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Light, fluffy pumpkin muffins with a creamy, sweetened cream cheese center, capturing the cozy flavors of autumn.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • ¾ cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • ¼ teaspoon salt
  • 1 ½ cups pumpkin puree
  • 1 egg
  • ¼ cup melted butter (cooled)
  • 1 teaspoon vanilla extract
  • 4 oz softened cream cheese
  • 2 tablespoons granulated sugar
  • 1 teaspoon all-purpose flour
  • 1 teaspoon milk
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350ºF.
  2. In a large bowl, mix 1½ cups all-purpose flour, ¾ cup granulated sugar, 1 tsp baking powder, 1 tsp baking soda, 1 tsp pumpkin pie spice, and ¼ tsp salt until combined; set aside.
  3. In another bowl, whisk 1½ cups pumpkin puree, 1 egg, ¼ cup melted butter (cooled), and 1 tsp vanilla extract until smooth.
  4. Add the wet pumpkin mixture to the dry ingredients and gently fold with a rubber spatula or wooden spoon until just combined; do not overmix.
  5. Beat 4 oz softened cream cheese with 2 tbsp granulated sugar, 1 tsp all-purpose flour, 1 tsp milk, and ½ tsp vanilla extract until smooth.
  6. Transfer the cream cheese filling to a piping bag or a zip-top bag with a small corner cut off.
  7. Grease a muffin tin with non-stick spray or line with paper liners.
  8. Spoon the pumpkin batter into each muffin cup, filling about ¾ full.
  9. Insert the piping bag tip into the center of each batter-filled cup and squeeze in about 1 tablespoon of cream cheese filling, then lift the bag up.
  10. Bake for 15–20 minutes at 350ºF, testing doneness by inserting a toothpick into the muffin portion away from the filling— it should come out clean.
  11. Remove the muffin tin from the oven and let the muffins cool slightly before removing them from the pan.

Notes

Use canned pure pumpkin puree or homemade puree., For a crunchy topping, add streusel made with brown sugar, butter, flour, and cinnamon before baking., Brown sugar can substitute granulated sugar for a richer flavor., Fold in ⅓ to ½ cup chopped pecans, walnuts, or cinnamon chips for texture., Mini muffins bake in 8 to 12 minutes; jumbo muffins bake in 20 to 25 minutes., For dairy-free, substitute melted butter with vegetable oil and use vegan cream cheese and dairy-free butter., Adjust spices to taste, e.g., mix cinnamon and nutmeg for a custom pumpkin spice., For gluten-free, use a 1:1 gluten-free flour blend with xanthan gum., Store in airtight container in refrigerator up to 4 days; bring to room temperature before eating., Reheat in microwave 10–15 seconds or oven 5–7 minutes at 300°F (150°C)., Freeze plain muffins without filling for up to 1 month; thaw and add fresh filling before serving., Use a zip-top bag as a piping bag substitute if needed.

Nutrition

Find it online: https://gingerbaking.com/starbucks-pumpkin-cream-cheese-muffins/