Pumpkin Cream Cheese Muffins

Wednesday, October 17, 2012

I had my first pumpkin cream cheese muffin when I started working at Starbucks. Well... I think that was the first time I ever had one. If I had one before then, I don't remember it. I got a job at Starbucks when we lived at Camp Lejeune and one of the things we had to do when hired was taste the product so that we'd know what it was like when a customer asked. We had to taste the pastries, the regular coffees and the coffee specialty drinks. I started working at Starbucks in the Fall, so the Pumpkin Cream Cheese Muffins were the most popular item we had. Those and the Pumpkin Spice Lattes sold like hot cakes.

I was hooked. The Pumpkin Cream Cheese Muffins actually made me fall in love with cream cheese, which made me fall in love with the Cream Cheese Danishes from Starbucks... but I'll have to save that for another post. Anyways, the Starbucks pumpkin muffins are fabulous, but want to know what's even more fabulous than a Starbucks Pumpkin Cream Cheese Muffin??! A homemade Pumpkin Cream Cheese Muffin! I am so pleased at how these came out. Fluffy and Wonderful! That's what these muffins are. I also added oats to the top of mine (I think the Starbucks ones have pumpkin seeds if I remember correctly)

BigBear loved these and he even loves them more than the Starbucks ones. That makes me happy. I love having these at the house to take to work with me in the mornings and BigBear is pretty happy to have these pumpkin muffins in the morning for breakfast as well. I think he may even like these for breakfast more than the Bacon, Egg and Cheese Sandwiches that I made for him a while ago. Also these muffins that I made are HUGE! I'm sure they are just as good if you make them in a regular pan, but the giant muffins are just wonderful!

I have no idea how Starbucks makes their muffins, but this is my take on them :)

(Printable Recipe Here)

Pumpkin Cream Cheese Muffins 

Ingredients for muffins
  • 5 large eggs
  • 3 cups sugar
  • 1 teaspoon ground cinnamon
  • 1.5 tablespoons pumpkin pie spice
  • 1 teaspoon salt
  • 1.5 teaspoons baking soda
  • 3.5 cups all-purpose flour
  • 2 cups pumpkin puree
  • 1 cup vegetable oil
  • 1/2 cup oats
  • Butter for coating the muffin pans
Ingredients for cream cheese filling
  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1/2 teaspoon pumpkin spice

Pre-heat oven to 350F.
In the bowl of a stand mixer, cream together the eggs and sugar. Mix in the cinnamon, pumpkin pie spice, salt and baking soda until combined. 
Slowly add in the flour and mix well. Add pumpkin puree and vegetable oil.  Mix until everything is combined into batter.
Lightly butter a large muffin pan. The pan I used makes 6 very large muffins.
Add 3 medium scoops of batter to each muffin cup. (about 3/4 full)
Sprinkle oats on top of muffin batter. Bake at 350F for 25 minutes.
Remove from muffin pan and place on a wire rack to cool. 
For the cream cheese filling:
In the bowl of a stand mixer, beat the cream cheese until smooth. Add powdered sugar and pumpkin spice. 
Once muffins are cool enough to handle use a small pairing knife to cut a hole into the top of the muffin. Fill a pastry or a large ziplock bag with the cream cheese filling and pipe into the center of the muffin. 
Yield: 16 Large Pumpkin Cream Cheese Muffins