Pumpkin Cream Cheese Latte Muffins

I love pumpkin.
I love muffins.
I love coffee.
I love the combination of all of the above.
Why not put them all in a muffin?


Starbucks pumpkin cream cheese muffins are my arch nemisis. I can't resist them, but I usually don't go to Starbucks. The one time I've been in this fall I left with one of those muffins. So I made my muffins like theirs expect I infused the cream cheese with coffee for a "latte" filling. 


Yeap, that's definitely a pumpkin latte and pumpkin cream cheese muffin all in one!

Pumpkin Cream Cheese Latte Muffins

(makes 24 regular sized muffins or 12 large ones and batter left for a mega muffin)

• 3 cups AP flour
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1 tsp ground cloves
• 1/2 tsp cardamom (optional)
• 1 tsp salt
• 1 tsp baking soda
• 4 eggs
• 1 can of pumpkin pie mix
• 1 cup sugar
• 1 cup vegetable oil
• 
  
• Cream Cheese filling
• 1 - 8 oz package of cream cheese
• 1/2 cup powdered sugar
• 1/4 cup strong brewed coffee (I used Godiva's pumpkin coffee)
• 1 tsp coffee beans, ground
• 
  
• Crumb Topping
• 1/2 cup oats
• 1/4 cup AP flour
• 1/3 cup brown sugar
• 1/4 cup butter
• 
  
• Directions
• Blend all ingredients for cream cheese filling together until smooth and place in a bowl and put in the freezer.
• Mix all crumb toppings together with a fork, set aside.
• Preheat oven to 350 degrees.
• Mix all muffin ingredients together until incorporated into a batter.
• Fill greased muffin tins half way with batter. 
• Scoop out cold cream cheese in the middle of each battered tin, pressing down.
• Sprinkle with crumb topping.
• Bake for 20 minutes, until toothpick comes out clean from the muffin part.
• Let cool for at least 5 minutes. 
• 
  
• *Thanks to foodbuzz and Godiva for sending me the coffee!

I love pumpkin.
I love muffins.
I love coffee.
I love the combination of all of the above.
Why not put them all in a muffin?


Starbucks pumpkin cream cheese muffins are my arch nemisis. I can't resist them, but I usually don't go to Starbucks. The one time I've been in this fall I left with one of those muffins. So I made my muffins like theirs expect I infused the cream cheese with coffee for a "latte" filling. 


Yeap, that's definitely a pumpkin latte and pumpkin cream cheese muffin all in one!

Pumpkin Cream Cheese Latte Muffins

(makes 24 regular sized muffins or 12 large ones and batter left for a mega muffin)

• 3 cups AP flour
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1 tsp ground cloves
• 1/2 tsp cardamom (optional)
• 1 tsp salt
• 1 tsp baking soda
• 4 eggs
• 1 can of pumpkin pie mix
• 1 cup sugar
• 1 cup vegetable oil
• 
  
• Cream Cheese filling
• 1 - 8 oz package of cream cheese
• 1/2 cup powdered sugar
• 1/4 cup strong brewed coffee (I used Godiva's pumpkin coffee)
• 1 tsp coffee beans, ground
• 
  
• Crumb Topping
• 1/2 cup oats
• 1/4 cup AP flour
• 1/3 cup brown sugar
• 1/4 cup butter
• 
  
• Directions
• Blend all ingredients for cream cheese filling together until smooth and place in a bowl and put in the freezer.
• Mix all crumb toppings together with a fork, set aside.
• Preheat oven to 350 degrees.
• Mix all muffin ingredients together until incorporated into a batter.
• Fill greased muffin tins half way with batter. 
• Scoop out cold cream cheese in the middle of each battered tin, pressing down.
• Sprinkle with crumb topping.
• Bake for 20 minutes, until toothpick comes out clean from the muffin part.
• Let cool for at least 5 minutes. 
• 
  
• *Thanks to foodbuzz and Godiva for sending me the coffee!