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Starbucks Pumpkin Cream Cheese Muffins

Close-up of a Starbucks pumpkin cream cheese muffin topped with a swirl of cream cheese frosting.
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Create bakery-style pumpkin muffins with a cream cheese swirl, inspired by Starbucks. These muffins feature a domed top and a perfect spice blend for a fall treat.

Ingredients

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  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • â…› teaspoon ground cloves
  • 1 cup granulated sugar
  • ½ cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup pumpkin puree (not pumpkin pie filling)
  • ¼ cup buttermilk
  • 4 ounces cream cheese, softened
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
  3. In a large bowl, cream together the 1 cup granulated sugar and softened butter until light and fluffy.
  4. Beat in the eggs one at a time, then stir in 1 teaspoon vanilla extract.
  5. In a small bowl, whisk together the pumpkin puree and buttermilk.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the pumpkin mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  7. In a separate small bowl, beat the softened cream cheese with 2 tablespoons granulated sugar and 1 teaspoon vanilla extract until smooth.
  8. Spoon about two-thirds of the muffin batter into the prepared muffin cups.
  9. Drop about 1 teaspoon of the cream cheese mixture into the center of each muffin cup.
  10. Top with the remaining muffin batter, covering the cream cheese mixture.
  11. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  12. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For best results, use room temperature ingredients for both the muffin batter and the cream cheese filling.
  • These muffins can be made ahead and stored in an airtight container at room temperature for up to 2 days, or frozen for up to 1 month. Thaw at room temperature.
  • Ensure your pumpkin puree is not pumpkin pie filling, as this contains added sugar and spices.

Nutrition

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