Pumpkin Cream Cheese Muffins (Starbucks Copycat)

Ingredients

• 0.75 cup canned pumpkin purée
• 0.333 cup butter (melted)
• 0.5 cup granulated sugar
• 0.25 cup brown sugar
• 2 eggs (large)
• 0.5 cup buttermilk
• 1.5 tsp vanilla extract (divided)
• 1.5 cup 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 cream cheese (softened)
• 2 tbsp powdered sugar
• 0.5 tsp vanilla extract (for filling)

Steps

1. 1

   Preheat your oven to 400°F (200°C). Prepare a muffin tin with liners or grease.

2. 2

   In a bowl, mix the pumpkin purée, melted butter, granulated sugar, and brown sugar together until the mixture is smooth.

3. 3

   Add the eggs, 1 ½ tsp vanilla extract, and buttermilk to the pumpkin mixture and whisk to combine.

4. 4

   In a separate bowl, whisk together the dry ingredients: all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg.

5. 5

   Fold the dry ingredients into the wet ingredients until just combined; be careful not to overmix the batter.

6. 6

   Fill the prepared muffin cups about 3/4 of the way full with the pumpkin batter.

7. 7

   Prepare the cream cheese filling by mixing the softened cream cheese, powdered sugar, and 1/2 tsp vanilla extract until smooth.

8. 8

   Pipe the cream cheese filling into the center of each muffin.

9. 9

   Bake at 400°F for 5 minutes.

10. 10

    Reduce the oven temperature to 350°F and continue to bake for about 15 minutes, or until a toothpick inserted into the muffin part comes out clean.

Notes

Ensure the cream cheese is properly softened to avoid lumps in the filling. The initial high heat helps the muffins rise quickly for a better dome.

Nutrition per serving

• dessert
• muffin
• baking
• pumpkin
• fall
• copycat
• vegetarian