Forbidden Cookbook: Pumpkin Cream Cheese Muffins

I cannot take credit for this recipe, which is a Starbucks hack from somewhere on the internet. I don’t even know where I found it originally, several years ago, but it’s a delicious one.

Starbucks has been selling pumpkin cream cheese muffins for a few years now — although I haven’t seen them yet this year, so maybe they aren’t anymore — and it was always so difficult to get them before they sold out that I went looking for the recipe online. I found it and now I don’t know where, although perhaps you might find one similar if you went looking.

Either way, here is the recipe I found, lo these many pumpkin spice seasons ago. So I’m not taking credit for coming up with this. But I have *made* this recipe a few times, and it’s quite yummy.

Just a warning: this one takes a couple of hours, and that’s if you’re organized and maybe have a helper. So read through the whole thing before starting and make sure you aren’t trying to whip these up an hour before you need them. No need to make things stressful on yourself! These muffins are for enjoying.  🙂

Just so you know, I tend to be a bit more generous with the vanilla extract, cinnamon, and nutmeg when I make these. Also, if I were going to modify this recipe further, I would probably double the cream cheese mixture because, wow, that’s, for real, my favorite part. And if you have extra candied pepitas, they make a delightful snack and would probably go well mixed with some popcorn.

Happy Thanksgiving!

***

Pumpkin Cream Cheese Muffins (Starbucks Copycat Recipe)


Cream Cheese:
4 oz cream cheese, softened
2 tablespoons granulated sugar
1/4 teaspoon vanilla extract

Candied Pumpkin Seeds:
3 tablespoons granulated sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup pepitas (raw shelled pumpkin seeds)

Muffin Batter:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon salt
3 eggs
3/4 cup dark brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 cup canned pure pumpkin puree
3/4 cup vegetable oil
12 cup muffin pan
paper muffin cups

***

Cream Cheese: Using an electric mixer combine cream cheese, sugar, and vanilla extract until smooth. Cover and chill until firm. Preheat oven to 350 degrees. Line 12-cup muffin pan with paper muffin cups.

Candied Pumpkin Seeds: Spray large baking sheet with cooking spray. Heat seeds in a medium saucepan over medium heat, stirring frequently, 5 minutes or until the seeds begin to pop. Add sugar, and stir constantly about 1 minute or until sugar begins to liquefy and caramelize; add cinnamon and salt. Spread seeds on prepared baking sheet, and cool. Break apart the seeds that are stuck together, once they have cooled.

Muffin Batter: Combine flour, baking powder, baking soda, cinnamon, ginger, cloves, allspice, and salt in a bowl. Set aside. Using an electric mixer, combine eggs, sugar, and vanilla; mix on low speed just to combine ingredients. Add pumpkin and oil, and continue to mix about 1 minute. Add the flour mixture to the wet ingredients, and mix until batter is smoother, about 30-60 seconds.

Baking Muffins: Spoon batter into paper muffin cups, making batter level with top of the muffin cup. Add approximately 1 tablespoon of cream cheese mixture to the top of each muffin and press cream cheese down into the middle of each muffin cup of batter. Sprinkle muffins with candied pumpkin seeds. Bake for 20-25 minutes, until slightly browned on top. To test for doneness insert a toothpick into center of muffin (not cream cheese); it will come out clean when the muffins are done.

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