Fall means… Pumpkin EVERYTHING! So in “attempting to bake everything pumpkin” the Starbucks Pumpkin Cream Cheese Muffins area must! Check out the recipe below from out sister site, Sayville-Patchogue Area Moms!
INGREDIENTS:
- 1 3/4 all-purpose flour
- 2 teaspoons pumpkin spice seasoning
- 1/2 teaspoon of cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon of salt
In another large mixing bowl, mix together:
- 1 cup white granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 10 Tablespoon of melted butter (yes, a lot of butter)
- 1/4 cup of milk
- 1 1/2 cup pumpkin puree (not pumpkin filling)
- 1 teaspoon vanilla extract
- MIX very well
INSTRUCTIONS:
- Slowly add the dry ingredients into the wet ingredients being sure to nix very well to avoid clumps of dry ingredients.
- Once mixed add the batter into cupcake lined tray for baking. Do not start the baking until you add the cream cheese filling.
Cream Cheese Filling:
- 8 ounces of cream cheese, room temp or slightly warmer
- 1/2 cup granulated white sugar
- 1 teaspoon vanilla extract
- WHIP together until super fluffy and smooth
- To prep for muffins, I put the cream cheese filling into a Ziplock bag and cut the corner just a bit, to make a piping bag. Add the cream filling in the middle half down and pull up.
- You can add unsalted pumpkin seeds or chopped walnuts to around the outside.
- Then bake the muffins for 20 minutes at 375-degree Fahrenheit.
- Make sure to let the rest for 5-10 minutes then ENJOY!!
This story originally appeared on Sayville-Patchogue Area Moms