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Starbucks Pumpkin Cream Cheese Muffins
Copycat Starbucks pumpkin cream cheese muffins with a sweet cheesecake center and extra crunchy praline pumpkin seeds on top. Easy to mix by hand, no mixer needed.
Ingredients
Cream Cheese Filling
- 12 oz cream cheese
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
Pumpkin Praline Topping
- 1/3 cup brown sugar
- 1 tsp pumpkin pie spice
- 1/8 tsp salt
- 1/4 cup pumpkin seeds chopped, raw pepitas
Pumpkin Muffins
- 3 cups enriched all-purpose flour spooned and leveled
- 1 tsp salt
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp pumpkin pie spice
- 2 tsp cinnamon
- 1 tsp ground ginger
- 1 cup canola oil
- 2 cups granulated sugar
- 3 large eggs
- 15 oz pumpkin puree
Instructions
- Preheat oven to 375º and line 2 Texas-size muffin pans with cupcake liners.
- To make the filling: Microwave cream cheese in a microwave-safe bowl on low power for 30 seconds. Add sugar and vanilla extract and whisk until smooth. Transfer to a piping bag or ziplock (without a tip) and set aside.12 oz cream cheese, 1/3 cup granulated sugar, 1 tsp vanilla extract
- To make the pumpkin praline topping: In a small bowl combine pumpkin pie spice, brown sugar, salt and pumpkin seeds and stir to combine.1/3 cup brown sugar, 1 tsp pumpkin pie spice, 1/8 tsp salt, 1/4 cup pumpkin seeds
- In a medium bowl combine flour, salt, baking powder, baking soda, pumpkin pie spice, cinnamon and ginger. Set aside.3 cups enriched all-purpose flour, 1 tsp salt, 2 tsp baking powder, 1 tsp baking soda, 2 tsp pumpkin pie spice, 2 tsp cinnamon, 1 tsp ground ginger
- In a mixing bowl, combine oil, sugar, eggs and pumpkin. Mix until combined with whisk.1 cup canola oil, 2 cups granulated sugar, 3 large eggs, 15 oz pumpkin puree
- Add the flour mixture to the bowl and mix until just combined with a spatula.
- Spoon the batter into the prepared muffin pan, filling the cups all the way to the top. Cut off the tip of the piping bag and press about 2-3 Tbsp of cream cheese filling into the center of the batter (for Texas-size muffins; about 1 Tbsp for regular). Sprinkle the top of each muffin with Pumpkin Praline Topping.
- Bake for 25 minutes at 375º until golden brown on top and cream cheese filling is set. You can test the muffins with a toothpick to be sure they are cooked through. The toothpick should come out of the MUFFIN portion clean.
- Transfer the pan to a cooling rack and let the muffins cool for 5-10 minutes. Remove the muffins from the pan and let cool to room temperature on the rack.
Notes
- Regular-size muffins: Makes 24. Bake 18-22 minutes, checking at 18. Use about 1 Tbsp filling per muffin.
- Spray the liners: Lightly spray the muffin papers with cooking spray before adding batter so they don't stick. No need to spray the pan.
- Storage: Refrigerate in an airtight container for up to [4] days. Freeze, then thaw on the counter.
- Reheat: Cut in half and microwave about 15 seconds.
Nutrition
Serving: 1muffinCalories: 521kcalCarbohydrates: 75gProtein: 10gFat: 21gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 44mgSodium: 599mgPotassium: 228mgFiber: 2gSugar: 48gVitamin A: 5593IUVitamin C: 2mgCalcium: 172mgIron: 3mg
Tried this recipe?Let us know how it was!
