Copycat Starbucks Pumpkin Cream Cheese Muffin

Ever since I made the famous “Tom Cruise Coconut Cake” and of course the viral Olympic Chocolate Muffin, you’re all requesting all sorts of copycat versions of your favorite treats! It is always a fun challenge and when it comes out just right, man does it feel good! This one was requested quite a few times because let’s face it, Starbucks is the Queen of all things Pumpkin Spice and us basic biotches need our PSL fix when the Fall season hits! These have no shortage of real pumpkin flavor, lots of warm spices and the perfect creamy core thats reminiscent of vanilla bean cheesecake. I hope you all give this one a try because I am sure they will make their way into your regular rotation this season. As always tag me in your creations and let me know what you want me to replicate next!

Dani Dupes, out!

Ingredients-

Muffin-

8 tablespoons (1 stick) unsalted butter, room temperature

 ¼ cup canola or vegetable oil

 1/2cup granulated sugar

1 cup packed dark brown sugar ¼ cup pure maple syrup

2 teaspoons pure vanilla extract

2 large eggs

1 1/2 cups pumpkin purée (I prefer Libby's brand 100% pumpkin)

1/3 cup sour cream

2 cups cake flour (not self-rising)

1 teaspoon baking soda

1/4 teaspoon baking powder 

¾ teaspoon fine table salt

1 tablespoon pumpkin pie spice

1/2 teaspoon ground cinnamon 

Cream cheese filling -

8 oz cream cheese, softened

1/3 cup sugar

1/2 teaspoon vanilla bean paste (or pure vanilla extract)

Garnish- raw, hulled pumpkin seeds (Pepitas)

Steps-

1.     Start the muffins: In a stand mixer with a paddle attachment, beat the butter, oil, granulated sugar and brown sugar and beat on medium speed until light and fluffy, about 4 minutes. Add the maple syrup and beat until combined.

2.     Add one egg at a time and beat just until incorporated before adding the next. Add the vanilla and pumpkin puree and mix until combined.

3.     In a separate bowl, stir together the cake flour, salt, baking soda, baking powder, pumpkin pie spice, and cinnamon until combined.

4.     Add about 1/3 of the flour mixture and 1/2 of the sour cream and beat on low speed until combined. Add 1/3 more of the flour mixture and the rest of the sour cream and beat on low speed until combined. Add the remaining of flour mixture and beat on low speed until just combined.

5.     Cover your batter with plastic wrap and refrigerate for at least 2 hours until the batter is nice and chilled, or for up to 48 hours. This helps the leaveners to activate and the flavors to develop.

6.    Make the Cream Cheese Filling : Stir together the cream cheese, sugar and vanilla bean paste.

7.     When you’re ready to bake, preheat your oven to 400ºF.

8.     Line muffin cups with paper muffin liners. I prefer the jumbo size muffin pans and liners as they tend to stay moister. Using a 6-ounce ice cream scoop or a spoon, fill your muffin cups 3/4 of the way with batter in a domed mound.

9. Scoop the cream cheese filling into a piping bag. Dip the cut tip of the piping bag into the center of the batter and slowly add about 1-1 1/2 tablespoons of the cream cheese filling into each muffin, lifting the bag to the top of the muffin so some of the cream cheese mixture is poking through. Sprinkle pumpkin seeds on top of each muffin around the cream cheese core.

1.     Bake for 5 minutes. Then immediately decrease the oven temperature to 325ºF Bake for 20-22 minutes for jumbo size muffins, or until a toothpick inserted into the pumpkin portion of the muffin comes out clean. Remove from the oven and allow them to cool in the pan for 10 minutes before removing them and placing them on a wire rack. Enjoy them warm or room temperature!

3.     Store in a sealed container at room temp for up to 3 to 5 days (if they last that long!).