PUMPKIN MUFFINS USING CAKE MIX RECIPES

Steps:

• Step One: Preheat Oven and Prepare Pan
• Preheat the oven to 375 (350 for dark or nonstick pans) degrees Fahrenheit. Line the pan with foil or waxed paper and spray with cooking spray.
• Step Two: Beat Eggs
• Using an electric mixer, beat the eggs on high in a medium bowl for approximately two minutes or until they thick and entirely yellow-colored.
• Step Three: Beat Pumpkin
• Beat the pumpkin into the eggs until well mixed.
• Step Four: Add Cake Mix and Spices
• Gradually add in the cake mix, nutmeg, cinnamon, and cloves while mixing at low speed. Continue mixing for one minute.
• Step Five: Bake the Cake
• Pour the cake into the pan and bake for 10-14 minutes or until cake springs back after being lightly touched in the middle. After baking, immediately remove the cake from pan using towels and cover with powdered sugar. Remove foil or waxed paper and carefully roll cake and towel from narrow end. Allow cake to cool for at least an hour on cooling rack.
• Step Six: Prepare Filling
• In medium bowl beat cream cheese and brown sugar with an electric mixer on high until smooth. Add whipping cream and beat until stiff. Mix in two tablespoons of pecans.
• Step Seven: Frost and Roll the Cake
• Unroll the cake and remove the towel. Spread two-thirds the cream cheese mixture over the cake and roll back up. Spread the remaining one-third of frosting on the cake.

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.