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Starbucks Pumpkin Muffin Recipe | Copycat Recipe

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Ingredients Method

Ingredients
  

For the Cream Cheese Filling:
  • 8 oz softened Cream Cheese
  • ½ cup Sugar
  • 1 teaspoon Vanilla
For the Candied Pumpkin Seeds:
  • ½ cup Pumpkin Seeds
  • 3 tablespoon Sugar
  • ¼ teaspoon Cinnamon
For the Muffins:
  • 2 cup Flour
  • 1 teaspoon Baking Soda
  • ¼ teaspoon Salt
  • ½ cup Sugar
  • ½ cup Brown Sugar
  • ⅓ cup vegetable oil
  • 1 cup Pumpkin Puree
  • 2 Eggs
  • ¼ cup Milk
  • 1 ½ teaspoon Cinnamon
  • 1 teaspoon Ground Ginger
  • ½ teaspoon Ground Cloves
  • ½ teaspoon Ground Allspice

Method
 

Make the Cream Cheese Filling
  1. Combine cream cheese, sugar and vanilla extract until smooth.
  2. Cover and chill until firm.
Make the Candied Pumpkin Seeds
  1. Line cookie sheet with parchment paper.
  2. Put seeds, sugar and cinnamon in a medium saucepan over medium heat, stirring constantly until sugar begins to caramelize.
  3. Spread seeds on prepared sheet, separating any that are stuck together, and allow to cool
Make the Muffins
  1. Preheat oven to 350. Line a muffin tin with cupcake liners
  2. Stir pumpkin, oil, brown sugar and sugar together in a large bowl just until mixed.
  3. Add in eggs, spices, salt, baking soda and half of the flour. Mix until combined.
  4. Add milk and remaining flour. Mix until combined.
  5. Fill each liner about ⅔ full.
  6. Spoon one tablespoon of cream cheese mixture into the middle of each muffin.
  7. Sprinkle with 4-5 pumpkin seeds.
  8. Bake for about 15 minutes, until a toothpick inserted in the muffin portion comes out mostly clean.
  9. Cool before serving.