I’ll admit it. I love Starbucks. Like, really, really, love Starbucks. I go there once a day probably to get my fix and when I noticed that the Pumpkin Suite of delicious treats were back, I was so excited!! That soon ended when I discovered there were always 100% sold out of all of their pumpkin wares. Aaaack. Talk about tease! I just want a freaking Starbucks Pumpkin Muffin and I WILL whine about it.
Anyways, it got me scheming about this muffin. Last year, I made a very yummy Pumpkin loaf (recipe to be posted soon) modelled after the Starbucks loaf – perhaps I could make the muffins? Turns out – I can! So, for your loving approval, here is the recipe.
This recipe consists of 3 parts. First, the pumpkin seeds (just not the same without those), then the creamcheese filling and finally, the muffin base. Because of the many instructions, please read through first so you know what you need before attempting.
Part One: Pumpkin Seeds
For this recipe, you’ll need:
- 1 cup of Pumpkin Seeds – preferrably store bought, shelled ones. You know – those little green ones. Actually, you don’t really need 1 cup, but it’s easier to do this amount than any less. Think of the extras as a bonus snack.
- 1/4 cup Molasses
- 4 tbsp of white granulated sugar + 2 tbsp in reserve
- 1 tbsp olive oil
- Pumpkin Spices (Premixed2 tspor 1/2 tsp each of cinnamon, nutmeg, cloves, all spice and ginger)
In a medium bowl, mix together the 2 tbsp of sugar and pumpkin spices. Set aside (bowl must accomodate the 1 cup of pumpkin seeds once they are candied).
Heat the oil in a small pot on medium/medium-high. Stir in the 4 tbsps ofsugar and melt. Add in a dash of water to help the sugar melt if desired (the water will evaporate anyway). Once the sugar is mostly melted, stir in the pumpkin seeds and coat them well. Add in the molasses and stir to coat the pumpkin seeds. Keep an eye on the temperature to avoid burning. Once well coated, toss into the awaiting bowl with sugar and spices.
Note: The pumpkin seeds will stick together once they start to cool. Wait about 5 minutes and then break them apart – stirring them again. Do this once or twice to make sure they will stay seperated.
Part Two: Creamcheese
Now for the creamcheese. I swear, I could have just sat down with a spoon and the creamcheese mixture and forgot about the muffins.
You will need:
- 1 large container of creamcheese (500g) or two small. Plain flavour, regular or light only.
- 1/2 – 3/4cup icing sugar
- 1-2 tbsp of Vanilla
Just a note about my ingredient suggestions – when I cook, I often wing it. I put a dash here, and a bit more until it tastes the way I want it to. In order for you to get the most out of this recipe, I suggest you do the same – especially with the icing sugar and vanilla.
In a medium bowl, soften the creamcheese by using your electric mixer for a few seconds. Next, sift in 1/4 cup of the icing sugar and add half of the vanilla. Beat until smooth and combined. Now taste – does it need a bit more icing sugar? Continue to add 1/4 cups of icing sugar until the perfect sweetness is achieved. Also – add more vanilla if you want.
Finally, load all of the creamcheese filling into a piping bag (like icing) and stick it in the fridge. I used a small standard hole (Circle)for my tip and it worked perfectly – you don’t want the tip too big.
Part Three: The Muffin
Finally, we are almost there! This recipe made me exactly 24 muffins – so, prepare 1 or 2 tins. I recommend that you use cupcake liners. Spray each liner quickly (I didn’t do this and for the first day, the muffins stuck to the paper).
You will need:
- 3 cups of flour
- 1 3/4cups of white sugar
- 4 eggs
- 2 cups of pumpkin
- 1 cup of apple sauce
- 1/4 cup oil (I used olive oil)
- 1/3 cup of molasses
- 1 tsp baking soda
- Spices: 1 tsp each ofnutmeg, all spice, cloves, ginger. 1.5 tsp of cinnamon.
Preheat your oven to 350 degrees.
Mix all of the dry ingredients in a medium bowl. Next, mix all of the wet ingredients. Add the dry and mix just until combined. Spoon the muffin mixture evenly into your muffin pan(s). Fill 3/4 full.
Next, take out your creamcheese filling. Push the tip into the middle of each muffin and squeeze a bunch of creamcheese into the middle of the batter– try to leave a little dollop of creamcheese filling on top to avoid having a hole that buckles when baking.
Finally, sprinkle a pinch of candied pumpkin seeds on top (6-10 per muffin).
Pop these in the oven and bake for 20-25 minutes. Check for doneness by inserting a toothpick in the side (not the middle or in the creamcheese) of the muffin.
Allow the muffins to cool for 5 minutes before cooling on a rack.
Enjoy!
