It’s Fall Season and all I ever want is Pumpkin EVERYTHING! My absolute first stop on “attempting to bake everything pumpkin” is the Starbucks Pumpkin Cream Cheese Muffins! These are an absolute hit in my house, my kids who are picky eaters even love these muffins. But at almost $5 a bit, Starbucks trips were turning out to be more expensive than this mom could handle. Time to turn to my bag of tricks and lets BAKE!!
Starting off with the dry ingredients, in a medium size bowl mix together:
- 1 3/4 all purpose flour
- 2 teaspoons pumpkin spice seasoning
- 1/2 teaspoon of cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon of salt
In another large mixing bowl, mix together:
- 1 cup white granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 10 Tablespoon of melted butter (yes a lot of butter)
- 1/4 cup of milk
- 1 1/2 cup pumpkin puree (not pumpkin filling)
- 1 teaspoon vanilla extract
- MIX very well
Slowly add the dry ingredients into the wet ingredients being sure to nix very well to avoid clumps of dry ingredients. Once mixed add the batter into cupcake lined tray for baking. Do not start the baking until you add the cream cheese filling.
Time for Cream Cheese Filling:
- 8 ounces of cream cheese, room temp or slightly warmer
- 1/2 cup granulated white sugar
- 1 teaspoon vanilla extract
- WHIP together until super fluffy and smooth
To prep for muffins, I put the cream cheese filling into a ziplock bag and cut the corner just a bit, to make a pipping bag. Add the cream filling in the middle half down and pull up. You can add unsalted pumpkin seeds or chopped upped walnuts to around the outside. Then bake the muffins for 20 minutes at 375 degree Fahrenheit. Make sure to let the rest for 5-10 minutes than ENJOY!!
