One of the best things about this recipe, besides them being totally delicious, is that if you love my viral pumpkin bread recipe, you’ll love this recipe, too. The base of these muffins uses the same pumpkin bread recipe, and then the muffins are infused with the cream cheese mixture in the center. The pumpkin bread recipe is too good, so I knew it would be great for these muffins. The recipe uses instant vanilla pudding to add extra moisture and create a soft, tender crumb. It’s just so perfect! The luscious swirl of tangy cream cheese filling adds a creamy contrast to the spiced pumpkin muffin, it’s a match made in heaven. I’ve topped the muffins with a sprinkle of crunchy pumpkin seeds for texture, just like Starbucks does, and the result is a cozy, indulgent treat that’s ideal for fall mornings with coffee or tea. YUM X 100000! You’ll also love my Starbucks Copycat Pumpkin Scones and Cranberry Bliss Bars!
Eggs: the eggs add structure to the muffins. Pumpkin: be sure to use 100% pumpkin puree, not pumpkin pie filling. Oil and butter: I like using a combination of oil and butter for a rich flavor and best texture. Canola oil, vegetable oil, or any neutral-flavored oil works well. Sugars: I like using a combination of brown sugar and granulated sugar. A little bit of brown sugar adds a hint of molasses flavor and more moisture. Cinnamon and nutmeg: I feel like these two spices are enough, but feel free to experiment and add cloves, allspice, ginger, cardamom, or even pre-made pumpkin pie spice. Vanilla pudding mix: my secret ingredient! It adds extra moisture and a soft, tender crumb to the muffins. Make sure to use the instant version, as the cook-and-serve type won’t yield the same results. Baking soda and baking powder: These leavening agents help the muffins rise. Cream cheese filling: you’ll need softened cream cheese, vanilla extract, powdered sugar, flour, milk, and salt. Pumpkin seeds: for decorating the muffins just like Starbucks!
