• Preheat oven to 350 degrees.
• Line a muffin tray with liners
• In a bowl combine all of the dry ingredients.
• In a separate bowl, combine the (wet ingredients) pumpkin, melted butter, vanilla extract, and eggs.
• Add the wet mixture to the dry mixture and stir until just combined.
• Fill muffin liners with batter about 3/4 full using an ice cream scooper.

cream cheese filling:

• Place ingredients into a bowl and mix well.
• Use a piping bag or Ziploc bag with corner tip cut off and squeeze out even amounts into the center of the muffins.
• It will sink a little and that’s okay.
• Add pumpkin seeds, slivered almonds or chopped walnuts for added texture around the top of the
• muffin avoiding the cream cheese dollop.
• Place muffin tray into preheated oven to bake for about 18-20 minutes.

Notes for blogger:

• 1/4 cup brown sugar was added after the tasting the batter and it wasn’t fully matching the Starbucks flavor. Adding the brown sugar made it taste almost identical