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Sunday, August 24, 2014

Starbucks Pumpkin Muffins - 3 ways!

I've been baking muffins obsessively for about 3 years now and have learned the value of butter VS oil.  Aside from taste, the biggest difference is the oil based muffins will last in the fridge longer than the butter base.  The butter base get harder and denser as the days go on so I suggest to eat these up within 2 days of making them. If you want an amazing butter based recipe, I suggest this one from Pioneer Women.  I've made it over 50 times and it's just wonderful.  It never lasts more than 2 days anyway! 

This recipe is oil based and I can't remember where I got the original recipe but I've made enough changes to make it my own so here goes:

Powder Mixture:
  • 3 cups flour
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon ground cloves
  • 4 teaspoons pumpkin pie spice
  • 1 teaspoon salt
  • 1 teaspoon baking soda
Wet Mixture:
  • 4 eggs beaten
  • 1.5 cups sugar
  • 2 cups pumpkin (or use your favorite squash)
  • 1 cup oil
You know the drill, mix powders in one bowl and wet mixture in a second bowl.  Slowly combine both in a mixer or by hand.

Bake at 350 for 25 minutes.

This recipe makes 30 muffins so be prepared to grease a lot of muffin containers!  I haven't tried cutting it in half, instead I just got creative with the toppings.

1st 12 muffins - AWESOME ADDITION!
  • 1 bar of cream cheese blended with the following:
    • 1/2 cup sugar
    • 1 teaspoon vanilla
  • Add one scoop of cream cheese mixture to each muffin, I use a cookie scoop
  • Sprinkle cinnamon/sugar on top of muffin
2nd 12 muffins - AWESOME ADDITION!
  • Topping can be any nuts and dried fruit you happen to have on hand.  The ones you buy at Starbucks have Pumpkin seeds so we thought why not use up some of this trail mix we have on hand!

3rd set of 6 muffins - AWESOME ADDITION!
  • We had a bag of cranberries to use up and thought, why not put these inside the muffin mix!  The topping was back to the brown sugar/cinnamon mix.

These freeze extremely well.  To thaw in a hurry, microwave for 15 seconds to thaw inside and then in the oven for 5 minutes at 350.

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