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Starbucks Pumpkin Cream Cheese Muffin Recipe
Starbucks Pumpkin Cream Cheese Muffin
By Todd Wilbur

Recipe Type: Bread
Calories: 340
Cook Time: 1 hour
Recipe Rating: 4.9 (8 reviews)
 

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 clone recipe, and here you have it! 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.

Sweet Cream Cheese
4 ounces cream cheese, softened
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Elizabeth  
Submitted on: 01/20/11
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  
Submitted on: 12/03/08
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!!
Teresa  
Submitted on: 12/02/08
What a great recipe! I think it is exactly like the original and will use this recipe over and over again.
Wendy  
Submitted on: 12/01/08
I thought this was good, but not as good as the one's at Starbucks. Very nice recipe though.
Wini  
Submitted on: 11/29/08
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.
Betty  
Submitted on: 11/25/08
I've not eaten the real ones, but all I can say about the ones I made from Todd's recipe is ~ YUM!
Angie  
Submitted on: 11/20/08
Holy oil! I used 1/4 cup oil and 1/2 cup applesauce instead. They turned out great, just like the store.
Jean  
Submitted on: 11/20/08
OMG!!! These are so wonderful, they ABSOLUTELY were the BEST!!!