Description
These Starbucks pumpkin cream cheese muffins are a delightful fall treat that combines warm pumpkin spices with a creamy cheese filling, perfect for cozy mornings or as a snack.
Ingredients
Scale
- 1 cup canned pumpkin puree
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 8 ounces cream cheese
- 1/4 cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix together the pumpkin puree, sugar, and vegetable oil until well combined.
- Add the eggs one at a time, mixing well after each addition.
- In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
- Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined.
- In a separate bowl, beat the cream cheese and powdered sugar together until smooth.
- Scoop a portion of the pumpkin batter into muffin cups, filling them about halfway.
- Add a spoonful of the cream cheese mixture on top of the pumpkin batter.
- Top with more pumpkin batter until the cups are about 3/4 full.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Use canned pumpkin puree for convenience and consistent flavor.
- Prep Time: 15
- Cook Time: 25
- Category: breakfast
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (100g)
- Calories: 250
- Sugar: 15
- Sodium: 200
- Fat: 12
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 2
- Protein: 4
- Cholesterol: 30
Keywords: pumpkin muffins, fall recipes, Starbucks copycat, cream cheese muffins, baking