Copycat Starbucks Pumpkin Cream Cheese Muffins 🎃🍂

Ingredients

Pumpkin Muffins

• 1½ cups (180g) all-purpose flour

• ¾ cup (150g) granulated sugar

• ¼ cup (50g) light brown sugar

• 1 tsp baking powder

• 1 tsp baking soda

• 1½ tsp pumpkin pie spice

• ½ tsp kosher salt

• 1½ cups (340g) pumpkin purée

• 1 large egg

• ¼ cup (57g) unsalted butter, melted

• 2 tbsp neutral oil (vegetable, canola, or avocado)

• 2 tsp vanilla extract

Cream Cheese Filling

• 8 oz (226g) cream cheese, softened

• ¼ cup (50g) granulated sugar

• 1 tsp all-purpose flour

• 1 tsp milk

• 1 tsp vanilla extract

Topping

• ⅓ cup roasted salted pepitas

Instructions

1. Preheat the oven to 425°F. Line a 12-cup muffin pan with paper liners.

2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, pumpkin pie spice, and salt.

3. In a second bowl, whisk together the pumpkin purée, egg, melted butter, oil, and vanilla until smooth.

4. Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Do not overmix.

5. Divide the batter evenly between the muffin liners, filling each about ⅔ to ¾ full.

6. Spoon or pipe about 1 tablespoon of the cream cheese filling into the center of each muffin.

7. Sprinkle generously with pepitas.

8. Bake at 425°F for 5 minutes. Without opening the oven, reduce the temperature to 350°F and continue baking for 15 to 18 minutes, or until the tops are set and a toothpick inserted into the muffin (avoiding the cream cheese) comes out clean.

9. Let the muffins cool in the pan for 10 minutes before transferring to a wire rack.