By Abby Miller
One day I was looking for something to eat at Starbucks, and there it was: the pumpkin cream cheese muffin. The otherwise unexceptional trip to Starbucks brought into my life this wonderful pumpkin treat. Now, since I want to eat these for the rest of my life but I don’t want to pay 3 dollars for every muffin I eat, I decided I had to learn to make them. Also, because I’m such a great person, I am sharing the recipe with you all.
FOR THE MUFFIN
1 cup sugar
1/3 cup vegetable oil
1 cup pumpkin puree (not pumpkin pie mix)
1/4 cup milk
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1 teaspoon baking soda
2 cups sifted all-purpose flour
FOR THE CREAM CHEESE FILLING
8 ounces cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla
Pumpkin Seeds, optional
Preheat oven to 350°. Line muffin tins with liners.
Stir pumpkin, oil, and sugar together in a large bowl. Do this by hand - don’t use a mixer. Stir in eggs, pumpkin pie spice, salt, and baking soda. Stir in 1 cup flour, then stir in milk, then stir in remaining 1 cup flour. Divide evenly among muffin pans, filling each liner 1/2 full.
Stir together cream cheese, sugar, and vanilla. Drop 1 tablespoon onto the top of each muffin. Sprinkle with 4-5 pumpkin seeds, optional.
Bake for about 15 minutes, until a toothpick inserted in the muffin part comes out with just a few crumbs stuck to it.
Cool at least 5 minutes before serving. Store in refrigerator. Muffins can be frozen for quick breakfasts!
A few notes: if you like a really good kick of spice in your muffins, up the pumpkin pie spice quantity to one tablespoon! In addition, make sure that you add the cream cheese before you bake it! The muffins will rise around it and the cream cheese will stay soft just like at your favorite coffeehouse. You can add a few pumpkin seeds on top to be extra authentic, but it’s not necessary! Lastly, enjoy it! Make lots and eat lots!