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Pumpkin Cream Cheese Muffins (Starbucks Copycat)

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Prep Time 20 minutes
Cook Time 20 minutes
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

Main
  • 1.75 cups All-purpose flour
  • 1 tbsp Pumpkin pie spice
  • 1 tsp Baking soda
  • 1 cup Pumpkin puree (not pie filling)
  • 1/2 cup Granulated sugar
  • 1/2 cup Brown sugar
  • 2 large Eggs
  • 1/2 cup Vegetable oil
  • 8 oz Cream cheese, softened (for filling)
  • 1/4 cup Granulated sugar (for filling)

Method
 

Main
  1. Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a small bowl, beat the softened cream cheese with 1/4 cup sugar until smooth. Chill in the freezer while preparing the batter.
  3. In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt.
  4. In a large bowl, whisk the pumpkin puree, granulated sugar, brown sugar, eggs, and oil until completely smooth.
  5. Fold the dry ingredients into the wet ingredients just until combined. Do not overmix.
  6. Spoon about 1 tablespoon of batter into each muffin liner. Add a dollop (about 1 tablespoon) of the chilled cream cheese filling, then cover with remaining pumpkin batter.
  7. Bake for 18-20 minutes, or until a toothpick inserted into the muffin part comes out clean.
  8. Let cool in the pan for 5 minutes before transferring to a wire rack.