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Starbucks Pumpkin Cream Cheese Muffins

ChristineChristine Boozer

Ingredients

Cream Cheese
  • 4 oz cream cheese, softened
  • 2 Tbsp granulated sugar
  • 1/4 tsp vanilla extract
Candied Pumpkin Seeds
  • 3 Tbsp granulated sugar
  • 1/4 tsp ground cinnamon
  • 1/8 tsp salt
  • 1/2 cup pepitas (raw shelled pumpkin seeds)
Muffin Batter
  • Muffin Batter
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 1/2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1/2 tsp ground allspice
  • 1/2 tsp salt
  • 3 eggs
  • 3/4 cup dark brown sugar
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 cup canned pure pumpkin puree
  • 3/4 cup vegetable oil
  • 12 cup muffin pan
  • Paper muffin cups
Starbucks Pumpkin Cream Cheese Muffins photo
See Full Recipe

notes

These muffins also freeze well. Set the muffins out to thaw the night before, or if you forget about 1-2 hours will do.

Ratings

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reviews

  • Victorine

    by , November 11, 2013

    This looks like a great recipe that I'm anxious to try.

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