Monday, November 14, 2011

Pumpkin Cream Cheese Muffins

Starbucks, you continue to inspire; inspire me to figure out the hidden secrets/recipes for your mouth-watering goodies, that is. This particular muffin has a special place in my recipe box seeing as though I pretty much love all things pumpkin, and even more so when they are not $5.00 a piece.

The girls and I got together for a “pumpkin party” early this fall and the idea was for each of us to bring a different pumpkin-inspired dish or dessert. I tossed around quite a few different ideas before committing to the task of trying to reproduce my favorite Starbucks treat.

It is definitely a bit more time consuming to make but well-worth it in the end. I used a combination of multiple recipes, intuition, and kept my fingers crossed for good luck! I am a true Italian baker, meaning I typically don’t measure, and I never use the exact same recipe twice. So what you have below is my attempt to recreate the muffins I made the first time. Enjoy!

**Tip: Mix and freeze the filling the night before so that it’s partially frozen and ready for your muffins.

Pumpkin Cream Cheese Muffins:

For the filling:
4 oz. cream cheese, softened
½ cup confectioners’ sugar

For the muffins:
3 cups all-purpose flour
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. salt
1 tsp. baking soda
4 large eggs
2 ½ cups sugar
2 cups pumpkin pie mix (or puree- add pumpkin pie spice if using puree)
1¼ cups vegetable oil
1 tsp ground cloves (optional)

For the topping:
¼  cup sugar

2 Tbsp. flour
1 tsp. ground cinnamon
2 tbsp. cold unsalted butter, cut into pieces

To prepare the filling, combine the cream cheese and confectioners’ sugar in a medium bowl and mix well until blended and smooth. Transfer the mixture to a piece of wax paper and shape into a log about 1” in diameter. Smooth the plastic wrap tightly around the log, and reinforce with a piece of foil. Transfer to the freezer and chill until at least somewhat firm, at least 6 hours.

To make the muffins, preheat the oven to 350˚ F. Line muffin pans with paper liners. In a medium bowl, combine dry ingredients- flour, cinnamon, nutmeg, pumpkin pie spice, salt, baking soda, and cloves (if you desire); whisk to blend. In the bowl of an electric mixer combine the eggs, sugar, pumpkin pie mix and oil. Mix on medium-low speed until blended. With the mixer on low speed, slowly mix small portions of the dry ingredients; do not over mix at this point. 

To make the topping, combine the sugar, flour and cinnamon in a small bowl; whisk to blend. Add in the butter pieces and cut into the dry ingredients with a fork until the mixture is coarse and crumbly. Transfer to the refrigerator until ready to use. The streusel topping is not as chunky as the topping at Starbucks, but I think in this case less is more.

Fill each muffin liner with a small amount of batter, just enough to cover the bottom (2 Tbsp). Slice the log of cream cheese filling into 24 equal pieces. Place a slice of the cream cheese mixture into each muffin well. Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely. Sprinkle a good amount of the topping onto each of the muffins.

Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving (the cream cheese will be boiling hot at first!!)


  1. Holy crap these look so good! Thanks for the recipe! I'm so gonna try this!

    I'm your newest follower! :)

    Erin from Blogging Buddies

  2. yum- i love this idea. i'm having a book club here at my house this weekend and was planning on doing carrot cupcakes, but this might be better.

  3. These look yummy! I will have to try them! Julia

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  5. I love pumpkin, I love cream cheese, I love muffin.
    This is the perfect muffin recipe for me, except Chocolate

    I'm your new follower from Etsy team Bloggers and Readers.

  6. That looks delicious. I also love cream cheese. Can't wait to try this recipe.

    Stopping by from blogging buddies

  7. wow, I just saw this, they look fabulous!

  8. Looks so delicious! I love muffins. I'm adding this recipe to my list of recipes to try.

    Katrina Alana from Blogging Buddies

  9. Hello - I am your newest follower via the follow me & I will follow you back thread in Blogging Buddies!

    Brandi - Keeping It Indie

  10. Thanks for sharing. These look AMAZING!

    I'm your newest follower. Great blog!


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