Copy Cat Starbucks Pumpkin Cream Cheese Muffins (with Emma Lee’s NOTES) *And option to make it Sourdough*

Written By Joe and Emma Lee .

Original Recipe Found Here - Click Here

(Emma Lee’s Notes are in this font)

Ingredients

For the pumpkin muffins:

  • 1 1/2 cups all-purpose flour (I also add 3 Tablespoons Corn Starch or Arrowroot Powder)

  • 3/4 cup granulated sugar

  • 1 tsp baking powder

  • 1 tsp baking soda

  • 1 tsp pumpkin pie spice (I use over 1 Tablespoon) Cinnamon, Nutmeg, Ginger, Clove, Cardamom

  • 1/4 tsp salt

  • 1 1/2 cups pumpkin puree ( I add a little extra)

  • 1 egg

  • 1/4 cup melted butter

  • 1 tsp vanilla extract ( I add over 1 Tablespoon. I also add a splash of almond extract)

  • (I add a few Tablespoons of sliced pumpkins seeds and sliced almonds for topping)

  • You can also add 20-50 grams of Sourdough Starter/Discard to the pumpkin mix to make it gut healthy and tangy

For the cream cheese filling

(I double the cream cheese filling)

  • 4 oz cream cheese, at room temperature

  • 2 tbsp granulated sugar

  • 1 tsp all-purpose flour

  • 1 tsp milk

  • 1/2 tsp vanilla extract ( I add over 1 Tablespoon. I also add a splash of almond extract)

Instructions

  • Preheat the oven to 350ºF.

  • Add all-purpose flour, granulated sugar, baking powder, baking soda, pumpkin pie spice, and salt to a large bowl. Mix until combined. Set aside.

  • In another bowl, whisk together pumpkin puree, egg, melted butter (cooled), and vanilla extract until combined. Then, add these wet ingredients to the dry ingredients. Mix using a rubber spatula or a wooden spoon until just combined. Don't over-mix the batter.

  • Grease the muffin tin with non-stick cooking spray or line with paper liners. Scoop the batter into the prepared muffin tin. Fill each liner about ¾ full. ( I fill them more than full) Set aside.

  • Prepare the cream cheese filling. In a bowl, whisk together softened cream cheese, granulated sugar, all-purpose flour, milk, and vanilla extract until combined. Then, transfer the cream cheese filling to the piping bag. Fill each muffin with the cream cheese filling: dip the cut tip of the pastry bag into the center of the batter and slowly add the filling and lift the pastry bag to the top of the muffin. You need to add about 1 tbsp of cream cheese filling to each pumpkin muffin. ( I do about 2 Tablespoons)

  • (This is when I top them with sliced pumpkin seeds and almonds)

  • Bake in the preheated oven for 15-20 minutes or until ready. (Mine took about 30 min; until a tooth pick comes out clean when poking the muffin) Check the readiness of the Starbucks pumpkin cream cheese muffins using a toothpick inserted in the part without the filling, if it comes out clean - Starbucks pumpkin cream cheese muffins are ready. Then, remove the muffin tin from the oven and let Starbucks pumpkin cream cheese muffin cool slightly. Then, remove from the tin.

Let me know how they turned out for you!

Joe and Emma Lee .
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Sourdough Carrot Cake