Cream Cheese Filled Pumpkin Muffins - Similar to Starbucks Pumpkin Muffins

If you've ever tried the pumpkin muffins at Starbucks, then you know how moist and delicious they are.  These are just as good, possibly even better.  They are full of sweet pumpkin and spice flavors and the cream cheese center is just, well, heavenly.

The good news is the recipe makes 24, so when you can't stop at 1....or 2.... no one will know because you'll have plenty to serve your family.

Although you have to plan ahead slightly, since the cream cheese mixture needs to be frozen for at least 2 hours, they are so worth the little bit of hassle.  Trust me - you'll add these to your Fall favorites list!

Cream Cheese Filled Pumpkin Muffins
Makes 24 muffins
Source:  Slightly adapted from a recipe by Annie's Eats

1 - 8oz. package cream cheese, softened
1 cup powdered sugar
3cups all-purpose flour
2 teaspoons cinnamon
1 1/2 teaspoons nutmeg
1 teaspoon ground cloves
1 teaspoon salt
1 teaspoon baking soda
2 cups granulated sugar
4 eggs
2 cups pumpkin puree, fresh or canned
1 1/4 cups vegetable oil

1/4 cup sugar
2 1/2 Tablespoons flour
3/4 teaspoons ground cinnamon
2 Tablespoons cold, unsalted butter, cut into 4 pieces

Make the filling:
In a medium-size bowl mix the softened cream cheese with the powdered sugar until well blended, using a fork or a hand mixer.  Transfer the mixture to a piece of plastic wrap, shape into a log that's about 1 1/2 inches in diameter, wrap tightly and freeze at least 2 hours.

Make the topping:
In a small bowl combine the sugar, flour and cinnamon.  Cut in the cold butter with a fork or a pastry blender until the mixture is coarse and crumbly.  Refrigerate until ready to use.

Make the muffins:
Preheat oven to 350. Line 2 - 12 cup muffin pans with cupcake liners.  {or 1 if you only have 1 - you'll just re-use it}.

In a medium-size bowl, whisk together the flour, spices and baking soda.  Set aside.
In the bowl of an electric mixer, combine the sugar, eggs, pumpkin puree and oil.  Mix on low speed until blended, then medium-well to ensure all ingredients are combined.  Add the dry ingredients to the mixer bowl and mix on low to medium-low until just combined.

To assemble:
Remove the cream cheese log from the freezer.  Unwrap and slice into 24 equal pieces.

Fill each muffin cup with a Tablespoon of batter {just enough to cover the bottom of the cup}.  Place a cream cheese piece in the center of each muffin cup.  {if you'll be re-using the same pan for the additional dozen muffins, put the cream cheese mixture back in the freezer until ready to use}

Fill the muffin cups about 3/4 full, keeping the cream cheese piece in the center of the muffin.

Sprinkle 1 scant teaspoon topping mixture on the top of each muffin.  Bake 20-25 minutes.

Cool for 10 minutes then transfer the muffins to a cooling rack to finish cooling.  Cool completely before serving {the cream cheese is HOT}.

1 comment:

Mary Ann said...

Oh my gosh, these look SCRUMPTIOUS! I'm not just pinning this, I'm making some this week.

I know some little gands that will enjoy them.

I need to tell you also that your pictures are really, really done well!