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.
Servings 12
Calories 341kcal
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
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: 341kcal | Carbohydrates: 48g | Protein: 5g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 48mg | Sodium: 231mg | Potassium: 141mg | Fiber: 1g | Sugar: 30g | Vitamin A: 3480IU | Vitamin C: 0.8mg | Calcium: 49mg | Iron: 1.8mg