Ingredients for Pumpkin Cream Cheese Muffins Like Starbucks
- All Purpose Flour
- Cinnamon
- Nutmeg
- 1/4 teaspoon ground cloves
- Pumpkin Pie Spice
- Cardamom
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 2 large eggs
- 3 tablespoons granulated sugar (for cream cheese mixture), 1/2 cup (113g) granulated sugar (for muffin batter)
- Pumpkin
- Vegetable Oil
- 4 ounces (113g) softened cream cheese
- Pumpkin Seeds
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How to Make Pumpkin Cream Cheese Muffins Like Starbucks
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, beat together 4 ounces (113g) softened cream cheese, 1 large egg, and 3 tablespoons granulated sugar until smooth.
- Spread the cream cheese mixture onto a sheet of parchment paper and shape it into a 10-inch log. Freeze for at least 30 minutes.
- While the cream cheese mixture freezes, prepare the muffin batter (see step 8).
- Once frozen, slice the cream cheese log into 12 equal disks (approximately 1-2 teaspoons each). If disks are too large, slice them in half.
- In a large bowl, whisk together 1 1/2 cups (190g) pumpkin puree, 1/2 cup (113g) granulated sugar, 1/2 cup (120ml) vegetable oil (or applesauce substitute), 2 large eggs, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon salt.
- Fill each muffin liner about halfway with the pumpkin batter.
- Gently press a cream cheese disk into the center of each muffin.
- Sprinkle each muffin with 1 teaspoon chopped pecans or walnuts (optional).
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy warm or at room temperature! The cream cheese filling will be firmer once completely cool.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
68g
Fat
18g
Carbs
10g