These pumpkin cream cheese muffins are a delicious copycat of the Starbucks favorite, featuring a moist pumpkin base, creamy center, and crunchy pepita topping.
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
In a medium bowl, whisk together the eggs, pumpkin puree, vegetable oil, milk, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Do not overmix.
In a small bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy. Transfer the cream cheese mixture to a piping bag or small zip-top bag and snip off the tip.
Divide the pumpkin batter evenly among the prepared muffin cups, filling each about 3/4 full.
Pipe about 1 teaspoon of the cream cheese mixture into the center of each muffin, pressing the tip slightly into the batter so the cream cheese sinks in a bit.
Sprinkle pepitas evenly over the tops of the muffins.
Bake for 18-22 minutes, or until a toothpick inserted into the muffin (avoiding the cream cheese center) comes out clean.
Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
For best results, use room-temperature cream cheese for the filling. Store muffins in an airtight container in the refrigerator for up to 5 days.