Description
A moist and spiced Starbucks pumpkin muffin filled with a creamy center. This easy homemade recipe brings the flavors of fall straight to your kitchen.
Ingredients
Scale
For the Muffins:
- 1 ¾ cups all-purpose flour
- 1 cup pumpkin purée
- ¾ cup granulated sugar
- ½ cup vegetable oil or melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon pumpkin spice mix
For the Cream Cheese Filling:
- 6 ounces cream cheese, softened
- 3 tablespoons granulated sugar
- ½ teaspoon vanilla extract
Optional Toppings:
- ¼ cup chopped pecans or walnuts
- 2 tablespoons pumpkin seeds
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
- Prepare the cream cheese filling: In a small bowl, mix cream cheese, sugar, and vanilla extract until smooth. Set aside.
- Mix the wet ingredients: In a large bowl, whisk together pumpkin purée, eggs, oil, sugar, and vanilla extract until well combined.
- Sift the dry ingredients: In a separate bowl, sift together flour, baking soda, baking powder, salt, and spices.
- Combine the mixtures: Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Do not overmix.
- Fill the muffin cups: Spoon the batter into the liners, filling each about two-thirds full.
- Add the cream cheese center: Using a piping bag or spoon, drop a teaspoon of cream cheese filling into the center of each muffin.
- Sprinkle toppings: Add pumpkin seeds or nuts if using.
- Bake for 20-25 minutes or until a toothpick inserted near the edge comes out clean.
- Cool and serve: Let muffins cool for 5 minutes in the pan before transferring to a wire rack. Enjoy warm or store for later!
Notes
- For a gluten-free version, use a 1:1 gluten-free flour blend.
- To make a healthier version, swap half the oil for unsweetened applesauce.
- If using homemade pumpkin purée, drain excess liquid to avoid a soggy texture.
- Store in an airtight container at room temperature for 2 days or refrigerate for up to a week.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 18g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
Keywords: Starbucks Pumpkin Muffin, Pumpkin Muffin Recipe, Fall Baking, Pumpkin Spice Muffin