When it comes to fall treats, one of the most well-known is the Starbucks pumpkin cream cheese muffins. These sweet, pumpkin muffins are fluffy on the outside, creamy on the outside thanks to the cream cheese filling, and crunchy on top with a garnishing of pumpkin seeds. But, at nearly $4 per muffin, we can do a lot better. These are my Better Than Starbucks Pumpkin Cream Cheese Muffins, and they're naturally gluten-free without sacrificing any of the flavor!
Equipment
- Large Muffin Tin This muffin tin has large cavities that are perfect for this recipe!
- Muffin Liners I love these liners!
Ingredients
For the Muffins:
- 3 Eggs
- 1 Cup Pumpkin Puree
- ¼ Cup Coconut Oil melted
- ⅓ Cup Maple Syrup
- 2 Teaspoons Vanilla Extract
- 1 Cup Almond Flour
- ½ Cup Arrowroot Flour or Tapioca Flour or Cornstarch
- ¼ Cup Coconut Flour
- 1 Tablespoon Pumpkin Pie Spice
- 1 Teaspoon Cinnamon
- 1 Teaspoon Baking Soda
- ¼ Teaspoon Sea Salt
- Pumpkin Seeds for topping
For the Cream Cheese Filling:
- 7 Ounces Cream Cheese softened
- 2 ½ Tablespoons Maple Syrup
- 2 Tablespoons Gluten-Free Flour
- 2 Tablespoons Milk of Choice
- 1 ½ Teaspoons Vanilla Extract
Instructions
- To make these muffins, start by preheating your oven to 350F.
- Next, add all of the went ingredients to a large bowl- the eggs, pumpkin puree, coconut oil, maple syrup, and vanilla extract- and whisk them together.
- Then, in a separate bowl, whisk together the dry ingredients- the almond flour, arrowroot flour, coconut flour, pumpkin pie spice, cinnamon, baking soda, sea salt, and pumpkin seeds.
- Pour the wet ingredients into the bowl with the dry ingredients and mix until they're fully combined and a batter has formed.
- Next, grease the muffin tin or fill the cavities with muffin liners.
- Then, transfer the batter into the muffin tins, diving it evenly amongst the categories.
- Next, prepare the cream cheese filling. Transfer the cream cheese to a small bowl and microwave it for 30 seconds, until it's soft and easy to stir.
- Add the maple syrup, milk of choice, flour and vanilla extract to the bowl with the cream cheese and stir until it's fully combined.
- Transfer the cream cheese mixture into a piping bag. If you don't have a piping bag, you can add it to a large ziplock bag and cut the tip off of it.
- Pipe the filling into the center of each muffin.
- Then, sprinkle pumpkin seeds around the top of each muffin.
- Transfer the tray into the oven and allow the muffins to bake for 20-22 minutes, or until a toothpick poked into the muffin part (not the cream cheese part) comes out clean.
- Once the muffins are done, remove them from them from the oven and allow them to cool, in the muffin tin, for 5 minutes.
- Then, transfer the muffins to a wire cooling rack, and allow them to sit until fully cooled.
- Once they're done, serve and enjoy! Store any leftovers in an airtight container, in the fridge, for up to one week.
Calories: 468kcal | Carbohydrates: 43g | Protein: 8g | Fat: 31g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 34mg | Sodium: 402mg | Potassium: 206mg | Fiber: 6g | Sugar: 20g | Vitamin A: 6812IU | Vitamin C: 2mg | Calcium: 130mg | Iron: 2mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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