Starbucks Copycat Pumpkin and Cream Cheese Muffins

Ingredients:

For the Filling:

• 1 block cream cheese, room temperature
• 2/3 cup powdered sugar
• 2 teaspoons pure vanilla extract
• 4 teaspoons all purpose flour
• 2 tablespoons heavy cream
• pepita seeds (optional garnish)

For the Muffins:

• 1 1/2 cups all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg
• 1 1/2 teaspoon cinnamon
• 1/8 teaspoon allspice
• 1/4 teaspoon pumpkin pie spice
• 1 teaspoon pure vanilla extract
• 1/2 cup vegetable oil
• 1 1/4 cups pumpkin puree
• 1/4 cup whole milk
• 2 large eggs
• 1/2 brown sugar
• 1/2 cup sugar

Directions:

For the Filling:

1. In a medium bowl, add cream cheese, powdered sugar, flour, vanilla and heavy cream. Use and electric mixer to beat it all until smooth and creamy.
2. Add mixture to a piping bag, snip off the tip and set aside.

For the Muffins:

1. Preheat oven to 425 F. Prepare your muffin tin by adding paper liners and set aside.
2. In a large bowl, combine flour, salt, baking soda, baking powder and spices. Whisk together and set aside.
3. In a medium bowl, add oil, milk, eggs, vanilla, sugar and brown sugar. Whisk together. Add in the pumpkin puree and whisk until smooth.
4. Pour the wet mixture into the dry and whisk until just combined.
5. Transfer the batter into a lined muffin tin, filling the wells 3/4 the way full. Pipe a generous amount of the cream cheese mixture evenly into each muffin. Sprinkle the pumpkin seeds over the tops of the batter, making sure none of them are in the cream cheese part.
6. Bake for 5 minutes then reduce temperature to 350 F.  Bake muffins for an addition 20 minutes, or until a butter knife inserted into the center comes out clean.
7. Serve warm or enjoy at room temperature.

Store in an airtight container at room temperature for up to 2 days.

Makes 12 muffins