Recipes

[katkitty]

Makes a dozen regular size muffins or 6 jumbo muffins They are very yummy!

Starbucks Pumpkin Cream Cheese Muffins

1) Make first & set aside to cool

Candied Pumpkin Seeds:

3 Tbsp granulated sugar

1/4 tsp ground cinnamon

1/8 tsp salt

1/2 cup pepitas ( I omitted the salt & used roasted, salted pumpkin
seeds)

Spray large baking sheet with cooking spray. Heat seeds in a medium
saucepan over medium to medium hi heat, stirring constantly, 5 minutes
or until the seeds begin to pop. Add sugar, and stir constantly about 1
minute or until sugar begins to liquefy and caramelize; add cinnamon and
salt. Spread seeds on prepared baking sheet, and cool. Break apart the
seeds that are stuck together, once they have cooled.

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2) Make cream cheese:

4 oz cream cheese, softened

2 Tbsp granulated sugar

1/4 tsp vanilla extract

Using an electric mixer combine cream cheese, sugar and vanilla extract
until smooth. Cover and chill until firm

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Muffin Batter

1 & 1/2 cups all-purpose flour

1 tsp baking powder

1 tsp baking soda

1 & 1/2 tsp ground cinnamon

1 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 (I used the ratio of 1/2 C melted butter & 1/4 C
evoo)

Preheat: 350*

Muffin Batter:

Combine flour, baking powder, baking soda, cinnamon, ginger, cloves,
allspice and salt in a bowl. Set aside.

Using an electric mixer, combine eggs, sugar and vanilla, mix on low
speed just to combine ingredients. Add pumpkin and oil and continue to
mix about 1 minute. Add the flour mixture to the wet ingredients and mix
until batter is smoother, about 30-60 seconds.

Baking Muffins:
Spoon batter into greased muffin cups, making batter level with top of
the muffin cup. Add approximately 1 tablespoon (divide all the cream
cheese mixture between all 12 muffins) of cream cheese mixture to the
top of each muffin and slightly press cream cheese down into each muffin
cup of batter. Sprinkle muffins with candied pumpkin seeds. You may have
some candied pumpkin seeds left over...like that's a problem?

Bake for 20-25 minutes, until slighly browned on top. For jumbo muffins,
bake 7 minutes longer & then test. If you take a peek at them, they may
look like they are going to overflow the pan, but that's okay, they
won't! Make sure you grease the pans well & use a non-stick muffin pan!

To test for doneness insert a toothpick on the side of top of muffin
(not cream cheese), & it will come out clean.

Let cool in pans for about 5 minutes before you turn them out. This 'muffin' is very tender!