The Best Copy Cat Starbucks Pumpkin Muffins Recipes
THE BEST COPY CAT STARBUCKS PUMPKIN MUFFINS
Provided by Jeannette Kaplun
Time 23m
Number Of Ingredients 16
Steps:
- Preheat oven to 350 F or 177 C
- In a bowl combine all of the dry ingredients.
- In a separate bowl, combine the (wet ingredients) pumpkin, melted butter, vanilla extract, and eggs.
- Add the wet mixture to the dry mixture and stir until just combined.
- Fill the muffin liners with batter about 3/4 full using an ice cream scooper.
- Now make the cream cheese filling. In a bowl mix cream cheese, sugar and vanilla extract.
- Use a piping bag or Ziploc bag with the corner tip cut off and squeeze out even amounts into the center of the muffins. Don't stress if the frosting sinks a little.
- Place the muffin tray into the preheated oven and bake for about 18-20 minutes.
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- Preheat the oven to 350 degrees Fahrenheit. Grease muffin tins with oil or butter, or line with muffin liners.
- In a bowl, combine cream cheese, one egg, and 3 tablespoons of sugar. Pour the mixture into or parchment paper-lined baking sheet. Roll the parchment paper to form a log. Freeze it as you make the muffin batter, up to 1 hour.
- Mix the rest of the ingredients (except for the cream cheese and nuts, if using) in a large bowl until well-combined. Pour the batter over the muffin tins until filled half-way.
- Unwrap the cream cheese mixture and slice with a sharp knife to form discs. Each disc should be about 1-2 teaspoons worth. If the log is too big, slice them into thick discs and then cut them in half.
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