Description
A deliciously moist pumpkin muffin filled with a creamy cheese center, inspired by Starbucks’ famous treat.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1 cup canned pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, mix the vegetable oil, pumpkin puree, eggs, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- In a separate bowl, beat the cream cheese and powdered sugar until smooth.
- Fill each muffin cup halfway with the pumpkin batter, then add a spoonful of the cream cheese mixture on top, and cover with more pumpkin batter.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving.
Notes
- For a spicier flavor, add a pinch of ground ginger or cloves.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- These muffins freeze well; wrap them individually and store in the freezer for up to 2 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 320
- Sugar: 18g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg