Pumpkin Cream Cheese Muffins (Starbucks Copycat)
These Pumpkin Cream Cheese Muffins are soft, moist pumpkin spice muffins filled with a sweet and creamy cream cheese center and topped with crunchy pepitas. This easy homemade starbucks copycat recipe is perfect for fall breakfasts, cozy coffee breaks, or a simple holiday treat!
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Ingredients
- 2 cups All-Purpose Flour
- 1 Tablespoon Pumpkin Spice
- 1 teaspoon Salt
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1/4 cup Vegetable Oil
- 1 1/4 cups Pumpkin Puree
- 1/2 cup White Sugar
- 1/2 cup Brown Sugar
- 2 Eggs
- 1 teaspoon Vanilla Extract
- 1/4 cup Pepitas/Pumpkin Seeds
- Cream Cheese Filling Ingredients:
- 4 oz Cream Cheese softened
- 1 Tablespoon All-Purpose Flour
- 1/4 cup White Sugar
- 1 Tablespoon Milk
- 1 teaspoon Vanilla Extract
Instructions
- Line 2 muffin trays with liners. Set aside.Pre-heat oven to 375F.Ina small bowl, whisk together the flour, pumpkin spice, salt, baking powder and baking soda. Set aside.
- In a large bowl, beat together the vegetable oil, pumpkin puree and sugars until well-combined.
- Beat in the eggs, followed by the vanilla extract.
- Stir or beat in the flour mixture (dry ingredients) until fully incorporated.
- Portion out the pumpkin muffin batter into the lined muffin trays, filling each muffin liner to 3/4 full.Set the muffin trays aside as you prepare the cream cheese filling.
- In a medium-sized bowl, beat together all ingredients until well combined.
- Scoop the cream cheese mixture into a piping bag. Snip off the end and then insert into each individual muffin, squeezing about 1 Tablespoon of the filling into the center of each.
- After you are done filling the pumpkin muffins, sprinkle the pumpkin seeds around the outside edge of each muffin.
- Bake the muffins for 15-20 minutes until an inserted toothpick comes out clean.
- Allow the muffins to cool in the muffin pans for 1 minute before removing to a cooling rack.
Servings: 12
Calories: 280kcal