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Starbucks Pumpkin Cream Cheese Muffin copycat recipe by Todd Wilbur
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Starbucks Pumpkin Cream Cheese Muffin


Score: 4.89. Votes: 9
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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 copycat 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 copycat Starbucks pumpkin cream cheese muffins and you'll always be prepared for the next shortage.

See if I cloned more of your favorites from Starbucks here.

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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Average rating:

Score: 4.89. Votes: 9
Rating of votes (9)
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Teresa
Dec 1, 2008, 22:00

What a great recipe! I think it is exactly like the original and will use this recipe over and over again.

Wini
Nov 28, 2008, 22:00

WOW!!! If I could give 10 stars I would! These are FANTASTIC. Todd...You have outdone yourself. I think I will try Angie's idea for replacing part of the oil with applesauce.

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