Pumpkin Cream Cheese Muffins (Starbucks Copycat)
Pumpkin Cream Cheese Muffins (Starbucks Copycat)
Ingredients
Muffins
- 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)
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
- 1
Preheat oven to 350 degrees F. Line 2 12-cup muffin tins with paper liners; set aside.
- 2
In a large bowl, combine flour, sugars, pumpkin pie spice, baking powder, baking soda and salt.
- 3
In a large glass measuring cup or another bowl, whisk together pumpkin puree, vegetable oil, eggs and vanilla.
- 4
Pour mixture over dry ingredients and stir using a rubber spatula just until moist; let stand for 15 minutes.
15 min - 5
Scoop the batter evenly into the muffin tray.
- 6
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.
- 7
Place into oven and bake for 17-22 minutes, or until a tester inserted in the center comes out clean; let cool 10-15 minutes before transferring to a wire rack.
17 min - 8
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.
