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Nutrition Facts
Serving Size 1 (77g) Recipe makes 24 servings
Calories 271
Calories from Fat 141		(52%)
Amount Per Serving		%DV
	Total Fat 15.7g	24%
	Saturated Fat 3.9g	19%
	Monounsaturated Fat 4.4g
	Polyunsaturated Fat 6.5g
	Trans Fat 0.0g
Cholesterol 45mg		15%
Sodium 189mg		7%
Potassium 76mg		2%
Total Carbohydrate 29.9g		9%
	Dietary Fiber 0.6g	2%
	Sugars 17.0g
Protein 3.5g		7%
detailed view... how is this calculated?

Pumpkin Cream Cheese Muffins (Like Starbucks)

Recipe #189156 | 50 min | 20 min prep | add private note

⁽⁴⁰⁾ RATE IT NOW Print Recipe

By: Grooved Pavement
Oct 4, 2006

These delicious muffins are very close to the kind you can get at Starbucks. If you want to cut back on the fat, substitute some or all of the oil with natural unsweetened applesauce.

SERVES 24 , 24 muffins (change servings and units)

Ingredients

3 cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ground cloves
4 teaspoons pumpkin pie spice
1 pinch cardamom (optional)
1 teaspoon salt
1 teaspoon baking soda
4 eggs
2 cups sugar
2 cups pumpkin
1 1/4 cups vegetable oil
8 ounces cream cheese
chopped pumpkin seeds (optional) or walnuts (optional) or pecans (optional)

Directions

1
Preheat oven to 350.
2
Put the entire brick of cream cheese on a piece of wax paper or parchment paper and shape it into a long log.
3
Put it in the freezer while you mix and fill the pans, up to an hour.
4
Unwrap and cut with a sharp knife so each cream cheese disk equals 1-2 teaspoons. If the cream cheese disks are too big around, cut thick slices and then cut them in half. This lets you push it down into the batter easier.
5
Mix all ingredients together (except cream cheese and nuts).
6
Fill muffin tins (greased or paper cups) half full.
7
Put cream cheese disc in the middle, pressing down.
8
Sprinkle with 1 tsp chopped nuts.
9
Bake at 350 for 20-25 minutes, until a toothpick comes out clean from the muffin part (do not touch the cream cheese!).
10
Let cool in pans for 5 minutes, then remove to racks to cool completely. Do not touch the cream cheese until it cools.

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Featured Reviews for This Recipe

From: Llendril

On Nov 2, 2009

These are so light and fluffy-- and delicious! I added about a teaspoon of lemon zest to the wet ingredients (before mixing them with the dry ingredients). I also added two tablespoons of sugar and one teaspoon of vanilla to the cream cheese.

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From: Erineight

On Oct 27, 2009

Made both versions, regular cream cheese and the cheesecake filling. Everyone who tasted them said both were good but most prefered the regular cream cheese. They freeze well too.

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From: atlfitgirl

On Nov 21, 2006

These muffins were so good!!! They were very moist and so light in texture. Not like your typical heavy overly sweet crumbly muffin you can buy in the store. Not too sweet but oh so yummy when you bite into the little cream cheese surprise in the middle. I made a mini variety by using a little mini muffin pan. They cooked for about 12-13 minutes and came out perfect. I found it kind of difficult to spoon the mixture into the tins without making a mess, so I improvised a pastry bag out of a plastic storage baggie and cutting off the tip, and used that to portion out the muffins. It worked like a dream!!!! I am bringing another batch to my in laws over Thanksgiving break to "WOW" them over morning coffee!!! Thank you!!!

7 people found this review helpful

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From: Sam Shaw

On Dec 6, 2006

These are really so yummy. I will make these again and again. I found the best cream cheese to use is the cheesecake flavored one.

6 people found this review helpful

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