Copycat Starbucks Pumpkin Cream Cheese Muffins
Make healthier Starbucks-inspired pumpkin muffins with warm spices, gluten-free flour, maple syrup, and a creamy cream cheese center.
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.