STARBUCKS PUMPKIN MUFFINS: BEST EVER

I still remember the first autumn I tried a pumpkin cream cheese muffin from Starbucks. The spiced aroma, the moist crumb, and that tangy cream cheese filling – it was pure bliss! I instantly knew I had to figure out how to recreate that magic at home. After countless attempts and tweaking, I’ve finally perfected what I believe is the Best Starbucks Pumpkin Cream Cheese Muffins Recipe you can find, and let me tell you, the journey was delicious. Today, I’m sharing all my secrets for the most amazing Best Starbucks Pumpkin Cream Cheese Muffins Recipe you’ll ever make!

Get Ready to Bake the Best Pumpkin Muffins Ever!

Okay, friend, let’s dive into this delicious adventure! I know baking can sometimes feel a little intimidating, but trust me, this recipe is totally doable, even if you’re a beginner. We’re going to walk through each step together, and I’ll share all my insider tips and tricks to make sure your muffins come out absolutely perfect – moist, flavorful, and with that signature Starbucks cream cheese swirl.

Why This Recipe Works

Before we get started, let’s talk about why this particular recipe is so good. It’s not just about throwing ingredients together and hoping for the best! Here’s what makes these muffins stand out:

• Perfect Pumpkin Spice Balance: We’re using a blend of spices that perfectly complements the pumpkin flavor without being overpowering.
• Moist and Tender Crumb: The combination of pumpkin puree, oil, and buttermilk ensures a super moist and tender muffin that stays fresh for days (if they last that long!).
• Tangy Cream Cheese Filling: The cream cheese filling is the star of the show! It’s rich, creamy, and adds a delightful tang that cuts through the sweetness of the muffin.
• Easy to Follow Instructions: I’ve broken down each step into easy-to-understand instructions, so you can bake with confidence.

The Ingredients You’ll Need

Alright, let’s gather our ingredients. Here’s a complete list of everything you’ll need to make these amazing muffins. Don’t worry if you don’t have everything on hand – I’ll also share some substitutions you can use.

For the Pumpkin Muffins:

• All-Purpose Flour: 2 1/2 cups (300g). Makes sure you spoon and level the flour for accurate measurement.
• Granulated Sugar: 1 1/4 cups (250g). You can also use a combination of granulated and brown sugar for a deeper flavor.
• Baking Soda: 1 teaspoon. This helps the muffins rise and gives them a light and airy texture.
• Baking Powder: 1 teaspoon. Works together with baking soda to create the perfect rise.
• Pumpkin Pie Spice: 2 teaspoons. This is the key to that warm, spiced flavor. If you don’t have pumpkin pie spice, you can make your own by combining cinnamon, ginger, nutmeg, and cloves.
• Salt: 1/2 teaspoon. Enhances the flavors of all the other ingredients.
• Eggs: 2 large. Use room temperature eggs for best results.
• Canned Pumpkin Puree: 1 cup (245g). Make sure you’re using pumpkin puree, not pumpkin pie filling.
• Vegetable Oil: 1/2 cup (120ml). Adds moisture to the muffins. You can also use canola oil or melted coconut oil.
• Buttermilk: 1/2 cup (120ml). This adds a slight tang and helps to create a tender crumb. If you don’t have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1/2 cup of milk and letting it sit for 5 minutes.
• Vanilla Extract: 1 teaspoon. Adds a touch of sweetness and enhances the other flavors.

For the Cream Cheese Filling:

• Cream Cheese: 4 ounces (113g), softened. Make sure the cream cheese is completely softened to avoid lumps in the filling.
• Granulated Sugar: 1/4 cup (50g). Adds sweetness to the filling.
• Egg Yolk: 1 large. Helps to bind the filling together and adds richness.
• Vanilla Extract: 1/2 teaspoon. Enhances the flavor of the filling.

Step-by-Step Baking Instructions

Okay, let’s get baking! Here’s a detailed step-by-step guide to making these incredible pumpkin cream cheese muffins. I’ll be right here with you every step of the way!

Step 1: Prepare the Cream Cheese Filling

1. In a medium bowl, beat the softened cream cheese and sugar together until smooth and creamy.
2. Add the egg yolk and vanilla extract, and beat until well combined.
3. Set the cream cheese filling aside while you prepare the muffin batter.

Tip: Make sure your cream cheese is completely softened. If it’s still cold, it will be difficult to beat smooth and you’ll end up with lumps in your filling.

Step 2: Make the Pumpkin Muffin Batter

1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease it well.
2. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, pumpkin pie spice, and salt.
3. In a separate bowl, whisk together the eggs, pumpkin puree, vegetable oil, buttermilk, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix the batter. A few lumps are okay.

Tip: Don’t overmix the batter! Overmixing will develop the gluten in the flour, resulting in tough muffins. Mix just until the dry ingredients are moistened.

Step 3: Assemble the Muffins

1. Fill each muffin cup about 2/3 full with the pumpkin muffin batter.
2. Spoon a generous dollop of the cream cheese filling on top of the batter in each cup.
3. Use a toothpick or skewer to swirl the cream cheese filling into the pumpkin batter.

Tip: Don’t be shy with the cream cheese filling! The more you add, the more delicious the muffins will be. And don’t worry about making them look perfect – the swirls will look beautiful no matter what!

Step 4: Bake the Muffins

1. Bake the muffins for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
2. Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

Tip: Keep a close eye on the muffins while they’re baking. Ovens vary, so they may need a little more or less time. You’ll know they’re done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.

Tips for Baking Success

Here are a few extra tips to help you bake the best pumpkin cream cheese muffins ever:

• Use Room Temperature Ingredients: Room temperature eggs and buttermilk will incorporate more easily into the batter, resulting in a smoother, more even texture.
• Don’t Overmix the Batter: Overmixing develops the gluten in the flour, resulting in tough muffins. Mix just until the dry ingredients are moistened.
• Use a Muffin Scoop: A muffin scoop will help you to fill the muffin cups evenly, ensuring that all the muffins bake at the same rate.
• Store Properly: Store the muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
• Freezing: These muffins freeze beautifully! Wrap them individually in plastic wrap and then place them in a freezer bag. They’ll keep for up to 2 months. Thaw them at room temperature before enjoying.

Variations and Add-Ins

Want to add a little extra something to your muffins? Here are a few delicious variations and add-ins you can try:

• Chocolate Chips: Add 1/2 cup of chocolate chips to the muffin batter for a chocolatey twist.
• Chopped Nuts: Add 1/2 cup of chopped pecans or walnuts to the muffin batter for a nutty crunch.
• Cranberries: Add 1/2 cup of dried cranberries to the muffin batter for a festive flavor.
• Streusel Topping: Top the muffins with a streusel topping before baking for added sweetness and texture. To make a streusel topping, combine 1/2 cup of flour, 1/4 cup of sugar, 1/4 cup of cold butter (cut into small pieces), and 1/4 teaspoon of cinnamon. Mix with your fingers until the mixture resembles coarse crumbs.
• Maple Glaze: Drizzle the baked muffins with a maple glaze for extra sweetness. To make a maple glaze, whisk together 1 cup of powdered sugar, 2 tablespoons of maple syrup, and 1-2 tablespoons of milk until smooth.

Troubleshooting Tips

Sometimes things don’t go exactly as planned in the kitchen. Here are a few common problems you might encounter and how to fix them:

• Muffins are too dry: Make sure you’re measuring the flour correctly. Spoon and level the flour instead of scooping it directly from the bag. Also, don’t overbake the muffins.
• Muffins are too dense: Don’t overmix the batter. Overmixing develops the gluten in the flour, resulting in dense muffins.
• Muffins are not rising: Make sure your baking soda and baking powder are fresh. Also, don’t open the oven door while the muffins are baking.
• Cream cheese filling is sinking to the bottom: Make sure the cream cheese filling is thick enough. If it’s too thin, it will sink to the bottom of the muffins. You can thicken the filling by adding a tablespoon of flour or cornstarch.

Enjoy Your Homemade Pumpkin Cream Cheese Muffins!

There you have it! You’ve just baked a batch of the most delicious Best Starbucks Pumpkin Cream Cheese Muffins Recipe ever. I hope you enjoyed the process as much as I do. Now, go ahead and grab a muffin, brew a cup of coffee, and enjoy the fruits of your labor. You deserve it!

These muffins are perfect for a cozy autumn breakfast, a sweet afternoon treat, or a festive holiday brunch. Share them with your friends and family – they’ll be impressed by your baking skills!

Happy Baking, my friend! I can’t wait to hear how your muffins turn out. Don’t forget to share your photos with me! And remember, baking is all about having fun and experimenting. So, don’t be afraid to get creative and put your own spin on this recipe.

Starbucks Pumpkin Cream Cheese Muffins

Recreate the magic of Starbucks’ pumpkin cream cheese muffins at home with this perfected recipe. Enjoy the spiced aroma, moist crumb, and tangy cream cheese filling that make these muffins a fall favorite. This recipe provides clear instructions and expert tips to ensure baking success.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 20 minutes mins

Total Time 45 minutes mins

Servings: 12

Course: Breakfast, Dessert, Snack

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon salt
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 large egg yolk
• 1/2 teaspoon vanilla extract

Equipment

• 12-cup muffin tin
• Paper liners (optional)
• Medium bowl
• Large bowl
• whisk
• Electric mixer or hand mixer
• measuring cups and spoons
• Toothpick or skewer
• wire rack

Method

 

1. Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease it well.
2. In a medium bowl, beat the softened cream cheese and sugar together until smooth and creamy.
3. Add the egg yolk and vanilla extract to the cream cheese mixture, and beat until well combined. Set the cream cheese filling aside.
4. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, pumpkin pie spice, and salt.
5. In a separate bowl, whisk together the eggs, pumpkin puree, vegetable oil, buttermilk, and vanilla extract.
6. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix the batter. A few lumps are okay.
7. Fill each muffin cup about 2/3 full with the pumpkin muffin batter.
8. Spoon a generous dollop of the cream cheese filling on top of the batter in each cup.
9. Use a toothpick or skewer to swirl the cream cheese filling into the pumpkin batter.
10. Bake the muffins for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
11. Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

For best results, use room temperature ingredients. Do not overmix the batter to prevent tough muffins. Store muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. Muffins can be frozen for up to 2 months; wrap individually before freezing. For a chocolatey twist, add 1/2 cup of chocolate chips to the muffin batter. Alternatively, add 1/2 cup of chopped nuts or dried cranberries. Consider a streusel topping for added sweetness and texture or a maple glaze after baking.