Pumpkin Cream Cheese Muffins

Delicious pumpkin cream cheese muffins that taste just like the ones from Starbucks. Perfect for fall baking, they are moist, flavorful, and filled with a sweet cream cheese center.

By @sugarspundreamss

Original recipe source

Cook time: 20 minutes

Servings: 12

Ingredients

• 0.75 cup canned pumpkin purée
• 0.33 cup melted butter
• 0.5 cup granulated sugar
• 0.25 cup brown sugar
• 2 pieces large eggs
• 1.5 tsp vanilla extract
• 0.5 cup buttermilk
• 1.5 cups all-purpose flour
• 1 tsp baking soda
• 0.5 tsp baking powder
• 0.5 tsp salt
• 1 tsp cinnamon
• 0.25 tsp nutmeg
• 4 oz softened cream cheese
• 2 tbsp powdered sugar
• 0.5 tsp vanilla

Instructions

1. Preheat your oven to 400°F (200°C) and line a muffin tin with paper liners.
2. In a large mixing bowl, combine ¾ cup canned pumpkin purée, ⅓ cup melted butter, ½ cup granulated sugar, and ¼ cup brown sugar. Mix until you have a smooth mixture.
3. Add 2 large eggs, 1 ½ tsp vanilla extract, and ½ cup buttermilk to the pumpkin mixture. Mix until well combined.
4. In a separate bowl, whisk together 1 ½ cups all-purpose flour, 1 tsp baking soda, ½ tsp baking powder, ½ tsp salt, 1 tsp cinnamon, and ¼ tsp nutmeg.
5. Gently fold the dry ingredients into the wet ingredients until just combined. Do not over mix.
6. Fill each muffin cup about 3/4 full with the batter.
7. In a separate bowl, prepare the cream cheese filling by mixing together 4 oz softened cream cheese, 2 tbsp powdered sugar, and ½ tsp vanilla until smooth.
8. Pipe or spoon the cream cheese filling into the center of each muffin, pressing it slightly into the batter.
9. Bake in the preheated oven at 400°F for 5 minutes. Then reduce the heat to 350°F and bake for an additional 15 minutes, or until a toothpick inserted into the muffin (but not the cream cheese) comes out clean.
10. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.