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sarah parlange

Starbucks Pumpkin Cream Cheese Muffin Copy-Cat...but better!


Who loves pumpkin…pumpkin spice… pumpkin spice muffins… I DO!


But I definitely love pumpkin cream cheese muffins the best.


This pumpkin muffin recipe I actually got YEARS ago from a previous Chef of mine...

Chef John.

It’s evolved not much over the years…because well its just so darn good!

I can never stop at just 1 muffin (maybe I should start making the bigger!!)


Here’s the recipe:


Pumpkin Muffins:

119g whole eggs

431g granulated white sugar

175g vegetable oil

289g pumpkin puree @farmersmarketfoods

317g cake flour @swansdowncakeflour

1 tsp pumpkin pie spice (remember to always use the freshest you can find!)

4g salt

6g baking soda



In a medium bowl stir the eggs, oil, and pumpkin together. Add the sugar and mix well.

Add in the flour, baking soda, salt, and spices. Stir only until the batter is hydrated.

Scoop into line muffin tins.

Fill the center with a good amount (about 2 Tbl) of cream cheese filling

Top with your favorite crumble topping or granola. I use my favoritevitalis less sugar

Bake in 375*F oven until golden brown and delicious!

Cream Cheese Filling Recipe:

226g cream cheese (1 pkg)

1 egg white

30g butter

70g sugar

Pinch of salt

30g all purpose flour


Soften the cream cheese and the butter.

In a bowl cream the butter and the cream cheese together. Add the remaining ingredients: sugar, egg white, flour, and salt. Mix well.

(This recipe should be just enough for 1 recipe of muffins)

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