Pumpkin Cream Cheese Muffins are just like the ones at Starbucks, only better! This is 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! These are a copycat recipe of Starbucks' famous fall muffin but with real ingredients and fewer calories! These are perfect for breakfast or brunch and back-to-school or work lunches.
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. Do not overmix.
Fill the muffin tins. Use a ¼-cup scoop to fill the liners. Fill them until they are ⅔ 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 tablespoon 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 to cool for at least 5 minutes.
Nutritional information is approximate and is meant as a guideline only.Storage: Store leftovers in an airtight container in the fridge. They will keep for 3-4 days in the fridge. These also freeze really well. Wrap individually in plastic wrap and place in a freezer bag. They will keep for about 3 months.