Pumpkin Cream Cheese Muffins Like Starbucks Recipes

PUMPKIN CREAM CHEESE MUFFINS

Steps:

• 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.

PUMPKIN CREAM CHEESE MUFFINS (LIKE STARBUCKS)

Steps:

• Preheat oven to 350.
• Mix cream cheese with one egg and 3 tablespoons of sugar. Put the entire mixture on a piece of wax paper or parchment paper and shape it into a long log.
• Put it in the freezer while you mix and fill the pans, up to an hour.
• Unwrap and cut with a sharp knife so each cream cheese disk equals 1-2 teaspoons. If the cream cheese disks are too big around, cut thick slices and then cut them in half. This lets you push it down into the batter easier.
• Mix all ingredients together (except cream cheese and nuts).
• Fill muffin tins (greased or paper cups) half full.
• Put cream cheese disc 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.

PUMPKIN CREAM CHEESE MUFFINS

Steps:

• Preheat oven to 350°. Line muffin tins with liners.
• Stir pumpkin, oil, and sugar together in a large bowl. Do this by hand - don't use a mixer. Stir in eggs, pumpkin pie spice, salt, and baking soda. Stir in 1 cup flour, then stir in milk, then stir in remaining 1 cup flour.
• Divide evenly among muffin pans, filling each liner 1/2 full. Make a small indentation in the top of the muffin with the back of a spoon, a little holder for the cream cheese filling.
• Stir together cream cheese, sugar, and vanilla.
• Drop 1 tablespoon onto the top of each muffin. Use the back of a spoon to spread the cheesecake mixture into the little indentation you made and adhere it to the muffin batter. Sprinkle with 4-5 pumpkin seeds, optional.
• Bake for about 15-20 minutes, until a toothpick inserted in the muffin part comes out with just a few crumbs stuck too it.
• Cool at least 5 minutes before serving. Store in refrigerator. Muffins can be frozen for quick breakfasts!

PUMPKIN CREAM CHEESE MUFFINS

Steps:

• Preheat oven to 375 degrees.
• Grease and flour 18 muffin cups.
• FILLING: Beat cream cheese until soft.
• Add egg, vanilla and brown sugar.
• Beat until smooth.
• Set aside.
• STREUSEL TOPPING: Mix flour, sugar, cinnamon and pecans.
• Add butter and cut it in with a fork until crumbly.
• Set aside.
• 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 gradually incorporate eggs, pumpkin, olive oil and vanilla.
• Beat together until smooth.
• Fill cups with pumpkin mixture until they're about 1/2 full.
• Carefully add one tbsp of the cream cheese mixture right in the middle of the batter.
• If you're using paper cups, try to keep cream cheese from touching the paper.
• Sprinkle on the streusel topping.
• Bake at 375 degrees for 20 to 25 minutes.

STARBUCKS COPYCAT PUMPKIN CREAM CHEESE MUFFINS

Steps:

• Preheat oven to 350F. Spray a 12-count muffin pan very well with floured cooking spray or grease and flour the pan; set aside.
• Cream Cheese Filling: To a small bowl, add all the ingredients, and beat with a handheld electric mixer on medium-high speed until smooth and creamy, stopping to scrape down the sides of the bowl as necessary; set aside. Tip - Make sure the cream cheese is very well softened to room temp to make this much faster and easier.
• Pumpkin muffins: To a large bowl add the flour, baking powder, cinnamon, pumpkin pie spice**, allspice, nutmeg, cloves, salt, and whisk together; set aside.
• To a separate large bowl add the sugars, pumpkin puree, oil, milk, molasses, vanilla, and whisk until combined.
• Pour the wet pumpkin mixture over the dry ingredients, and stir until just combined; don't overmix.
• Using a tablespoon or small cookie scoop, add enough batter to each prepared cavity of the muffin pan, in between 2/3 and 3/4-full. Don't exceed 3/4 full or muffins could overflow while baking. Divide batter evenly among the 12 cavities.
• Place the cream cheese mixture into a piping bag or into a plastic bag and snip the very end tip off.
• Pipe the cream cheese mixture into the center of each of the uncooked muffins, making sure just a little bit of the cream cheese is poking through on top. You aren't adding too much, 1 1/2 to 2 teaspoons approximately per muffin.
• Optionally, evenly sprinkle around the center of each unbaked muffin with pumpkin seeds or coarse sugar like decorator's sugar or Sugar In The Raw.
• Bake for about 15-17 minutes or until the tops are no longer wet looking and a toothpick inserted into the center of the muffin next to the cream cheese filling comes out clean or with a few moist crumbs.****
• Allow the muffins to cool in pans for about 10 minutes before removing and placing on a wire rack to cool completely.