Starbucks Pumpkin Cream Cheese Muffins.
One Bowl. Simple ingredient, it’s pumpkin nutty and not overly sweet. An ultimate Starbucks copycat.
Prep Time15 minutes mins
Cook Time20 minutes mins
Course: Dessert
Cuisine: American
Servings: 16 people
Calories: 274kcal
Muffin pan
Large bowl
wire whisk
spatula
Cream Cheese Frosting
- 8 oz Cream Cheese
- 1/2 cup powdered sugar
- 1 1/2 teaspoons vanilla extract
Wet Ingredients
- 1 cup white granulated sugar
- 1/2 cup dark brown sugar
- 2 large eggs
- 1/2 cup canola oil
- 1/4 cup milk
- 1 1 /2 cups pumpkin puree
- 1 1/2 teaspoons vanilla extract
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 2 teaspoons pumpkin pie spice please see notes
- 1/2 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Make the Frosting
Place the cream cheese in a large bowl and beat using the hand electric mixer.
Add the powdered sugar mix. Add in the vanilla extract and mix until the frosting is smooth. Transfer frosting into a piping bag with # 1 A tip
Make the Pumpkin Muffin
Line muffin pan with cupcake liner.
Preheat oven at 350 F
Place the granulated white and dark brown sugar in a large bowl. Add in the eggs oil, pumpkin puree, milk, and vanilla extract. Mix until there are no more lumps.
Scoop 1/4 cup of the mixture and pour into the prepared muffin pan.
Fill batter with cream cheese frosting. Garnish with pumpkin seed and bake at a preheated oven for 20 minutes.
Calories: 274kcal | Carbohydrates: 37g | Protein: 4g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 214mg | Potassium: 123mg | Fiber: 1g | Sugar: 25g | Vitamin A: 4997IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg