Better Than Starbucks Pumpkin Muffins

Name: Better Than Starbucks Pumpkin Muffins
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Cuisine: American
Ingredients: 425 grams pumpkin puree 1 can, or follow instructions in notes below to make pumpkin puree; 2 eggs large; 170 grams vegetable oil; 150 grams sugar; 240 grams all-purpose flour; 3 grams baking soda; 3 grams baking powder; 3 grams ground cinnamon; 3 grams ground nutmeg; 1 gram ground cloves; 1 gram ground ginger; 4 grams sea salt; 220 grams cream cheese (8 ounce block) OR same amount of quark for German Käsekuchen filling, room temperature or a little warmed.; 1 egg large; 25 grams sugar; 1 teaspoon pure vanilla extract; 30 grams pumpkin seeds; 1 pinch salt; 15 grams sugar; 1 pinch ground cinnamon or pumpkin spice

11 steps

Prep:25minCook:25min

Starbucks pumpkin muffins have been my FAVORITE Starbucks muffins for as long as Starbucks had them. Moist, fluffy pumpkin spice cake is topped with a crunchy caramelized pumpkin topping and an easy cream cheese filling. I have perfected this addictive muffin recipe over the years and (in my opinion) have exceeded Starbucks's version! I used to travel 2 hours on the train for them when I still lived in Germany and now I can make them at home (just better). I give you both a German and American version for the cheesecake filling and both are so good!

Updated at: Fri, 06 Oct 2023 13:14:26 GMT

Ingredients

12 servings

Instructions

Step 1

Preheat your oven (conventional setting, NOT convection) to 420℉ (215℃).

Step 2

Combine the pumpkin seeds in a small skillet with the sugar, cinnamon and salt and toast until the sugar is dissolved. Move to a plate and allow to cool while making the batter.

Step 3

In a large bowl, combine all wet ingredients in a bowl and whisk together.

Step 4

In a separate smaller bowl, sift together all dry ingredients, then add to the wet ingredients. Whisk together until just combined.

Step 5

Using two large spoons, add the muffin batter to the lined muffin tin (about two spoonfuls each).

Step 6

Sprinkle with the caramelized pumpkin seed topping.

Step 7

For the cheesecake filling, combine the room temperature cream cheese or quark with the egg, sugar and vanilla using a whisk or your stand mixer and the whisk attachment.

Step 8

Fill into a piping bag, then cut off the tip. Insert the piping bag about 1 inch or 2 cm into the muffin batter, then press out about 2 Tablespoons per muffins (it may help you to watch my short video on this).

Step 9

Bake on the middle rack for 5 mins at 420℉ (215°C), then lower to 350°F (180°C) and bake for another 20 mins or until starting to turn golden on top.

Step 10

If testing with a thermometer, the muffin Internal temperature should be 205°F (96℃9 or a few crumbs on a toothpick.

Step 11

5 minutes after removing the pan from the oven, remove the muffins from the baking tin and let cool on a cooling rack. The muffins will release from the wrappers more easily when they are cooled. See below for freezing and reheating instructions.