These Copycat Starbucks Pumpkin Cream Cheese Muffins are moist, perfectly spiced, and have a cream cheese filling that is Heavenly! Have you tried the Starbuck’s version of this muffin?? If not, no need to because this is the homemade version and may even be a little tastier, hehe! For the past few years, I heard several people talking about how amazing Starbuck’s pumpkin muffins were. Well, each time I went, I left with a pumpkin spice latte, but somehow forgot to try the muffin.

We came home, took a bite of our muffins, and immediately looked at each other wide eyed. Oh my goodness, TASTY as can be! Perfectly moist, just the right amount of pumpkin and spice, and an amazing cream cheese filling. Even toasted oats on top! I knew right then and there it was a new Fall favorite of mine and I must keep them on hand.

1 1/2 cups flour
3/4 cup sugar
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 tsp pumpkin pie spice
1 1/2 cups pumpkin puree
1/4 cup butter, melted/cooled
1 tsp vanilla extract
1 egg
4 oz cream cheese, softened
1/2 tsp vanilla extract
1 tsp flour
2 tbsp sugar
1 tsp milk

Preheat oven to 350 degrees and line a muffin tray with liners or cooking spray.
In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and pumpkin spice.
In a separate bowl, combine the pumpkin, melted butter, vanilla extract, and egg.
Combine the wet mixture with the dry mixture and stir until just combined.
Fill muffin liners with batter about 3/4 full.
To make cream cheese filling: Place all ingredients into a bowl and combine.
Using a piping bag or Ziploc bag with corner tip cut off, add a dollop of cream cheese mixture to the muffin cups. *It will sink slightly into batter.
Place muffin tray into preheated oven to bake for about 18-20 minutes.
Remove from oven and allow to cool 2-3 minutes before removing from tray.