15 OZ PUMPKIN TO CUPS RECIPES

Steps:

• Preheat the oven to 350ºF, with a rack in the middle
• Line a 9-inch-square baking pan with parchment paper, leaving some overhang on the sides to act as handles
• Set aside
• For the crust, in the bowl of a stand mixer fitted with the paddle attachment, add the butter and brown sugar and beat until fluffy and combined, 1 to 2 minutes
• Add the vanilla, flour and salt and mix again until just combined and a soft dough forms
• Press the dough into the bottom of the baking pan
• Bake until the edges are lightly golden, 13 to 15 minutes
• Remove from the oven and allow to cool for 15 minutes
• Meanwhile, prepare the filling
• In a large bowl, whisk together the eggs, pumpkin puree, brown sugar, cinnamon and vanilla until smooth
• Add the flour, baking powder and salt and whisk together until just combined
• Pour over the crust
• For the pecan topping, in a medium bowl, add the brown sugar, flour, pecans, oats, cinnamon and salt and mix to combine
• Add the butter and toss to coat
• Pinch the butter into the mixture using your fingers until pea-size crumbles form
• Refrigerate until ready to use
• Sprinkle over the pumpkin filling
• Bake until set, 30 to 35 minutes
• Allow to cool completely in the pan on a wire baking rack
• Remove from the pan using the parchment paper, cut into bars and serve

Steps:

• Preheat the oven to 350ºF.
• Add all-purpose flour, granulated sugar, baking powder, baking soda, pumpkin pie spice, and salt to a large bowl. Mix until combined. Set aside.
• In another bowl, whisk together pumpkin puree, egg, melted butter (cooled), and vanilla extract until combined. Then, add these wet ingredients to the dry ingredients. Mix using a rubber spatula or a wooden spoon until just combined. Don't over-mix the batter.
• Grease the muffin tin with non-stick cooking spray or line with paper liners. Scoop the batter into the prepared muffin tin. Fill each liner about ¾ full. Set aside.
• Prepare the cream cheese filling. In a bowl, whisk together softened cream cheese, granulated sugar, all-purpose flour, milk, and vanilla extract until combined. Then, transfer the cream cheese filling to the piping bag. Fill each muffin with the cream cheese filling: dip the cut tip of the pastry bag into the center of the batter and slowly add the filling and lift the pastry bag to the top of the muffin. You need to add about 1 tbsp of cream cheese filling to each pumpkin muffin.
• Bake in the preheated oven for 15-20 minutes or until ready. Check the readiness of the Starbucks pumpkin cream cheese muffins using a toothpick inserted in the part without the filling, if it comes out clean - Starbucks pumpkin cream cheese muffins are ready. Then, remove the muffin tin from the oven and let Starbucks pumpkin cream cheese muffin cool slightly. Then, remove from the tin.