Moist, spiced pumpkin muffins filled with a tangy cream cheese center and topped with crunchy pepitas, this Starbucks-inspired treat is a cozy fall favorite made easy at home.
Author:Ella
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:12 muffins
Category:Breakfast, Snack, Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
1 cup pumpkin purée (not pumpkin pie filling)
1 1/4 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup brown sugar
2 large eggs
1/2 cup vegetable oil
1 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp pumpkin pie spice
1/2 tsp ground cinnamon
1/4 tsp salt
4 oz cream cheese (softened)
2 tbsp granulated sugar (for filling)
1/4 tsp vanilla extract (for filling)
2 tbsp raw pepitas (pumpkin seeds)
Instructions
Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
In a bowl, whisk together flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt.
In another bowl, combine pumpkin purée, granulated sugar, brown sugar, eggs, oil, and vanilla extract until smooth.
Fold dry ingredients into wet ingredients just until combined. Do not overmix.
In a separate bowl, beat cream cheese, 2 tbsp sugar, and 1/4 tsp vanilla extract until smooth.
Fill muffin cups 3/4 full with batter. Add 1 tablespoon of cream cheese mixture to the center of each and press gently.
Sprinkle pepitas on top of each muffin.
Bake for 18–22 minutes or until a toothpick inserted in the muffin (not the center) comes out clean.
Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Chill the cream cheese filling for a more defined center.
Swirl the filling into the batter for a different look.
Add chopped walnuts or pecans for texture.
Top with cinnamon sugar before baking for extra sweetness.
Freeze for long-term storage and reheat as needed.