Homemade Starbucks Pumpkin Cream Cheese (Recipe for Printing)
Enjoy fall flavors with Starbucks-inspired pumpkin cream cheese muffins. Pumpkin, warm spices, and creamy filling make these perfect for autumn baking. Save & click.
# What You Need:
→ Cheesecake Filling
01 -
4 ounces cream cheese, softened
02 -
1/4 cup granulated sugar
03 -
1 large egg yolk
04 -
1/2 teaspoon pure vanilla extract
→ Pumpkin Muffin Batter
05 -
1 1/2 cups all-purpose flour
06 -
1 teaspoon baking soda
07 -
1/2 teaspoon salt
08 -
1 1/2 teaspoons ground cinnamon
09 -
1/2 teaspoon ground nutmeg
10 -
1/4 teaspoon ground ginger
11 -
1/4 teaspoon ground cloves
12 -
1 cup granulated sugar
13 -
1/2 cup packed brown sugar
14 -
1 cup canned pumpkin puree (not pumpkin pie filling)
15 -
1/2 cup vegetable oil
16 -
2 large eggs, room temperature
17 -
1 teaspoon pure vanilla extract
→ Frosting
18 -
8 ounces cream cheese, softened
19 -
1/2 cup unsalted butter, softened
20 -
3 to 4 cups powdered sugar, sifted
21 -
1 1/2 teaspoons pure vanilla extract
22 -
1/8 teaspoon salt
# How to Make It:
01 -
In a medium bowl, beat cream cheese with granulated sugar until smooth. Scrape the bowl, add egg yolk and vanilla extract, then mix on low speed just to combine. Refrigerate the filling while preparing the muffin batter.
02 -
Preheat oven to 350°F. Line a standard 12-cup muffin tin with paper liners.
03 -
In a large bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until evenly combined.
04 -
In another bowl, whisk together granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth.
05 -
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
06 -
Fill each muffin liner halfway with pumpkin batter. Spoon about 1 tablespoon of cheesecake filling onto the center of each muffin. Top with remaining batter, dividing evenly.
07 -
Bake for 30 to 45 minutes, or until a toothpick inserted near the edge comes out clean. Let muffins cool completely in the tin before removing.
08 -
In a stand mixer, beat cream cheese with softened butter until smooth and fluffy, about 2 to 3 minutes. With mixer on low, gradually add powdered sugar. Mix in vanilla extract and salt, then whip on high speed for 3 to 4 minutes until light and airy.
09 -
Once muffins are fully cooled, spread or pipe the frosting onto each muffin as desired.
# Extra Tips:
01 -
Bring eggs and dairy to room temperature for an even batter.
02 -
Be sure the muffins are completely cooled before frosting to prevent melting.