Table of Contents
Get ready for Fall by baking these delicious pumpkin cream cheese muffins! These moist, spiced muffins are an excellent dupe for the Starbucks pumpkin cream cheese muffins. Like the Starbucks muffins, they taste best with a pumpkin-spiced latte or other fall-themed coffees.
When making a breakfast or lunch spread, these pumpkin cream cheese muffins are a must-have on the table. The sweet and creamy frosting also pairs deliciously with the light and fluffy muffin batter. This iconic cream cheese frosting makes a sweet and slightly tangy frosting that is perfect for adding a depth of flavor. The combination will make you excited to wake up every morning. So, if you love breakfast, give these muffins a try!
How to Make Starbucks Pumpkin Cream Cheese Muffins at Home?
It may seem intimidating to attempt to replicate Starbucks snacks at home. After all, Starbucks snacks are a staple in the diets of many Americans. But within 45 minutes, you can easily make pumpkin cream cheese muffins at home. All you need to do is assemble the ingredients and bake them in muffin tins.
How to Soften Cream Cheese?
When making pumpkin cream cheese muffins, you will need cream cheese that is softened to room temperature. If you don’t have time to let the cream cheese naturally reach room temperature by leaving it out on the counter, you can also put it in the microwave. Soften the block by placing it on a plate and microwaving it for about 30 seconds. The time can vary slightly depending on each individual microwave.
Can you Freeze Pumpkin Cream Cheese Muffins?
While ideally, you enjoy the pumpkin cream cheese muffins while they are hot and fresh, you can also freeze them if you have any leftovers. Just place them on a sheet tray, wrap the tray with saran wrap, and then keep them in the freezer. When they are frozen, these muffins can last for about 3 months in the freezer. You can defrost the muffins by placing them on the counter for a few hours until they reach room temperature. Now they are ready to be eaten!
Do these Muffins Need to be Refrigerated?
Yes! Unlike traditional muffins, which can be stored on the countertop, pumpkin cream cheese muffins will need to be refrigerated. The cream cheese filling will need to be kept in the refrigerator, so the dairy does not go bad. I recommend the muffins are kept for a maximum of 3-4 days in the refrigerator.
Tips for The Best Pumpkin Cream Cheese Muffins
- I used decorative paper muffin cups to bake the muffins. This makes cute, themed cream cheese muffins.
- I don’t take any chances and make sure to double the cups. This makes it, so the muffins won’t fall apart. Otherwise, your muffins may spill out of the paper cups.
- I used a Ziplock bag with a wide tip to pipe the cream cheese filling into the batter. If you don’t have a tip, just use the Ziplock, twist the bag tight, and cut the tip just enough to pipe the cream cheese filling.
- If you are baking in a muffin tin, spray the pan and the edges.
Mix all the ingredients with a hand mixer, fill in a Ziploc bag, and cut the tip just enough to be able to pipe the cream cheese into the pumpkin batter
In a medium bowl, sift and whisk together the dry ingredients, flour, baking soda, baking powder, salt, cinnamon, nutmeg, and clove.
In a large bowl, using a hand mixer, mix the brown sugar and the granulated sugar with the butter until creamy, and beat in the eggs with the vanilla extract.
Follow the pumpkin puree and the buttermilk, mix all together, and gradually whisk the flour mixture until there is no lump.
Fill in the muffin tins ¾ full. Then fill in the cream cheese by pushing the Ziploc into the middle of the muffin. Add just enough to see the top of the cream cheese from the top of the muffin.
Bake for about 30 minutes. Once it is finished, let it cool completely on a cooling rack.
Eat a muffin and share a muffin! Enjoy
|1 ¾ cup all-purpose flour|
|½ cup granulated sugar|
|½ cup brown sugar|
|1 teaspoon baking soda|
|1 teaspoon baking powder|
|½ teaspoon salt|
|2 teaspoons cinnamon|
|¼ teaspoon clove|
|¼ teaspoon nutmeg|
|2 large eggs (room temperature)|
|1 cup canned pumpkin puree|
|4 oz unsalted butter (1 stick soft)|
|⅓ cup buttermilk|
|1 teaspoon pure vanilla extract|
Cream Cheese Filling:
|6 ounces cream cheese softened to room temperature|
|1 egg yolk at room temperature|
|½ teaspoon pure vanilla extract|
|3 tablespoons granulated sugar|
Have You Tried This Recipe?
If So, Mention Us @ranasrecipe
Or Use Hashtag #ranasrecipe
Let’s Start Cooking With Love!
Leave a Reply