Better Than Starbucks Pumpkin Muffins
Starbucks pumpkin muffins have been my FAVORITE Starbucks muffins for as long as Starbucks had them. Moist, fluffy pumpkin spice cake is topped with a crunchy caramelized pumpkin topping and an easy cream cheese filling.I have perfected this addictive muffin recipe over the years and (in my opinion) have exceeded Starbucks's version! I used to travel 2 hours on the train for them when I still lived in Germany and now I can make them at home (just better).I give you both a German and American version for the cheesecake filling and both are so good!
- Prep time
- 25 min
- Cook time
- 25 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 425 grams pumpkin puree (1 can, or follow instructions in notes below to make pumpkin puree)
- 2 eggs (large)
- 170 grams oil (flavor neutral oil like avocado oil, but a mild olive oil will work too.)
- 150 grams sugar
- 240 grams all-purpose flour
- 3 grams baking soda
- 3 grams baking powder
- 3 grams ground cinnamon
- 3 grams ground nutmeg
- 1 gram ground cloves
- 1 gram ground ginger
- 4 grams sea salt
- 220 grams cream cheese ((8 ounce block) OR same amount of quark for German Käsekuchen filling, room temperature or a little warmed.)
- 1 egg (large)
- 25 grams sugar
- 1 teaspoon pure vanilla extract
- 30 grams pumpkin seeds
- 1 pinch salt
- 15 grams sugar
- 1 pinch ground cinnamon (or pumpkin spice)
Instructions
- 1
Preheat your oven (conventional setting, NOT convection) to 420℉ (215℃).
- 2
Combine the pumpkin seeds in a small skillet with the sugar, cinnamon and salt and toast until the sugar is dissolved. Move to a plate and allow to cool while making the batter.
- 3
In a large bowl, combine all wet ingredients in a bowl and whisk together.
- 4
In a separate smaller bowl, sift together all dry ingredients, then add to the wet ingredients. Whisk together until just combined.
- 5
Using two large spoons, add the muffin batter to the lined muffin tin (about two spoonfuls each).
- 6
Sprinkle with the caramelized pumpkin seed topping.
- 7
For the cheesecake filling, combine the room temperature cream cheese or quark with the egg, sugar and vanilla using a whisk or your stand mixer and the whisk attachment.
- 8
Fill into a piping bag, then cut off the tip. Insert the piping bag about 1 inch or 2 cm into the muffin batter, then press out about 2 Tablespoons per muffins (it may help you to watch my short video on this).
- 9
Bake on the middle rack for 5 mins at 420℉ (215°C), then lower to 350°F (180°C) and bake for another 20 mins or until starting to turn golden on top.
- 10
If testing with a thermometer, the muffin Internal temperature should be 205°F (96℃9 or a few crumbs on a toothpick.
- 11
5 minutes after removing the pan from the oven, remove the muffins from the baking tin and let cool on a cooling rack. The muffins will release from the wrappers more easily when they are cooled. See below for freezing and reheating instructions.