If you are like me – I love fall. From corn mazes, pumpkin picking, football games, pumpkin spice lattes, halloween, carving pumpkins, apple cider, leaves changing, baking…..and it goes on and on. Now that I live in Florida, I honestly really miss fall (I have lived most of my life in Illinois – where I experiences all of these things).
I am currently in graduate school obtaining my master’s in nursing (to become a family nurse practitioner). I was at Starbucks this week writing a paper and had their new pumpkin cold foam cold brew (delicious by the way) and also had their pumpkin cream cheese muffin (also devious). I went on a mission to re-create their muffin. Mine tastes very similar – moist, pumpkin, hints of cinnamon and cloves, and with a nice cream cheese middle.
The difference between my muffins and Starbucks muffins: 1) the price (theirs: around $4.00 for 1 muffin mine: less than $15 for 20 muffins) 2) the taste (mine tastes more “natural” with a nice pumpkin spice flavor 3) the ingredients (Starbucks: sugar, flour, cream cheese, milk, cream, cheese culture, carob bean gum, water, corn syrup, modified food starch, nonfat dry milk, disodium phosphate, lactic acid, natural flavor???, preservatives, pumpkin puree, eggs, soybean oil, praline pumpkin seeds, caramel color, nonfat yogurt, corn starch, carrageenan???, pectin, sour cream, locust bean gum, guar gum, pumpkin flakes, maltodextrin, corn flour, sunflower oil, cinnamon, vanilla extract…..and you get my point).
Just remember….pumpkin spice & everything nice
- 4 large eggs
- 2 cups white granulated sugar
- 1 1/2 cups vegetable or canola oil
- 1 3/4 cups pure pumpkin puree not pie filling
- 3 cups all-purpose flour
- 1 Tbsp. ground cinnamon
- 2 tsp. baking powder
- 2 tsp. baking soda
- 2 tsp. pumpkin pie spice
- 4 tsp. pure vanilla extract (seperated)
- 8 oz package of cream cheese (softened)
- 1 cup of powdered sugar
- Preheat oven to 375° F. Prepare 20 muffin cups by greasing cupcake tin or lining with cupcake liners. Set prepared pans aside.
- Beat eggs in a large bowl with a metal whisk. Add sugar, oil, pumpkin, and 2 tsp of vanilla and beat thoroughly. Combine dry ingredients in a medium bowl. Sift dry ingredients to wet ingredients and mix until smooth (try not to over mix).
- Divide the batter between 20 muffin cups. You’ll be filling them almost to the top of the liners, with just a bit of the liner showing (approx 1/3 measuring cup works well).
- Mix together softened cream cheese, powdered sugar, and 2 tsp of the vanilla (best to use an electric mixer if possible)
- Place approximatley 1 tbsp of cream cheese mixer (or use a small cookie scoop) and place on top of muffin mix. Push down mix slightly into the batter
- Bake at 375° F. for 22 – 25 minutes, Muffins should be very lightly browned on top and around edges when cooked. Place a toothpick into muffin to make sure muffins are cooked). Allow to cool in cupcake pan for at least 10 mins as they tend to very hot!
- I like to dust the top with a little cinnamon, sugar, and pumpkin pie spice
- These are at their best on the day they are baked. Place in an air tight container for 3-4 days or freeze what you think you won’t use!