Pumpkin Cream Cheese Muffins
These Starbucks Copy Cat Pumpkin Cream Cheese Muffins are super moist and stir together very easily. The cream cheese core is better than frosting!
Servings: 16
Ingredients
- 1 ⅔ cup (210g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 2 teaspoon pumpkin pie spice
- ⅔ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- ½ cup oil
- ⅓ cup plain Greek yogurt
- 1 cup pumpkin puree
- 8 oz cream cheese softened
- 2 tbp granulated sugar
- 1 teaspoon vanilla extract
- cinnamon and sugar for sprinkling
Instructions
- Preheat the oven to 350°F. Line muffin tins with liners and set aside.
- In a large mixing bowl, whisk to stir together the sugars, eggs until smooth. Add the oil, yogurt, and pumpkin and mix until smooth.
- Stir in the flour, baking powder, and spice until combine. You will want to start with a whisk, then switch to a large rubber spatula once the batter begins to thicken.
- In a smaller bowl, stir the cream cheese. Make sure that the cream cheese is soft then stir it together with sugar and vanilla. You don't need a mixer. But make sure it's smooth, soft, and spreadable.
- Fill paper muffin cups with batter, no more than ⅔ of the way full.
- Add the cream cheese to a piping bag with a medium large opening. Insert the tip of the piping bag into the batter. Give a squeeze to fill the batter then pull up to the top. Swirl the piping bag at the top and release.
- Add a pinch of sugar and cinnamon to the tops of each muffin. Bake for 20 to 22 minutes, or until the cream cheese is set and a toothpick inserted into the pumpkin portion comes out clean or with a few moist crumbs.
Notes
Cover leftover muffins tightly with plastic wrap or in a lidded container and store at room temperature for up to 2 days or in the refrigerator for up to 1 week.