Pumpkin Cream Cheese Muffins -- posted by Jessica

So, I was at Starbucks a couple months ago and saw they had pumkin cream cheese muffins. They looked delicious, so I bought one and it was really good! Now, of course, anything at Starbucks is way overpriced so I figured I should try to make them myself. So thanks to Google, I found their recipe! I did use less sugar in the muffin batter and in the cream cheese as I thought the one from Starbucks was a bit too sweet. I also used 1/2 cup applesauce for 1/2 cup of the oil as I didn't want them to be too greasy. They turned out really well. Very moist, good spice and pumkin flavor and I love the cream cheese middle! I did not make the pumpkin seed topping as I did not have any around. I'll have to try that next time. I can't remember the website I found this recipe, but thanks to whoever originally posted it!

Starbucks Pumpkin Cream Cheese Muffins

Cream Cheese

• 4 oz cream cheese, softened
• 2 Tbsp granulated sugar
• 1/4 tsp vanilla extract

Candied Pumpkin Seeds

• 3 Tbsp granulated sugar
• 1/4 tsp ground cinnamon
• 1/8 tsp salt
• 1/2 cup pepitas (raw shelled pumpkin seeds)

Muffin Batter

• Muffin Batter
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 1/2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground cloves
• 1/2 tsp ground allspice
• 1/2 tsp salt
• 3 eggs
• 3/4 cup dark brown sugar
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1 cup canned pure pumpkin puree
• 3/4 cup vegetable oil
• 12 cup muffin pan
• Paper muffin cups

• Cream Cheese:
• Using an electric mixer combine cream cheese, sugar and vanilla extract until smooth. Cover and chill until firm
• .
• Preheat over to 350 degrees F
• Line 12 cup muffin pan with paper muffin cups.
• Candied Pumpkin Seeds:
• Spray large baking sheet with cooking spray. Heat seeds in a medium saucepan over medium heat, stirring frequently, 5 minutes or until the seeds begin to pop. Add sugar, and stir constantly about 1 minute or until sugar begins to liquefy and caramelize; add cinnamon and salt. Spread seeds on prepared baking sheet, and cool. Break apart the seeds that are stuck together, once they have cooled.
• Muffin Batter:
• Combine flour, baking powder, baking soda, cinnamon, ginger, cloves, allspice and salt in a bowl. Set aside.
• Using an electric mixer, combine eggs, sugar and vanilla, mix on low speed just to combine ingredients. Add pumpkin and oil and continue to mix about 1 minute. Add the flour mixture to the wet ingredients and mix until batter is smoother, about 30-60 seconds.
• Baking Muffins:
• Spoon batter into paper muffin cups, making batter level with top of the muffin cup. Add approximately 1 tablespoon of cream cheese mixture to the top of each muffin and press cream cheese down into the middle of each muffin cup of batter. Sprinkle muffins with candied pumpkin seeds. Bake for 20-25 minutes, until slighly browned on top. To test for doneness insert a toothpick into center of muffin (not cream cheese), will come out clean.

Here's a pic of how mine turned out: