cup about 2/3 full.
Using a teaspoon, drop a small dollop (about 1-2 teaspoons) of the cream cheese mixture into the center of each muffin. You can slightly press it down or swirl it into the batter slightly with a toothpick if desired.
If desired, sprinkle the tops with raw or coarse sugar for extra texture and sweetness.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the muffin (avoiding the cream cheese center) comes out clean.
Remove from the oven and let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy these muffins warm or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition Facts
Calories |
4134 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.2 g | 250% | |
| Saturated Fat | 64.3 g | 322% | |
| Polyunsaturated Fat | 70.6 g | ||
| Cholesterol | 601 mg | 200% | |
| Sodium | 3159 mg | 137% | |
| Total Carbohydrate | 571.7 g | 208% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 376.9 g | ||
| Protein | 53.9 g | 108% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 547 mg | 42% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 2356 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
