Better Than Starbucks Pumpkin Muffins
Serves 12
25 mins prep
25 mins cook
50 mins total
Starbucks pumpkin muffins have been my FAVORITE Starbucks muffins for as long as Starbucks had them. Moist, fluffy pumpkin spice cake is topped with a crunchy caramelized pumpkin topping and an easy cream cheese filling.
I have perfected this addictive muffin recipe over the years and (in my opinion) have exceeded Starbucks's version! I used to travel 2 hours on the train for them when I still lived in Germany and now I can make them at home (just better).
I give you both a German and American version for the cheesecake filling and both are so good!
Pumpkin Muffin Batter
Cheesecake Filling
Caramelized Pumpkin Seed Topping
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Preheat your oven (conventional setting, NOT convection) to 420℉ (215℃).
Combine the pumpkin seeds in a small skillet with the sugar, cinnamon and salt and toast until the sugar is dissolved. Move to a plate and allow to cool while making the batter.
5 grams pumpkin seeds⅕ pinch salt2 ½ grams sugar⅕ pinch ground cinnamonIn a large bowl, combine all wet ingredients in a bowl and whisk together.
71 grams pumpkin puree⅓ eggs28 ⅓ grams oilIn a separate smaller bowl, sift together all dry ingredients, then add to the wet ingredients. Whisk together until just combined.
25 grams sugar40 grams all-purpose flour½ grams baking soda½ grams baking powder½ grams ground cinnamon½ grams ground nutmeg⅕ gram ground cloves⅕ gram ground ginger⅔ grams sea saltUsing two large spoons, add the muffin batter to the lined muffin tin (about two spoonfuls each).
Sprinkle with the caramelized pumpkin seed topping.
For the cheesecake filling, combine the room temperature cream cheese or quark with the egg, sugar and vanilla using a whisk or your stand mixer and the whisk attachment.
36 ⅔ grams cream cheese⅕ egg4 ⅕ grams sugar⅕ teaspoon pure vanilla extractFill into a piping bag, then cut off the tip. Insert the piping bag about 1 inch or 2 cm into the muffin batter, then press out about 2 Tablespoons per muffins (it may help you to watch my short video on this).
Bake on the middle rack for 5 mins at 420℉ (215°C), then lower to 350°F (180°C) and bake for another 20 mins or until starting to turn golden on top.
If testing with a thermometer, the muffin Internal temperature should be 205°F (96℃9 or a few crumbs on a toothpick.
5 minutes after removing the pan from the oven, remove the muffins from the baking tin and let cool on a cooling rack. The muffins will release from the wrappers more easily when they are cooled. See below for freezing and reheating instructions.
