Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins (Starbucks Copycat)

Pumpkin Cream Cheese Muffins are moist, delicious, and perfectly spiced! A delicious fall breakfast treat made with canned pumpkin, pumpkin spice, and a cream cheese swirl topping.
Yields: 12 muffins


  • 1/2 cup white whole wheat flour (can sub 1/2 cup ground oats or all-purpose flour)
  • 3/4 cups unbleached all-purpose flour 
  • 3/4 cup raw sugar
  • 1 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 1/2 cups canned pumpkinnot pumpkin pie filling
  • 2 tbsp coconut oil or butter
  • 1 large egg
  • 1 1/2 tsp vanilla extract
  • baking spray

Cream Cheese Topping (makes 3/4 cup)

  • 5 oz 1/3 less fat cream cheese
  • 2 tablespoons raw sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  1. Preheat oven to 350F. Line a muffin tin with paper liners and lightly spray liners with oil.
  2. In a medium bowl, combine flours, sugar, baking soda, pumpkin spice, nutmeg, cinnamon, and salt with a wire whisk. Set aside.
  3. In a large bowl mix pumpkin puree, oil, egg and vanilla; beat at medium speed until thick. Scrape down the sides of the bowl.
  4. Add flour mixture to the wet mixture, then blend at low speed until combined; do not over mix.
  5. In a large bowl, beat the cream cheese until smooth. Slowly beat in the sugar, egg yolk and vanilla extract until combined.
  6. Pour batter into prepared muffin tin. Drop about 1 tablespoon of the cream cheese onto the tops of each muffin. Using the back of a spoon gently swirl the frosting from the edge to the center into the batter.
  7. Bake on the center rack for 24 to 26 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let them cool before serving.