STARBUCKS® PUMPKIN CREAM CHEESE MUFFINS

The candied pumpkin seeds will make more than you'll need for the muffins, so you will have extra candied pumpkin seeds for snacking.
These muffins also freeze well. Great for breakfast Thanksgiving morning for your out of town guests. Make muffins ahead of time and freeze baked muffins.
Coffee and muffins for your guest, no big clean up and you'll be ready to get started early with you dinner. Set the muffins out to thaw the night before, or if you forget about 1-2 hours will do.

Starbucks® Pumpkin Cream Cheese Muffins

Cream Cheese
4 ounces cream cheese, softened
2 tablespoons granulated sugar
1/4 teaspoon vanilla extract

Candied Pumpkin Seeds
3 tablespoons granulated sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup raw shelled pumpkin seeds (pepitas)

Muffin Batter
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon salt
3 eggs
3/4 cup dark brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 cup canned pure pumpkin puree
3/4 cup vegetable oil

12 cup muffin pan
paper muffin cups

Cream Cheese:
Using an electric mixer combine cream cheese, sugar and vanilla extract until smooth. Cover anc chill until firm
.
Preheat over to 350 degrees F
Line 12 cup muffin pan with paper muffin cups.

Candied Pumpkin Seeds:
Spray large baking sheet with cooking spray. Heat seeds in a medium saucepan over medium heat, stirring frequently, 5 minutes or until the seeds begin to pop. Add sugar, and stir constantly about 1 minute or until sugar begins to liquefy and caramelize; add cinnamon and salt. Spread seeds on prepared baking sheet, and cool. Break apart the seeds that are stuck together, once they have cooled.

Muffin Batter:
Combine flour, baking powder, baking soda, cinnamon, ginger, cloves, allspice and salt in a bowl. Set aside.
Using an electric mixer, combine eggs, sugar and vanilla, mix on low speed just to combine ingredients. Add pumpkin and oil and continue to mix about 1 minute. Add the flour mixture to the wet ingredients and mix until batter is smoother, about 30-60 seconds.

Baking Muffins:
Spoon batter into paper muffin cups, making batter level with top of the muffin cup. Add approximately 1 tablespoon of cream cheese mixture to the top of each muffin and press cream cheese down into the middle of each muffin cup of batter. Sprinkle muffins with candied pumpkin seeds. Bake for 20-25 minutes, until slighly browned on top. To test for doneness insert a toothpick into center of muffin (not cream cheese), will comeout clean.