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 pumpkin, not 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
Preheat oven to 350F. Line a muffin tin with paper liners and lightly spray liners with oil.
In a medium bowl, combine flours, sugar, baking soda, pumpkin spice, nutmeg, cinnamon, and salt with a wire whisk. Set aside.
In a large bowl mix pumpkin puree, oil, egg and vanilla; beat at medium speed until thick. Scrape down the sides of the bowl.
Add flour mixture to the wet mixture, then blend at low speed until combined; do not over mix.
In a large bowl, beat the cream cheese until smooth. Slowly beat in the sugar, egg yolk and vanilla extract until combined.
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.
Bake on the center rack for 24 to 26 minutes, or until a toothpick inserted in the center comes out clean.
Let them cool before serving.