Pumpkin Cream Cheese Muffins Recipe (Starbucks Copycat)
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!
Servings: 12 muffins
Calories: 291kcal
Ingredients
- 1¾ cup gluten free all-purpose flour
- 1 cup coconut sugar or brown 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.8 oz cream cheese, 1 tsp vanilla extract, 1/3 cup granulated sugar
- 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.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
- Add pumpkin puree, eggs, avocado oil, and vanilla extract. Mix until just combined.1½ cup pumpkin puree, 2 eggs, 1/2 cup avocado oil, 1 tsp vanilla extract
- Divide the batter in the prepared muffin tin. Sprinkle the tops with toasted pumpkin seeds.1/4 cup 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. (You won't use all the filling. Save the rest for after baking to fill the muffins more.)
- Bake for 24-28 minutes until a toothpick inserted into the batter part of the muffins comes out mostly clean. If the cream cheese center collapsed, you can add more of the leftover filling.
- 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.Nutrition
Serving: 1muffin | Calories: 291kcal | Carbohydrates: 31g | Protein: 5g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.003g | Cholesterol: 46mg | Sodium: 279mg | Potassium: 113mg | Fiber: 3g | Sugar: 15g | Vitamin A: 5061IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg