Starbucks Pumpkin Cream Cheese Swirl Muffins
Copycat Starbucks-style pumpkin muffins with a sweet cream cheese swirl baked into the center.
⏱️ Prep: 20 min🍳 Cook: 18 min🍽️ Makes 24
Ingredients
| 4 | eggs | |
| 2 cups | 480 ml | sugar |
| 1 cup | 240 ml | oil |
| 1 tsp | 5 ml | vanilla |
| 425 g | pumpkin puree | |
| 2 cups | 480 ml | flour |
| 1 tsp | 5 ml | baking soda |
| 3/4 tsp | 3.8 ml | salt |
| 2 tsp | 10 ml | cinnamon |
| 1/4 tsp | 1.3 ml | cloves |
| 226 g | cream cheese (softened) | |
| 1 cup | 240 ml | powdered sugar |
| 1 | egg | |
| — | salt (pinch) | |
| 1/2 tsp | 2.5 ml | vanilla |
Instructions
- Preheat your oven to 176 C (350 F).
- Into your stand mixer or large mixing bowl, place 4 eggs and 2 cups sugar. Beat them together for 2 minutes. Add 1 cup oil, 1 tsp vanilla and 1 (15 ounce) can pumpkin. Mix to combine.
- In a separate bowl toss together 2 cups flour, 2 tsp cinnamon, 1 tsp baking soda, 3/4 tsp salt and 1/4 tsp cloves. Add the dry ingredients to the wet and fold them together until combined. Make sure not to over mix.
- Line your muffin tins with cupcake liners and spray them with cooking spray. Fill the cups just a little bit less than half full of batter.
- In a small mixing bowl place 1 (8 ounce) package softened cream cheese, 1 cup powdered sugar, 1 egg, 1/2 tsp vanilla and a dash of salt. Beat with hand beaters until nice and smooth. Drop about 2 tsp of the cream cheese filling into each muffin cup.
- Add a bit more pumpkin batter. Take a toothpick and swirl the cream cheese a bit.
- Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Insert the toothpick to the side of the cream cheese filling so you are testing the pumpkin batter; it's ok if cream cheese comes out on the toothpick, but not the batter.
- Allow them to rest in the pans for 5 minutes. Due to the cream cheese center, the tops may sink just a bit; that is normal for these muffins. Remove from the pans and enjoy. Store leftovers in an airtight container for up to 4 days.