These Pumpkin Cream Cheese Muffins feature classic pumpkin spice flavor and are filled with sweet cream cheese filling and topped with pumpkin seeds. A Starbucks copycat recipe, these make the perfect Fall breakfast, dessert, or snack– a budget friendly alternative!
What Makes This Recipe Great
The most delicious, classic pumpkin muffins filled with warm spices, pumpkin flavor, and filled with an amazing cream cheese filling– the perfect muffin for a perfect Fall season!
Even better, this is a gluten free version of Starbucks Pumpkin Cream Cheese Muffins. I personally think they are even better than the original – soft and moist, and practically taste like pumpkin cheesecake! Perfect for a grab-and-go breakfast, afternoon snack, or dessert.
Made with simple ingredients and baked to perfect in under 30 minutes, you will love this copycat recipe!
Watch a Short Video of This Recipe
Ingredient Notes
- Gluten Free all-purpose flour: If you’re not gluten-free, feel free to use regular all purpose flour.
- Coconut sugar: I love baking with coconut sugar, but feel free to use white sugar if desired.
- Baking soda
- Sea salt
- Pumpkin pie spice
- Pumpkin puree: Use a plain can of pumpkin puree, not pumpkin pie filling.
- Eggs
- Avocado oil
- Pure vanilla extract
- Pumpkin seeds
- Cream cheese: I do recommend using full fat cream cheese that comes in blocks to make these and not the smoother kind in round containers. The spreadable variety usually has more moisture, so the cream cheese filling may sink a bit while baking.
- Granulated sugar
Step-by-Step Instructions
- Preheat oven to 375 degrees F. Line a 12-cup muffin pan with muffin cups or cupcake liners.
- Place all ingredients for the cream cheese filling in a bowl. Use a hand mixer to mix on medium speed until smooth.
- Transfer to a resealable bag or piping bag (without a tip) and chill.
- In a large bowl, combine the dry ingredients: gluten free flour, coconut sugar, baking soda, sea salt, and pumpkin pie spice. Whisk until combined.
- Add the wet ingredients: pumpkin purée, eggs, butter, and vanilla extract. Mix until just combined.
- Divide the pumpkin muffin batter into each muffin liner in the prepared muffin tin. Sprinkle the tops of the muffins with toasted pumpkin seeds.
- Cut the tip of the piping bag with the cream cheese mixture. Place the tip into the center of each muffin and fill with about 2-3 tbsp of the filling into the batter while pulling up.
- Bake for 24-28 minutes until a toothpick inserted into the batter part of the muffins comes out mostly clean.
- Cool for 10 minutes, then transfer to a wire rack to cool completely.
Expert Tips
Vegan Version: This muffin recipe can be made vegan with flax eggs and dairy free cream cheese. Keep in mind using dairy free or vegan cream cheese for the filling may sink a bit while baking. The end result will still be delicious!
Storage Tips
Store in an airtight container or resealable bag in the refrigerator for up to 3-4 days. Make a double batch to freeze!
You can freeze these for up to 3 months. I recommend wrapping each muffin in plastic wrap, then place into a freezer bag or freezer-safe container. Defrost on the counter until they reach room temperature.
More Pumpkin Recipes
Gluten-Free Pumpkin Cookies with Cream Cheese Frosting
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Pumpkin Cream Cheese Muffins Recipe (Starbucks Copycat)
Ingredients
- 1¾ cup gluten free all-purpose flour
- 1 cup coconut sugar
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1 tbsp pumpkin pie spice
- 1½ cup pumpkin puree NOT pumpkin pie filling
- 2 eggs can use flax eggs
- 1/2 cup avocado oil or any neutral oil
- 1 tsp vanilla extract
- 1/4 cup pumpkin seeds toasted or raw, chopped
Cream Cheese Filling
- 8 oz cream cheese at room temperature – can use dairy free cream cheese
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 375 degrees F. Line a 12-cup muffin tin with cupcake liners.
- Place all ingredients for the cream cheese filling in a bowl. Use a hand mixer to mix on medium speed until smooth.
- Transfer to a resealable bag or piping bag (without a tip) and chill.
- In a large bowl, combine gluten free flour, coconut sugar, baking soda, sea salt, and pumpkin pie spice. Whisk until combined.
- Add pumpkin puree, eggs, avocado oil, and vanilla extract. Mix until just combined.
- Divide the batter in the prepared muffin tin. Sprinkle the tops with toasted pumpkin seeds.
- Cut the tip of the piping bag with the cream cheese filling. Place the tip into each muffin and fill with about 2-3 tbsp of the filling into the batter while pulling up. (If you don't use all the filling, you can add more after baking to make the muffins fuller.)
- Bake for 24-28 minutes until a toothpick inserted into the batter part of the muffins comes out mostly clean.
- Cool for 10 minutes, then transfer to a wire rack to cool completely.
Video
Notes
Expert Tips
Vegan Version: This muffin recipe can be made vegan with flax eggs and dairy free cream cheese. Keep in mind using dairy free or vegan cream cheese for the filling may sink a bit while baking. The end result will still be delicious!Storage Tips
Store in an airtight container or resealable bag in the refrigerator for up to 3-4 days. Make a double batch to freeze! You can freeze these for up to 3 months. I recommend wrapping each muffin in plastic wrap, then place into a freezer bag or freezer-safe container. Defrost on the counter until they reach room temperature.Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.
Athena says
Look delicious can’t wait to try this recipe ! 🎃
Karen says
I made these on Thanksgiving morning and they were soooooo good!
Jean Choi says
Thank you so much!!
Kelly says
This is one of the most delicious cupcakes I have ever made! Thanks for sharing!
Jean Choi says
I’m SO happy you enjoyed it!! And what an amazing compliment. 🙂
Grace says
The recipe does not have the amount of butter listed in the ingredients or in the photo but is mentioned in the recipe.
Jean Choi says
So sorry! That’s a typo and should be avocado oil. It’s fixed now.