Pumpkin Cream Cheese Muffins
Starbucks copycat Pumpkin Cream Cheese Muffins are tender and warmly spiced filled with sweet cream cheese and topped with praline pumpkin seeds.
Equipment
- Mixing Bowls
- Electric Hand Mixer
- 12 cup muffin pan
Ingredients
Cream Cheese Filling:
- 8 ounces (225 g) cream cheese softened to room temperature
- ½ cup (100 g) granulated sugar
- ½ teaspoon pure vanilla extract
Praline Pumpkin Seeds:
- 1 tablespoon (13 g) unsalted butter
- ¼ cup (35 g) raw pumpkin seeds roughly chopped
- ¼ cup (50 g) light brown sugar divided
- ½ teaspoon pumpkin spice
Pumpkin Muffins:
- 2 cups (240 g) all-purpose flour
- 1 tablespoon pumpkin spice
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 15 oz. (425 g) canned pumpkin puree scant 2 cups
- ¾ cup (150 g) granulated sugar
- ½ cup (100 g) light brown sugar
- ½ cup (120 ml) canola oil
- 2 large eggs at room temperature
- 1 teaspoon pure vanilla extract
Instructions
Cream Cheese Filling:
- In a medium mixing bowl, cream together the cream cheese, sugar and vanilla until smooth. Microwave for 30 seconds to slightly melt the mixture for easier piping, then stir again.
- Transfer mixture into a piping bag and set aside until needed.
Praline Pumpkin Seeds:
- In a small pan over medium heat melt the butter.
- Add the chopped pumpkin seeds, half the brown sugar (about 2 tablespoons), and the pumpkin spice.
- Allow to cook, stirring frequently, until the seeds smell fragrant and the sugar is melted.
- Spread the mixture onto a parchment lined baking sheet and allow to cool.
- Transfer the seeds to a small bowl and mix in remaining brown sugar. Set aside until needed.
Muffins:
- Preheat the oven to 425°F (220°C), or 200°C for a fan oven. Line a 12 count muffin tin with paper liners and set aside
- In a large bowl, whisk together the flour, pumpkin spice, baking soda, baking powder and salt; set aside.
- In a medium bowl, whisk together the pumpkin, sugar, brown sugar, oil, eggs and vanilla extract until well combined.
- Pour the pumpkin mixture into the flour mixture and stir until just combined.
- Divide the batter evenly into the prepared muffin cups, each will be quite full.
- Sprinkle the pumpkin seed mixture evenly over the tops of the muffins.
- Cut the end of the piping bag, then insert into the center of the muffins and pipe a dollop of cream cheese filling into each muffin.
- Bake in the preheated oven for 5 minutes, then turn the oven down to 350°F (180°C), or 160°C for a fan oven and continue baking an addition 15 minutes, or until the muffins are domed and a toothpick inserted into the center comes out clean.
- Allow to cool for 5 minutes in the pan before transferring to a wire rack to cool completely.
Notes
- Make the filling and topping first. Once the batter is mixed up, you won't want to let it sit for too long before baking the muffins. The cream cheese filling and seed topping can be made up to a day ahead of time if needed.
- Paper liners. I find this to be the easiest way to make muffins, but if you'd rather not use them, be sure to grease the muffin tin very well so that you can remove the muffins easily.
- Don't overmix the batter. Add the flour mixture to the pumpkin mixture and stir just a few times, until you can no longer see any white streaks.
- The muffin tins will be very full! Typically I'd tell you to fill the cups only part-way, but this recipe cooks best if they are filled. The tops will rise and spread a bit while they bake.
- Check for doneness. Insert a toothpick into the center of the muffin, trying to avoid the cream cheese filling. When it comes out mostly dry and clean, your muffins are done!
Nutrition
Serving: 1muffin | Calories: 400kcal | Carbohydrates: 55g | Protein: 5g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 53mg | Sodium: 266mg | Potassium: 183mg | Fiber: 2g | Sugar: 36g | Vitamin A: 5845IU | Vitamin C: 2mg | Calcium: 59mg | Iron: 2mg
Find it online: https://littlesunnykitchen.com/pumpkin-cream-cheese-muffins/