Starbucks Pumpkin Muffin Cake
The classic Starbucks pumpkin muffin has nothing on this cake. First of all it's moist and packed with pumpkin flavor and this recipe saves time by throwing all of the batter in a round cake pan.
Starbucks Pumpkin Muffin Cake
½ cup canola oil
2 large eggs
¼ cup dark brown sugar
½ cup sugar
1 cup canned pumpkin puree
1 teaspoon vanilla extract
1 cup all-purpose flourÂ
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
4 ounces cream cheese, softened
¼ cup sugar
1 teaspoon vanilla extract
2 tablespoons roasted salted pumpkin seeds
Whisk the oil, eggs, brown sugar, sugar, pumpkin, and vanilla until smooth. Add the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice and mix until combined. Pour into a greased and parchment-lined 8-inch cake pan.Â
Beat the cream cheese, sugar, and vanilla extract until no lumps remain. Scoop the cream cheese over the batter. Sprinkle pumpkin seeds over the edges. Bake at 350 degrees for 30-35 minutes or until set. Cool completely. Serve. Store leftovers in the fridge.