Ingredients
Scale
- For the Muffin Batter:
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
- 2 large eggs
- 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- For the Cream Cheese Filling:
- 8 oz cream cheese, softened to room temperature
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- For the Topping:
- ¼ cup salted pepitas (pumpkin seeds)
Instructions
- Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners. For that authentic Starbucks look, use dark brown liners if available. Spray the top of the muffin tin with a little non-stick spray to prevent the muffin tops from sticking to the pan. - Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, salt, and pumpkin pie spice. Ensure there are no large clumps of brown sugar remaining. This dry mix creates the structural foundation for your muffins. - Step 3: Combine the Wet Ingredients
In a separate medium bowl, whisk together the pumpkin puree, vegetable oil, eggs, and vanilla extract until the mixture is smooth and completely combined. The pumpkin puree provides the moisture and characteristic orange hue we love. - Step 4: Create the Muffin Batter
Gently fold the wet ingredients into the dry ingredients using a spatula. Stir until just combined. Be careful not to overmix the batter, as overworking the flour will lead to tough, dense muffins. Set the batter aside while you prepare the filling. - Step 5: Prepare the Cream Cheese Filling
In a small bowl, beat the softened cream cheese, ¼ cup sugar, and vanilla extract together until the mixture is light, fluffy, and free of lumps. Transfer this mixture into a piping bag or a plastic storage bag with the corner snipped off for easy assembly. - Step 6: Assemble the Muffins
Divide the pumpkin batter evenly among the 12 muffin cups; they should be about ¾ full. Take your cream cheese filling and insert the tip of the piping bag into the center of the batter. Squeeze about a tablespoon of filling into the center of each muffin so it peaks out of the top. Sprinkle the salted pepitas around the edges of the cream cheese center. - Step 7: Baking and Cooling
Place the tin in the center rack of the oven and bake for 22 to 25 minutes. Test for doneness by inserting a toothpick into the cake part of the muffin; it should come out clean. Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. This allows the cream cheese center to set properly.
- Cook Time: 45 minutes