If you are like our family then you enjoy a good Copycat Recipe. A copycat recipe is one that is similar to a Restaurants recipe. I am always on the lookout for cookbooks that a specifically about copycat recipes.

I do however have to make specific substitutions for any recipe that I try due to certain member having food allergies, dietary needs, or just specific tastes. For this recipe I made 2 separate recipe; one is with eggs and one is made with Ener-G egg replacer. I use different egg substitutes depending on what the purpose of the egg is in the recipe.

First, you need to pre-heat your oven to 350 degrees F. Make the sweet cream mixture by mixing the cream cheese, granulated sugar, and vanilla extract in a small bowl. I normally complete this step with a hand mixer.

Now, make the candied pumpkin seeds. So, combine the light brown sugar, water, and cinnamon in a small sauce pan. Stir until combined. Add the pumpkin seeds and stir constantly until the sugar starts crystallizing; about 2-3 minutes. When sugar starts to get hard on the seeds turn off the heat and pour onto a greased surface. Make sure seeds are separated.

Candied Pumpkin Seeds

Now combine all of your dry ingredients into a large bowl. 

Dry Ingredients

Next, in a separate large bowl or electric mixer combine the eggs, sugars, and vanilla. Mix for about a minute then add the pumpkin and oil. Mix again for about another minute. 

Wet Ingredients

Add the bowl of dry ingredients to the wet ingredients and mix for about 1-2 minutes until your batter is smooth.

Finally spoon the batter into the paper muffin cups line the 2 jumbo muffin tins. The batter should be at the very top of each cup.

Spoon batter into cups

Put 1 tablespoon of the sweet cream cheese mixture into the middle of each muffin.

Sprinkle some of the candied pumpkin seeds over each muffin. 

Copycat Starbucks Pumpkin Cream Cheese Muffins

Bake for about 20-25 minutes until they are light brown. Test with a toothpick in order to make sure they are done in the middle.

Copycat Starbucks Pumpkin Cream Cheese Muffins almost done!

Print Recipe

Jumbo Copycat Starbucks Pumpkin Cream Cheese Muffins w/Candied Pumpkin Seeds

This is a copycat recipe of Starbucks Pumpkin Cream Cheese Muffins

Prep Time30 mins

Cook Time23 mins

Total Time1 hr

Course: Dessert

Keyword: dessert, muffins, pumpkin, Starbucks

Author: Cats’ N Bearz

Equipment

• Stand Mixer or Hand Mixer
• 2 Jumbo Muffin/Cupcake Bakeware
• Jumbo Paper Cups

Ingredients

Sweet Cream Cheese

• 4 oz Cream Cheese
• 2 tbsp Granulated Sugar
• 1/4 tsp Vanilla Extract

Candied Pumpkin Seeds

• 2 tbsp Light Brown Sugar
• 1 tbsp Water
• 1/4 tsp Ground Cinnamon
• 3 tbsp Shelled Pumpkin Seeds (Pepitas)

Muffin Batter

• 1 1/2 cups All-Purpose Flour
• 1 tsp Baking Powder
• 1 tsp Baking Soda
• 1 1/2 tsp Ground Cinnamon
• 1/2 tsp Ground Ginger
• 1/2 tsp Ground Cloves
• 1/2 tsp Ground Allspice
• 1/2 tsp Salt
• 3 Eggs
• 3/4 cup Dark Brown Sugar
• 1/2 cup Granulated Sugar
• 1 tsp Vanilla Extract
• 1 cup Canned Pure Pumpkin Puree
• 3/4 cup Vegetable Oil

Instructions

• First, you need to pre-heat your oven to 350 degrees F.
• Make the sweet cream mixture by mixing the cream cheese, granulated sugar, and vanilla extract in a small bowl. I normally complete this step with a hand mixer.
• Now, make the candied pumpkin seeds. So, combine the light brown sugar, water, and cinnamon in a small sauce pan. Stir until combined. Add the pumpkin seeds and stir constantly until the sugar starts crystallizing; about 2-3 minutes. When sugar starts to get hard on the seeds turn off the heat and pour onto a greased surface. Make sure seeds are separated.
  
• Now combine all of your dry ingredients into a large bowl. 
  
• Next, in a separate large bowl or electric mixer combine the eggs, sugars, and vanilla. Mix for about a minute then add the pumpkin and oil. Mix again for about another minute. 
  
• Add the bowl of dry ingredients to the wet ingredients and mix for about 1-2 minutes until your batter is smooth.
• Finally spoon the batter into the paper muffin cups line the 2 jumbo muffin tins. The batter should be at the very top of each cup.
  
• Put 1 tablespoon of the sweet cream cheese mixture into the middle of each muffin.
  
• Sprinkle some of the candied pumpkin seeds over each muffin. 
  
• Bake for about 20-25 minutes until they are light brown. Test with a toothpick in order to make sure they are done in the middle.
  

 

            

   

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