Does anyone have a recipe that is close to the cream cheese pumpkin spice muffins Starbucks has?!
Does anyone have a recipe that is close to the cream cheese pumpkin spice muffins Starbucks has?
I'm addicted to them and know I will be devastated when fall is over and starbucks stops carrying them. Thanks in advance.
Answers: Almost-Like-Starbucks Pumpkin Cream Cheese Muffins
3 cups flour
1 tsp cinnamon
1 tsp nutmeg
1 tsp ground cloves
4 tsp pumpkin pie spice
Pinch of cardamom (optional)
1 tsp salt
1 tsp soda
4 eggs
2 cups sugar
2 cups cooked or canned pumpkin
1 ? cups vegetable oil
8 oz package cream cheese*
Chopped nuts** (walnuts, pecans) (optional)
Preheat oven to 350. Mix ingredients together except cream cheese and nuts. Fill muffin tins (greased or paper cups) half full. Put 1-2 tsp cream cheese in the middle, pressing down. Sprinkle with 1 tsp chopped nuts. Bake at 350 for 20-25 minutes, until a toothpick comes out clean from the muffin part (do not touch the cream cheese!). Let cool in pans for 5 minutes, then remove to racks to cool completely. Do not touch the cream cheese until it cools, as it is very very hot. Makes 24 muffins. CREAM CHEESE AND PUMPKIN MUFFINS
2 eggs, slightly beaten
1/2 c. canned pumpkin
1/2 c. milk
1/4 c. vegetable oil
1 1/2 c. all-purpose flour
1/3 c. sugar
3 tsp. baking powder
1 1/4 tsp. ground cinnamon
1/2 tsp. salt
1/4 tsp. ground nutmeg
CREAM CHEESE FILLING:
3 oz. cream cheese
1 tbsp. sugar
1 tbsp. milk
Preheat oven to 400 degrees. Grease bottom of 12 muffin tins or line with paper cups. Combine ingredients for filling, mixing until smooth. Set aside. Mix eggs, pumpkin, milk and oil. Stir in remaining ingredients until flour is moistened. Fill muffin cups 2/3 full.
Divide cream cheese filling among muffins, about 1 teaspoon for each. Place filling on top of each muffin and swirl into batter with knife. Bake 20-22 minutes. INGREDIENTS
1 (8 ounce) package cream cheese
1 egg
1 teaspoon vanilla extract
3 tablespoons brown sugar
4 1/2 tablespoons all-purpose flour
5 tablespoons white sugar
3/4 teaspoon ground cinnamon
3 tablespoons butter
3 tablespoons chopped pecans
2 1/2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
2 eggs
1 1/3 cups canned pumpkin
1/3 cup olive oil
2 teaspoons vanilla extract
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Grease and flour 18 muffin cups, or use paper liners.
To make the filling: In a medium bowl, beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth, then set aside.
For the streusel topping: In a medium bowl, mix flour, sugar, cinnamon and pecans. Add butter and cut it in with a fork until crumbly. Set aside.
For the muffin batter: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. Make a well in the center of flour mixture and add eggs, pumpkin, olive oil and vanilla. Beat together until smooth.
Place pumpkin mixture in muffin cups about 1/2 full. Then add one tablespoon of the cream cheese mixture right in the middle of the batter. Try to keep cream cheese from touching the paper cup. Sprinkle on the streusel topping.
Bake at 375 degrees F (195 degrees C) for 20 to 25 minutes.