Description
Once you try this Pumpkin Cream Cheese Muffins recipe with a delicious, dreaming filling you’ll see why people line up for them! The soft pumpkin muffins are perfectly spiced with pumpkin pie spice while the tangy cream cheese filling adds a creamy contrast! I look forward to making this Stabucks copycat treat at home in the fall while skipping the lines.
Ingredients
For the muffins:
1 1/2 c flour
3/4 c sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/2 t salt
1 – 15 oz can pumpkin puree (not pie filling)
1 egg
1/4 c unsalted butter, melted
1 teaspoon vanilla
For the cream cheese filling:
4 oz cream cheese, softened
2 Tablespoons granulated sugar
1 teaspoon flour
1 teaspoon milk
1 teaspoon vanilla
Instructions
- Preheat the oven to 350 degrees. Spray or line a standard muffin tin and set aside.
- In the bowl of a stand mixer, combine the flour, sugar, baking powder, baking soda, pumpkin pie spice, and salt. Whisk to combine.
- In a medium bowl, combine the pumpkin puree, egg, melted butter and vanilla. Whisk to combine.
- Pour the pumpkin mixture into the dry ingredients. Mix on low speed just until combined.
- Divide the batter between the cupcake liners. Set aside.
- To make the cream cheese filling – in the bowl of a stand mixer, combine the softened cream cheese, sugar, flour, milk and vanilla.
- Mix on medium low until combined and smooth.
- Transfer the filling to a piping bag. Cut off about ½ of an inch from the tip.
- Insert the piping bag just below the surface of the muffin batter and gently squeeze until the filling reaches the top of the muffin (about a tablespoons worth of filling). Repeat with the remaining muffins. You can always go back and give some muffins more filling if there is any remaining.
- Bake the muffins in the preheated oven for 15-20 minutes or until set and just slightly starting to turn golden.
Allow to cool before server and enjoy!
Notes
Storage instructions:
Store using an airtight container in the fridge for up to 4 days.
Freeze using a freezer-safe container for 2 to 3 months. Thaw overnight in the fridge before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Oven Baked
- Cuisine: American