Cinnamon Swirl Pumpkin Cream Cheese Muffins
These Cinnamon Swirl Pumpkin Cream Cheese Muffins taste just like the Starbucks version, only better! The muffins are moist and spiced, with a creamy cinnamon-swirled filling in the center and on top. A bakery-style fall treat you can make at home in under 30 minutes!
Servings: 12 muffins
Ingredients
For the muffins:
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp kosher salt
- 1 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 1 cup pumpkin puree no need to blot the moisture out
- 1 cup granulated sugar
- ½ cup light brown sugar
- ½ cup vegetable oil
- 2 eggs room temperature
- 1 tsp vanilla extract
- ¼ cup whole milk room temperature
For the filling:
- 8 oz full fat cream cheese room temperature
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 tbsp all-purpose flour
- 1 ½ tsp ground cinnamon
Instructions
For the filling:
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. In a medium bowl beat cream cheese, powdered sugar, vanilla, and flour until smooth. Sprinkle cinnamon over the mixture and fold gently a few times. Don’t overmix, you want streaks for a swirled look. Transfer to a piping bag with a large round tip.
For the muffins:
- In a large bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice. In another bowl, whisk pumpkin puree, both sugars, oil, eggs, vanilla, and milk until smooth.
- Add wet ingredients to dry and stir gently until just combined. The batter will be thick! Fill muffin cups about ¾ way full with the batter.
- Pipe about 1 tablespoon of the cinnamon cream cheese into the center and swirl on top. Bake 18–22 minutes, or until the pumpkin portion is set and a toothpick (avoiding cream cheese) comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack. Store in the fridge up to 5 days.