Copycat Starbucks Pumpkin Cream Cheese Muffins

Ingredients

• 3/4 cup whole-wheat flour
• 3/4 cup all-purpose flour plus 1 teaspoon, divided
• 1 1/2 tsp baking powder
• 1 tsp pumpkin pie spice
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 (15 ounce) can unseasoned pumpkin puree
• 1/2 cup packed light brown sugar plus 1 tablespoon, divided
• 2 large eggs
• 1/4 cup canola oil
• 1 tsp vanilla extract
• 4 oz cream cheese, softened
• 3 tbsp pepitas, roughly chopped

Instructions

1. Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
2. Whisk whole-wheat flour and 3/4 cup all-purpose flour together in a medium bowl. Add baking powder, pumpkin pie spice, baking soda and salt; whisk to combine. Whisk pumpkin, 1/2 cup brown sugar, eggs, oil and vanilla in a large bowl until well combined. Fold the dry ingredients into the wet ingredients until just combined.
3. Whisk cream cheese, the remaining 1 tablespoon brown sugar and 1 teaspoon all-purpose flour in a medium bowl until well combined and smooth. Spoon the mixture into a piping bag or a zip-top plastic bag. Cut 1/2-inch off the tip of the bag. Set aside. (Alternatively, leave the mixture in the bowl and set aside).
4. Fill each liner about 3/4 full of pumpkin mixture. Dip the cut tip of the piping bag into the center of the batter and slowly add 2 teaspoons of cream cheese filling into each muffin, lifting the bag to the top of the muffin so some of the cream cheese mixture is poking through. (Alternatively, create a well in center of the batter with a spoon and add 2 teaspoons of cream cheese filling). Sprinkle pepitas on the edges of the batter, avoiding the cream cheese mixture.
5. Bake until a toothpick inserted in the part without the filling comes out clean, 15 to 18 minutes. Let cool in the pan for 10 minutes before serving.