These Starbucks-Style Pumpkin Cream Cheese Muffins capture everything you love about the popular coffee shop treat: a moist pumpkin muffin, a creamy cheesecake center, and a crunchy streusel topping. Perfect for autumn mornings or as a cozy snack with your favorite hot beverage, these muffins are a delicious way to enjoy pumpkin season from the comfort of home.
Ingredients:
For the Pumpkin Muffins:
- 1 ¾ cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup pumpkin puree
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
For the Streusel Topping:
- ½ cup all-purpose flour
- ¼ cup granulated sugar
- ¼ cup brown sugar, packed
- ½ teaspoon ground cinnamon
- ¼ cup unsalted butter, melted
Directions:
Step 1: Prepare the Pumpkin Muffin Batter
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.
- Mix Wet Ingredients: In a separate bowl, mix the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and well combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the muffins tender.
Step 2: Make the Cream Cheese Filling
- Prepare the Filling: In a small bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Set aside.
Step 3: Make the Streusel Topping
- Mix Streusel Ingredients: In another bowl, combine the flour, granulated sugar, brown sugar, and cinnamon. Pour in the melted butter and mix until the mixture becomes crumbly.
Step 4: Assemble the Muffins
- Layer the Batter and Filling: Spoon the pumpkin batter into each muffin liner, filling it halfway. Add a spoonful of the cream cheese filling to the center of each muffin. Cover the filling with more pumpkin batter, filling each liner to about ¾ full.
- Add the Streusel Topping: Sprinkle the streusel topping evenly over each muffin, covering the tops generously.
Step 5: Bake
- Bake the Muffins: Bake for 20-25 minutes, or until a toothpick inserted into the muffin (avoiding the cream cheese center) comes out clean.
- Cool the Muffins: Let the muffins cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.
Serving and Storage Tips
- Serving Suggestions: These muffins are best enjoyed slightly warm, so the cream cheese center remains soft and gooey. Serve with a hot cup of coffee or tea for a perfect fall treat.
- Storage: Store leftover muffins in an airtight container in the refrigerator for up to 5 days. You can also freeze them for up to 3 months; thaw overnight in the refrigerator and warm slightly before serving.
Helpful Notes
- Softening Cream Cheese: If the cream cheese is too cold, it won’t blend smoothly. Leave it out at room temperature for about 30 minutes before using.
- Making the Streusel Crumbly: If the streusel is too wet, add a bit more flour until it reaches a crumbly texture.
- Pumpkin Pie Spice Substitute: If you don’t have pumpkin pie spice, use 2 teaspoons of cinnamon, ½ teaspoon of ground ginger, ¼ teaspoon of nutmeg, and a pinch of cloves.
Tips from Well-Known Chefs
- Ina Garten: For an extra tender muffin, avoid overmixing the batter once you add the dry ingredients. Overmixing can lead to dense muffins.
- Mary Berry: Sprinkle a bit of extra sugar on top of the streusel for added crunch and sweetness.
- Alton Brown: Make sure all your ingredients are at room temperature for a more consistent texture in the muffins and the filling.
Frequently Asked Questions
1. Can I make these muffins gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend that’s suitable for baking.
2. Can I use low-fat cream cheese for the filling?
Yes, low-fat cream cheese works, but the filling may be slightly less rich and creamy.
3. How can I make these muffins dairy-free?
Use dairy-free cream cheese and a plant-based butter for the streusel. Substitute the eggs with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water per egg).
4. Can I use canned pumpkin pie filling?
No, pumpkin pie filling is pre-sweetened and spiced. Use pure pumpkin puree for the best results.
5. What other oils can I use?
Any neutral oil, like canola oil or melted coconut oil, can replace the vegetable oil.
6. How do I prevent the cream cheese from sinking to the bottom?
Place a spoonful of batter beneath and on top of the cream cheese filling to keep it centered.
7. Can I make mini muffins?
Yes, adjust the baking time to around 12-15 minutes. Keep an eye on them to avoid overbaking.
8. How can I make the muffins even spicier?
Add an extra pinch of cinnamon or ginger to the batter if you prefer a stronger spice flavor.
9. Can I add nuts or raisins?
Absolutely! Stir in ½ cup of chopped nuts or raisins to the batter for extra texture.
10. Do I need to refrigerate the muffins?
Yes, because of the cream cheese center, store them in the refrigerator for food safety.
These Starbucks-Style Pumpkin Cream Cheese Muffins are a wonderful way to enjoy the comforting flavors of fall right at home. Moist pumpkin spice muffins, a creamy cheesecake center, and a sweet streusel topping make these treats simply irresistible. Enjoy your baking!
