Pumpkin Cream Cheese Muffins are a copycat Starbucks treat. Packed with flavor, these muffins have a sweet cream cheese filling and spiced pumpkin seeds sprinkled on top. Easy to make and freezer friendly!
Preheat oven to 375 degrees F. Line a muffin pan with paper liners and spray the liners with non-stick baking spray. Set aside.
In a large mixing bowl, combine the oil and pumpkin until blended. Add sugars and mix well.
Add in eggs, milk, and vanilla extract. Gently fold in the flour, pumpkin pie spice, salt, baking soda, and baking powder.
Spoon muffin batter into liners and fill about 3/4 full.
Using the back of a spoon, press the tops of each muffin until indented.
For the filling, beat cream cheese with flour, sugar, vanilla, milk, and salt until creamy, about 3-4 minutes. Spoon filling into a ziploc bag, and snip off the corner. Press the snipped end into the muffin batter and squeeze until it fills (you'll want to see some on the top too).
Toss the pumpkin seeds with pumpkin pie spice. Sprinkle each muffin top with a few seeds.
Bake muffins for 15-20 minutes. They may be slightly jiggly until cooled.
Notes
Don't overmix the muffin batter.
Spray the back of spoon with baking spray to create the hole in the muffin batter.
Store leftover muffins in airtight container in refrigerator for up to 7 days. Or freeze for up to 3 months.