Starbucks Copycat Pumpkin Cream Cheese Muffins

$- 1 ½ cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - ½ teaspoon salt - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ¼ teaspoon ground ginger - ½ cup granulated sugar - ½ cup brown sugar, packed tightly in the cup - 1 cup canned pumpkin puree - ½ cup vegetable oil - 2 large eggs, at room temperature - 1 teaspoon vanilla extract - 8 oz cream cheese, softened to room temperature - ¼ cup powdered sugar - 1 teaspoon vanilla extract When you make these muffins, fresh ingredients are key. Each component plays a role in taste and texture. For the dry ingredients, use quality flour for the perfect base. The spices add warmth and depth. A mix of cinnamon, nutmeg, and ginger makes them special. For the wet ingredients, canned pumpkin gives a rich flavor and moisture. It also keeps the muffins soft. The combination of granulated and brown sugar adds a nice balance of sweetness. The brown sugar gives a slight caramel note, which is delightful. The cream cheese filling is what makes these muffins shine. Softened cream cheese blends well with powdered sugar and vanilla. This mix adds a creamy surprise in every bite. Gather these ingredients, and you're ready to create a fall favorite. For the complete recipe, check out the Full Recipe section. Set your oven to 350°F (175°C). This helps the muffins bake evenly. Prepare your muffin tin by placing paper liners inside. This keeps your muffins from sticking. In a medium bowl, mix the softened cream cheese, powdered sugar, and vanilla. Use a hand mixer or whisk to beat until it is smooth and creamy. Set this aside for later. In a large bowl, combine the flour, baking powder, baking soda, salt, and spices. This includes ground cinnamon, nutmeg, and ginger. Whisk them together until everything is blended well. In another bowl, mix the granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla. Whisk until the mixture is smooth and there are no lumps. Gradually pour the wet mixture into the bowl of dry ingredients. Using a spatula or wooden spoon, gently stir until just combined. It’s okay if you see a few small lumps. Spoon about one tablespoon of the pumpkin batter into each muffin cup. Fill them one-third full. Take a tablespoon and scoop the cream cheese filling into the center of each muffin cup. Top each filling with more pumpkin batter until each cup is about three-quarters full. Place the muffin tin in your preheated oven. Bake for 18 to 22 minutes. They are done when a toothpick comes out clean from the center of a muffin. After baking, let the muffins cool in the pan for about 5 minutes. Carefully transfer them to a wire rack to cool fully before serving. Enjoy your homemade Starbucks-inspired muffins! To get the best muffin texture, avoid overmixing. When mixing your batter, stir just until everything is combined. A few small lumps are okay. This keeps your muffins light and fluffy. Overmixing can cause the muffins to be dense and tough. Remember, gentle is key! Want to make your muffins even better? Try adding chocolate chips or walnuts. Chocolate adds a nice sweetness, while walnuts give a lovely crunch. Both options add texture and make each bite exciting. You can also play with spices. A dash of allspice or cardamom can bring a unique twist to the flavor. Presentation matters! Once your muffins cool, dust them lightly with powdered sugar. This adds a nice touch and looks great. For an extra treat, serve them with whipped cream cheese on top. It makes each muffin feel more special and indulgent. These small details can impress your family and friends! {{image_4}} If you need a gluten-free version of these muffins, it's simple. Just swap all-purpose flour with a gluten-free blend. Look for a mix that includes xanthan gum. This helps mimic the texture of regular flour. The muffins will still be soft and tasty. Want a vegan twist? You can make these muffins plant-based. Use flax eggs instead of regular eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water per egg. Let it sit until it thickens. Also, choose a plant-based cream cheese alternative for the filling. Your muffins will be just as delicious! Feel free to play with spices. You can add allspice or cardamom for a unique flavor. These spices can bring more warmth to the muffins. Just remember to adjust the amounts to your taste. A little can go a long way! Keep your muffins in an airtight container at room temperature. This helps keep them fresh. Make sure to seal the container well. If they are exposed to air, they can dry out quickly. Enjoy them for up to five days this way. If you want to save some for later, freeze the muffins. Place them in a zip-lock bag. Remove as much air as you can before sealing. These muffins can stay good in the freezer for up to three months. Just label the bag with the date so you’ll know when to eat them. To enjoy your muffins warm, reheat them in the microwave or oven. For the microwave, heat for about 15-20 seconds. If using the oven, preheat it to 350°F (175°C) and warm them for about 5-10 minutes. This will restore their soft texture and delicious flavor. Yes, you can prepare and refrigerate the batter or freeze the muffins for later. This makes it easy to enjoy fresh-baked muffins any time. Just be sure to store them in an airtight container to keep them moist. You can use applesauce or mashed bananas in a pinch. These options will add moisture and sweetness. However, using pumpkin will give you that classic fall flavor. A toothpick inserted in the center should come out clean. If it has wet batter on it, bake the muffins a few more minutes. Keep an eye on them to avoid overbaking. Yes, adjust the baking time to about 10-12 minutes for mini muffins. This makes for cute, bite-sized treats perfect for sharing or snacking. Just remember to check them early to avoid overcooking. Reference for the complete recipe to make Starbucks-Inspired Pumpkin Cream Cheese Muffins. These pumpkin cream cheese muffins are simple to make and delicious. You learned about dry and wet ingredients, plus the cream cheese filling. I shared easy steps and helpful tips to create the perfect muffin. Remember to avoid overmixing for fluffiness and consider fun flavor additions like chocolate chips. Feel free to explore variations, such as gluten-free or vegan options. With proper storage, you can enjoy these tasty muffins at any time. Happy baking and enjoy this cozy treat!$

Starbucks Copycat Pumpkin Cream Cheese Muffins

Savor the flavors of fall with these Starbucks-Inspired Pumpkin Cream Cheese Muffins! Bursting with pumpkin goodness and a creamy filling, these muffins are perfect for breakfast or a cozy snack. Easy to make with simple ingredients, they're sure to impress your family and friends. Ready to bake your way to deliciousness?

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Ingredients

1 ½ cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground ginger

½ cup granulated sugar

½ cup brown sugar, packed tightly in the cup

1 cup canned pumpkin puree

½ cup vegetable oil

2 large eggs, at room temperature

1 teaspoon vanilla extract

For the Cream Cheese Filling:

8 oz cream cheese, softened to room temperature

¼ cup powdered sugar

1 teaspoon vanilla extract

Instructions

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a standard muffin tin with paper liners to prevent sticking.

Prepare the Cream Cheese Filling: In a medium bowl, mix together the softened cream cheese, powdered sugar, and vanilla extract. Using a hand mixer or whisk, beat the mixture until smooth and creamy. Set this aside while you prepare the muffins.

Mix the Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger. Whisk these dry ingredients together until fully blended and uniform in color.

Combine the Wet Ingredients: In a separate bowl, mix together the granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract. Whisk until the mixture is smooth and cohesive without any lumps.

Combine Both Mixtures: Gradually pour the wet mixture into the bowl of dry ingredients. Using a spatula or wooden spoon, gently stir until just combined. Be careful not to overmix; a few small lumps are perfectly fine.

Fill the Muffin Tin: Spoon about one tablespoon of the pumpkin batter into each muffin cup, filling them roughly one-third full.

Add the Cream Cheese Filling: Using a tablespoon, add a generous scoop of the cream cheese filling into the center of each muffin cup. Then, top each filling with more pumpkin batter until the cups are filled to about three-quarters full.

Bake the Muffins: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes. They are done when a toothpick inserted into the center of a muffin comes out clean.

Cool and Serve: After baking, let the muffins cool in the pan for about 5 minutes. Carefully transfer them to a wire rack to cool completely before serving.

Prep Time, Total Time, Servings: 15 minutes | 35 minutes | Makes 12 muffins.

- Presentation Tips: To elevate the look of your muffins, dust them lightly with powdered sugar once they have cooled. Alternatively, consider serving them with a dollop of whipped cream cheese on each muffin for an indulgent touch!