Pumpkin Cream Cheese Muffins are just like the ones at Starbucks, only better! They are the perfect muffin recipe for Fall! They are super moist, tender, perfectly spiced, and irresistible! They are baked with a maple cream cheese filling that makes these muffins heavenly!
For the Pumpkin Muffin Batter: – 1 cup cane sugar – ⅓ cup vegetable oil – 1 cup pumpkin puree – 2 eggs – ½ cup yogurt – 2 tsp pumpkin pie spice – ¼ tsp salt – 1 tsp baking soda – 2 cups all-purpose flour For the Maple Cream Cheese Filling: – 4 ounces cream cheese softened – ⅛ cup maple syrup – ½ tsp vanilla extract – pumpkin seeds, optional
MIX THE BATTER: – Preheat the oven to 350 degrees F. Line muffin tins with liners. – In a medium-size bowl, cream together the cane sugar, oil, and pumpkin puree until smooth. – Add the egg, yogurt, pumpkin pie spice, salt, and baking soda to the mixture and mix well. – Add the all-purpose flour and mix just until combined.
– Fill the muffin tins. Use a 1/4-cup scoop to fill the liners. Fill them until they are 2/3 full. – Make the cream cheese filling by mixing together the cream cheese, maple syrup, and vanilla. Make a divot in the muffin batter and place 1 tbsp of cream cheese filling in each muffin. Use the back of a small spoon to press the cream cheese down into the muffin batter. Sprinkle with a few pumpkin seeds (optional)..
– Bake for about 15-20 minutes until the muffins are golden brown on top and a toothpick inserted in the center of the muffin comes out clean. Do not overbake. – Remove muffins carefully from the muffin pan and place on a wire rack.
Allow the muffins to cool on a wire rack for at least 5 minutes.