Name: Copycat Starbucks Pumpkin Cream Cheese Muffins
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 tbsp butter (for the pumpkin seed pralines); 0.25 cup pumpkin seeds (for the pralines); 1 tbsp light brown sugar (for coating the pumpkin seeds); 1 tbsp brown sugar (mixed with the pumpkin pie spice for the pralines); 0.25 tsp pumpkin pie spice (for the pralines); 1 cream cheese (one block; softened in the microwave for about 30 seconds); 0.33 cup sugar (for the cream cheese filling); 1 tsp vanilla extract (about); 1.5 butter (Transcript says “1 and a half of butter” without specifying a unit; melted for the muffin batter); 1.25 cup granulated sugar (for the batter); 2 eggs (for the batter); 15 oz pumpkin purée (one 15-ounce can; use plain pumpkin, not pumpkin pie filling); 2 cup all-purpose flour or gluten-free measure-for-measure flour (Use gluten-free measure-for-measure flour for the gluten-free option; otherwise use all-purpose flour); 1 tsp salt; 0.5 tsp baking powder; 1 tsp baking soda; 1 tbsp pumpkin pie spice (for the batter)

Steps

For the pumpkin seed pralines, melt 1 tablespoon of butter in a saucepan over the stove.
Add the pumpkin seeds and 1 tablespoon of light brown sugar. Keep them moving in the pan so the sugar coats the seeds and caramelizes without burning.
In a separate bowl, mix 1 tablespoon of brown sugar with ¼ teaspoon pumpkin pie spice. Add the coated pumpkin seeds and toss to coat.
Spread or leave the pumpkin seed pralines to cool and dry while you prepare the filling and batter.
Soften the block of cream cheese in the microwave for about 30 seconds.
Add ⅓ cup sugar and about 1 teaspoon vanilla extract to the cream cheese. Mix until combined.
Transfer the cream cheese filling to a piping bag, setting the bag in a glass to make it easier to fill.
Melt 1½ [unit not stated] butter in the microwave for about 15 seconds.
Add 1¼ cups granulated sugar to the melted butter and mix until fluffy and combined.
Add the eggs and mix them into the butter-and-sugar mixture.
Add the can of plain pumpkin purée, ensuring it is not pumpkin pie filling, and mix.
Add the flour, salt, baking powder, baking soda, and pumpkin pie spice to the batter.
Whisk the dry ingredients on top of the batter to combine them, then mix them into the wet ingredients just until no flour spots remain. Stop mixing to avoid overmixing.
Use an ice cream scoop to fill muffin cups all the way to the top.
Arrange the cooled pumpkin seed pralines around the outside of the muffin tops.
Cut the tip off the piping bag. Insert it about two-thirds of the way down into each muffin, squeeze in the cream cheese filling, and pull the bag upward as you squeeze.
Bake for 5 minutes at 420°F (220 °C) (about 216°C (425 °F)). Do not open the oven; lower the temperature to 350°F (180 °C) (about 177°C (350 °F)) and bake for another 20 minutes.

Notes

The spoken transcript says “1 and a half of butter” but does not specify the unit, so the amount is unclear. The transcript does not state the muffin yield or explicitly describe preparing or lining the muffin pan.

Nutrition

These are estimates per serving, worked out from the ingredients.

Calories: 297
Protein: 6 g
Carbs: 48 g
Fat: 10 g
Fiber: 2 g

Where the calories come from

Granulated sugar27%
All-purpose flour or gluten-free measure-for-measure flour26%
Cream cheese22%
Sugar7%
Pumpkin seeds5%
Everything else14%

muffins
dessert
baked
copycat
pumpkin
cream cheese
gluten-free option
fall

Copycat Starbucks Pumpkin Cream Cheese Muffins

Ingredients

Steps

Notes

Nutrition

Where the calories come from

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