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Starbucks Copycat Pumpkin Cream Cheese Muffins

Course Dessert
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 12

Ingredients

**Cupcake Batter:**

  • 1 3/4 cups all-purpose flour
  • 2 teaspoons pumpkin spice
  • 1/2 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup white granulated sugar
  • 1/2 cup light brown sugar
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1/4 cup whole milk
  • 1 1/2 cups pumpkin puree
  • 1 teaspoon vanilla extract

**Cream Cheese Filling:**

  • 8 ounces cream cheese
  • 1/2 cup white granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon all-purpose flour

**Other:**

  • Chopped pumpkin seeds

Instructions

**Make the Cream Cheese Filling:**

  • Using a stand mixer with the paddle attachment or a hand mixer, beat together cream cheese, white sugar, vanilla extract, and all-purpose flour for about 2 minutes until smooth. Set aside. Be careful not to overbeat.

**Make the Batter:**

  • Preheat the oven to 375°F.
  • In a large mixing bowl, whisk together all the wet ingredients – white sugar, light brown sugar, eggs, vegetable oil, whole milk, pumpkin puree, and vanilla extract until smooth.
  • Add all the dry ingredients – all-purpose flour, pumpkin spice, cinnamon, baking soda, baking powder, and salt. Whisk vigorously until you have a smooth batter without any lumps.

**Prepare the Muffins:**

  • Line a cupcake tray with liners.
  • Fill each cupcake/muffin 2/3 to 3/4 full.
  • Transfer the cream cheese filling to a piping bag with a tip.
  • Insert the tip into the center of each cupcake and fill it to the top with the filling.
  • Sprinkle pumpkin seeds around the edges of the muffin.

**Bake:**

  • Bake in the oven for 20 minutes.
  • Allow the muffins to cool for half an hour before serving.

Notes

  • Adding flour to the cream cheese helps stabilize it so it doesn't sink after baking.
  • Store the muffins in the refrigerator in an airtight container since the cream cheese filling contains dairy and needs to be kept cold.