Description
Enjoy the cozy flavors of fall with these Pumpkin Cream Cheese Muffins, a delightful Starbucks copycat recipe featuring moist pumpkin batter swirling with a creamy, sweet cream cheese filling, lightly spiced with pumpkin pie spice and topped with optional rolled oats for added texture.
Ingredients
Muffin Batter
- 2 cups all-purpose flour
- 3/4 cup sugar
- 1/2 cup brown sugar
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 (15-ounce) can pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons rolled oats (optional)
Cream Cheese Filling
- 1 (8-ounce) package cream cheese (at room temperature)
- 1/3 cup confectioners' sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon whole milk
- 1 teaspoon vanilla extract
- 1/8 teaspoon kosher salt
Instructions
- Preheat and Prepare Tins: Preheat oven to 350 degrees F. Line two 12-cup muffin tins with paper liners; set aside.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, sugar, brown sugar, pumpkin pie spice, baking powder, baking soda, and salt thoroughly.
- Mix Wet Ingredients: In a separate bowl or large glass measuring cup, whisk together the pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth.
- Combine Batter: Pour the wet ingredient mixture over the dry ingredients and gently stir with a rubber spatula just until the batter is moist and combined. Let the batter rest for 15 minutes to allow flavors to meld.
- Fill Muffin Cups: Scoop the batter evenly into the prepared muffin liners, about two-thirds full.
- Add Cream Cheese Filling: Using a piping bag or a Ziploc bag with the corner cut off, squeeze about 2 tablespoons of the cream cheese filling into the center of each muffin, leaving an additional small dollop on top. Optionally, sprinkle rolled oats around the filling for texture.
- Bake Muffins: Bake in the preheated oven for 17 to 22 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow muffins to cool in the pans for 10 to 15 minutes.
- Cool and Serve: Transfer muffins to a wire rack to cool completely before serving.
- Prepare Cream Cheese Filling: In a small bowl, whisk together the cream cheese, confectioners' sugar, flour, milk, vanilla extract, and salt until completely smooth and creamy. This mixture is used as the filling injected into the muffins.
Notes
- Allow the batter to rest for 15 minutes before baking for a moister texture.
- Ensure cream cheese is at room temperature for smooth filling.
- Using paper liners helps prevent sticking and makes removal easier.
- Optional rolled oats on top add a nice rustic texture.
- Store muffins in an airtight container in the refrigerator for up to 3 days.
- Reheat gently before serving to soften the cream cheese filling.
