Pumpkin-Spiced Muffins with Vanilla Cream Cheese Filling

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Pumpkin-Spiced Muffins with Vanilla Cream Cheese Filling

This is a good Starbucks dupe!!


Ingredients for muffin batter:

  • 8 oz pumpkin puree ( about 1/2 of a 15 oz can)
  • 1/2 cup light brown sugar
  • 1 cup granulated sugar
  • 2 eggs
  • 1/2 cup vegetable oil
  • 2 cups all purpose flour
  • 3/4 tsp baking powder
  • 3/4 baking soda
  • 3/4 tsp kosher salt
  • 1 1/2 Tbsp McCormick's pumpkin pie spice (get it here!) 

Ingredients for the cream cheese filling:

  • 4 oz cream cheese softened( 1/2 of a package)
  • 1 Tbsp granulated sugar
  • 1/2 tsp vanilla extract

Muffin toppings:

  • Light brown sugar
  • Pumpkin seeds

Equipment:

  • Muffin tin (one 12-muffin tin or two 6-muffin tins)
  • Two mixing bowls
  • Sifter (or whisk, see note)
  • Muffin liners

Preparation:

1. Preheat oven to 350 degrees F.
2. Line 12 standard muffin cups with silicon or paper liners. Lightly spray with cooking spray.
3. In a bowl, beat the softened cream cheese, granulated sugar, and vanilla together. Set aside.
4. Using a sifter, combine the flour, baking soda, baking powder, and pumpkin pie spice. Set aside. NOTE: If you do not have a sifter, whisk together in a bowl to get rid of any clumps. 
5. In a separate large mixing bowl, cream together the light brown sugar, granulated sugar, vegetable oil, eggs, salt, and pumpkin puree.
7. Mix in the dry ingredients until well combined.
8. Divide the muffin batter mixture between the prepared muffin cups. Using a small round scoop such as a melon baller or a measuring spoon (about an inch in diameter) place a scoop of the cream cheese mixture into the center of each muffin, letting it sink in slightly. Press it down lightly with your finger if necessary.
9. Sprinkle light brown sugar and pumpkin seeds to the top of each muffin as desired for texture and flavor.
10. Bake the muffin for 20-25 minutes or until an inserted toothpick comes out clean.








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