Hello friends and welcome to today’s post. So, I finally got around to doing some fall baking and the first place I went to look for a recipe was (of course) Pinterest. After a little searching, I found this Starbucks Pumpkin Cream Cheese Muffins recipe from a website called 100kRecipes that looked absolutely delicious. So I picked up the ingredients, grabbed my KitchenAid mixer, and went to work.
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The best thing about this recipe is that it’s fairly easy to follow and doesn’t require a lot of time in the kitchen. As for baking tips, I have two to share. If a recipe requires “room temperature” butter or cream cheese (like this one does), the fastest way to get room temperature ingredients is by filling a cup with hot water and then placing the wrapped butter or cream cheese in it. Let the butter or cream cheese float in the hot water for a few minutes and viola! – your ingredients are room temperature ready.
My second tip is simple – instead of using 4 oz. of cream cheese – spring for an 8 oz. I found that by doubling the amount of cream cheese, I didn’t run out when I was topping the muffins.
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Verse of the Day: But the seed falling on good soil refers to someone who hears the word and understands it. This is the one who produces a crop, yielding a hundred, sixty or thirty times what was sown. – Matthew 13:23
