Better Than Starbucks Pumpkin Muffins

Name: Better Than Starbucks Pumpkin Muffins
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 12
Cuisine: American
Ingredients: SIGNATURE SELECTS Pumpkin, 100% Pure; Turtles Egg; La Tourangelle French Infused Herbs De Provence Oil; Date Lady Organic Date Sugar; Gold Medal All Purpose Flour with Resealable Bag; Arm & Hammer Fridge-N-Freezer Baking Soda; SIGNATURE SELECTS Baking Powder, Double Acting; McCormick Gourmet™ Organic Ground Saigon Cinnamon; O Organics Nutmeg, Organic, Ground; SIGNATURE SELECTS Ground Cloves; Dorot Gardens Crushed Ginger; Morton Iodized Salt, 26 Ounce; O Organics Cream Cheese Spread Tub; Crunch Easter Flatback Egg; Value Corner Vanilla Flavor, Imitation; Good Sense Organic Pumpkin Seeds, Pepitas, Roasted & Salted; Morton Iodized Salt, 26 Ounce

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!

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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.

oz pumpkin seeds

pinch salt

oz sugar

pinch ground cinnamon

In a large bowl, combine all wet ingredients in a bowl and whisk together.

oz pumpkin puree

eggs

oz oil

In a separate smaller bowl, sift together all dry ingredients, then add to the wet ingredients. Whisk together until just combined.

oz sugar

oz all-purpose flour

oz baking soda

oz baking powder

oz ground cinnamon

oz ground nutmeg

oz ground cloves

oz ground ginger

oz sea salt

Using 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.

oz cream cheese

egg

oz sugar

tsp pure vanilla extract

Fill 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.