Pumpkin Cream Cheese Muffins

These Starbucks Pumpkin Cream Cheese Muffins capture the cozy flavors of fall in every bite with their moist pumpkin batter and luscious cream cheese center. Perfect for autumn mornings or a comforting snack, they bring the coffee shop vibe right into your kitchen without the need to line up.

I started making these after craving the Starbucks version on a crisp fall day. Every time I bake them, the house fills with that warm pumpkin spice aroma that instantly feels like fall.

Ingredients

• Large eggs: bind the batter and give structure, always best when room temperature
• Pumpkin puree: the star of the recipe for moisture and authentic pumpkin flavor, use pure pumpkin not pie filling for best results
• Sour cream: adds richness and keeps the muffins tender
• Light brown sugar: lends a bit of molasses depth, go for packed for accuracy
• Granulated sugar: balances sweetness cleanly helping to caramelize during baking
• Neutral oil: choose a mild one like canola or vegetable to let pumpkin and spices shine
• Pure vanilla extract: elevates overall flavor with sweet floral notes, use high quality for best taste
• All-purpose flour: the base of the batter, sift to avoid lumps and ensure light texture
• Pumpkin pie spice: a well-balanced blend of cinnamon, cloves, nutmeg, and ginger, use fresh for the best aroma
• Baking powder and baking soda: work together to give lift and light crumb
• Nutmeg, ground ginger, kosher salt: additional spice and seasoning layers that enhance pumpkin’s earthiness
• Cream cheese: softened and creamy, forms the rich filling that makes these muffins stand out
• Coarsely chopped raw pepitas: nutty brightness and texture, toast them lightly for extra flavor or use raw as is
• Demerara sugar: for sprinkling on top adding crunch and a caramel note, optional but highly recommended

Step-by-Step Instructions

SPreparing the Oven and Muffin Tin:

Arrange an oven rack in the center and preheat to 350 degrees Fahrenheit. Line a 12-cup muffin tin with large paper liners to ensure easy removal and cleanup.

Mixing the Wet Ingredients:

In a large bowl, whisk together the eggs, pumpkin puree, sour cream, brown sugar, granulated sugar, oil, and vanilla extract until completely smooth. This mixture brings moisture and sweetness and creates the base for the pumpkin flavor.

Combining the Dry Ingredients:

In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, nutmeg, kosher salt, and ground ginger, making sure all spices and leavening agents are evenly distributed. Gradually fold the dry ingredients into the wet mixture in batches using a rubber spatula. Take care to fold gently to avoid overmixing which can make muffins tough.

Filling the Muffin Cups:

Use a spoon or cookie scoop to fill each lined muffin cup about four-fifths full with the pumpkin batter. This allows room for the cream cheese filling in the center.

Preparing the Cream Cheese Filling:

In another large bowl, beat the egg, softened cream cheese, granulated sugar, vanilla extract, and kosher salt with a handheld mixer at medium-high speed until silky smooth and homogeneous. Transfer the cream cheese mixture to a large resealable plastic bag or piping bag.

Adding the Cream Cheese Filling:

Twist the top of the bag closed, then cut a one-inch tip off one of the corners. Insert this tip into the center of each muffin cup’s pumpkin batter reaching the bottom of the tin. Apply light pressure slowly to pipe the cream cheese filling upward and out until it slightly overflows, creating a distinct creamy core surrounded by pumpkin batter.

Topping with Pepitas and Sugar:

Sprinkle the tops or rims of the exposed batter generously with the chopped pepitas and demerara sugar, leaving the cream cheese filling uncovered for beautiful contrast and a crunch once baked.

Baking the Muffins:

Place the muffin tin in the center of the oven and bake for about 30 minutes. The muffins are done when the tops turn golden brown and the center springs back to the touch. Remove from oven and transfer muffins to a wire rack to cool slightly before serving.

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Storage Tips

Store leftover muffins in an airtight container at room temperature for up to three days. For longer storage freeze them individually wrapped in plastic and placed in a freezer bag. Thaw at room temperature or warm gently in the microwave before eating.

Ingredient Substitutions

If you do not have sour cream you can substitute with Greek yogurt for a similar tang and moisture. Maple sugar or coconut sugar can replace brown sugar for a different sweetness profile. Pepitas can be swapped with chopped walnuts or pecans if desired.

Serving Suggestions

These muffins are perfect alongside a hot cup of coffee or chai tea. They also pair well with a smear of butter or additional cream cheese spread. Serve them warm for the best texture and flavor experience.

Cultural Context

Pumpkin spice has become synonymous with fall in North America, gaining major popularity through Starbucks’ marketing. This muffin recipe pays homage to that seasonal craze while presenting a home-cooked option that is less sweet and more wholesome.

Pro Tips

Always use real pumpkin puree not pumpkin pie filling to avoid an overly sweet or artificial taste. Sour cream is key for tender crumb and moist texture, swapping it can change results slightly. I learned the hard way: do not skip cutting a wide enough tip on the piping bag to avoid lumps or clogs while filling.

Common Recipe Questions

→ What makes these muffins moist?

The combination of pumpkin puree, sour cream, and neutral oil keeps the batter rich and tender, resulting in a moist crumb texture.

→ How is the cream cheese center added?

The smooth cream cheese mixture is piped into the center of the batter before baking, creating a creamy, buttery core that contrasts with the pumpkin exterior.

→ Can I substitute the spices used?

Yes, the blend of pumpkin pie spice, nutmeg, ginger, and cinnamon can be adjusted to taste, depending on preferred warmth and depth.

→ What is the function of pepitas on top?

Pepitas add a subtle crunch and a nutty note that complements the soft, spiced muffins and creamy filling.

→ How do I know when the muffins are done baking?

They should be golden brown on top and spring back lightly when pressed. The filling will be set but creamy inside.