Easy Pumpkin Cream Cheese Muffins (Starbucks Copycat)

Why you will like this recipe.

Each muffin is soft, moist, and packed with warm pumpkin spice flavor, while the sweet cream cheese filling adds a rich, creamy surprise in every bite.

Here is what else you will like about this recipe.

• Easy to make. Simple ingredients and straightforward steps make this a beginner-friendly recipe.
• Bakery-style results at home. The cream cheese filling and optional orange swirl create beautiful muffins without extra effort.
• Easily Customizable. Add chocolate chips, chopped nuts, or festive sprinkles to make them your own.
• Sharable These muffins are easy enough for a weekend baking project yet special enough to serve for holiday breakfasts, brunches, or cozy gatherings with family and friends.

Have you tried my recipe for 5 Minute Pumpkin Pie Smoothie?

That recipe for 5 Minute Pumpkin Pie Smoothie is packed with goodness including 17 grams of protein! Both this recipe for Pumpkin Cream Cheese Muffins and that recipe for Pumpkin Pie Smoothie are easy and delicious recipes made with pumpkin puree!

Orange gel food coloring can be added to enhance the color of these muffins. You can find Orange gel food coloring here.

Ingredients Needed.

• Flour. Regular all purpose flour.
• Pumpkin Pie Spice. Adds that classic fall flavor with a blend of warm spices such as cinnamon, nutmeg, ginger, and cloves.
• Baking Soda Used for leavening.
• Salt. Balances the sweetness and enhances the pumpkin and spice flavors.
• Pumpkin Puree This adds moisture, flavor, and the beautiful orange color that makes these muffins so appealing.
• Sugar Used for both the muffin and the cream cheese filling.
• Brown Sugar Adds a nice subtle caramel-like flavor that pairs wonderfully with pumpkin.
• Eggs. Large eggs at room temperature. You will also need an Egg Yolk.
• Vegetable Oil Another neutral oil, such as canola oil, can be used.
• Vanilla Extract Divided.
• Cream Cheese. Use a full fat cream cheese that has been softened to room temperature.
• Orange Gel Food Coloring Adds a vibrant orange color to the pumpkin batter for a festive fall appearance. A small amount goes a long way.

How to Make Pumpkin Cream Cheese Muffins.

• Prep Time 15 minutes .
• Bake Time 18-20 minutes .
• Servings 18 muffins .
• How to serve : These Pumpkin Cream Cheese Muffins are delicious served slightly warm or at room temperature. The creamy filling and spiced pumpkin flavor make them versatile enough for breakfast, brunch, dessert, or an afternoon snack.
• Notes: You will need mixing bowls, whisks, rubber spatula, and muffin pan(s).

1. Prepare. Preheat your oven to 350°F (175°C). Line your muffin pan(s) with paper liners or lightly grease the cups with nonstick cooking spray.
2. Dry Ingredients. In a medium bowl, use a whisk to combine together the flour, pumpkin pie spice, baking soda, and salt until evenly combined.
3. Wet Ingredients. In a large mixing bowl, beat or whisk together the pumpkin puree, a cup of the sugar, and the brown sugar until combined. Then add the eggs, one at a time, gently mixing between additions, followed by the vegetable oil and the two teaspoons of the vanilla extract. If you are adding the orange gel food coloring, you can stir in a small amount here until the desired color is reached.
4. Combine Use a rubber spatula or similar item to gradually add the dry ingredients from the first bowl to the pumpkin mixture, stirring just until no dry streaks remain. Avoid overmixing.
5. Filling In a separate bowl, beat together the softened cream cheese, remaining sugars, the egg yolk, and the remaining vanilla extract until smooth and creamy.
6. Assemble. Start by spooning enough pumpkin batter into each muffin cup to fill it about one-third full. Add a heaping tablespoon of the cream cheese mixture to the center of each muffin. Cover with additional pumpkin batter until the muffin cups are about three-quarters full. If desired, you can use a toothpick or skewer to gently swirl a small amount of the cream cheese filling into the top of each muffin for a decorative look.
7. Bake Bake for 20–24 minutes, or until the tops are set and a toothpick inserted into the pumpkin portion of a muffin comes out with a few moist crumbs. Avoid testing directly in the cream cheese center.
8. Cool. Allow the muffins to cool in the pan for 5–10 minutes before transferring them to a wire rack to cool completely.

Tips for making the best pumpkin muffins with cream cheese filling.

Make sure that you are using pure pumpkin puree, not pumpkin pie filling. These are two different products, one being just pumpkin and the other having other ingredients. You want just the pumpkin and not the other ingredients.

More helpful tips for you.

1. Use a full-fat brick-style cream cheese. The cream cheese should be softened for optimal blending.
2. When assembling the muffins, take care to not mix the layers too much. Instead keep the cream cheese centered, trying not to spread the filling all the way to the edges of the muffin cups. A centered filling creates a more defined cream cheese pocket.
3. Because these muffins contain a cream cheese filling, checking for doneness is a little different than with regular muffins. The tops of the muffins should appear to be set and dry while the edges appear to be pulling away from the liners. Check for doneness correctly.You can try inserting a toothpick into the pumpkin portion of a muffin rather than the cream cheese center, which will remain soft even when fully baked.

FAQ

• Can I use pumpkin pie filling instead of pumpkin puree?
  No. Pumpkin pie filling contains added sugar and spices that will alter the flavor and texture of the muffins. Use pure pumpkin puree for best results.
• Can I use a different oil?
  Yes. Canola oil, avocado oil, or another neutral-flavored oil can be substituted for the vegetable oil
• Why did my cream cheese filling sink?
  This can happen if the filling is too soft or if too much batter is placed underneath it. Keeping the filling thick and placing it in the center of the muffin helps prevent sinking.
• Why are my muffins dense?
  Dense muffins are usually caused by over-mixing the batter or measuring too much flour. Mix only until combined and measure flour carefully.
• Can I make these muffins without the cream cheese filling?
  Yes. The pumpkin muffin batter can be baked on its own for a simple spiced pumpkin muffin. The baking time may be reduced by a minute or two.

Variations.

• Make these into chocolate chip muffins by folding in a cup of semi-sweet, dark chocolate, or sugar-free chocolate chips into the pumpkin batter before filling the muffin cups. Chocolate and pumpkin are a delicious combination.
• Add a crunchy nutty element. Add a half cup of chopped pecans or walnuts to the batter for extra texture and a nutty flavor that pairs beautifully with pumpkin spice.
• Turn your muffins into mini muffins by using a a mini muffin pan to create bite-sized treats that are perfect for parties, holiday brunches, or snack trays. Baking times may vary.

How to store cream cheese stuffed muffins.

Once your muffins have fully cooled and set, they should be stored in an airtight container. When properly stored, they should keep for up to five days when refrigerated or frozen (individually) for up to a couple of months.If storing in layers, use parchment paper between layers.

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