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4 from 1 vote

Copycat Starbucks Pumpkin Cream Cheese Muffins Recipe

Ingredients

  • Cream Cheese Filling:
  • 8 oz softened Cream Cheese
  • 1/2 cup Sugar
  • 1 tsp Vanilla
  • Candied Pumpkin Seeds:
  • 1/2 cup Pumpkin Seeds
  • 3 tbsp Sugar
  • 1/4 tsp Cinnamon
  • Muffin:
  • 2 cup Flour
  • 1 tsp Baking Soda
  • 1/4 tsp Salt
  • 1/2 cup Sugar
  • 1/2 cup Brown Sugar
  • 1/3 cup vegetable oil
  • 1 cup Pumpkin Puree
  • 2 Eggs
  • 1/4 cup Milk
  • 1 1/2 tsp Cinnamon
  • 1 tsp Ground Ginger
  • 1/2 tsp Ground Cloves
  • 1/2 tsp Ground Allspice

Instructions

  • Combine cream cheese, sugar and vanilla extract until smooth. Cover and chill until firm.
  • Line cookie sheet with parchment paper.
  • Put seeds, sugar and cinnamon in a medium saucepan over medium heat, stirring constantly until sugar begins to caramelize.
  • Spread seeds on prepared sheet and allow to cool.Break apart the seeds that are stuck together.
  • Preheat oven to 350.
  • Place paper liners in muffin tin(s).
  • Stir pumpkin, oil, brown sugar and sugar together in a large bowl just until mixed.
  • Add in eggs, spices, salt, baking soda and half of the flour. Mix until combined.
  • Add milk and remaining flour. Mix until combined.
  • Fill each liner about 2/3 full.
  • Spoon one tablespoon of cream cheese mixture into the middle of each muffin.
  • Sprinkle with 4-5 pumpkin seeds.
  • Bake for about 15 minutes, until a toothpick inserted in the muffin portion comes out mostly clean.
  • Cool before serving.