Brew up some of your favorite Starbucks bagged coffee and enjoy one of these Copycat Starbucks Pumpkin Cream Cheese Muffins & you can have it all right in your PJs. What a great way to spend your Sunday morning… or any morning for that matter.
How to Make Copycat Starbucks Pumpkin Cream Cheese Muffins
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Candied pumpkin seeds are easier to make than you may think. I like candying nuts and seeds in the fall, they add such a nice touch to desserts and even savory dishes. The cream cheese filling is very easy as well.
Then just whip up the pumpkin muffin batter, and pout in muffin cups, then add some of the cream cheese mix and candies pumpkin seeds before baking.
Copycat Starbucks Pumpkin Cream Cheese Muffins
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
This Copycat Starbucks Pumpkin Cream Cheese Muffins recipe will allow you to enjoy your favorite fall muffin right at home.
Course:
Dessert
Cuisine:
American
Servings: 12
Calories: 341 kcal
Ingredients
Cream Cheese Filling:
- 8 oz Cream Cheese softened
- 1/2 cup Sugar
- 1 tsp Vanilla
Candied Pumpkin Seeds:
- 1/2 cup Pumpkin Seeds
- 3 tbsp Sugar
- 1/4 tsp Cinnamon
Muffin Batter
- 2 cup Flour
- 1 tsp Baking Soda
- 1/4 tsp Salt
- 1/2 cup Sugar
- 1/2 cup Brown Sugar
- 1/3 cup vegetable oil
- 1 cup Pumpkin Puree
- 2 Eggs
- 1/4 cup Milk
- 1 1/2 tsp Cinnamon
- 1 tsp Ground Ginger
- 1/2 tsp Ground Cloves
- 1/2 tsp Ground Allspice
Instructions
-
Combine cream cheese, sugar and vanilla extract until smooth. Cover and chill until firm.
-
Line cookie sheet with parchment paper.
-
Put seeds, sugar and cinnamon in a medium saucepan over medium heat, stirring constantly until sugar begins to caramelize.
-
Spread seeds on prepared sheet and allow to cool.Break apart the seeds that are stuck together.
-
Preheat oven to 350.
-
Place paper liners in muffin tin(s).
-
Stir pumpkin, oil, brown sugar and sugar together in a large bowl just until mixed.
-
Add in eggs, spices, salt, baking soda and half of the flour. Mix until combined.
-
Add milk and remaining flour. Mix until combined.
-
Fill each liner about 2/3 full.
-
Spoon one tablespoon of cream cheese mixture into the middle of each muffin.
-
Sprinkle with 4-5 pumpkin seeds.
-
Bake for about 15 minutes, until a toothpick inserted in the muffin portion comes out mostly clean.
-
Cool before serving.
Nutrition Facts
Copycat Starbucks Pumpkin Cream Cheese Muffins
Amount Per Serving
Calories 341
Calories from Fat 126
% Daily Value*
Total Fat 14g
22%
Saturated Fat 9g
45%
Cholesterol 48mg
16%
Sodium 231mg
10%
Potassium 141mg
4%
Total Carbohydrates 48g
16%
Dietary Fiber 1g
4%
Sugars 30g
Protein 5g
10%
Vitamin A
69.6%
Vitamin C
1%
Calcium
4.9%
Iron
10%
* Percent Daily Values are based on a 2000 calorie diet.
Tara says
I don’t have any pumpkin seeds on hand……can you think of an alternative?
Robin Gagnon says
Sunflower seeds or most nuts would work well on these muffins.
tara says
Thanks…..I made these without any nuts and they were still fantastic. Will make these again.
sharyn says
walnuts
pat says
Hello,
You can use sunflower seed kernels. They work well. I buy mine from the Amish bulk food store.
sami says
How many cupcakes does this make?
Robin Gagnon says
Over a dozen standard size muffins.
RGENTER says
These are terrific. Even the kids love them with the spices.
I freeze the cream cheese mix till very firm before insertion in middle of batter.
Yes, any seeds work well with these muffins.
Pam says
How many muffins does this make? Also I have mini loaf pans could I do the same thing using them instead of muffin tins?
Robin Gagnon says
I would say around a dozen standard size muffins. I think using mini loaf pans would work great.
Sue says
These are Yummy! Will save my $3 from now on at Starbucks. Used piping bag to put cream cheese in and skipped nuts on top. Don’t overbake so they stay moist. I used less ginger and some nutmeg. Not a fan of pumpkin spice, so I used less as well.
Why do people comment on how good they look instead of give reviews after they’ve actually tried it? I check out reviews because I just want to know what recipe to try.
Robin Gagnon says
Thank you. Great tips on adjusting the recipe too.