Pumpkin Cream Cheese Muffins (Starbucks Copycat)

Moist, tender pumpkin muffins with a cream cheese filling that can knock your socks off!

causes to make pumpkin cream cheese muffins

• Starbucks copycat. That is an actual reproduction of everybody’s favorited Starbucks cream cheese pumpkin muffins, besides these are rather more budget-friendly (and tastier!) than the store-bought model.
• No mixer required. This can be a fool-proof recipe utilizing pantry staples, even for first time bakers, made in lower than 1 hour begin to end. And a mixer isn’t required, even for the cream cheese filling.
• Crowd-favorite. Pumpkin muffins are assured to be a crowd-pleaser for everybody (youngsters and grown ups!), excellent for holidays, get togethers, dinner events and potlucks. They are often made forward of time (saved within the fridge) and be transported so simply.
• Makes use of a complete can of pumpkin puree. No extra waste! This recipe makes use of a complete can of pumpkin puree, yielding 16 muffins for everybody to take pleasure in (and freeze for later).
• Freezer-friendly. Sure, these muffins freeze and reheat like a dream, conserving as much as 3 months within the freezer (extra on that under).

how straightforward is that this recipe?

Really easy! There’s two elements to the recipe.

1. Muffin base. This can be a easy, straight-forward pumpkin muffin batter (no mixer required). Make sure you use pumpkin puree (not pumpkin pie filling), mixing simply till mixed.
2. Cream cheese filling. Use room temperature cream cheese, and blend every part collectively till clean, including to a piping bag or Ziploc bag with the nook snipped off. Fill within the middle of every muffin, dipping the piping bag or Ziploc bag into the batter + releasing, and bake till completely golden brown.

ideas and methods for achievement

• Pumpkin puree vs. pumpkin pie filling. Canned pumpkin puree and pumpkin pie filling aren’t the identical, and aren’t interchangeable. Pumpkin pie filling comes pre-mixed with sweeteners and spices.
•  Use “brick” cream cheese. Keep away from utilizing whipped cream cheese. The “brick-style” cream cheese, at room temperature, will add all the beautiful wealthy and creamy textures for the muffin filling.
• Keep away from overmixing. Utilizing a rubber spatula, stir the batter till every part is simply mixed and moistened with a couple of lumps right here and there. Overmixing will result in dense, robust muffins.
• Combine it up. Though not required, be at liberty so as to add in chocolate chips, pecans or walnuts to the batter (about 1/2 cup). Or add pumpkin seeds as a substitute of rolled outs, calmly urgent into the batter.
• Fill the batter to the highest. Fill the muffin cups to the highest for bakery-style, domed muffins.
• Cool on a wire rack. Cool the muffins on a wire rack for higher air circulation, permitting them to chill quicker and evenly, and stopping sogginess.
• Halve the recipe. Want a smaller-batch of muffins? This recipe halves fantastically yielding 8 muffins with the identical bake time.

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Pumpkin Cream Cheese Muffins (Starbucks Copycat)

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Moist, tender pumpkin muffins with a cream cheese filling that can knock your socks off!

Prep Time 30 minutes minutes

Cook dinner Time 25 minutes minutes

Whole Time 55 minutes minutes

Servings 16 muffins

Components

• 2 cups all-purpose flour
• ¾ cup sugar
• ½ cup brown sugar
• 1 ½ teaspoons pumpkin pie spice
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon kosher salt
• 1 (15-ounce) can pumpkin puree
• ½ cup vegetable oil
• 2 massive eggs
• 1 teaspoon vanilla extract
• 2 tablespoons rolled oats non-compulsory

for the cream cheese filling

• 1 (8-ounce) package deal cream cheese at room temperature
• ⅓ cup confectioners' sugar
• 1 tablespoon all-purpose flour
• 1 tablespoon entire milk
• 1 teaspoon vanilla extract
• ⅛ teaspoon kosher salt

Directions

• Preheat oven to 350 levels F. Line 2 12-cup muffin tins with paper liners; put aside.
• In a big bowl, mix flour, sugars, pumpkin pie spice, baking powder, baking soda and salt.
• In a big glass measuring cup or one other bowl, whisk collectively pumpkin puree, vegetable oil, eggs and vanilla.
• Pour combination over dry substances and stir utilizing a rubber spatula simply till moist; let stand for Quarter-hour.
• Scoop the batter evenly into the muffin tray.
  
• Squeeze about 2 tablespoons cream cheese filling into the middle of every muffin, leaving a dollop on the highest; sprinkle with rolled oats across the filling, if desired.
  
• Place into oven and bake for 20-25 minutes, or till a tester inserted within the middle comes out clear; let cool 10-Quarter-hour earlier than transferring to a wire rack.
  

for the cream cheese filling

• In a small bowl, whisk collectively cream cheese, confectioners' sugar, flour, milk, vanilla and salt till clean. Switch to a piping bag or Ziploc bag with the nook snipped off.

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