Pumpkin Cream Cheese Muffins (Like Starbucks)

READY IN: 50mins
YIELD: 24 muffins




  • Preheat oven to 350.
  • Mix cream cheese with one egg and 3 tablespoons of sugar. Put the entire mixture on a piece of wax paper or parchment paper and shape it into a long log.
  • Put it in the freezer while you mix and fill the pans, up to an hour.
  • Unwrap and cut with a sharp knife so each cream cheese disk equals 1-2 teaspoons. If the cream cheese disks are too big around, cut thick slices and then cut them in half. This lets you push it down into the batter easier.
  • Mix all ingredients together (except cream cheese and nuts).
  • Fill muffin tins (greased or paper cups) half full.
  • Put cream cheese disc in the middle, pressing down.
  • Sprinkle with 1 tsp chopped nuts.
  • Bake at 350 for 20-25 minutes, until a toothpick comes out clean from the muffin part (do not touch the cream cheese!).
  • Let cool in pans for 5 minutes, then remove to racks to cool completely. Do not touch the cream cheese until it cools.