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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 a precise duplicate of everybody’s favorited Starbucks cream cheese pumpkin muffins, besides these are far 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 will not be required, even for the cream cheese filling.
- Crowd-favorite. Pumpkin muffins are assured to be a crowd-pleaser for everybody (children 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, holding as much as 3 months within the freezer (extra on that under).
how simple is that this recipe?
Really easy! There’s two elements to the recipe.
- Muffin base. This can be a easy, straight-forward pumpkin muffin batter (no mixer required). You should definitely use pumpkin puree (not pumpkin pie filling), mixing simply till mixed.
- Cream cheese filling. Use room temperature cream cheese, and blend all the pieces collectively till clean, including to a piping bag or Ziploc bag with the nook snipped off. Fill within the heart of every muffin, dipping the piping bag or Ziploc bag into the batter + releasing, and bake till completely golden brown.
ideas and tips for fulfillment
- Pumpkin puree vs. pumpkin pie filling. Canned pumpkin puree and pumpkin pie filling will not be the identical, and will not be 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 all the pieces is simply mixed and moistened with a number of lumps right here and there. Overmixing will result in dense, robust muffins.
- Combine it up. Though not required, be happy so as to add in chocolate chips, pecans or walnuts to the batter (about 1/2 cup). Or add pumpkin seeds as an alternative of rolled outs, flippantly 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.
professional tip
Use a cookie scoop for the batter.
Use a giant cookie scoop to scoop the batter into every effectively to make sure a constant dimension and even baking for every muffin.
freezing and storage
Serving
Serve heat or at room temperature.
Storage
Leftover muffins could be saved in an hermetic container within the fridge (due to the cream cheese filling) for 3-4 days. Let sit 10-Quarter-hour at room temperature previous to serving.
Freeze after baking
Let the muffins cool fully. Wrap every muffin in plastic wrap earlier than transferring into plastic freezer baggage (this can forestall freezer burn), squeezing out any extra air earlier than sealing. To reheat, thaw within the fridge or at room temperature, reheating at 325°F (lined in foil) till heated by means of.
extra favorited pumpkin recipes
Pumpkin Cream Cheese Muffins (Starbucks Copycat): Often Requested Questions
In no way! A Ziploc bag with the nook snipped off will work very effectively right here.
Leftovers could be saved in an hermetic container within the fridge for 3-4 days.
Sure! The muffins can hold within the freezer for not less than 3 months.
- 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 giant eggs
- 1 teaspoon vanilla extract
- 2 tablespoons rolled oats, non-compulsory
for the cream cheese filling
- 1 (8-ounce) bundle 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
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Preheat oven to 350 levels F. Line 2 12-cup muffin tins with paper liners; put aside.
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In a big bowl, mix flour, sugars, pumpkin pie spice, baking powder, baking soda and salt.
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In a big glass measuring cup or one other bowl, whisk collectively pumpkin puree, vegetable oil, eggs and vanilla.
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Pour combination over dry elements and stir utilizing a rubber spatula simply till moist; let stand for Quarter-hour.
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Scoop the batter evenly into the muffin tray.
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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.
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Place into oven and bake for 20-25 minutes, or till a tester inserted within the heart comes out clear; let cool 10-Quarter-hour earlier than transferring to a wire rack.
for the cream cheese filling
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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.
