I feel like I’m the last person in the world to try the pumpkin muffins at Starbucks. I’m more of a savory breakfast person as it is, so it’s super rare that I’m going to go for something in the bakery case.
The first chilly weekend here in Maine came upon us though, and I couldn’t resist going for a fall treat in the form of their cream cheese pumpkin muffin.
I took a bite while I was driving with every intention of saving it until I got home. LOL. I scarfed the rest of the muffin in t-minus 3 minutes and enjoyed every delicious bite.
Not two days later I was really jonesing for another pumpkin muffin and decided to make a lil dupe.
These aren’t exaaaaactly the same as the Starbucks ones, as I find they’re slightly less sweet. But, considering they’re about half the calories and fat of the original, I will DEFINITELY make these babies again.
Preheat your oven to 350 degrees.
In a large bowl, whisk together the flour, sugar, baking powder and soda, salt, cinnamon, nutmeg, and cloves.
In a slightly smaller bowl, whisk together the pumpkin, melted butter, vanilla, and egg.
Pour the wet mixture into the dry and then mix together very gently until you can no longer see streaks of flour.
In a muffin tin, place 12 liners and a bit of cooking spray in each tin. Scoop the batter into each muffin cup, filling each about 80% of the way.
For the cream cheese filling, mix together all of the filling ingredients.
Scoop the filling into a piping bag or plastic storage bag with a very small corner snipped off.
Poke the piping bag or storage bag into each muffin and squeeze about a tablespoon of filling into each. As you pull the piping bag out of the muffin batter, pipe a dollop of filling on top of each muffin.
Sprinkle with pumpkin seeds if you’re using them.
Bake for 16-18 minutes or until the cream cheese mixture is set and a toothpick comes out clean from the outer edge of a muffin.
Adapted from: This Silly Girl’s Kitchen
Makes: 12 muffins
Prep: 20 minutes, Bake: 18 minutes, Total: 38 minutes
Muffins:
- 1 1/2 cups all purpose flour
- 3/4 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 15oz (1 can) pumpkin (not pie filling)
- 4 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 egg
- pumpkin seeds for topping, optional
Filling:
- 4 oz cream cheese, room temperature
- 3 tablespoons granulated sugar
- 1 teaspoon all purpose flour
- 1 teaspoon vanilla extract
- 1 teaspoon milk
Preheat your oven to 350 degrees.
In a large bowl, whisk together the flour, sugar, baking powder and soda, salt, cinnamon, nutmeg, and cloves.
In a slightly smaller bowl, whisk together the pumpkin, melted butter, vanilla, and egg.
Pour the wet mixture into the dry and then mix together very gently until you can no longer see streaks of flour.
In a muffin tin, place 12 liners and a bit of cooking spray in each tin. Scoop the batter into the cups, filling each about 80% of the way.
For the cream cheese filling, mix together all of the filling ingredients.
Scoop the filling into a piping bag or plastic storage bag with a very small corner snipped off.
Poke the piping bag or storage bag into each muffin and squeeze about a tablespoon of filling into each. As you pull the piping bag out of the muffin batter, pipe a dollop of filling on top of each muffin.
Sprinkle with pumpkin seeds if you’re using them.
Bake for 16-18 minutes or until the cream cheese mixture is set and a toothpick comes out clean from the outer edge of a muffin.
Crunchy Salty Sweet 