PUMPKIN AND CREAM CHEESE BREAD RECIPES

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.

Steps:

• Preheat oven to 350F. Line a muffin tin with paper liners and lightly spray liners with oil for easy removal.
• In a medium bowl, combine flours, sugar, baking soda, pumpkin spice, nutmeg, cinnamon, and salt with a wire whisk. Set aside.
• In a large bowl mix pumpkin puree, oil, egg and vanilla; beat at medium speed until thick. Scrape down sides of the bowl.
• Add flour mixture to the wet mixture, then blend at low speed until combined; do not over mix.
• In a large bowl, beat the cream cheese until smooth. Slowly beat in the sugar, egg yolk and vanilla extract until combined.
• Pour batter into prepared muffin tin. Drop about 1 tablespoon of the cream cheeseto the tops of each muffin. Using a toothpick gently swirl the frosting from the edge to the center into the batter.
• Bake on the center rack for 24 to 26 minutes, or until a toothpick inserted in the center comes out clean.
• Let them cool before serving.