If you’re a fan of Starbucks Pumpkin Cream Cheese Muffins, you’ll adore this homemade version. It captures the same delicious taste but with wholesome ingredients like almond butter, pumpkin puree, and pumpkin pie spice. Plus, it’s easily vegan-friendly!
Why You’ll Love This Recipe:
- These muffins boast healthier ingredients compared to the Starbucks version.
- They whip up in just under 30 minutes, perfect for a quick breakfast or snack.
- Enjoy the same scrumptious flavor as the original, but with a healthier twist.
- Easily adaptable to vegan with plant-based cream cheese and gluten-free with the right flour blend.
- A delightful fall breakfast treat, especially paired with a steaming cup of coffee.
Tips And Tricks:
- Start by mixing the wet ingredients before adding the dry ones.
- Whisk the wet ingredients thoroughly and use a rubber spatula to blend the wet and dry ingredients.
- Opt for a double cookie scoop for evenly filled muffin liners.
- No piping bag? No problem! Use a plastic baggie for the cream cheese filling.
- For easy filling, place the plastic bag over a cup.
- Use an electric mixer to ensure a fluffy cream cheese filling.
- Sprinkle pumpkin seeds or pepitas on top before baking for added crunch.
Frequently Asked Questions:
- Can I make these vegan?
Absolutely! Just swap regular cream cheese for a plant-based alternative. - Can I make these gluten-free?
Certainly! Use a gluten-free flour blend like Bob’s Red Mill or King Arthur. - Can I make these nut-free?
Yes, substitute almond butter with tahini, sunflower seed butter, or Oat Butter for a delicious alternative.
Starbucks Pumpkin Cream Cheese Muffins
Ingredients
Pumpkin Muffins:
- 1.5 cups pumpkin puree or 1 can
- 1/2 cup coconut sugar or any other sugar
- 1 tsp vanilla extract
- 1/4 cup melted coconut oil
- 1/2 cup creamy almond butter
- 1/2 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 1.5 cups all-purpose flour or a 1:1 gluten-free flour blend
- 1/2 tsp sea salt
- 1 tsp baking soda
Cream Cheese Filling:
- 2 tbsp cane sugar coconut sugar can be used, but it will turn the mixture brown
- 2 tsp non-dairy or dairy milk
- 1 tsp all-purpose flour or gluten-free flour blend
- 1/2 tsp vanilla bean paste or vanilla extract
- 4 oz softened cream cheese or vegan cream cheese
Instructions
- Preheat the oven to 375°F and line every other muffin cavity with a liner.
- In a large bowl, whisk together pumpkin puree, coconut sugar, vanilla extract, coconut oil, and almond butter until well combined.
- In a separate bowl, mix all-purpose flour, baking soda, salt, cinnamon, and pumpkin pie spice.
- Add dry ingredients to wet and mix with a spatula until just combined.
- Use a double cookie scoop to fill muffin liners evenly and set aside.
- In a medium bowl, beat softened cream cheese with sugar, milk, flour, and vanilla until light and fluffy.
- Transfer cream cheese mixture to a piping bag or plastic baggie with a corner cut off. Pipe onto muffin tops.
- Sprinkle pumpkin seeds or pepitas if desired, then bake for 23 minutes.
- Let cool for 15-20 minutes before serving.
Notes
- Follow the wet-dry mixing order for best results.
- Use a rubber spatula to blend wet and dry ingredients.
- Opt for a double cookie scoop for even muffins.
- No piping bag? A plastic baggie works just fine.
- Use an electric mixer for fluffy cream cheese.
- Add pumpkin seeds or pepitas for extra flavor and texture.