Pumpkin Muffin Recipe Starbucks
This pumpkin muffin recipe (Starbucks style) is gloriously moist, packed with cosy warming spice, filled with a tangy cream cheese mixture, and topped with crunchy pepitas.
Ingredients
For the Pumpkin Muffins
- 200 g pumpkin puree I use homemade
- 1 egg
- 60 ml olive oil
- ⅛ teaspoon vanilla extract
- 160 g plain flour all-purpose flour in the U.S.
- 1 Pinch salt
- ¼ teaspoon bicarbonate of soda baking soda in the U.S.
- 1 teaspoon baking powder
- 100 g demerara sugar
- 60 g granulated sugar
For the Homemade Pumpkin Spice*
- ⅛ teaspoon ginger powder
- ⅛ teaspoon nutmeg powder
- ½ teaspoon cinnamon powder
- ⅛ teaspoon clove powder
- ⅛ teaspoon cardamom powder
For the Cream Cheese Filling
- 200 g cream cheese
- 1 tablespoon sugar
- 1 teaspoon plain flour all-purpose flour in the U.S.
For the Toppings
- 1 tablespoon demerara sugar
- 2 tablespoons pumpkin seeds pepitas in the U.S.
Instructions
- In a large bowl, add 160 g plain flour, ¼ teaspoon bicarbonate of soda, 1 teaspoon baking powder, and 1 Pinch salt through a sieve. Next, add the 100 g demerara sugar and 60 g granulated sugar. Mix everything to combine.
- Make the homemade pumpkin spice mixture with ⅛ teaspoon ginger powder, ⅛ teaspoon nutmeg powder, ½ teaspoon cinnamon powder, ⅛ teaspoon clove powder, and ⅛ teaspoon cardamom powder. Add to the bowl and mix again.
- In a separate bowl, add 200 g pumpkin puree, 1 egg, 60 ml olive oil, and ⅛ teaspoon vanilla extract. Whisk.
- Add the pumpkin, egg, oil, and vanilla mixture to the dry ingredients. Mix until just combined. Don't overmix!
- Cover the bowl with a lid and rest for at least 30 minutes — preferably an hour.
- 30 minutes before baking time, preheat your oven to 200℃ (392℉).
- In a small bowl, whisk 200 g cream cheese, 1 tablespoon sugar, and 1 teaspoon plain flour together until smooth. Add the mixture to a piping bag with a large round 16mm tip**.
- Add bakery-style liners to your muffin tray and evenly spoon the batter into eight holes. Leave spaces between the muffins (this allows for a better rise).
- Take the cream cheese piping bag and insert the nozzle into the batter. Squeeze the mixture until it comes to the top. Repeat for all the remaining muffins.
- Sprinkle a pinch of 1 tablespoon demerara sugar (or coarse sugar) on top of each muffin. Next, add a sprinkle of 2 tablespoons pumpkin seeds on top of each muffin.
- Place the muffin tray into your preheated oven (middle shelf, uncovered). Bake for 12 minutes, then reduce the heat to 180℃ (356℉), slide a cover on the top shelf (to avoid over-browning) and bake for another 10 minutes. The muffins are done when a toothpick comes out clean (be sure to insert it into the muffin, not the cream cheese filling).
- Let the muffins cool completely before removing them from the tin.
Notes
* Don't have these spices? No problem. Substitute for 1 teaspoon of storebought pumpkin spice.
** If you don't own a piping bag, you and spoon the cream cheese mixture on top, but the filling won't reach as deeply into the muffin.
Equipment
Nutrition
Serving: 1gCalories: 324kcalCarbohydrates: 41gProtein: 5gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 9gCholesterol: 49mgSodium: 206mgFiber: 1gSugar: 23g
Tried this recipe?Please consider leaving a review!
