Pumpkin Cream Cheese Muffins (Starbucks Copycat)

 

Ingredients: 

3 cups flour

1 1/2 cups sugar

2 tsp baking powder

2 tsp baking soda

2 tsp pumpkin pie spice

1/2 tsp salt

3 cups canned pumpkin (large can)

2 eggs

1/2 cup melted butter

 2 tsp vanilla

Cream cheese filling: 

8 oz cream cheese

1/4 cup sugar

2 tsp flour

2 tsp milk

1 tsp vanilla

Line your muffin tins with paper (24 muffins). Preheat the oven to 350 degrees. 

In a large bowl, whisk the flour, sugar, baking powder, baking soda, pumpkin pie spice, and salt together. 

In a separate bowl, whisk the eggs, pumpkin, melted butter, and vanilla. Add the wet ingredients to the dry ingredients. 

Mix until just combined. Scoop into the prepared muffin tins until each cup is about 3/4 of the way full. 

Prepare the cream cheese mixture. Use a hand mixture to combine until it is smooth. Put the mixture in a pastry bag or a Ziploc baggie. Cut off the tip of the bag. Put the pastry bag in the center of each muffin and fill with about 1 Tbsp of the cream cheese mixture. Pull the bag upward as you are filling. 

Bake at 350 for about 15-20 minutes. Insert a toothpick in the center of the muffin. If it comes out clean when inserted in the filling part, they are done. These are really good warm. Store leftovers in the refrigerator.