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Cheesecake pumpkin muffin stack
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5 from 14 votes

Starbucks pumpkin cream cheese muffins

These Starbucks pumpkin cream cheese muffins are soft and perfectly spiced. They are them filled with cream cheese filling and toasted pumpkin seeds.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Servings: 13 muffins
Calories: 256Calories

Equipment

  • Stand mixer

Ingredients

For the pumpkin muffin

  • 1 & ½ cup all purpose flour
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon nutmeg
  • 1 pinch all spice
  • 1 teaspoon salt
  • 1 cup granulated sugar
  • ½ cup canola oil
  • ¾ cup canned pumpkin
  • 2 large eggs
  • 1 teaspoon vanilla extract

Cream cheese fillling

  • 4 oz cream cheese softened
  • 2 tablespoon Granulated sugar
  • 2 teaspoon milk
  • 1 teaspoon flour
  • ½ teaspoon vanilla extract

Pumpkin seed topping

  • 1 teaspoon butter
  • 2 tablespoon pumpkin seeds
  • ½ tablespoon brown sugar

Instructions

Make the Pumpkin seed topping

  • Melt a little butter in a pan over medium heat.
  • Add in the roughly chopped pumpkin seeds and toast for 1-2 minutes. Then add in the the brown sugar and mix to coat. Cook for 2 more minutes stirring often. Once caramelized, remove from heat and let them cool down fully.
  • Once fully cooled down, roughly chopped them and set aside.

Make the cream cheese filling

  • Mix the cream cheese, granulated sugar, and vanilla extract together in a medium bowl until smooth.
  • Transfer the cream cheese mixture to a piping bag with no tip or a zip lock bag and set aside.

Make the pumpkin muffins

  • Preheat the oven to 350F then line a muffin tin with cupcake liners and set it aside.
  • In a medium bowl, sift the flour, baking soda, cinnamon, cloves, nutmeg, all-spice, and salt. Mix well, then set aside.
  • In a separate bowl, mix the granulated sugar, oil, pumpkin puree, eggs, and vanilla extract until combined.
  • Scoop the pumpkin muffin batter and divide it into the 13 muffin liners. Scop the tip of the cream cheese ziplock bag and top each muffin batter liner with a little cream cheese mixture. Sprinkle some of the chopped pumpkin seeds around the pumpkin batter.
  • Bake the muffins in the preheated oven for 20 minutes or until a wooden skewer inserted in the center comes out clean.

Notes

How to store pumpkin cheesecake muffins

Since these pumpkin muffins have cream cheese in the center, it is preferable to keep them stored in an air-tight container in the fridge.
They will last for up to 4 days this way. Once you're ready to enjoy them you can have them as is, straight out of the fridge. Warmed up for a few seconds in the microwave or the oven, or even just at room temperature. This will depend on your personal preference.

Nutrition

Calories: 256Calories | Carbohydrates: 31g | Protein: 4g | Fat: 14g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 265mg | Potassium: 84mg | Fiber: 1g | Sugar: 19g | Vitamin A: 2371IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg