Starbucks-Inspired Pumpkin Cream Cheese Muffins

These moist and flavorful Pumpkin Cream Cheese Muffins are the perfect way to enjoy the fall season! A rich, creamy center makes these muffins irresistible.

Ingredients:

For the Muffins:

• 1 ¾ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1 tsp ground ginger
• ½ tsp ground cloves
• 1 ½ cups canned pumpkin puree
• ½ cup vegetable oil
• 1 cup granulated sugar
• ½ cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract

For the Cream Cheese Filling:

• 8 oz cream cheese, softened
• ¼ cup powdered sugar
• ½ tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
3. In another bowl, mix the pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. In a small bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
6. Fill each muffin liner with the pumpkin batter, about ¾ full. Add a spoonful of the cream cheese mixture to the center of each muffin.
7. Bake for 18-22 minutes, or until a toothpick inserted into the muffin comes out clean.
8. Let the muffins cool slightly before serving.

Tips:

• For a bakery-style finish, you can sprinkle some coarse sugar or cinnamon sugar on top before baking.
• Store any leftover muffins in an airtight container in the fridge for up to 3 days.

FAQs:

1. Can I use homemade pumpkin puree?
   Yes, you can substitute homemade pumpkin puree, but make sure it is well-drained to prevent excess moisture in the muffins.
2. Can I make these muffins gluten-free?
   You can use a 1:1 gluten-free flour blend to replace the all-purpose flour for a gluten-free version of these muffins.
3. How do I prevent the cream cheese filling from sinking?
   To avoid sinking, you can add a small layer of batter to the muffin liner, add the cream cheese, and then top with more batter.
4. Can I freeze these muffins?
   Yes, these muffins freeze well! Store them in an airtight container for up to 3 months, and thaw at room temperature before serving.
5. What can I use instead of cream cheese for the filling?
   You can use mascarpone cheese as a substitute, though the flavor will be slightly different.

Enjoy these delicious and fall-inspired Pumpkin Cream Cheese Muffins with your favorite hot beverage!