Pumpkin Cream Cheese Muffins (Starbucks Copycat)

Skip the Starbucks line and make these copycat Pumpkin Cream Cheese Muffins! They're easy, soft, delicious with 5 star reviews!

PRINTABLE RECIPE: https://www.crazyforcrust.com/pumpkin...

FOR THE MUFFIN
1 cup sugar
1/3 cup vegetable oil
1 cup pumpkin puree not pumpkin pie mix
2 eggs
1/4 cup milk
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1 teaspoon baking soda
2 cups sifted all-purpose flour
FOR THE CREAM CHEESE FILLING
8 ounces cream cheese softened
1/2 cup sugar
1 teaspoon vanilla
Pumpkin Seeds optional
INSTRUCTIONS
Preheat oven to 350°. Line muffin tins with liners.
Stir pumpkin, oil, and sugar together in a large bowl. Do this by hand – don’t use a mixer. Stir in eggs, pumpkin pie spice, salt, and baking soda. Stir in 1 cup flour, then stir in milk, then stir in remaining 1 cup flour.
Divide evenly among muffin pans, filling each liner ½ full. Make a small indentation in the top of the muffin with the back of a spoon, a little holder for the cream cheese filling.
Stir together cream cheese, sugar, and vanilla.
Drop 1 tablespoon onto the top of each muffin. Use the back of a spoon to spread the cheesecake mixture into the little indentation you made and adhere it to the muffin batter. Sprinkle with 4-5 pumpkin seeds, optional.
Bake for about 15-20 minutes, until a toothpick inserted in the muffin part comes out with just a few crumbs stuck too it.
Cool at least 5 minutes before serving. Store in refrigerator. Muffins can be frozen for quick breakfasts!

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