Copycat Starbucks Recipe you can make in 30 minutes or less
Cream cheese in a Muffin? Really?
The combination of the warm spiciness of the pumpkin blend and the smoothness of the cream cheese make these delicious pumpkin muffins taste more like a dessert than a snack.
Do I need to use a certain type of muffin pan?
Yes! A silicone muffin pan will not only make your life SO much easier in terms of the clean-up, but the pumpkin cream muffins simply pop out when they have cooled, and therefore there is much less of an opportunity for pieces of the muffin to crumble off of the bottom.
What cream cheese works best for this recipe?
You really cannot go wrong with any brand of cream cheese, but we have found that a full fat variety will hold up better for freezing if you plan to freeze some of the batch. These pumpkin cream muffins do freeze quite well for 3-4 months.
Makes: 12 Muffins
1 1/2 cups flour
1/2 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1 1/2 cups pumpkin puree (we love to used canned as an easy shortcut here!)
1/4 cup vegetable oil
1 teaspoon vanilla extract
Cream Cheese Center
4 oz cream cheese, softened
1/2 teaspoon vanilla extract
1 teaspoon flour
1 tablespoon sugar
Combine these ingredients in a bowl and set aside
Preheat oven to 350 degrees and line a muffin tray with liners or use a silicone muffin pan
In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and pumpkin spice
In a separate bowl, combine the pumpkin, vanilla extract, oil, and egg
Combine the wet mixture with the dry mixture and stir until just combined
Fill muffin liners (or silicone muffin pan cups) with batter about 3/4 of the way
Add 1/2 teaspoon of cream cheese mixture to the muffin cups
Bake for about 17-20 minutes
Remove from oven and allow to cool at least 5 minutes