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Pumpkin Cream Cheese Muffins


Pumpkin Cream Cheese Muffins
Starbucks Copycat Recipe

Cream Cheese:
4 oz cream cheese, softened
2 tablespoons granulated sugar
1/4 teaspoon vanilla extract

Candied Pumpkin Seeds:
3 tablespoons granulated sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup pepitas (raw shelled pumpkin seeds)

Muffin Batter:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon salt
3 eggs
3/4 cup dark brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 cup canned pure pumpkin puree
3/4 cup vegetable oil
12 cup muffin pan
Paper muffin cups


Cream Cheese: Using an electric mixer combine cream cheese, sugar and vanilla extract until smooth. Cover and chill until firm Preheat over to 350 degrees. Line 12 cup muffin pan with paper muffin cups.

Candied Pumpkin Seeds: Spray large baking sheet with cooking spray. Heat seeds in a medium saucepan over medium heat, stirring frequently, 5 minutes or until the seeds begin to pop. Add sugar, and stir constantly about 1 minute or until sugar begins to liquefy and caramelize; add cinnamon and salt. Spread seeds on prepared baking sheet, and cool. Break apart the seeds that are stuck together, once they have cooled.

Muffin Batter: Combine flour, baking powder, baking soda, cinnamon, ginger, cloves, allspice and salt in a bowl. Set aside. Using an electric mixer, combine eggs, sugar and vanilla, mix on low speed just to combine ingredients. Add pumpkin and oil and continue to mix about 1 minute. Add the flour mixture to the wet ingredients and mix until batter is smoother, about 30-60 seconds.

Baking Muffins: Spoon batter into paper muffin cups, making batter level with top of the muffin cup. Add approximately 1 tablespoon of cream cheese mixture to the top of each muffin and press cream cheese down into the middle of each muffin cup of batter. Sprinkle muffins with candied pumpkin seeds. Bake for 20-25 minutes, until slightly browned on top. To test for doneness insert a toothpick into center of muffin (not cream cheese), will come out clean.

3 comments:

  1. Since it has been at least a year since I had a Starbucks Pumpkin Muffin, I cannot say for sure if these taste exactly the same. However, they are right at the top of what I like. They are moist and delicious; certainly worth a try. I will note that this recipe makes 17 of a normal size muffin (12 per muffin pan).

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  2. I have made these 3 times in as many weeks. I have a batch cooling right now. These are foolproof! I have also added 1/2cup of yogurt and added 1 tab of flour. It makes it extra tangy.

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  3. Loved this! I tripled it and substituted homemade applesauce for 2/3rds of the oil. A new favourite!

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