These wholesome pumpkin cream cheese muffins combine perfectly spiced pumpkin cake with cream cheese filling. Their soft, fluffy, moist, and truly the perfect fall treat! Not only are they super customizable, but they’re naturally paleo, gluten-free, and refined sugar-free with dairy-free options!
Starbucks Pumpkin Cream Cheese Muffins
When fall hits, I get SO excited to bake. These pumpkin cream cheese muffins are on the baking menu every, single, year – they’re that good! Not only are they insanely easy, but they’ll have your house smelling like fall bliss. Super moist, fluffy, tender cake is filled with an easy cream cheese filling and baked to perfection. Nobody will ever know they’re more wholesome than the famous Starbucks version 😉 I hope you guys absolutely LOVE these!
Craving a healthier pumpkin spice breakfast option? Try my creamy pumpkin spice overnight oats!
Why this pumpkin cream cheese muffin recipe works
- Soft and fluffy texture – they are the fluffiest, moistest pumpkin muffins!
- Dietary friendly – gluten, dairy, and refined sugar-free options!
- Perfectly spiced – these muffins have the perfect balance of spice to sweetness!
- Cream cheese filling – you only need a few ingredients to make the filling and when it bakes into the batter, it is creamy and smooth.
- Crunchy pepitas – this makes them an authentic Starbucks copycat muffin.
Recipe video
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 you’ll need
I really tried to keep this recipe pretty simple, wholesome, and easy! The full ingredient measurements and instructions are in the recipe card at the bottom of this post! Here is an overview:
- Almond flour: Tiger nut flour is a great 1:1 nut-free substitute!
- Oat flour: I find that store bought oat flour works best in this recipe. I use Bob’s Red Mill.
- Canned pumpkin puree: Be sure to use canned pumpkin puree, not pumpkin pie filling!
- Pumpkin seeds: I love these!
- Cream cheese: You can use dairy-free or dairy cream cheese!
- Maple syrup: Agave or honey also work, but maple syrup really adds to the flavor of these muffins!
- Coconut sugar: You can also sub monk fruit although coconut sugar adds an amazing flavor.
- Pantry staples: Vanilla extract, cinnamon, pumpkin spice, & sea salt
Steps to make pumpkin cream cheese muffins
Prep the batter.
Mix the muffin ingredients in a bowl until batter forms. Divide amongst a cupcake tin.
Make the cream cheese filling.
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. Sprinkle some pumpkin seeds around the edges of the muffins,
Bake!
Bake the muffins at 350F for 20-22 minutes until a toothpick inserted into the side of the muffin comes out clean. Let cool and enjoy!
Expert baking tips for pumpkin cream cheese muffins
- Fill muffin cups generously. Use all of the batter to make 12 muffins so you get nice domed muffin tops. This way you get bakery-style muffins.
- Use muffin liners if using a metal pan. This will help prevent the muffins from sticking to the pan.
- Have ingredients at room temperature. Bring ingredients like eggs, milk and cream cheese to room temperature before mixing. This helps create a smoother and more homogeneous batter and filling.
fAq’s
- Can I freeze extra pumpkin puree? Since you don’t need a whole can of pumpkin puree for this recipe, you can freeze the rest and use it in smoothies, etc. I like to freeze the remaining pumpkin puree in an ice cube tray, them move to an air-tight container once frozen.
- Can I skip the cream cheese filling? You can leave out the cream cheese filling and still bake the muffins for the same amount of time (however, the cream cheese adds SO much to these!).
- Can I use fresh pumpkin? Canned pumpkin puree is best for baking as buying it in a can produces consistent results as fresh pumpkin can contain different amounts of moisture which can affect the recipe. Using canned pumpkin is much easier, less time-consuming, and tastes just as great!
Storing leftover muffins
Store leftover muffins in an air-tight container in the fridge. You can reheat prior to eating for best results!
More Healthier pumpkin recipes you’ll love
- Pumpkin streusel bread
- Healthy pumpkin s’mores bars
- Pumpkin ice cream sandwiches
- Healthier Starbucks pumpkin spice scones
- Gluten-free pumpkin cake roll
- Pumpkin streusel muffins (gluten free, paleo)
- Viral pumpkin magic shell yogurt cup
- Pumpkin spice marshmallows
- Pumpkin spice overnight oats
If you try this recipe and love, it’d mean the world to me if you left a star rating & review below. Tag me in you creations on Instagram @danishealthyeats! (:
Healthy Starbucks Pumpkin Cream Cheese Muffins
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
- 4 oz cream cheese (dairy-free or dairy!)
- 2 tbsp powdered monkfruit sweetener *see notes for subs
- 1 tsp oat flour
- 1 tsp milk, of choice
- 1/2 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!
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!
Have you tried making these with protein powder? If so how to do add it in and do you sub anything?
hi amanda! I haven’t, yet! I know baking with protein powder can be a bit finnicky and i’m not sure how it’d affect the overall texture, especially depending on what type of protein powder you use, but I can definitely play around with this recipe and see! I wouldn’t use whey, but if you did want to try it, i’d probably sub out however much you’re using for some of the oat flour!
These are absolutely delicious as muffins… can this be made into a loaf, just adjusting bake time?
Hi! Yay, I am so happy you enjoyed them! Yes, these would work great as a loaf as well – I’d just bake it for 25ish minutes. Maybe check on it around 20 and gauge from there!? (: