Starbuck Pumpkin Cream Cheese Muffins
Starbuck pumpkin cream cheese muffins take the classic flavors of the famous muffins, sweetens them up a bit, and makes them so much prettier.
Equipment
Ingredients
Pumpkin Muffins
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoon pumpkin spice
- 2 eggs room temperature
- 5 ⅓ tablespoon coconut oil
- 2 teaspoon orange olive oil
- 1 tablespoon melted butter cooled
- 2 tablespoon Singing Dog vanilla
- 15 oz pumpkin puree
- ¾ cup light brown sugar
Cinnamon Cream Cheese Frosting
- 4 oz cream cheese softened
- 4 tablespoon butter softened
- 2 cups powdered sugar sifted
- Sprinkle of salt
- 1 teaspoon Singing Dog vanilla
- 1 teaspoon Cinnamon
- Splash of milk if necessary
Instructions
Pumpkin Muffins
- Preheat the oven to 350 and line a 12-count muffin pan with muffin liners.
- Mix the flour, baking soda, baking powder, salt, pumpkin spice, and cinnamon in a medium bowl.
- In a stand mixer, mix the eggs, oil, vanilla, pumpkin puree, and brown sugar until well combined.
- Slowly add the dry ingredients to the wet ingredients, mixing with a rubber spatula until fully combined but not smooth.
- Use a 2-inch cookie scoop to place a heaping scoop of batter into each muffin well.
- Bake the muffins for 22 to 26 minutes until a toothpick inserted into the center comes out clean.
- Cool the muffins for about 5 minutes in the pan. Then, transfer them to a wire rack to cool completely.
Cinnamon Cream Cheese Frosting
- Beat the butter and cream cheese for 2 minutes in a stand mixer.
- Add the remaining ingredients and mix on high for 2 to 3 minutes until thick and creamy.
- If the frosting is too thick, add a splash of milk to thin it out.
- When the muffins have cooled completely, use a piping bag with a large open tip to frost them. Enjoy!
Notes
Storage
- Refrigerate these muffins for up to 4 days in an airtight container.
- For longer storage, wrap chilled muffins in plastic wrap and freeze them for up to a month in an airtight, freezer-safe container.
- Defrost frozen muffins overnight. Bring the muffins to room temperature before serving.
- Mix your muffin batter until combined, but no further. This means that there are no visible dry ingredients. It might be lumpy, and that's okay.
- To ensure the most tender muffins, let the batter rest for about 30 minutes so that any gluten can relax.
- If you can, measure your flour by weight for the most accuracy.
- If measuring by weight isn't an option, loosely spoon your flour into a measuring cup and level it off with a knife. NEVER scoop the flour out directly with the cup. The flour compacts, and you'll use too much.
- Be sparing if you need to add milk to thin out the frosting. Remember, you can always add more, but you can't remove it.
- Always use fresh baking soda and powder. If they're too old, they won't do the job, and your muffins will be flat.
- If you're trying a gluten-free version, use a high-quality 1:1 gluten-free flour. This means the flour already has everything it needs to be used just like regular flour in the same amounts.
- Not all gluten-free flours are created equal. We've had the most success with Bob's Red Mill 1:1 baking flour for our baked goods.
Nutrition
Calories: 370kcalCarbohydrates: 54gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 50mgSodium: 225mgPotassium: 147mgFiber: 2gSugar: 35gVitamin A: 5829IUVitamin C: 2mgCalcium: 62mgIron: 2mg
Tried this recipe?Let us know how it was!