Pumpkin Cream Cheese Muffins (Starbucks Copycat) – Birchberry

Name: Pumpkin Cream Cheese Muffins (Starbucks Copycat) – Birchberry
Total time: 26 min
Ingredients: 226 g (8 ounces) full-fat brick cream cheese, softened to room temperature (68–72°F); 1 tsp vanilla extract; 5 ml (1 tsp) heavy cream or whole milk; 67 g (⅓ cup) granulated sugar; 12 g (1 Tbsp) light brown sugar; 6 g (2 tsp) all-purpose flour; ⅛ tsp salt; 120 g (1 cup) all-purpose flour; 120 g (1 cup) cake flour; 2 tsp baking powder; ¼ tsp baking soda; ½ tsp salt; 2½ tsp ground cinnamon; 1 tsp ground ginger; ½ tsp ground turmeric; ½ tsp ground nutmeg; ¼ tsp ground cloves; ¼ tsp ground allspice; Small pinch (less than ⅛ tsp) ground black pepper; 113 g (½ cup) salted butter, melted and cooled for 5-10 minutes; 150 g (¾ cup) granulated sugar; 100 g (½ cup) light brown sugar; 2 large eggs, room temperature; 60 g (¼ cup) sour cream, room temperature; 280 g (a little over 1⅛ cups) pumpkin puree (not pumpkin pie filling); 2 tsp vanilla extract; 12 g (1 Tbsp) turbinado sugar (or other coarse sugar); 20 g (about ⅛ cup) pumpkin seeds or pepitas (we use roasted salted pepitas)

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Ingredients

226 g (8 ounces) full-fat brick cream cheese, softened to room temperature (68–72°F)
1 tsp vanilla extract
5 ml (1 tsp) heavy cream or whole milk
67 g (⅓ cup) granulated sugar
12 g (1 Tbsp) light brown sugar
6 g (2 tsp) all-purpose flour
⅛ tsp salt
120 g (1 cup) all-purpose flour
120 g (1 cup) cake flour
2 tsp baking powder
¼ tsp baking soda
½ tsp salt
2½ tsp ground cinnamon
1 tsp ground ginger
½ tsp ground turmeric
½ tsp ground nutmeg
¼ tsp ground cloves
¼ tsp ground allspice
Small pinch (less than ⅛ tsp) ground black pepper
113 g (½ cup) salted butter, melted and cooled for 5-10 minutes
150 g (¾ cup) granulated sugar
100 g (½ cup) light brown sugar
2 large eggs, room temperature
60 g (¼ cup) sour cream, room temperature
280 g (a little over 1⅛ cups) pumpkin puree (not pumpkin pie filling)
2 tsp vanilla extract
12 g (1 Tbsp) turbinado sugar (or other coarse sugar)
20 g (about ⅛ cup) pumpkin seeds or pepitas (we use roasted salted pepitas)