Monday, October 03, 2005

Almost-Like-Starbucks Pumpkin Cream Cheese Muffins

As promised, my recipe for pumpkin cream cheese muffins. They are very close to the kind you can buy at Starbucks - special thanks to J and G for being my tasters and suggesting additional ingredients. I took a recipe for pumpkin bread, added lots more spices and the cream cheese, and here you go. They are wonderful hot, but be very careful of the cream cheese - it gets very very hot and you could burn yourself. That would totally ruin your experience.

Almost-Like-Starbucks Pumpkin Cream Cheese Muffins

3 cups flour
1 tsp cinnamon
1 tsp nutmeg
1 tsp ground cloves
4 tsp pumpkin pie spice
Pinch of cardamom (optional)
1 tsp salt
1 tsp soda
4 eggs
2 cups sugar
2 cups cooked or canned pumpkin
1 ¼ cups vegetable oil
8 oz package cream cheese*
Chopped nuts** (walnuts, pecans) (optional)

Preheat oven to 350. Mix ingredients together except cream cheese and nuts. Fill muffin tins (greased or paper cups) half full. Put 1-2 tsp cream cheese in the middle, pressing down. Sprinkle with 1 tsp chopped nuts. Bake at 350 for 20-25 minutes, until a toothpick comes out clean from the muffin part (do not touch the cream cheese!). Let cool in pans for 5 minutes, then remove to racks to cool completely. Do not touch the cream cheese until it cools, as it is very very hot. Makes 24 muffins.

*The best cream cheese to use is the cheesecake flavored kind. Put the entire tub or brick on a piece of tin foil, and shape it into a long log. Put it in the freezer while you mix and fill the pans, up to an hour. Unwrap and cut with a sharp knife. If the disks are too big around, cut thick slices and then cut them in half. This keeps the cream cheese in one big lump, and also lets you push it down into the batter.

**Starbucks uses chopped pumpkin seeds, which are very good if you can find them. I like walnuts, but any kind of nuts work well.

63 comments:

Sherry C said...

Oooh...I can't wait to make these. Can we give them a better name, though? My kids have no idea what Starbucks is, since we don't have it here. We have stars. We even have bucks. But no Starbucks.

How about "Chez Sheila's 'Great Pumpkin' Muffins" (a la Charlie Brown)?

Or perhaps "Chew-Em-Up Pumpkin Muffins"?

Any other suggestions, people?

Anonymous said...

Wow! What country do you live in? How refreshing to have no Starbucks!

Sherry C said...

There are still a few enclaves in the U.S.A. where national chains have not completely taken over the culture and economy. I am fortunate enough to live in one of them.

Karen said...

I'm so excited to try to attempt to make these pumpkin cream cheese muffins! I just had my first experience with the Starbucks' one yesterday, and I thought I'd do some research as to how I could possibly make them for my husband and me. I had a hard time finding cheesecake-flavored cream cheese, but found Kraft's Philadelphia cinnamon and brown sugar cream cheese. I'll tell you more in a day or so!

karen said...

Ok, I made the muffins and they were wonderful! I modified my cream cheese a little and,instead, mixed cream cheese, butter, vanilla, and powdered sugar for a really creamy, whipped typed of filling. I froze it in a log, as suggested, and it was very easy to put into the muffins. I think they were very "gourmet". Anyway, thanks for a recipe that I will turn to every fall (or more!)!

Laurie said...

I was hoping I could find a recipe for these. Thanks so much for taking the time to share!

onlywayne said...

One thing that really "sends me" about Starbuck's pumpkin muffins are the strange spicy little semi-crunchy thingies...does anyone have an idea of what those are?

JP said...

I have also become addicted to Starbucks pumpkin cream cheese muffins, so really appreciate that you have found the secret to their great taste.

I think the crunchy bits are toasted pumpkin seeds (maybe roasted in butter)?

Hope to make them today :)

JP said...
This comment has been removed by a blog administrator.
maggie said...

Thank you for your post. I can not wait to try making these. I have for the past week been addicted to the starbucks pumpkin spice lattes and pumpkin cream cheese muffins. I decided to make these and came across your blog by google. Thank you. I had no idea others where as excited as me for these. LOL. my only suggestion would be to put more cream cheese stuff than starbucks does.

www.maggies.wordpress.com

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Anonymous said...

1 1/4 cup vegetable oil, really?!

Anonymous said...

1 1/4 cup vegetable oil, really?!

Anonymous said...

Karen, I am having trouble finding cheesecake flavored cream cheese and I saw you had a solution. Can you tell me how much butter, cream cheese, vanilla and powdered sugar you used to make it taste right? I would really appreciate it. Thanks, Meredith in WV

sara m. said...

You didn't make up this recipe, did you? If so, then someone on Recipe Zaar copied you exactly...
Although your idea to freeze the cream cheese to get it in the muffin is awesome.
I haven't made these yet, but i plan to this weekend. Thanks!

Sheila said...

Sara M - Yes, I did make this recipe up myself and I know people are putting it up in places and not giving me credit. I took a recipe for pumpkin-chocolate chip bread from Quick Cooking magazine and added lots and lots of spices and the cream cheese and nuts. Anyway, I hope you like them :) It's my favorite recipe because it is easy to mix and makes a large batch - some for me, some to give away to a friend.

Anonymous said...

Thanks for the recipe. We just love these muffins. For the cream cheese mixture I added a little honey, vanilla, and cinnamon to the softened cream cheese.

Diane said...

I realize your post is over a year old, but I was searching for the recipe for Starbucks pumpkin muffins and found yours--Thanks! It sounds great. I love these muffins and am disappointed that they are only seasonal.
Happy Thanksgiving!

Anonymous said...

SO glad to have found this! I have been wondering wheather there was a recipe that came close to the 'bucks version. Sounds like this is a winner... and like the filling is adaptable to taste. NICE! Thanks!

KayT Garrett said...

Hi there. This has become my new favorite muffin recipe. My neighborhood is collecting recipes to create a cookbook to benefit Adaptive Action Sports (www.adaptiveactionsports.org), a nonprofit that benefits athletes with physical disabilities. Please e-mail me at kathrynandjeff@msn.com to let me know if you would mind if I submit your recipe. I'd probably have to drop the "Starbucks" from the name, but would definitely give you credit for the recipe. Thanks!

Darin Barry, Nevada City, California said...

Great recipe, but a slight modification I did the second time around gave the cream cheese filling more taste and blended better with the other ingredients. I took the cream cheese brick and added a half cup sugar and a teaspoon of vanilla and mixed that well, then pushed the dollops into the muffins.

Anonymous said...

The "crunchies" on the top are indeed pumpkin seeds, but they're roasted and covered in a spiced sugary mixture much like sugar-spiced nuts. I think you could probably mimic this by taking some pumpkin seeds (shelled, of course) and sauteeing them lightly in butter, sprinkling in some brown or white sugar that has been mixed with lots of cinnamon. Alternatively, tossing them with melted butter, then coating them with cinnamon sugar and baking them until the sugar caramelizes. I've noticed, though, that they are very heavy on spice so don't skimp with the cinnamon!

Sherri from Calgary said...

I made this recipe of yours a few days ago, and my husband hasn't stopped raving. He's positive this is the most perfect muffin recipe ever created, and he has challenged me to create a cake (but chocolate, not pumpkin) that has this kind of texture, weight, and absolute yumminess! I'm eager to meet his challenge, and have a pretty good idea how I'm going to get there. From our kitchen to yours: 5 * * * * * for this treat!
Sherri from Calgary

Ednab said...

I used Krusteaz Pumpkin Spice quick bread mix. I used lite cream cheese and added equal, cinamon, nutmeg. They are deelicious!!!!

Jessica said...

It makes me smile to know that other people enjoy these muffins as much as me. I tried one of Starbucks pumpkin, cream cheese muffins for the first time the other day and though I thought that $1.98 was a little much for a muffin at the time I am SO glad I spent it. Glad to know I'm not the only one crazy about these muffins out there. I cannot WAIT to try this recipe!!

Adrienne said...

These are amazing! I had the real thing at Sbucks a few days ago and wanted to recreate it. Your recipe is spot on!

The store near me only had 'ready made cheesecake' cream cheese in a huge bin, so I made my own in the food processor... 8 oz cream cheese, 1 cup powdered sugar, 2 tsp vanilla, and 1 tbs butter. I froze it for a few hours and had to work fast putting it in the muffins because it melted quickly.

I will be making these again!!

Anonymous said...

Happy Holidays from one cook to another!! Thank you for your time and effort!!

Bee said...

I just wanted to let you know that I'm super-glad I found your blog. I've been looking for a Starbucks-based recipe for these muffins. They're baking right now, so we'll see how they turn out. :D Thanks a lot!

Anonymous said...

Thanks so much for sharing your recipe. I found it on Recipezaar originally and when I saw it was pirated from you I just wanted to give credit to the proper person. Have a great day and I truly hope your eye is better soon

Anonymous said...

Many, many thanks for this recipe! My Starbucks teases me with these muffins - it seems they just can't keep them in stock. I made these today and they were delicious. I'm wondering if you have ever used this recipe to make a cake. I might try it for my birthday cake next month but am not sure how it would come out or how long to bake it.

Thanks again!
Tasha

Zip said...

I'm digging this so much-my second batch is in the oven right now. It was a great project for my thirteen year old daughter and me (her dad)...we had a "date" to St. Arbucks the other night and shared one of those wonderful muffins.
Thanks!

Anonymous said...

I don't usually post a comment, but these are exceptional! Thank you for sharing this recipe.

Anonymous said...

Mine didn't turn out at all...are you SURE it's 1 1/4 cup oil? They turned out mushy, and unedible.

Anonymous said...

Mine turned out mushy...is it REALLY 1 1/4 oil? Threw out the whole batch.

Rachelle said...

Hi Sheila,
These are really great muffins! Not only did I blog about them, but I also wrote about them at Just Baking. :) I did a little twist on them to make them even more yummy.

http://justbaking.net/2008/10/10/pumpkin-cream-cheese-muffins/

Sheila said...

anon, it is NOT eleven-fourths cups of oil, it's ONE AND ONE FOURTH cup of oil. Yes, it does take that much - there is no butter or shortening in the recipe. I have substituted applesauce for part of the oi - email me if you are interested in the other variations of this recipe.

Anonymous said...

I had my first Starbuck's Pumpkin muffin this week. I thought there was the taste of orange zest in the topping. Am I wrong?

Studio 323 :: 56 Arbor St said...

I found the other recipe first (the one lifted from yours) and as I read it thought the cream cheese needs something--lemon and sweetener to make it like S*bux. Then I read the comments and most agreed with me, I also found your comment and followed it here.

My wife loves the S*bux authentic version and I am making them for her now that it's post-pumpkin muffin season and she still has the craving and can't stop talking about them.

The one thing I don't like about the original S*bux muffin is the cream cheese is TOO sweet for me... so I will make a few of your version for me.

thanks!

Anonymous said...

Thank you! Thank you! Thank you! Pumpkin Cream Cheese muffins are one of the few sweets I would forgo chocolate for. I found the cheesecake cream cheese and the pumpkin seeds. Everyone who has tried them loves them, including me.

Anonymous said...

What kind of flour do I use?

Sheila said...

I usually use all-purpose white flour, but I have used half allpurpose and half whole wheat flour with excellent results. Happy baking!

Anonymous said...

Hi Sheila...
We just went north to the Mississippi river to see the leaves and I was able to find pie pumpkins at the fasrmer's markets along the way. I decided to get on your blog and here is the recipe for pumpkin muffins. What great timing. I'll let you know what this Foods teacher thinks! Keep 'em coming.
Aunt Nancy

Anonymous said...

Delicious! Thank you so much!

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Anonymous said...

Great recipe! Extremely easy and result tastes just like the store bought version. Thank-you so much!

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Sharon said...

Made these today and they are awesome!! We don't have a Starbucks but have a few bakeries that make these muffins. I'll be able to "WOW" the girls at work with these!! Thanks for the recipe!

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laura said...

i love these muffins more than words can say so i will definitely be trying your recipe! thank you!!!

Arlene (CO Kid) said...

I made your muffins today! They are A-mazing! I posted your link, hope that's okay!

http://ayearofus.blogspot.com/

Thanks for sharing. I am a new follower of you! I'm also going to gain weight from these muffins!

Natalie said...

how long do these muffins keep for? I want to make them for a bake sale and am wondering how far ahead I can make them.

Rachel said...

Sheila- I found your recipe about 4 years ago, and still make these. I was put in charge of breakfast for a large group on Saturday, with the suggestion that I just bring bagels and cream cheese-- I wait until October every year to make these, and they have not disappointed yet! I started adding Craisins, and I usually substitute all of the oil with applesauce- they are SO good. And the only place I've found Cheesecake Cream Cheese has been WalMart. So worth it, but I have to make sure not to use the whole tub for dipping strawberries and apples in.
Thanks again for your recipe! My boyfriend's never had these before, he's in for a TREAT this weekend :)

JerZGirl said...

I just had my first one of these today at Starbucks. Say what you will about chain stores taking over - I completely understand - but, the quality of what they put out is superb. If these come even close, I'll be thrilled!!! And, thank you for suggesting the cheese cake cream cheese. I knew there was flavoring to theirs, but couldn't pin it down until you listed that. No others did that I saw. Can't wait to re-experience this treat!

April said...

I made these yesterday and they were AMAZING!! Very easy to make too. I added chocolate chips to one of the batches and it took them to another level. DELISH!

everydayspectacular said...

I made these muffins today and they turned out beautifully. I substituted the cheesecake flavored cream cheese by beating in a packet of Instant Jello pudding, cheesecake flavor into the cream cheese before scooping it into the muffins.
Thanks for a wonderful recipe that used up all the fresh pumpkin puree that I had and didn't know what to do with!

Anonymous said...

Thank you so much for the recipe! I love it!! The muffins are so tasty and perfect for coffee time in the morning!

I have made it several times and everyone always asks for the recipe! Your love is being shared! Thank you! ;)

SheilaR said...

I just made these, and can't wait to taste them. The only problem I had was my cream cheese burst out of the muffins and ran all over the pan. I think they will taste just fine, but they are not very pretty....
Any suggestions to stop this from happening?? I froze my cream cheese mixture (I made more like a icing, I couldn't find the flavored stuff). It was still pretty soft though...maybe I have to freeze overnight...

Sheila said...

SheilaR - I don't do anything to the cream cheese, and I make these so much now that I don't even freeze it. I just use a sharp knife and cut small strips of cream cheese and push them down into the muffin batter. Mixing the cream cheese with other stuff will change the texture too much and it won't bake right.
Good luck! :)

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Anonymous said...

I have a similar recipe I put together. I put a little rum & for the cream cheese center I use Philly Cheesecake filling - much easier!! YUM!!

Anonymous said...

thanks for share......