What ingredients do I need to make Starbucks pumpkin cream cheese muffins at home?

You will need 4 oz softened cream cheese, 1/4 cup granulated sugar, 1 large egg yolk, and 1/2 tsp vanilla extract for the filling. For the muffin batter, use 1 1/2 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp salt, 1 1/2 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ginger, 1/4 tsp cloves, 1 cup granulated sugar, 1/2 cup brown sugar, 1 cup canned pumpkin puree, 1/2 cup vegetable oil, 2 large eggs, and 1 tsp vanilla. The frosting requires 8 oz cream cheese, 1/2 cup unsalted butter, 3 to 4 cups sifted powdered sugar, 1 1/2 tsp vanilla, and 1/8 tsp salt.

How do I prevent the cream cheese filling from sinking to the bottom of the muffins?

Fill each muffin liner about half full with batter first. Then place a heaping teaspoon of the cream cheese filling directly in the center of the batter. Finally, cover the filling evenly with the remaining batter, filling the liners to about three-quarters full. This technique suspends the filling in the middle of the muffin so it does not sink to the bottom during baking.

Can I use fresh pumpkin puree instead of canned for these muffins?

Yes, you can use fresh pumpkin puree, but canned pumpkin puree is recommended for the most consistent results. Canned pumpkin, such as Libby's 100% pure pumpkin, has a thick, stable moisture content that reliably produces moist muffins. If you use fresh puree, be sure to strain it well to remove excess water, as too much liquid can make the batter dense or wet.

How should I store homemade pumpkin cream cheese muffins?

These muffins must be stored in the refrigerator because they contain cream cheese in both the filling and the frosting. Place them in an airtight container and refrigerate for up to 5 days. For the best texture and flavor, let the muffins sit at room temperature for about 15 to 20 minutes before serving. You can also freeze the unfrosted muffins for up to 3 months; thaw them overnight in the refrigerator before adding the frosting.

Homemade Starbucks Pumpkin Cream Cheese Muffins

Name: Homemade Starbucks Pumpkin Cream Cheese Muffins - A Fall Baking Favorite!
Prep time: 30 min
Cook time: 20 min
Total time: 1 h 50 min
Yield: 12
Ingredients: 4 oz cream cheese, softened; 1/4 cup granulated sugar; 1 egg yolk, large; 1/2 tsp vanilla extract, pure; 1 1/2 cups all-purpose flour; 1 tsp baking soda; 1/2 tsp salt; 1 1/2 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/4 tsp ground ginger; 1/4 tsp ground cloves; 1 cup granulated sugar; 1/2 cup packed brown sugar; 1 cup canned pumpkin puree, not pumpkin pie filling; 1/2 cup vegetable oil; 2 eggs, large, room temperature; 1 tsp vanilla extract, pure; 8 oz cream cheese, softened; 1/2 cup unsalted butter, softened; 3-4 cups powdered sugar, sifted; 1 1/2 tsp vanilla extract, pure; 1/8 tsp salt

Ingredients

Scale

Cream Cheese Filling
4 oz cream cheese, softened
1/4 cup granulated sugar
1 egg yolk, large
1/2 tsp vanilla extract, pure

Pumpkin Cupcakes
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp ground cloves
1 cup granulated sugar
1/2 cup packed brown sugar
1 cup canned pumpkin puree, not pumpkin pie filling
1/2 cup vegetable oil
2 eggs, large, room temperature
1 tsp vanilla extract, pure

Cream Cheese Frosting
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
3–4 cups powdered sugar, sifted
1 1/2 tsp vanilla extract, pure
1/8 tsp salt

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Instructions

1-Prep & Filling: Prep & Filling: Preheat oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners. In a medium bowl, beat 4 oz (113g) softened cream cheese with 1/4 cup (50g) sugar until smooth. Scrape bowl, add 1 large egg yolk and 1/2 tsp vanilla; mix on low just to combine. Set aside (refrigerate while making batter).
2-Dry Ingredients: Dry Ingredients: In a large bowl, whisk together 1 1/2 cups (190g) flour, 1 tsp baking soda, 1/2 tsp salt, 1 1/2 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ginger, and 1/4 tsp cloves until evenly combined.
3-Wet Ingredients: Wet Ingredients: In a separate large bowl, whisk 1 cup (200g) sugar, 1/2 cup (110g) brown sugar, 1 cup (225g) pumpkin puree, 1/2 cup (120ml) oil, 2 large eggs, and 1 tsp vanilla until smooth.
4-Make Batter: Make Batter: Fold dry mixture into wet with a rubber spatula just until combined (do not overmix). A few small lumps are fine.
5-Assemble: Assemble: Fill liners about 1/2 full with batter. Add a heaping teaspoon of cream cheese filling to the center of each cup. Cover evenly with remaining batter to about 3/4 full.
6-Bake: Bake: Bake 18-22 minutes, until a toothpick inserted in the cake part (not the filling) comes out clean. Cool in pan 5-10 minutes, then transfer to a wire rack to cool completely (do not frost warm muffins).
7-Frosting: Frosting: Beat 8 oz (226g) softened cream cheese with 1/2 cup (113g) softened butter until smooth and fluffy, 2-3 minutes. With mixer on low, gradually add 3-4 cups (360-480g) sifted powdered sugar. Mix in 1 1/2 tsp vanilla and 1/8 tsp salt, then whip 3-4 minutes until light. Spread or pipe onto fully cooled muffins.

Last Step:

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Prep Time: 30 min
Cook Time: 20 min
Method: bake

Nutrition

Calories: 380 kcal
Sugar: 30 g
Sodium: 290 mg
Fat: 20 g
Saturated Fat: 9 g
Carbohydrates: 45 g
Protein: 4 g