Description
Soft, spiced pumpkin muffins with a luscious cream cheese center, just like Starbucks’ fall favorite—but lighter, healthier, and made fresh in your own kitchen.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 cup pumpkin purée
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp pure vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 6 oz full-fat cream cheese (block style)
- 3 tbsp powdered sugar
- 1/2 tsp vanilla extract
- Optional: 2 tbsp pepitas
- Optional: 1 tbsp granulated sugar for topping
Instructions
- Preheat oven to 350°F (175°C). Line or grease a muffin tin.
- In a large bowl, whisk pumpkin purée, granulated sugar, brown sugar, eggs, oil, and vanilla until smooth.
- In another bowl, sift flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- Fold wet ingredients into dry until just combined.
- Fill muffin cups 3/4 full. Drop 1 tsp cream cheese filling (cream cheese, powdered sugar, and vanilla mixed until smooth) into center of each muffin.
- Top with pepitas and sprinkle with sugar if desired.
- Bake 18–22 minutes or until a toothpick comes out clean.
- Cool 10–15 minutes before serving.
Notes
Use block-style cream cheese to maintain a distinct center. For a healthier version, swap half the flour for oat flour and reduce sugar. Muffins can be frozen for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 167
- Sugar: 10g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: pumpkin muffins, cream cheese muffins, Starbucks copycat recipe, fall baking