Description
Recreate the iconic bakery-style pumpkin cream cheese muffin right in your own kitchen. These moist, perfectly spiced pumpkin muffins feature a hidden, decadent center of sweetened cream cheese. By using vegetable oil for a tender crumb and a precise blend of autumn spices, this copycat recipe delivers that professional Starbucks quality without any pork or alcohol ingredients. Perfectly balanced, soft, and delicious, they are the ultimate seasonal treat to pair with your favorite coffee.
Ingredients
8 oz cream cheese, softened
1/4 cup granulated sugar (for filling)
2 cups all-purpose flour
1.5 cups granulated sugar (for batter)
1 cup pumpkin puree
0.5 cup vegetable oil
2 large eggs
2 tsp pumpkin pie spice
1 tsp baking soda
0.5 tsp salt
Instructions
Beat the softened cream cheese and 1/4 cup sugar until smooth, transfer to a piping bag, and chill for 30 minutes.
Preheat oven to 375°F and line a muffin tin with paper liners.
Whisk flour, pumpkin pie spice, baking soda, and salt in a large bowl.
In a separate bowl, mix the pumpkin puree, 1.5 cups sugar, oil, and eggs until combined.
Fold the wet ingredients into the dry ingredients until just incorporated.
Fill muffin cups halfway with batter, pipe the cream cheese mixture into the center, and cover with the remaining batter.
Bake for 25 minutes or until a toothpick comes out clean from the muffin portion.
Notes
Use room temperature ingredients to ensure the batter emulsifies properly. Do not overmix the batter to keep the muffins light and fluffy. Store in an airtight container in the refrigerator for up to 3 days due to the cream cheese center.
- Prep Time: 20
- Cook Time: 25
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Muffin
- Calories: 320
- Sugar: 28g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 4g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg