Starbucks Pumpkin Cream Cheese Muffins

By Addie

"These delicious muffins are very close to the kind you can get at Starbucks. If you want to cut back on the fat, substitute some or all of the oil with natural unsweetened applesauce."

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon ground cloves
• 4 teaspoons pumpkin pie spice
• 1 pinch cardamom (optional)
• 1 teaspoon salt
• 1 teaspoon baking soda
• 4 eggs
• 2 cups sugar
• 2 cups pumpkin
• 1 1/4 cups vegetable oil
• 8 ounces cream cheese
• Chopped pumpkin seeds (optional) or walnuts (optional) or pecans (optional)

Preparation

Step 1

Preheat oven to 350 degrees.

Put the entire brick of cream cheese on a piece of wax paper or parchment paper and shape it into a long log. Put it in the freezer while you mix and fill the pans, up to an hour.

Unwrap and cut with a sharp knife so each cream cheese disk equals 1-2 teaspoons. If the cream cheese disks are too big around, cut thick slices and then cut them in half. This lets you push it down into the batter easier.

Mix all ingredients together (except cream cheese and nuts). Fill muffin tins (greased or paper cups) half full. Put cream cheese disc in the middle, pressing down. Sprinkle with 1 tsp chopped nuts.

Bake at 350 for 20-25 minutes, until a toothpick comes out clean from the muffin part (do not touch the cream cheese!).

Let cool in pans for 5 minutes, then remove to racks to cool completely. Do not touch the cream cheese until it cools.
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REVIEWS:

I've made this recipe three times, and everyone goes crazy for them. However, after sampling Starbucks version again, I felt that this recipe seemed pale, and lacked the richness and spicy, peppery bite which made this muffin so appealing to me in the first place.
So, the last time I made them I added an additional teaspoon of cinnamon and nutmeg, a teaspoon of ginger, an additional 1/2 teaspoon of cloves, 1/8 teaspoon of cardamom, 2 tablespoons of chocolate powder, and 1/4 cup of dark molasses, as well as the sugar and vanilla addition to the cream cheese. WOW! The additions made the muffins extremely rich and spicy, and closer to the originGlad I read some of the other reviews first.. these muffins were DELICIOUS, but I did have to make a few changes. I mostly followed the other review that said to add cocoa powder, molasses, and more spices. But since I could only find pumpkin pie filling, and not just plain pumpkin.. I only added half the amount of spices (1/2 tsp. instead of tsp. for all the spices that were already in the pumpkin pie filling), but also added the tsp. of ginger, 1/2 tsp. of allspice, 2 Tbs. molasses, and 2 Tbs. cocoa powder. For the cream cheese filling, I added 2 Tbs. of powdered sugar, 1 Tbs. of light brown sugar, and 1/4 tsp. of vanilla. The filling was PERFECT and tasted EXACTLY like a delicious danish/cheese cake. After all of the above changes, this recipe yielded about FORTY muffins (regular size muffin pan, not oversized). I would recommend doubling the cream cheese mixture though (or just halving the batter mixture), because I ran out about half way through, and started using other toppings/fillings for the remaining muffins (chocolate chips, brown sugar topping, etc).

We love these. I changed how I do the cream cheese and make it differently. I added 2 Tbsp of Butter, 1 tsp of vanilla extract and 3/4 c. powdered sugar. I beat this together but not too much, or it becomes grainy. I put 1/2 the muffin mix in the muffin cup. Then I add a dollop of the cream cheese mix in the center; I use wet fingers to push the cream cheese mix flatter. Finally, I cover with the other 1/2 of the muffin mx. Works like a charm! Also, I cut both the cloves and nutmeg to 1/2 tsp - just personal preference. If I leave the cream cheese without making it a little sweeter then my kids won't eat them. You can also use a pasty bag or ziploc bag to pip the cream cheese mix into the muffins too!

I made these up for a recent camping trip and they went over well. Everyone liked the flavor and I was impressed with the density and depth of flavor even though I was lacking in the cloves. I ended up making 24 muffins with this one batch and still had enough batter left over that could have easily made at LEAST 6 more. The only thing I will do different next time is sweeten up the cream cheese dollops. I used the low fat version and I just didnt like biting into that plain flavor of cream cheese in such an otherwise flavorful muffin.

The muffins were AMAZING! And such an easy recipe too- coming from a non-baker like myself. I halved the recipe, which comes out to 12 muffins, sifted all of the dry ingredients, added an extra tsp of pumpkin pie spice (so in total 3 tsp), subbed 2/3rds of the oil with unsweetened applesauce, baked for 23 minutes and they were SO GOOD fresh out of the oven. I did not use cardamom and don't believe the recipe needs it. They're incredibly moist but dense and have the perfect amount of sweetness. I doubted subbing applesauce for the oil (I rarely bake so this was new to me) but because I wanted a "healthier" muffin (har har), I gave it a try. Smart move! The applesauce didn't sacrifice the texture nor flavor- plus I didn't feel so bad about eating so many of them since they're not as oily. I forgot to buy cream cheese and only had a little left in the fridge so I frosted the muffins with just a little bit of cream cheese frosting afterwards (per the recipe in the other reviews- powdered sugar, vanilla extract, butter). The bf and I couldn't stop eating them- I was originally going to bring some over to my friend but decided to keep them all for ourselves. Shhh... don't tell!

Wonderful recipe ... this was my first recipe I found on recipezaar, and I have been hooked ever since. The muffins taste better when completed cooled off.

Made these for Christmas Brunch 2011! Just look at them! They have eat me all over the top of the muffin! These are just outstanding! Thank you for the copycat recipe!

I made half a recipe and got 15 muffins. I used frozen roasted puree that I had thawed. Very good but will add a little sugar to the cream cheese next time. Great for breakfast or snacks or dessert.

Made from fresh pumpkin -- absolutely world rocking! Filling up the freezer!

Amazing. Unbelievably good and it makes a bunch. I followed the modifications that added 1 tsp vanilla extract, 3/4 C. Icing sugar to the Cream cheese. You could do without it, to be honest, but it's just amazing by itself and worth it if you really want something special. I also substitute half the oil for applesauce. Very moist. Everybody who tried it wanted the recipe.

PERFECT. Followed the recipe and they came out just beautiful and very tasty. I wouldn't change anything, love them!

These are the best muffins EVER! I am a muffin fanatic, and these take the cake! I also substitute the oil with applesauce and they are just perfect! My only problem is that now they are requested so much I am tired of making them! Literally, best muffins ever.

I have to say I was pretty disappointed with this recipe. These Muffins were bland and the bottoms burned before the centers were fully cooked.

Read more at: http://www.food.com/recipe/pumpkin-cream-cheese-muffins-like-starbucks-189156/review?oc=linkback