Love pumpkin cheesecake muffins? Try this better than Starbucks pumpkin muffin recipe!
Autumn is the time to indulge in pumpkin flavored everything, right? If you’re a fan of the pumpkin muffin recipe that Starbucks serves up this time of year, this knock-off recipe is going to make you happy.
I wouldn’t go so far as to say these are healthy, but the ingredients list doesn’t include some of the questionable ingredients that the Starbucks pumpkin muffin recipe does, and it will cost a lot less to make them at home.
Sometimes we just need a treat!
Better Than Starbucks Pumpkin Muffin Recipe
Makes 24 Muffins
For cream cheese topping:
- 6 oz cream cheese, softened
- ¼ cup sugar
- 2 cups unbleached all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 1 1/2 teaspoons cinnamon
- ¼ teaspoon ground allspice
- 1 teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon sea salt
- 1 cube (1/2 cup) butter, softened
- ¾ cup organic* light brown sugar
- 1 cup pumpkin puree
- ¾ cup buttermilk
- 2 large eggs
- 1 ½ teaspoons vanilla
- ¼ cup hulled green pumpkin seeds (optional; for garnish)
Preheat oven to 400 degrees Fahrenheit.
Thoroughly butter muffin tins for 24 muffins.
To make the topping, beat cream cheese and sugar together in a bowl by hand or with your stand mixer until fully combined. (About a minute in a mixer.) Set aside.
Combine flour, baking powder, baking soda, salt, and spices in a mixing bowl.
Beat pumpkin, eggs, sugar, butter, and vanilla by hand or in the bowl of your mixer until fully combined.
Alternately add buttermilk and dry ingredients to pumpkin mixture just until all ingredients are combined. (Some small lumps are okay.)
Divide batter into muffin cups, filling each cup just over ½ way. Use a spoon to top each muffin with about one tablespoon of the cream cheese mixture. Push cream cheese into the batter slightly. Sprinkle muffins with pumpkin seeds and place in oven.
Bake for 18-20 minutes. A toothpick inserted in muffin (not cream cheese center) should come out clean.
Remove pumpkin muffins from tins and cool on a rack for 10 – 15 minutes.
*Note: Conventional sugar is often made with genetically modified sugar beets. Opt for organic or pure cane sugar to avoid this.