Scents Of Starbucks Pumpkin Cream Cheese Muffins |
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Prep Time: 0 Minutes Cook Time: 75 Minutes |
Ready In: 75 Minutes Servings: 6 |
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My version of the coffee shop's famous Fall / Winter offering - jumbo, spicy pumpkin muffins (with a secret, very Starbucks, ingredient) stuffed with cubes of cream cheese and crowned with pumpkin seeds. The hardest part will be waiting for them to cool! Read more ! Ingredients:
1 cup flour |
1/2 cup whole wheat flour |
1 tsp ground espresso coffee |
1 tbsp pumpkin pie spice |
1/2 tsp salt |
1/2 tsp baking soda |
1/2 tsp baking powder |
2 eggs |
1/3 cup sugar |
1/3 cup brown sugar |
1/3 cup oil |
1/3 cup unsweetened applesauce |
1 cup pumpkin |
6 oz bar cream cheese, cut into 6 chunks |
1/4 cup shelled pumpkin seeds |
Directions:
1. Preheat oven to 350F, line 6 jumbo muffin cups with paper cups.
2. Mix flours, spice, salt, baking soda and baking powder in a medium bowl, set aside.
3. Beat eggs, sugars, oil and applesauce in a large bowl until blended.
4. Beat in pumpkin until well combined, then gradually add dry ingredients until fully combined.
5. Fill muffin cups 3/4 of the way with batter, then place 1 oz cream cheese in the centre of each cup.
6. Cover cream cheese with 1-2 tbsp additional batter.
7. Top with pumpkin seeds.
8. Bake at 350F for 35-40 minutes.
9. Cool 15 minutes in the tins, then remove to a wire rack and cool completely.
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