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Starbucks Pumpkin Cream Cheese Muffin

By Todd Wilbur


Score: 4.88. Votes: 8
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This delicious fall offering arrives frozen to each Starbucks store and is thawed out just before opening in the morning. The pumpkin cream cheese muffins were especially popular in the fall of 2008. According to my local Starbucks manager, a memo fired off to all stores warned of a shortage in the product and that inventory in most states would be depleted before the holidays arrived. That was enough information to get me quickly working on a hack recipe, and here you go. First, sweeten some cream cheese and get it back in the fridge to firm up. It's much easier to work into the top of the muffins when it's cold. The pumpkin seeds that are sprinkled on top of each muffin get candied in a large skillet with brown sugar and cinnamon. Line a 12-cup muffin tin with paper muffin cups, add the muffin batter and some cream cheese, top with the candied pumpkins seeds, and then bake. Soon you'll have a dozen fresh clones of the amazing muffins, and you'll always be prepared for the next pumpkin cream cheese muffin shortage.

Source: Top Secret Recipes Unlocked by Todd Wilbur.

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  • 4 ounces cream cheese, softened
  • 2 tablespoons granulated sugar
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Score: 4.88. Votes: 8
Rating of votes (8)
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Elizabeth
Jan 19, 2011, 23:00

I made this recipe exactly except I doubled the cream cheese topping (I love cream cheese). The muffins are very delicious and are similar to the starbucks version. However, this recipe calls for alot of oil and the muffin are evidently greasy while eating them. I am going to try reducing the amount of oil by half and then supplementing the other half with applesauce. I will see how that turns out. Otherwise the muffins taste really good.

lisa
Dec 2, 2008, 23:00

these were amazing; i never had the starbucks version but i don't need to now. i used the applesauce and less oil and wow! a new holiday tradition for my family!!