These wholesome Starbucks copycat Pumpkin Cream Cheese Muffins make the perfect fall treat! The softest, moistest pumpkin muffins stuffed with a cream cheese filling and topped with pumpkin seeds. They are paleo, gluten free, and refined sugar free, but may be even better than Starbucks 😉
Why you’ll love these Wholesome pumpkin cream cheese muffins
- They’re gluten, dairy, and refined sugar free!
- Super fluffy & moist.
- Full of pumpkin spice flavor!
- Made with nourishing ingredients.
- Made in one bowl – so easy!
Why pumpkin seeds are a superfood!
Not only do the pumpkin seeds add a pretty pop of color but they also pack in some nutrients! They contain 8g plant-based protein per serving & are an excellent source of zinc, magnesium, phosphorus, manganese, and copper! Go Raw sprouted pumpkin seeds are my favorite!
Ingredients to make Starbucks pumpkin cream cheese muffins
- Almond flour
- Oat flour
- Pumpkin puree
- Pumpkin seeds: I love these!
- Cream cheese: You can use real cream cheese if you’re not dairy free. For vegan cream cheese, I like Kite Hill.
- Coconut yogurt: Use a thick yogurt. You can also sub greek yogurt. For coconut yogurt, I like CocoJune or Culina.
- Maple syrup
- Coconut sugar: You can also sub monk fruit although coconut sugar adds an amazing flavor.
- Vanilla & sea salt
- pumpkin spice & cinnamon
How to make pumpkin cream cheese muffins
- Mix the muffin ingredients in a bowl until batter forms. Divide amongst a cupcake tin.
- Mix together the cream cheese filling ingredients together until smooth.
- Make a little well in the center of each muffin. Add some of the filling to each.
- Top with pumpkin seeds.
- Bake!
Storing leftover muffins
Store leftover muffins in an air-tight container in the fridge. You can reheat prior to eating for best results!
More pumpkin recipes you’ll love
- Healthy pumpkin s’mores bars
- Healthier Starbucks pumpkin spice scones
- Pumpkin streusel muffins (gluten free, paleo)
- Viral pumpkin magic shell yogurt cup
Healthy Starbucks Pumpkin Cream Cheese Muffins
These healthier Starbucks copycat Pumpkin Cream Cheese Muffins make the perfect fall treat! The softest, moistest pumpkin muffins stuffed with a cream cheese filling and topped with pumpkin seeds. They are paleo, gluten free, and refined sugar free, but may be even better than Starbucks 😉
Ingredients
Muffins
- 1 cup almond flour
- 1/2 cup + 2 tbsp oat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 cup pumpkin puree
- 2 eggs
- 2 tbsp maple syrup
- 6 tbsp coconut sugar or monk fruit
- 1 1/2 tsp vanilla extract
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- pinch sea salt
Filling
- 6 tbsp coconut yogurt
- 6 tbsp cream cheese
- 2 tbsp powdered monkfruit sweetener *see notes for subs
- 1/3 tsp vanilla extract
- Handful of pumpkin seeds for sprinkling
Instructions
- Preheat oven to 350F. Grease a muffin tin or use muffin liners.=
- In a small bowl, mix together the crumble ingredients until well combined.
- Divide the batter amongst the muffin tin.
- Add the filling to a large bowl. Using a hand mixer beat everything together until smooth & creamy. Divide the cream cheese mixture amongst the muffins, adding it to the wells. Sprinkle some pumpkin seeds around the edges.
- Bake for 18-25 minutes, until a toothpick inserted comes out clean (try and insert it into the edge where there isn't cream cheese.
- Enjoy!
Notes
*You can use regular powdered sugar if not refined sugar free. You can also use maple syrup, which will still taste great but the centers may fall a little during baking.
Hello Dani! I can’t have almonds. Is it okay if I substitute that with oat flour as well?
Hi! So sorry to hear that! Unfortunately, i’m not sure they’d turn out the same using just oat flour as the almonds give them a super fluffy/light texture. You can also use cashew flour (you can buy it or blend cashews in a blender until it resembles almond flour!). You could try to use all oat, but they may be more dense/not as moist, but should still taste okay! Maybe try doing just 1 1/3 cups total? If the batter seems way too moist, you can add another tbsp or two. You can reference my Instagram video on how the batter should look thickness wise!
How was it with oat flour only? I am allergic to almonds as well
Hi! I haven’t tried using just oat flour so I can’t confidently say they’ll turn out the same texture (as moist, etc). However, you can use cashew flour as a sub! You can purchase it or make it yourself by blending cashews in a blender until almond flour consistency!
These were easy to make and absolutely delicious! Better than Starbucks for sure. Sometimes baked goods with almond flour have an odd taste to me, but these did not. They were fantastic -thanks for this recipe.
Hi Ashley! Aww, yay! I am so happy you liked them! So many of my friends and family are surprised when I tell them they’re made with almond flour too! lol. I really think it gives them that special texture! Thank you for trying them!