a homemade version of a starbucks classic fall dessert

Another small batch cozy fall sweet treat!! These soft pumpkin cream cheese muffins are so yummy– they balance spice, sweetness, and cream all into a dessert. They’re soft, fluffy and still moist with notes of pumpkin, cinnamon, and pumpkin spice throughout.
pumpkin cream cheese muffins (makes 6 muffins):
- ¾ cup all-purpose flour (90g)
- 1 tbsp milk powder
- 1¼ tsp pumpkin pie spice
- ½ tsp baking soda
- ¼ tsp baking powder
- ¼ tsp salt
- 1/2 cup pumpkin puree (140g)
- 2 tbsp sour cream
- ¼ cup packed light brown sugar (55g)
- ¼ cup granulated sugar (50g)
- ¼ cup vegetable oil (60mL)
- 2 tbsp whole milk (30mL)
- 1 large egg
- 1 tsp vanilla extract or paste
Cream cheese filling:
- 1/2 c of SLIGHTLY SOFTENED cream cheese (100 g)
- 1 tbsp sugar
- 1 tbsp heavy cream
- Splash of vanilla extract
- Pinch of Salt
- Preheat your oven to 400F
- make the cream cheese filling by MIXING EVERYTHING TOGETHER, THE SOFTENED CREAM CHEESE WILL MAKE IT EASIER TO MIX
- Mix together your dry ingredients: flour, baking soda, baking powder, salt, and milk powder
- in a separate bowl, mix together your wet ingredients: room temperature egg, milk, sour cream, pumpkin puree, vanilla, sugars, cinnamon and pumpkin spice (see my notes), veggie oil
- mix together the dry ingredients and wet ingredients until JUST COMBINED!! AS SOON AS THE STREAKS OF FLOUR ARE GONE, STOP MIXING!! OVER MIXING WILL MAKE YOUR END BATTER DRY AND HARD
- line your tin with muffin liners and SCOOP EVENLY INTO A muffin/cupcake tin
- pipe your cream cheese filling into the middle of it (i count 2 seconds in my head if that helps lol)
- PUT INTO YOUR PREHEATED OVEN FOR ~20 MINUTES
WAIT A FEW MINUTES TO LET IT COOL AND ENJOY ❤ IF STORING OVERNIGHT, KEEP IT IN A ZIPLOC BAGGIE TO STAY MOIST!
notes:
- Spices become more fragrant when introduced to oil so thats why we’re mixing the spices in with the wet ingredients first
- milk powder helps the muffins stay moist and have a more delicate crumb
love,
tuyen 🍓
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