If I’ve never mentioned it, I LOVE Fall! Love it. Love love love love love…..Are you following me? And by the way, I actually have mentioned it before. I believe it was around this same time two years ago when I went on and on here at Mom of the South about how excited I am that it’s fall. Anyway, so yes, I love fall. And pumpkins. And leaves that change colors. And cooler air. But my favorite thing about fall is the new world of recipes that you can make, and not feel like a weirdo. You don’t make pickles around Christmas, and you don’t make Pumpkin Cream Cheese Muffins around Easter. So it’s finally fall, and that means that you get this amazing (oh so delicious, wonderful, incredible!) copycat recipe for Starbucks Pumpkin Cream Cheese Muffins!
So I found this recipe in a magazine about 6 years ago. Maybe 7. Whatever. You get it – It was a long time ago. But I never made it. Then I lost the recipe. Then I found it. Lost it again. Gave up all hope of ever getting delicious pumpkin cream cheese muffins unless I went to Starbucks. And then decided to just go ahead and try to make it anyway. If I could kiss myself for that decision, I totally would because, y’all….Oh my sweet fall goodness…
Here’s the basics of this recipe:
Spice Cake Mix
1 box vanilla instant pudding
1/4 cup sugar
dash of cinnamon
1 cup pumpkin puree
8oz softened cream cheese (1 brick)
I always buy more pumpkin puree than I need, but I guess there are worse problems right? Like say…no pumpkin puree at all? That would be a sad day indeed.
Anyway, to make this recipe, there are three basic steps.
Preheat your oven to 350, then make the spice cake as directed on the package (this usually involves a few eggs, some water, and some vegetable oil). Once you’ve gotten that part prepared, then you add in the pumpkin, cinnamon, and pudding mix and stir, stir, stir.
(See your shadow in every picture you take. Realize while you’re trying to take pictures of this part that you’d have to stand on the counter to keep your shadow from being over the bowl. Now you know why that dumb groundhog is so cranky every year. Shrug, and leave the picture alone.)
Next, mix your cream cheese in a mixer until it’s smooth, and then add your egg and sugar (spill sugar on the counter and the floor) and mix until it’s all happy.
The third and final step can be done one of two ways: The first way is for you to spoon the cream cheese mixture onto the tops of the batter and swirl like this:
Oh look! I made an apple! Pretty, pretty!
OR you can add half the batter, then add the cream cheese mixture, and add more batter. Then it’s like a happy little sweet, cheesecakey layer in the middle. Holy happy fall food, y’all!
Bake for 18-21 minutes. I went exactly 20 and they were set perfectly.
These muffins are perfect just like this – no need to add pumpkin seeds. Who actually eats those anyway? They’re like little muffin obstacles. So I don’t put those on mine, but there is no question that these are exactly like the ones you pay $3 for. You can eat as many as you want, all while in your pjs on your own couch, listening to any music you want. Or while watching an old episode of Gilmore Girls. Either way, you won’t be sorry you tried these!