These soft pumpkin cream cheese muffins are even better than Starbucks! Made from spiced pumpkin batter baked with a warm, gooey cream cheese center that's still decadent even when it cools.
2teaspoonspure vanilla extract or imitation vanilla flavor
For the cream cheese filling:
6ounces(170g)cream cheeseat room temperature
¼cup(50g)white sugar
1teaspoonpure vanilla extract or imitation vanilla flavor
⅛teaspoonkosher salt
Instructions
Preheat the oven to 350 °F (177 °C)
Add flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt to a large bowl and whisk to combine.
Whisk the eggs in a separate large bowl that add the pumpkin puree, sugar, brown sugar, vegetable oil and vanilla and stir to combine.
Pour the wet ingredients into the dry ingredients then stir just until combined.
Add cupcake liners to a 12 capacity muffin pan and spray with nonstick spray.
Fill the liners ¾ of the way with the batter then set aside.
Beat the cream cheese until smooth then add the sugar, vanilla and salt to the cream cheese and beat again until smooth.
Spoon the mixture directly on top of the muffin batter or fill a large zip lock bag with the cream cheese, cut a small hole in the bottom and pipe the cream cheese into the batter.
Bake for 15 to 20 minutes or until a toothpick comes out clean when inserted into the center of one of the muffins.
Let them cool for 10 minutes before serving.
Notes
These muffins can be stored in an airtight container for up to five days.