Starbucks Pumpkin Cream Cheese Muffins
Indulge in the cozy flavors of fall with this Starbucks pumpkin muffin recipe! Pumpkin spiced, filled with cream cheese and topped with a sweet streusel, they are a perfect autumn treat.
Servings: 12
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Ingredients
- Filling
- 8 oz cream cheese room temperature
- ⅓ cup powdered sugar
- 1 tsp vanilla extract
- Topping
- 2 Tbsp brown sugar
- 1 Tbsp salted butter melted
- 1 tsp pumpkin spice or homemade
- ¼ cup pumpkin seeds chopped
- ¼ granola or oats
- Muffin Batter
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground ginger
- 1 tsp nutmeg
- 1 tsp ground cinnamon
- ¾ cup salted butter softened
- 1 ¼ cups granulated sugar
- 2 large eggs
- 2 cups 15 oz can pumpkin puree
Instructions
- Line muffin cups with cupcake liners. Preheat the oven to 350 degrees ferenheit.
- In a medium bowl combine cream cheese, powdered sugar and vanilla until smooth. Spoon the cream cheese mixture into a piping bag and set aside.
- In a small bowl combine topping ingredients and set aside.
- For the muffin batter, cream together butter and sugar in the bowl of a stand mixer.
- Add egg and pumpkin puree, mix well.
- In a separate bowl, combine dry ingredients.
- Add the flour mixture to the wet ingredients and mix until a thick batter forms.
- Use a cookie scoop to fill each of the muffin tins with batter right to the top.
- Sprinkle a tablespoon of the topping mixture on the top of the muffin.
- Snip the tip off of the piping bag and squeeze two tablespoons of the cream cheese mixture into the center of the batter.
- Bake at 350 degrees for 30 mins.
- Move to a wire rack to cool before serving.
Notes
Nutrition
Serving: 1serving | Calories: 427kcal | Carbohydrates: 52g | Protein: 6g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 349mg | Fiber: 2g | Sugar: 30g