I love pumpkin anything. If you combine it with cream cheese, I am in heaven. Every once in a while the girls and I treat ourselves to the pumpkin cream cheese muffins at Starbuck’s. Those muffins go so well with a steaming hot latte. However, those muffins are so expensive. So, unfortunately we don’t get to enjoy these amazing treats as often as we would like.
I would love to be able to make a batch of pumpkin cream cheese muffins at home, but who has the time to make anything from scratch these days. I mean between getting ready for Baby Aksel, Becca’s senior year activities, and my more than full time nurse and mom gig, this family is lucky to get a semi-homemade dinner a couple times a week.
There is that word semi-homemade. If I can use part box mix and part fresh ingredients to make a good dinner, couldn’t I do the same to recreate our favorite muffins? If I could find a pumpkin muffin mix, I could combine it with a cream cheese filling to make a great fall treat.
The search is on for the best boxed pumpkin muffin mix. I use Krusteze brand pancake mix and I have also used their other boxed baking mixes with success. That is why I was so excited to find that they made a pumpkin baking mix. We found it at Sam’s Club where you can buy a box with three mixes for a little more than $6. So, here it goes. This is my semi-homemade pumpkin cream cheese muffins.
SEMI-HOMEMADE PUMPKIN CREAM CHEESE MUFFINS
1 Package Krusteze Pumpkin Baking Mix
2/3 Cup Water
1/2 Cup vegetable Oil
Cream Cheese Filling and Topping
8 OZ Cream Cheese
2 TB Brown Sugar
1 Tsp Vanilla Extract
2 TB Powdered Sugar
Preheat oven to 350 degrees. Spray large muffin pan with nonstick spray. Combine pumpkin backing mix with vegetable oil, water, and eggs and mix until ingredients are combined. In another bowl combine softened cream cheese, egg, brown sugar, and vanilla extract and mix until ingredients are combined, but the cream cheese is still lumpy. Spoon muffin mix into pan, about a quarter of the way, then put a spoon full of cream cheese on mix and cover with more muffin mix, making sure the cream cheese mix is completely covered. Bake in oven for 25-30 minutes. Remove from pan and place on cooling rack.
Place the remainder of the cream cheese filled in a sauce pan over medium heat. Add the powdered sugar and whisk until mixture is smooth. You may need to add a tsp of milk to mix to obtain a thin consistency. Top each muffin with cream cheese frosting. Makes 6 muffins.
My family loved these muffins. Becca said they were so close to our Starbuck’s favorites. If I were to make all 3 mixes in the box it would cost about $10 and make 18 large muffins. That is less than a dollar a muffin, to be exact $.55 a muffin. That makes them taste that much better.