Can I use pumpkin pie filling instead of puree?

Oh honey, no! Trust me, I learned this one the hard way. Pumpkin pie filling has added sugars and spices that'll throw off your whole recipe. That first time I tried it? Ended up with weirdly sweet muffins that collapsed in the middle. Plain pumpkin puree (I always grab Libby's) gives you perfect texture and lets you control the spices.

Can I make these gluten-free?

Absolutely! My friend Sarah is gluten-free, and she swears by using a 1:1 gluten-free flour substitute. Just be sure to pick a blend with xanthan gum already in it – that helps mimic the structure regular flour provides. You might need to bake them a few extra minutes though.

Why didn't my muffins dome like Starbucks'?

The two main culprits: overmixing your batter (it should still have some flour streaks) or not filling the cups nearly full enough. Oh! And check your baking soda isn't expired – that happened to me once and I got sad flat muffins for days.

How do I stop the cream cheese from sinking?

Chill that swirl for 10 minutes before using it! I used to have cream cheese volcanoes erupt in my muffins until I discovered this trick. The slight firmness helps it stay suspended in the batter instead of plummeting straight to the bottom. You're welcome!

Starbucks Pumpkin Cream Cheese Muffins: 5 Secrets to Bak

Starbucks Pumpkin Cream Cheese Muffins

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A copycat recipe for Starbucks-style pumpkin muffins with a cream cheese swirl, featuring bakery-style domed tops and perfect spice ratios.

Author: Sophia Collins
Prep Time: 15 min
Cook Time: 22 min
Total Time: 37 min
Yield: 12 muffins 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 tbsp pumpkin pie spice
1 cup pumpkin puree
1/2 cup granulated sugar
1/2 cup brown sugar
2 large eggs
1/3 cup vegetable oil
1 tsp vanilla extract
4 oz cream cheese, softened
2 tbsp powdered sugar

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Instructions

Preheat oven to 375°F and line a muffin tin with liners.
Whisk flour, baking soda, salt, and pumpkin pie spice in a bowl.
In another bowl, mix pumpkin puree, granulated sugar, brown sugar, eggs, oil, and vanilla.
Combine wet and dry ingredients until just mixed.
Beat cream cheese and powdered sugar until smooth.
Fill muffin cups halfway with batter, add a spoonful of cream cheese mixture, then top with more batter.
Bake for 20-22 minutes until domed and a toothpick comes out clean.

Notes

For bakery-style domed tops, fill muffin cups nearly full.
Freeze muffins for up to 3 months; thaw before serving.
Find more meal planning ideas on Pinterest.

Nutrition

Serving Size: 1 muffin
Calories: 220
Sugar: 18g
Sodium: 180mg
Fat: 9g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg

Find it online: https://kitchenuser.net/starbucks-pumpkin-cream-cheese-muffins-recipe/