These Starbucks Pumpkin Cream Cheese Muffins embody the cozy essence of autumn, with their spiced pumpkin flavor and creamy filling that surprises with every bite. Perfect for breakfast or an afternoon snack.
Ingredients
Scale:
2 cups All-purpose flour
1 teaspoon Baking powder
1 teaspoon Baking soda
1 teaspoon Ground cinnamon
½ teaspoon Ground nutmeg
½ teaspoon Ground ginger
½ teaspoon Salt
1 cup Granulated sugar
½ cup Brown sugar
½ cup Vegetable oil
1 cup Pumpkin puree
2 large Eggs
1 teaspoon Vanilla extract
8 ounces Cream cheese (softened)
½ cup Powdered sugar
Instructions
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
In a large bowl, whisk together the flour, baking powder, baking soda, spices, and salt until well combined. Set aside.
In another bowl, combine the granulated sugar, brown sugar, vegetable oil, pumpkin puree, eggs, and vanilla extract. Mix until smooth.
Gently fold the wet ingredients into the dry ingredients, mixing just until combined. Be careful not to overmix; a few lumps are perfectly fine.
In a separate bowl, beat the softened cream cheese with powdered sugar until smooth and creamy.
Using a spoon or cookie scoop, fill each muffin cup halfway with the pumpkin batter. Add a generous dollop of cream cheese filling into the center of each muffin cup, then top with more pumpkin batter until each cup is about ¾ full.
Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean. Allow them to cool in the pan for a few minutes before transferring to a wire rack.
