Description
These Pumpkin Cream Cheese Muffins are a Starbucks copycat treat – moist pumpkin bread filled with sweet cream cheese and topped with crunchy pumpkin seeds.
Ingredients
- 1 recipe pumpkin bread
- 6 oz. full-fat cream cheese, softened to room temperature
- 1/3 cup powdered sugar
- 1 Tbsp. all purpose flour
- 1 Tbsp. whole milk
- 1 tsp. vanilla
- pinch of salt
- For finishing: salted pumpkin seeds or pumpkin seeds of choice (whole or chopped)
Instructions
- Preheat the oven to 350°F. Line a standard 12 count muffin tin with orange liners (this recipe makes 16 muffins, so line an additional 6 count tin or bake in two batches). Set aside.
- Make the pumpkin batter from the pumpkin bread recipe.
- To make the cream cheese filling, beat all filling ingredients until smooth with a hand mixer. Transfer mixture into a piping bag or ziplock bag with the corner cut off.
- Scoop batter into muffin tins, filling nearly to the top.
- Pipe cream cheese filling into the center of each muffin, leaving a dollop on top. Repeat with remaining muffins.
- Sprinkle pumpkin seeds around the perimeter of the batter.
- Bake for 25–30 minutes, until a toothpick comes out mostly clean (a few crumbs are okay, but it shouldn’t be wet).
- Cool in tin for 5–10 minutes, then transfer to a wire rack to cool completely. Enjoy!
Notes
For the best muffin tops, fill the muffin cups almost to the rim before baking.
Nutrition
- Serving Size: 1 muffin
- Calories: 369 kcal
- Sugar: 32 g
- Sodium: 212 mg
- Fat: 4 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 0 mg
