Pumpkin Cream Cheese Muffins {Starbucks Copycat}

9 Sep

Pumpkin Cream Cheese Muffins
The other day I got a text from my aunt with a challenge…to recreate Starbucks pumpkin cream cheese muffins. Well, I can’t turn down a challenge, especially if it means I get to whip up something with pumpkin, my favorite dessert flavor.
Pumpkin Cream Cheese Muffins
I can’t compare these to Starbucks because the day I planned on picking one up, for research purposes of course, my sugar levels were high at my appointment and my midwife decided to do another glucose check just to be safe. So I decided that it probably wouldn’t be the best thing to be scarfing down in case there is an issue.
Pumpkin Cream Cheese Muffins
But what I can tell you is that these are some of the moistest (is that a word?) muffins I have ever made. The spices were rich and heavenly and don’t even get me started on the cream cheese filling. It was sweet and creamy which was a nice compliment to the pumpkin. Noah enjoyed eating just the tops of these muffins…smart kid.
Pumpkin Cream Cheese Muffins
Pumpkin Cream Cheese Muffins
recipe adapted from food.com

3 cups all-purpose flour
1 1/2 tsp. cinnamon
1 tsp. nutmeg
1 tsp. ground cloves
4 tsp. pumpkin pie spice
1 tsp. salt
1 tsp. baking soda
4 eggs
2 cups sugar
2 cups pumpkin
2 Tbsp. molasses
1 1/4 cups vegetable oil
8 ounces cream cheese, softened
1/2 cup powdered sugar
1 tsp. vanilla
Chopped pumpkin seeds, walnuts or pecans (optional)

1. Preheat oven to 350.

2. Cream together the cream cheese, powdered sugar and vanilla. Dump onto on a piece of wax paper or parchment paper and shape it into a long log that is not any wider than a muffin cup. Put it in the freezer while you mix and fill the pans, up to an hour.

3. Meanwhile, mix together the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda. In another large bowl, whisk eggs, sugar, pumpkin, oil and molasses together.

4. Unwrap the cream cheese mixture and cut with a sharp knife so each cream cheese disk equals 1-2 teaspoons.

5. Fill muffin tins (greased or paper cups) a little over half full. Put a cream cheese disc in the middle of each, pressing down. Sprinkle with 1 teaspoon chopped nuts or pumpkin seeds.

6. Bake at 350 degrees F for 20-25 minutes, until a toothpick comes out clean (do not touch the cream cheese mixture).

7. Let cool in pans for 5 minutes, then remove to racks to cool completely. Do not touch the cream cheese until it cools.
Pumpkin Cream Cheese Muffins

About these ads

3 Responses to “Pumpkin Cream Cheese Muffins {Starbucks Copycat}”

  1. jeaninjackson September 9, 2013 at 5:53 am #

    Reblogged this on The Jackson Diner.

  2. Andrea September 9, 2013 at 6:00 am #

    I have also a good day my love.
    And a good week.
    Back at WP.
    Sincerely Andrea

Trackbacks/Pingbacks

  1. Holiday Baking Must Haves | Meg's Everyday Indulgence - December 11, 2013

    […] them and I had to portion cookies in a different way. Not.Gonna.Happen. I love to use a big one for muffins or cupcakes too. Perfect! And what a fun stocking stuffer, just […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

Join 1,680 other followers

%d bloggers like this: