Copycat Starbucks Pumpkin Cream Cheese Muffins

Copycat Starbucks Pumpkin Cream Cheese Muffins

This Copycat recipe for Starbucks Pumpkin Cream Cheese Muffins is perfect to make during the fall season. When the pumpkin and cream cheese blend together the taste is oh so good. Pair the muffins up with my copycat recipe for Starbucks Caramel Apple Cider.

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INGREDIENTS

Cream Cheese Filling:

8 oz softened Cream Cheese
1/2 cup Sugar
1 tsp Vanilla

Candied Pumpkin Seeds:

1/2 cup Pumpkin Seeds
3 tbsp Sugar
1/4 tsp Cinnamon

Muffin:

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

DIRECTIONS

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.

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Copycat Starbucks Pumpkin Cream Cheese Muffins

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Ingredients

• Cream Cheese Filling:
• 8 oz softened Cream Cheese
• 1/2 cup Sugar
• 1 tsp Vanilla
• Candied Pumpkin Seeds:
• 1/2 cup Pumpkin Seeds
• 3 tbsp Sugar
• 1/4 tsp Cinnamon
• Muffin:
• 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.