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Starbucks Pumpkin Cream Cheese Muffin Recipe
Starbucks Pumpkin Cream Cheese Muffins are from a starbucks copycat recipe and will allow you to enjoy your favorite fall muffin right at home.
Course
Dessert
Cuisine
American
Keyword
pumpkin cheesecake muffin, pumpkin cream cheese muffin
Prep Time
15
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
40
minutes
minutes
Servings
12
Calories
341
kcal
Author
Mom Foodie Contributor
Ingredients
Cream Cheese Filling:
8
oz
Cream Cheese
softened
½
cup
Sugar
1
teaspoon
Vanilla
Candied Pumpkin Seeds:
½
cup
Pumpkin Seeds
3
tablespoon
Sugar
¼
teaspoon
Cinnamon
Muffin Batter
2
cup
Flour
1
teaspoon
Baking Soda
¼
teaspoon
Salt
½
cup
Sugar
½
cup
Brown Sugar
⅓
cup
vegetable oil
or melted unsalted butter
1
cup
Pumpkin Puree
2
Eggs
¼
cup
Milk
1 ½
teaspoon
Cinnamon
1
teaspoon
Ground Ginger
½
teaspoon
Ground Cloves
½
teaspoon
Ground Allspice
US Customary
-
Metric
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 ⅔ 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
Calories:
341
kcal
|
Carbohydrates:
48
g
|
Protein:
5
g
|
Fat:
14
g
|
Saturated Fat:
9
g
|
Cholesterol:
48
mg
|
Sodium:
231
mg
|
Potassium:
141
mg
|
Fiber:
1
g
|
Sugar:
30
g
|
Vitamin A:
3480
IU
|
Vitamin C:
0.8
mg
|
Calcium:
49
mg
|
Iron:
1.8
mg