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
- 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!
Video
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.