Copycat Starbucks Pumpkin Cream Cheese Muffins (Gluten-Free & Grain-Free)
Pumpkin season is the perfect excuse to bring all those warm, cozy flavors into the kitchen. And if you love the Pumpkin Cream Cheese Muffins from Starbucks, this homemade version gives you that same combination of warmly spiced pumpkin cake and creamy cheesecake filling with ingredients you can feel good about serving at home.
These gluten-free pumpkin muffins are soft, moist, and filled with real pumpkin, cinnamon, and pumpkin pie spice. A lightly sweetened cream cheese center adds that irresistible cheesecake-like richness, while pumpkin seeds on top provide a little crunch.
Instead of refined white flour and heavily processed ingredients, this recipe uses gluten-free oat flour and almond flour, pure maple syrup, coconut sugar, avocado oil, and real pumpkin puree. They make a delicious autumn breakfast, afternoon snack, or healthier homemade treat to enjoy alongside your favorite coffee or tea.
Copycat Starbucks Pumpkin Cream Cheese Muffins
Ingredients
For the Pumpkin Muffins:
- 1 ½ cups gluten-free oat flour
- ½ cup finely ground almond flour
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tsp pumpkin pie spice
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ tsp sea salt
- 1 cup pumpkin puree
- 2 large eggs
- ⅓ cup pure maple syrup
- ¼ cup coconut sugar
- ⅓ cup avocado oil
- 1 tsp pure vanilla extract
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 2 Tbsp pure maple syrup
- 1 tsp pure vanilla extract
For the Topping:
- ⅓ cup raw or roasted pumpkin seeds
- 1 Tbsp coconut sugar (optional)
- ¼ tsp ground cinnamon (optional)
Instructions
- Preheat the oven to 350°F. Line a standard 12-cup muffin pan with parchment paper liners or lightly grease the cups with avocado oil.
- In a large mixing bowl, whisk together the oat flour, almond flour, baking soda, baking powder, pumpkin pie spice, cinnamon, nutmeg, and sea salt.
- In a separate bowl, whisk together the pumpkin puree, eggs, maple syrup, coconut sugar, avocado oil, and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients. Gently stir until everything is just combined. Avoid overmixing the batter.
- In a small bowl, beat the softened cream cheese, maple syrup, and vanilla until smooth and creamy.
- Divide the pumpkin muffin batter evenly among the 12 prepared muffin cups, filling each approximately 3/4 full.
- Spoon approximately 1 tablespoon of the cream cheese mixture into the center of each muffin. Gently press the filling slightly into the batter, leaving some cream cheese visible at the top.
- Sprinkle the pumpkin seeds over the muffins. For a slightly sweeter topping, combine the coconut sugar and cinnamon and sprinkle a small amount over each muffin.
- Bake for 20 to 24 minutes, or until the pumpkin portion is set and a toothpick inserted into the cake portion comes out clean or with a few moist crumbs.
- Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack. The cream cheese centers will continue to set as the muffins cool.
- Enjoy slightly warm, or let them cool completely before storing in the refrigerator.
Notes
Chef Tips:
- Use pumpkin puree, not pumpkin pie filling. Look for 100% pure pumpkin. Pumpkin pie filling contains added sweeteners and spices that can throw off the flavor and texture of the muffins.
- Bring the cream cheese to room temperature. Softened cream cheese blends much more smoothly with the maple syrup and vanilla and creates a creamier center.
- Do not overmix the batter. Stir only until the wet and dry ingredients come together. Overmixing can make gluten-free muffins heavier and denser.
- Refrigerate leftovers. Because these muffins contain a cream cheese center, store them in an airtight container in the refrigerator. Let them sit at room temperature for a few minutes before eating, or gently warm them for a tasty treat.
CLICK HERE to Pin the Recipe
Hi, my name is Kate.
I love food. Real food. We eat all of the things that nursing school taught me were bad for you: butter, eggs, bacon, and raw milk.
I am a Nurse, a Mom, and a Real Food loving blogger. Just trying to save the world.