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Starbucks Pumpkin Cream Cheese Muffins

Deliciously moist pumpkin muffins filled with a creamy, spiced cream cheese center, perfect for fall mornings.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Muffin Batter
  • 1 cup all-purpose flour sifted
  • 1 cup pumpkin puree canned or homemade
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar packed
  • 1/2 cup vegetable oil or melted coconut oil
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
For the Cream Cheese Filling
  • 8 oz cream cheese softened
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg room temperature
For the Topping (optional)
  • 1/4 cup pumpkin seeds for garnish

Method
 

Prepare the Cream Cheese Filling
  1. In a mixing bowl, beat the softened cream cheese with an electric mixer until smooth.
  2. Add 1/4 cup granulated sugar, 1 teaspoon vanilla extract, and 1 egg to the bowl. Mix until well combined and creamy. Set aside.
Make the Muffin Batter
  1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it with cooking spray.
  2. In a large mixing bowl, whisk together the sifted all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
  3. In another bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk until smooth and well blended.
  4. Gradually add the dry ingredients to the wet ingredients, mixing gently with a spatula until just combined. Do not overmix; a few lumps are okay.
Assemble the Muffins
  1. Spoon about 2 tablespoons of muffin batter into each muffin cup, filling it about 1/3 full.
  2. Add a heaping tablespoon of the cream cheese filling on top of the batter in each muffin cup.
  3. Top with another 2 tablespoons of muffin batter, covering the cream cheese filling completely.
  4. If desired, sprinkle pumpkin seeds on top of each muffin.
Bake the Muffins
  1. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

These muffins can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. They also freeze well for up to 3 months.