PUMPKIN AND CREAM CHEESE RECIPES RECIPES

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STARBUCKS PUMPKIN CREAM CHEESE MUFFINS | 100K RECIPES



Starbucks Pumpkin Cream Cheese Muffins | 100K Recipes image

These are delicious Starbucks pumpkin cream cheese muffins with a very light and fluffy texture. Really, these are the most delicate and airy pumpkin muffins I've ever tasted.

Provided by 100krecipes

Categories     Breakfast, Brunch, Dessert

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 12

Number Of Ingredients 15

1 1/2 cups all-purpose flour;
3/4 cup granulated sugar;
1 tsp baking powder;
1 tsp baking soda;
1 tsp pumpkin pie spice;
1/4 tsp salt;
1 1/2 cups pumpkin puree;
1 egg;
1/4 cup melted butter;
1 tsp vanilla extract.
4 oz cream cheese, at room temperature;
2 tbsp granulated sugar;
1 tsp all-purpose flour;
1 tsp milk;
1/2 tsp vanilla extract.

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.

PUMPKIN-CREAM CHEESE PIE RECIPE - BETTYCROCKER.COM



Pumpkin-Cream Cheese Pie Recipe - BettyCrocker.com image

One delightful dessert...two great tastes! Cream cheese and pumpkin pie come together to take the Thanksgiving classic and give it a delightful and delicious swirl. Our Pumpkin-Cream Cheese Pie needs only 15 minutes of prep time before you put it in the oven. Don't forget to leave time to let it cool in the fridge for at least 4 hours before serving and wowing your family and guests.

Provided by Betty Crocker Kitchens

Total Time 5 hours 30 minutes

Prep Time 15 minutes

Yield 8

Number Of Ingredients 11

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count)
1 cup sugar
3 tablespoons Gold Medal™ all-purpose flour
1 package (8 oz) plus 1 package (3 oz) cream cheese, softened
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
3 eggs
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 tablespoon milk

Steps:

  • Heat oven to 375°F. Place pie crust in 9-inch glass pie plate as directed on package for one-crust filled pie. Bake about 8 minutes or until light golden brown.
  • In large bowl, beat sugar, flour and cream cheese with electric mixer on low speed until smooth; reserve 1/2 cup in small bowl. Add remaining ingredients except milk to cream cheese mixture. Beat on medium speed, scraping bowl constantly, until smooth. Pour into crust.
  • Stir milk into reserved cream cheese mixture. Spoon over pumpkin mixture. Cut through cream cheese and pumpkin mixtures with knife in S-shaped curves in one continuous motion for marbled design. Turn pie plate one-fourth turn and repeat.
  • Cover edge of crust with 2- to 3-inch strip of foil to prevent excessive browning; remove foil for last 15 minutes of baking. Bake 35 to 45 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Cover loosely and refrigerate at least 4 hours before serving. Store covered in refrigerator.

Nutrition Facts : Calories 380 , CarbohydrateContent 41 g, CholesterolContent 125 mg, FatContent 3 1/2 , FiberContent 2 g, ProteinContent 7 g, SaturatedFatContent 11 g, ServingSize 1 Serving, SodiumContent 240 mg, SugarContent 28 g, TransFatContent 2 g

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