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–+ servings

Pumpkin Cream Cheese Muffins (Starbucks Copycat)

Yield: 16 muffins
Prep: 30 minutes
Cook: 25 minutes
Total: 55 minutes
Moist, tender pumpkin muffins with a cream cheese filling that will knock your socks off!

Ingredients

  • 2 cups all-purpose flour
  • ¾ cup sugar
  • ½ cup brown sugar
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 1 (15-ounce) can pumpkin puree
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons rolled oats, optional

for the cream cheese filling

  • 1 (8-ounce) package cream cheese, at room temperature
  • ⅓ cup confectioners' sugar
  • 1 tablespoon all-purpose flour
  • 1 tablespoon whole milk
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon kosher salt

Instructions

  • Preheat oven to 350 degrees F. Line 2 12-cup muffin tins with paper liners; set aside.
  • In a large bowl, combine flour, sugars, pumpkin pie spice, baking powder, baking soda and salt.
  • In a large glass measuring cup or another bowl, whisk together pumpkin puree, vegetable oil, eggs and vanilla.
  • Pour mixture over dry ingredients and stir using a rubber spatula just until moist; let stand for 15 minutes.
  • Scoop the batter evenly into the muffin tray.
  • Squeeze about 2 tablespoons cream cheese filling into the center of each muffin, leaving a dollop on the top; sprinkle with rolled oats around the filling, if desired.
  • Place into oven and bake for 20-25 minutes, or until a tester inserted in the center comes out clean; let cool 10-15 minutes before transferring to a wire rack.

for the cream cheese filling

  • In a small bowl, whisk together cream cheese, confectioners' sugar, flour, milk, vanilla and salt until smooth. Transfer to a piping bag or Ziploc bag with the corner snipped off.