If you’re a big fan of Starbucks pumpkin cream cheese muffins, I bet you will be glad to know this – you can make it yourself at home! The savory pumpkin cake and sweeping smooth, bitter sweet cream cheese frosting is what this traditional autumn delight is all about. In this blog post, allow me to present to your a very easy to follow recipe that will instantly give the illusion that you are in a Starbucks.
Ingredients:
– 1 cup all-purpose flour
– 1 cup whole wheat flour
– 2 teaspoons baking powder
– 1 teaspoon baking soda
– 1/2 teaspoon salt
1/2 teaspoon of ground cinnamon
– 1/4 teaspoon ground ginger
– 1/4 teaspoon ground nutmeg
– 3/4 cup granulated sugar
– 1/2 cups unsalted butter, softened
– 2 large eggs
– 1 cup canned pumpkin puree
– 1/2 cup milk
– 1 teaspoon vanilla extract
Cream Cheese Filling:
1 (8 ounce) package cream cheese, softened
– 1/4 cup granulated sugar
– 1 large egg
– 1 teaspoon vanilla extract
Instructions:
1. First thing first, let’s set up the oven and switch it on to 375°F or 190°C. Preheat oven to 350 degrees F. Leave one muffin tin measuring twelve cups uncoated but use liners or grease the tin with cooking spray.
2. In a large bowl, sift the all purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg. Set aside.
3. Mix the sugar and butter in a large bowl until it’s creamy, whatever bowl that was used to measure the flour in. Beat in the eggs one at a time, then after each addition mix well.
4. Once all that is finished, stir the mixture with pumpkin puree, milk and vanilla extract in it. Keep on adding the dry ingredients to the wet ingredients continuously and only mix them up gently. One thing you need to ensure though is that you don’t over mix the batter.
5. Mix the cream cheese, sugar, egg and vanilla in a small bowl until well mixed, set aside.
6. Batter should be carefully poured into each muffin cup, until full, to about 2/3 to allow room for the pumpkin batter to rise. After, set one tablespoon of the cream cheese filling on top of the pumpkin batter. Mix the two fillings carefully around the appliance then with the help of the toothpick or the knife.
7. Bake the muffins for 18-20 min or untill the tooth pick inserted into the center will be clean. Let them to cool in the tin for half an hour then take them out and let cool on wire rack until they cool completely.
These Starbucks-inspired pumpkin cream cheese muffins are best eaten warm, or even at room temperature. It gives it that nice and moist texture best eaten during breakfast or for merienda when the weather is cold during the early fall.
Conclusion:
If ever you want already-made Pumpkin Cream Cheese Muffins Starbucks Recipe at home, it’s actually simple to do! It doesn’t take very many ingredients or a large number of steps to whip up this classic fall favorite. Good. Then we’d better roll up our sleeves and get out our baking gear and dive into these delicious pumpkin recipes.
icakes 
adam williamson 
Ainameals