Make your kitchen smell like a Starbucks in autumn with this delicious pumpkin cheesecake muffin recipe. Moist, flavorful, and topped with a creamy cheesecake swirl, these muffins are a must-try for any pumpkin spice lover.
Why This Recipe Works
- The combination of pumpkin puree and spices creates a moist, flavorful base that’s perfectly autumnal.
- A creamy cheesecake swirl adds a luxurious texture and taste contrast.
- Simple ingredients come together for a bakery-quality muffin that’s surprisingly easy to make at home.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 4 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
Equipment Needed
- Muffin tin
- Paper liners
- Mixing bowls
- Whisk
- Electric mixer
- Ice cream scoop
Instructions
Preheat and Prepare
Preheat your oven to 350°F and line a muffin tin with paper liners. In a large bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice. This ensures your dry ingredients are evenly distributed for the perfect muffin texture.
Mix Wet Ingredients
In another bowl, combine the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Mix until smooth. Gradually add the dry ingredients to the wet, stirring just until combined. Overmixing can lead to tough muffins, so stop when you no longer see flour streaks.
Prepare Cheesecake Swirl
Using an electric mixer, beat the cream cheese, sugar, egg yolk, and vanilla extract until smooth. This creamy mixture will be swirled into the muffin batter for that signature Starbucks cheesecake flavor.
Fill and Swirl
Using an ice cream scoop, fill each muffin liner about 2/3 full with the pumpkin batter. Add a dollop of the cheesecake mixture on top, then use a toothpick to swirl it into the batter. This creates a marbled effect that’s as beautiful as it is tasty.
Bake to Perfection
Bake for 20-25 minutes, or until a toothpick inserted into the muffin part (not the cheesecake swirl) comes out clean. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Tips and Tricks
For the best results, make sure all your ingredients are at room temperature before starting. This helps them combine more smoothly. If you’re short on time, you can skip the cheesecake swirl and just fold the cream cheese mixture into the batter for a more uniform flavor. For an extra touch, sprinkle the tops with a little coarse sugar before baking for a crunchy texture.
Recipe Variations
- Add chocolate chips to the batter for a chocolatey twist.
- Swap the pumpkin pie spice for apple pie spice for a different flavor profile.
- Top the muffins with a streusel topping before baking for added crunch.
- Use whole wheat flour for a healthier version, though the texture will be denser.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree if you prefer. Just make sure it’s thick and not watery, or your muffins may turn out too moist. To make your own, roast a sugar pumpkin, scoop out the flesh, and puree it until smooth.
How do I store these muffins?
Store the muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. They can also be frozen for up to 3 months. Just thaw at room temperature or warm in the microwave before serving.
Can I make these muffins gluten-free?
Absolutely! Substitute the all-purpose flour with your favorite gluten-free flour blend. Just make sure it’s a 1:1 substitute blend that includes xanthan gum for the best texture.
Summary
This Starbucks pumpkin cheesecake muffin recipe brings the flavors of fall into your home with minimal effort. Perfect for breakfast, a snack, or dessert, these muffins are sure to impress with their moist texture and creamy cheesecake swirl.
