@saltysprig: Copycat Starbucks Pumpkin Cream Cheese Muffins Pepita Praline * ½ cup raw hulled pumpkin seeds (pepitas) * 2 tablespoons brown sugar * 1 tablespoon granulated sugar * 1 teaspoon neutral oil * ¼ teaspoon pumpkin pie spice * Pinch of salt Cream Cheese Filling * 8 oz (225 g) cream cheese, softened * ¼ cup (50 g) granulated sugar * 1 teaspoon vanilla * 1 tablespoon cornstarch Muffins * 1¾ cups (220 g) all-purpose flour * 1 teaspoon baking powder * 1 teaspoon baking soda * ½ teaspoon salt * 2 teaspoons pumpkin pie spice * 1 (15 oz) can pumpkin purée * 2 large eggs * 1 cup (200 g) granulated sugar * ½ cup (100 g) packed light brown sugar * ½ cup neutral oil * 2 teaspoons vanilla Preheat oven to 325°F. Toss pepitas with both sugars, oil, pumpkin pie spice and salt. Spread on a parchment-lined baking sheet and bake 8–10 minutes, stirring halfway. Cool completely, then roughly chop. Beat cream cheese, sugar, vanilla and cornstarch until smooth. Set aside. Increase oven to 425°F and line a 12-cup muffin pan. Whisk flour, baking powder, baking soda, salt and pumpkin pie spice. In a separate bowl, whisk pumpkin, eggs, both sugars, oil and vanilla. Fold dry ingredients into wet just until combined. Divide batter among muffin cups. Add about 1½ tablespoons cream cheese filling to the center of each, then sprinkle chopped pepita praline around the edges. Bake at 425°F for 5 minutes. Without opening the oven, reduce to 350°F and bake another 18–20 minutes, or until the muffin portion is set. Cool 10 minutes before transferring to a rack. Refrigerate leftovers. Makes 12 muffins. #pumpkincreamcheesemuffins #copycatrecipe #starbuckspumpkincreamcheesemuffin #starbuckspumpkinmuffin #pumpkinmuffins

Salty Sprig | Megan Hubbs

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Saturday 17 October 2026 23:53:19 GMT